The Farm Stand: How To Cook Pumpkins

October 9, 2013 | By | Comments (0)
Sweet Endings

Photo by Hector Sanchez

Welcome back to The Farm Stand, your weekly guide to seasonal Southern produce.

There’s really nothing quite like a display of pumpkins at the hardware store to make you realize how quickly you’ve grown another year older, but after one bite of pumpkin pie, it doesn’t seem so bad.

Although it’s true that canned pumpkin might as well be a gift sent on the wings of a dove, Southerners are growing plenty of varieties that are worth buying whole from the Cinderella to Winter Luxury.

If the thought of attempting to roast an entire pumpkin makes you want to knock back one the many similarly flavored beers available this time of year, or if you’re looking for new recipe ideas, read our Pumpkin primer.

Pumpkin Points

  • This might go without saying, but don’t try to make a silk purse out of a sow’s ear, or in this case, a pie from one of the pumpkins sitting at Home Depot. Look for pie pumpkins in the produce section of your grocery store or at the farmers market.
  • With the amount of decorative and edible pumpkins sold at farmers markets in October, it can be hard to tell which is which. Tell your vendor if you’re planning on the pumpkin going in a soup or on your stoop before you invest in an heirloom variety.
  • Save the seeds! Have you ever used roasted pumpkin seeds in granola? Or put them in a brittle? Call them “pepitas” and serve them as a snack at your next party. Instant fanciness.
  • If you have extra pumpkin after roasting, the easiest way to preserve it is to puree and freeze. Follow this recipe and your leftover pumpkin will last for three months.

What to Make

Get a taste of our upcoming November issue with our Coconut-Pumpkin Chiffon Pie pictured above or try this collection of 21 Pumpkin Recipes from soup to biscotti.

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