Yesterday, Aly and I declared Pumpkinpalooza.
Last November, just after Halloween, Michelle and I purchased a few Jack O’Lantern pumpkins for eating (see Don’t Trash Your Treats! Pumpkins Make Good Eats). We’ve found that, like other winter squashes, pumpkins keep very well in a dark corner of the cabin. They keep so well that they often outlive the seasons with which we associate most of the foods we make from them. This happened to one medium-sized pumpkin. It lasted up until yesterday, when, inspired by the autumnal day, we set to work on it.
We planned to bake a variety of goodies from it yesterday: pumpkin bread, (see Homemade Pumpkin Bread for Halloween) pie, perhaps a spice cake. We also thought of pumpkin soup, but we’d already harvested enough fresh mushrooms to make mushroom soup for dinner. Instead, we only got as far as the pumpkin bread. We’ve eaten a little of the pumpkin, heated with butter and salt, but we still have a whole lot left to make more treats. We also have yet to decide how to season the seeds for roasting.
Our weather has turned cooler, windy, and the much-needed rain should start this afternoon. It’s a perfect day to fill the house with the aroma of pumpkin spices!