Tag Archives: pumpkin

SSL: Dec 1

1 Dec

I’m ready for December. I’m ready for the winter coats, snow (I said it), and sparkling lights everywhere to make up for the sun setting at 4pm. December is a busy food events month in Boston, which means trying new restaurants, meeting new people, and catching up with friends. But it’s not too late for a few more fall recipes, like pumpkin and brussels sprouts-

Pumpkin Smoothie and Pan-Roasted Brussels Sprouts

Eating seasonally – pumpkin smoothie and pan-roasted brussels sprouts

And it’s Saturday, so here’s the list!

Seems like there’s a new unhappy and extremely vocal restaurant customer every week. This week some girl from New Hampshire posted her dislike for Pigalle’s pumpkin pie all over their Facebook page (related posts now deleted). Chef Marc Orfaly’s response was that she should probably lay off the pie, anyway. Everyone apologized, everyone now knows Pigalle.

Read about how to make dal in the NYT. And then you can feel even more confident when you make my Acorn Squash and Lentil Soup. Which I am about to make as well.

Speaking of creating recipes – David Lebovitz thinks about How Precise Do Recipes Need To Be? I say not precise at all because I’m not a baker and I cook with whatever I have in the kitchen. It’s all about taste and feel, except when I’m trying to make a recipe for the blog, and then I measure so you can re-create it. But I don’t like to.

There’s an article on NPR’s The Salt about Tastier Winter Tomatoes. My favorite indoor-grown tomatoes, Backyard Farms, even gets a shout-out.

Happy Saturday and have a great weekend,



My Galeux d’Eysines Pumpkin & Roasted Pumpkin Seeds

31 Oct

Roasted Pumpkin Seeds

It’s the end of October and I’ve been enjoying everything seasonally pumpkin lately: beer, baked goods, grain and veggie dishes, and seeds!

Galeux d'Eysines Pumpkin

Last week there was a beautiful (and somewhat intimidating) Galeux d’Eysines Pumpkin on my kitchen counter. I researched Galeux d’Eysines, a French heirloom variety meaning ’embroidered with warts’, because I thought it was safe to eat, but had to know why it looks so strange. There’s actually a simple explanation for the squash’s exterior: as the pumpkin matures, the sugar from inside slightly seeps out, forming “peanut shell-looking” growths. This happens when the outside transforms from green to light-orange. During the change in color, I’ve heard you can make small scrapes on the outside and guide where the growths develop. Maybe I can convince my parents to plant some and I’ll let you know next year if it works.

Small section of Galeux d'Eysines pumpkin skin

So they look strange, but the Galeux d’Eysines smells so sweet when you open it that you’ll want to find them every autumn.

The giant pumpkin was surprisingly easy to cut, but after processing the entire 15 pounds, all I wanted was to watch Jeopardy and have a glass of wine, so I separated out the seeds and tossed all of the stringy-covered seeds into a glass bowl in the fridge.

Feeling refreshed and more creative the next day, I soaked the seeds in warm water, cleaned them, and put together this tasty recipe. Roasting seeds is an easy way to use as much of a pumpkin as you can. They’re easy to make, great as a quick snack, and are nutritious: they contain manganese, magnesium, and phosphorus. I’ve also heard they may be anti-inflammatory, which is helpful for people who have arthritis.

Sweet & Salty Roasted Pumpkin Seeds

  • Cleaned pumpkin seeds (can be from any squash)
  • 1 teaspoon salt
  • 1 t sugar
  • ½ t fresh grated nutmeg
  • ½ t cinnamon
  • ¼ t cayenne pepper

Preheat oven to 300F (or if you’re baking something, just use that temperature & adjust cooking time).

Spread out seeds on a lightly greased baking sheet. The seasoning will stick best if they’re still wet from when you cleaned them.

Mix together salt, sugar, nutmeg, cinnamon, and cayenne pepper. Evenly sprinkle over seeds.

Put baking sheet in oven for 15 minutes. Remove, use a spatula to mix up the seeds, unsticking as necessary, and spread out seeds again. Put back in oven for 10 minutes or until they begin to brown. Remove seeds from pan and enjoy hot, or cool them and store in a sealed container.

Glass Vegetables by Terra Fletcher

3 May

Terra Fletcher of Cloverly Farm makes glass vegetables.  The two pieces on the left are from the series “Local, Organic” which she uses to “promote local, organic, and sustainable farms.”

Fletcher started doing glasswork at the Sharon Arts Center in Sharon, NH when she was 14 years old by taking a bead making class.

Since that first class, Fletcher knew she wanted to continue working with the medium.  Now, a student at Hampshire College, Fletcher hopes to continue with this work as both a hobby and possible source of income.

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