It’s Pumpkin time!  Our Harvest Home markets have dozens of sizes and shapes.  Some are just for carving; some are delicious in muffins, bread, or pancakes.  Pumpkin adds flavor to smoothies, soups or makes a mouth-watering meal (See recipes). It’s nutritiously rich, high in fiber and low in calories. Eat it like a veggie. It’s good for your eyes and skin and can help improve your blood pressure.  

Picking a Pumpkin:  Chose a small or medium sized pumpkin called a pie or sweet pumpkin. They’re smaller, sweeter, and more tender. 

Knock on it gently.  If you hear a hollow sound, it’s ripe. Ask your farmer to help you pick the right kind. An uncut pumpkin will last for about 2 months on your kitchen counter.

Cutting It Up: That tough skin is the hardest part. Use a strong knife to cut the pumpkin in half. Scoop out the seeds and pulp and save. Turn the pumpkin up-side-down and roast in an oven at 400 degrees for about ½ hour and then peel. (See video)

Tricks for Roasting Seeds: Rinse the heavy pulp off the seeds.  Preheat the oven to 400 degrees.  Put the seeds and pulp in a large pot of salted water. (2 cups of water to ½ cup seeds). Boil for 10 minutes. The pulp goes to the bottom; the seeds rise to the top. Put lightly dried seeds in a single layer on a baking sheet. Toss with a bit of olive oil and seasoning. Bake for 10-15 minutes.

Pumpkin Puree: Great for baking or soup. Puree lasts a week in the fridge, months in the freezer. Cut the pumpkin in quarters; roast in 400-degree oven for 45 minutes. Peel off the skin. Mash with a fork. Homemade pumpkin has more water than canned. Drain over night: Put in a colander lined with a cheesecloth or double layer of paper towel over a bowl in the fridge.  Ready for baking!

When you see a pumpkin, think YUMMY, not scary!

Pumpkin Tricks for Treats

RECIPE: Chicken, Pumpkin and Rice

A Caribbean Favorite

INGREDIENTS:

• 2 boneless skinless chicken breasts cut into small cubes or 4 chicken thighs

• 1 cup white rice short to medium grain

• 3 cups chicken or vegetable broth

• 2 cups raw, peeled, diced pumpkin or butternut squash

• ½ medium onion chopped

• 2 cloves garlic pressed

• 1 teaspoon dried thyme

• ½ teaspoon grated ginger

• olive oil (about a tablespoon)

• salt black pepper, sweet paprika           

TO MAKE:

• Preheat oven to 350°

• Sprinkle chicken with salt, pepper and sweet paprika

• In a skillet over medium heat, heat olive oil and cook chicken pieces until no longer pink. Transfer to a plate and set aside.

• Add additional olive oil and cook onions for about 2 minutes then add garlic, grated ginger, thyme and pumpkin. Cook for 10 minutes.

• Add rice. Stir to combine then add broth.

• Transfer skillet to the oven. Cook for approximately 30 minutes.

• Remove skillet from the oven and add in chicken pieces. Cook for another 10 minutes then check to see if the rice is done. Add additional water or stock, if rice is too dry or uncooked.

Tips and Tricks: Pumpkin Seeds

Flavors for Pumpkin Seeds:  Toss dried seeds with 2 tablespoon of olive oil with any of the spice mixtures below.  Return to oven for 10 minutes  

• Chili-lime: 2 tablespoons lime zest, two tablespoons freshly-squeezed lime juice, ½ tablespoon chili powder, and ¼ teaspoon salt

• Indian: Toss with garam masala; mix with currants after roasting.

• Spanish: Toss with smoked paprika; mix with slivered almonds after roasting.

• Sweet and Savory: Mix seeds with 1 teaspoon olive oil, 1 Tablespoon brown sugar, ½ teaspoon salt and 1/8  teaspoon each of cayenne and black pepper

Delicious Side Dish From One Of Our Farmers:

• Cut a pumpkin into 2- or 3-inch pieces, leaving the skin on.

• Place the pieces into a steamer with a stick of cinnamon in the water. Cook until the pumpkin is soft.

• Peel the pieces;  then mash with one stick of panela also known as a sugar stick. Enjoy! 

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Video of the Week:

How To Cut A Pumpkin + Pumpkin Recipes