Monday, July 15, 2013

Food of the season

Last week, someone offered my husband the kind gift of a freshly harvested pumpkin; he had some help with getting it into the car, but getting it out and hauling it home was some trouble, I can tell you. 

I cleared the table, and we spent an hour cutting the pumpkin and wrapping it in cling film. It filled our entire second refrigerator, which I've been contemplating to turn off for the sake of saving some electricity, but evidently it was not to be. 

After giving away some slices to relatives and friends, and after we made pumpkin soup and pumpkin fritters, it still seemed as though we are going to eat a lot of pumpkin for the next six months or so. I sat down at Google and typed, "what to do with pumpkin". Mainly got suggestions for using the pumpking as a decorative piece, but I'd guess ours is a little past that stage. :o) 

Don't you just love a gift of food? :o)


Thia said...

That's great! I'd cook it down and freeze it to use, little by little, in breads and cookies.

Rose said...

Anna, have a look at Brydie's recipe here, I think the girls would love these.

Gothelittle Rose said...

Every household is different, and every country is different, so instead of saying "You should", I'll simply say "We do" and offer my suggestion.

We do not have a second refrigerator. We have a second, dedicated freezer. I'm in New England (Northeast U.S.). Our refrigerator is a side-by-side freezer and fridge. Downstairs in the cellar (another quirk of New England houses), we have a standalone freezer.

I would have cut up that pumpkin, bagged up the pulp in even quantities, and put it in the freezer. Then, instead of having to use it in days or weeks, I could use it in months or even years.

Zucchini and pumpkin are both Cucurbita Pepo, a subset of squash (Cucurbitae), a North American native. Since zucchinis are the same green as their leaves and never stop growing while on the vine (unlike pumpkins), people end up with too much zucchini *all the time*. So look up zucchini recipes, and you'll find ways to put pumpkin in *everything*.

Just watch the spices and adjust as necessary, as pumpkins do have a mildly different flavor.

Dianna said...

I was gifted some pumpkins last year. :) I puréed most of them and froze. Here is what I decided to do with them.

Our favorite is the pumpkin soup. My kids love it.

Anonymous said...

Try canning the pumpkin and then store it to make lots of pumpkin recipes. I would google 'how to can pumpkin' and see what you get.

Love pumpkin pie, pumpkin bread, have seen some yummy sounding recipes for pumpkin cheesecake, and then there are savory recipes, too. Go to the recipe sites such as food network & search.

How many lbs (kgs?) did your pumpkin weigh?


Mrs. Anna T said...

Wow, what a multitude of wonderful suggestions. Thank you ladies!

Leah brand burks said...

I was thinking of pumpkins today in fact. Ours won't become ripe or available for at least another month or so, and soups, bread, and roasted seeds (pepitas) are all things we end up making.

Charity said...

That's neat. I didn't know that pumpkins were commonly grown in Israel. Did yours have deep ribs like the picture?
Something I recently found to do with pumpkin is making a pumpkin smoothie: a good summer recipe, though unfortunately it doesn't use much pumpkin. We take some whole milk, and freeze it partway (it needs to still come out of the jar), pour it into the blender, and add small (it doesn't take much) amounts of frozen pumpkin, honey, and cinnamon. It comes out rather like an ice cream that reminds one of pumpkin pie.

Barbara Backer said...

I think I would cook the pumpkin and put it through a FOLEY - type mill -- the kind you might already use to make applesauce. Then I'd freeze it in one-cup portions for later use.

It could be good in meatloaf, adding moisture and vitamins without adding any strange flavor. (I do this with carrots and other vegetables, diced small or processed.

Last year a friend of mine used his pumpkin as a fall decoration. When it began to deteriorate, he threw it on his compost. This year, to his great surprise, he has a multitude of pumpkin vines ad pumpkins! He's hoping to make a bit of extra money selling these to a food market in the fall.

Pumpkin latkes (fritters) should be good. Just add a little pumpkin pie spice to the mixture. Squash latkes are delicious, so I think the pumpkin would be, too.

Humble wife said...

I dry pumpkin too. If you cut the pieces small enough you can toss into a slow cooker winter stew. I label and store in jars in the pantry and use the 1/3 cup dry= about 1 cup measurement when I add to stew.

Lady Anne said...

I have= a recipe - somewhere - for pumpkin and mushroom bisque. I realized I had not kept the pumpkin in the blender long enough, so I tried pulling out most of the mushroom pieces and running the rest through the blender. I really did taste fine, but had to eat it with eyes closed.

living from glory to glory said...

Hello, I hope you're enjoying these wonderful warm days. I love to bake the pumpkin with a stuffing mix inside. Add plenty of butter, Wrap in foil and bake!
Thinking of Israel tonight! I hope to come visit sometime in my life.
Blessings, Roxy

Anonymous said...

Wow. what a nice gift. I'm impressed with all your work; pumpkins are labor-intensive (especially when the canned stuff is so easy to come by).

I love pumpkin pancakes for a breakfast treat.


Anonymous said...

I make a chunky pumpkin or winter squash soup with cooked white beans, onions, bite-size pieces of pumpkin, tomatoes, kale or chard, and rosemary. The soup freezes well, and it's great with a little cheese sprinkled on top.

We love chunks of cut-up pumpkin simply roasted with olive oil, salt, pepper, and herbs, too. (Unfortunately, the hot oven that's required isn't great for summer.)

Carlotta said...

If your dog becomes ill by vomiting or having diarhea you can feed them small amounts of pureed pumkin to heal them. I have done it twice.