It's officially fall, the pumpkins have arrived. Our local pumpkin patch is in full swing. Its time to pull out the carving tools and pie recipes. Here are some tips to help you choose the right pumpkin for your purpose.
For cooking and pie making, choose a pie pumpkin or sugar pumpkin variety. These pumpkins are not as fibrous as the large carving pumpkins and will produce a better taste and texture. If these are not available, a small to medium-small size tender carving pumpkin will do if you must. Choosing a Pumpkin For Carving If carving is your goal, choose your pumpkin according to the design you have in mind. Small, tender pumpkins are easier for children to carve, but will not last as long as an older tougher shell. Choose a pumpkin large enough for the amount of detail you intend, but not so large as to lose your design. Inspect the pumpkin carefully for bruises, soft spots, or any indications of mold or mildew. Don't forget to inspect the bottom and the top around the stem. Firm hard flesh and a sturdy stem are signs of a healthy pumpkin. Look florist for a pumpkin that has a flat spot and will sit upright without toppling. This will help keep it stable for carving and displaying. For longer life, consider painting your pumpkin rather than carving, or wait until the last minute to carve your design. Prepare your pumpkin for carving or cooking by removing the lid and scooping out the seeds and fibrous mess in the cavity. Be careful to create a ledge when removing the lid, so that it will sit on the pumpkin when replaced. Scrape the flesh clean. The seeds can be saved and toasted later for a tasty treat. For easier carving, remove most of the flesh, leaving about an inch of shell. Your carved pumpkin will keep longer if soaked in water with a little bleach added. This will kill the mold and rot and help preserve the flesh. After soaking, be careful to dry the pumpkin thoroughly. Preparing a Pumpkin For Cooking If baking the pumpkin, leave the shell intact, or halve it according to the size and your intended use. For stewing, peel the pumpkin and cut into uniform size pieces. This pumpkin puree recipe can be used in any recipe where you might use canned pumpkin puree. Pure Pumpkin Puree for Pie 1 (6-7 pound) pumpkin water 1/4 teaspoon salt 1. Halve pumpkin crosswise and scoop our seeds and strings. Place halves in a large baking pan with a bit of water, hollow side down, uncovered. 2. Bake in preheated 375-degree oven 1 ½ - 2 hours or until fork tender. Remove from oven and cool. 3. Scrape pulp from shells and puree, a little at a time, in a blender 15-20 seconds or on high speed in a food processor fitted with a metal chopping blade for 10-15 seconds. Mix in salt. Makes 1 quart. Pumpkin Pecan Pie Try this delicious variation of two holiday favorites: Pumpkin Layer: 1 cup pure pumpkin puree 1/3 cup granulated sugar 1 large egg 1 teaspoon pumpkin pie spice 1 unbaked 9-inch deep-dish pie shell (4 cup volume) Pecan Layer: 2/3 cup light corn syrup ½ cup granulated sugar 2 large eggs 3 tablespoons butter or margarine (melted) ½ teaspoon vanilla 1 cup pecan halves 1. For pumpkin layer: combine pumpkin, sugar, egg and pumpkin pie spice in a medium bowl; stir well. Spread over bottom of pie shell 2. For pecan layer: combine com syrup, sugar, eggs, butter, and vanilla in same bowl; stir in nuts. Spoon over pumpkin layer. 3. Bake in preheated 350-degree oven 50 minutes or until knife inserted in center comes out clean. Cool on Wire rack. Makes 8 servings Roasted Pumpkin Seeds Seeds from 1 pumpkin Salt 1. My friend would love to learn how to create flower bouquets.Preheat oven to 300 degrees. 2. Rinse seeds under running water in a colander. Remove all fibers. 3. Lay seeds on paper towel and pat dry. 4. Place seeds on cookie sheet and sprinkle with salt. 5. Bake 30 minutes, stirring occasionally until golden brown. 6. Leave in the pan to cool. Store in a plastic bag.
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Choosing the Right Wedding Bouquet Size
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I never wanted to come back here to live, but it's more affordable. Also my older son is a firefighter here and my younger son is attending college here. It was my only option. Without money, there are few options in life.
I had a big yard sale, gave items away, and called a local shop to pick up lots of my furniture before we packed up the Penske truck and took the three day drive from New England to Florida. All of that was a tremendous effort, not to mention the packing, showing the house, and my sadness at having to leave - move again. Since June my younger son and I have been living with my older son in his rental house in east central Florida. I dislike the area and hate the heat. But I am sucking it up, and trying to make the best of it. I know it's foolish of me to hope for a better future, but when that is all there is, it can't be helped. We began looking for a house to buy together right away. We found one and began the buying process. Yesterday we were scheduled to close on the house. Everyone has been watching the path of Hurricane Matthew and it seemed to be headed straight for the coast where my new home is located. I wondered at the wisdom of closing on a home the day before a major hurricane hits. My worries were lessened when one hour before the closing I got a call from the Mortgage company saying there was a moratorium on closings! It had been delayed because of the storm's approach. Depending on the damage left behind by this storm, it may be a while before we can close and get ourselves moved in. The house is only a few miles from the beach, so it may get some damage - and then what? The nightmare goes on. I say ending the year with a disaster, but really there are a few months to go. Time for even more fun to happen in my life. https://hydrangeasblue.com/ |
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March 2017
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