Valley Bounty: Pumpkins
Eating real pumpkins can sometimes get lost in the fall frenzy of pumpkin flavoring and pumpkin decorating. Searching out fresh sugar or pie pumpkins brings both a nutritional and a flavor reward, though. Cubes of pumpkin, roasted with onions until slightly caramelized, makes a fall green salad into a meal (bacon and nuts are both good additions, too). Pumpkin puree freezes well and can be added to soups, stews or baked goods all winter long. Find more savory pumpkin recipes on the Valley Bounty page at buylocalfood.org.
Valley Bounty is written by Margaret Christie
CISA’s list of pumpkin growers is here.
I have lots of peppers rescued from last weekend’s freeze, and I’m planning to use some of them—along with my homegrown ground paprika—in this Spicy Pumpkin Soup from the LA Times. I think I’ll skip the pumpkin serving bowls, although they do look good in the picture.
Check out this earlier pumpkin Valley Bounty for information about roasting pumpkin seeds and links to recipes for Thai Pumpkin Soup and Pumpkin Orzo with Sage.