Tuesday, November 4, 2008

My Free Pumpkins

Last night I offered to pick Epu up from the El station, because I needed an excuse to pile the kids in the car and get me some of those FREE PUMPKINS at Dominick's. First I Googled like mad to make sure that jack-o-lantern pumpkins are safe to eat. The verdict: While sugar pumpkins certainly make better pies, plenty of people enjoy the jack-o-lanterns as well. There's nothing better than free food, is there?

Today is that rarest of November days: gloriously warm and sunny. We hauled the eight pumpkins into the backyard and I gave the girls spray bottles full of water and a drop of dishsoap. They were a little dirty from sitting in front of Dominick's all October. Then we hosed them off.

Five of them became this autumn display. We'll eat those eventually, too, but I like this way of storing them, don't you?

One of them I cut up immediately, baked and made into puree for the freezer (saving out one cup and two tablespoons to make pumpkin bread for tomorrow's breakfast). I put the smaller ones with no stems in the kitchen too -- my plan is to butcher those over the course of this week.

As predicted, the meat of the jack-o-lantern pumpkin was quite stringy. I pureed it thoroughly and am hoping they taste not too bad.

Anyone have a favorite pumpkin recipe to share? I'm planning to use some of the puree a la "The Sneaky Chef" to boost nutrition of recipes. Man -- I am hungry. Must be this pregnancy thing creeping up on me. Wish I had that pumpkin bread made already!


*Hippie* said...

So, can you tell me how to make a jack o lantern pumpkin (mine are uncut) into usable pumpkin?

A Frugal Friend said...

I love to add 1 cup of pumpkin puree to my batch of pancakes or waffles. It is great nutrition for my daughter and tastes so good with real maple syrup or even nothing at all. Great deal!