Exciting Recipes You Can Make with Pumpkins

There are all kinds of interesting, unusual dishes you can make with the pumpkins you used for autumn decorations. Think outside the pie! Here are some recipes.

1. Roasted seeds

Here is a simple and delicious way to prepare pumpkin seeds for a sweet and spicy treat:

Scoop out seeds and spread them on newspaper or paper towels to dry at room temperature – it’s better not to wash them, but if you do, then let them dry for at least a day and a half before proceeding.

In a microwave-safe container, mix:
1 1/2 teaspoons each honey and brown sugar
1 teaspoon safflower oil
1/8 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon each of salt and ground cloves

Microwave for 30 seconds on High; stir in 3/4 cup of dried pumpkin seeds until coated. Spread on a parchment paper-covered cookie sheet and bake at 325 degrees for 25-30 minutes, stirring every 10 minutes or so.

2. Mushroom Stew in a Pumpkin

This stew is served from the pumpkin itself. It serves 6. You need:

One 5-6 pound pumpkin
2 large yellow onions, chopped
1 to 2 tablespoons water
1 pound white button mushrooms, cut in half
1/4 flour, white or whole wheat
2 to 2 1/2 cups dry red wine
1/4 cup tamari soy sauce
1/2 teaspoon dried rosemary
3 tablespoons dry sherry
1 tablespoon honey
2 tablespoons balsamic vinegar
4 cloves garlic, finely chopped

Cut off the top of the pumpkin and set it aside; then hollow the pumpkin out (roast the seeds as described above!). Sautee the onions in the water for a few minutes, then add the mushrooms, sautee briefly, then cover and simmer for a few moments. Add the flour and stir, cooking for 1 minute. Add wine and the rest of the ingredients and cook for 15 minutes, stirring often.

Place the pumpkin in a shallow dish and pour the mushroom mixture into it. Replace the pumpkin’s top. Bake in a preheated, 350-degree oven for about an hour, stirring occasionally and adding more wine as needed. When serving the soup, be sure to scrape out some of the soft pumpkin flesh into the soup bowl.

3. Pumpkin Spread

To cook fresh pumpkin, cut hollowed-out pumpkin into wedges and microwave on high, cut-side down, on waxed paper for 10 minutes. Scrape flesh from rind and puree in blender.

1 1/4 cups cold apple juice
1 package (3.4 ounces) instant vanilla pudding mix
1 cup pureed pumpkin
1/2 to 1 teaspoon pumpkin pie spice

Beat apple juice and pudding mix in a mixer at medium speed for 2 minutes. Add spices and let stand for a few minutes to thicken. Refrigerate leftovers.

4. Pumpkin Custard with Spices

3/4 cup cooked, pureed pumpkin (see above)
1 tablespoon each of honey and molasses
2/3 cup maple syrup
3 tablespoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
2 3/4 cups skim milk
2 tablespoons arrowroot powder or cornstarch
4 beaten eggs
1 cup non-fat vanilla yogurt

Combine first eight ingredients in a saucepan. To 1/4 cup of skim milk, add the arrowroot or cornstarch, then add the rest of the milk and stir the mixture into the saucepan. Bring to a boil, stirring or whisking often. Cook until thickened. Remove from heat and stir in beaten eggs. Chill and eat as a custard or pudding, or bake in individual, oiled custard cups on a baking sheet for 30 minutes at 350 degrees.

Green Ways to Protect Your Plants from Winter Frost

You don’t want to lose the plants you’ve nurtured all summer, but maybe you aren’t sure how to protect them in an eco-friendly manner. Here are some ideas and tips to keep your plants safe through the winter.

* Containers

Plants growing in containers are especially susceptible to frost due to their roots being above the frost line. (In other words, their roots do not enjoy the insulating effects of being underground.) Some ways you can protect container plants are:

1. Move them against the house
Your house emits a bit of heat around its edges. Line your container plants up against your house and rake leaves over them for insulation. There’s no need to protect them from snow; snow is actually a great insulator. If your area is prone to ice storms, though, you may want to consider more extensive protection.

2. Plants on wheels
You can put your potted plants into wagons, wheelbarrows, or other containers or platforms with wheels. You can wheel them in or out of your garden shed or garage as weather dictates. That way, they get some sun and rain on milder days but protection when it’s really cold.

3. Build or buy a cold frame
A cold frame is a simple shelter made from various materials such as wood, straw bales, glass, and/or plastic sheeting. If you are wanting to keep it green and eco-friendly, re-use scraps of clear plastic (such as clear plastic bags used for leaves or lawn clippings), or old windows. A simple, quick, and affordable method is to pile straw bales into an open square and cover the top with an old window or plastic sheeting. Depending on your climate, you may be able to get away with no cover at all; the straw bales themselves may provide enough insulation. There is an added bonus to the cold frame: you can use it to get an early start on your seeds in the spring.

* Open ground

1. Mulch
To protect garden plants that are planted in open ground, you will need to apply a heavy layer of mulch. You can also simply rake a thick layer of autumn leaves over your garden for the winter, and in spring, dig the rotting plant material into the soil.

2. Pitch a tent
You don’t have to pitch an actual tent over your garden; but the principle is the same. Section your garden off if it is big, construct simple “tents” or shelters from wood scraps, leftover pipe (such as PVC), or even straight branches. Make a square or triangular frame that fits over your garden bed, and cover with plastic sheeting. Again, try to use leftovers or recyclables, such as the clear plastic bags noted above.

Hopefully, your plants will not only survive the winter but be healthier because of your efforts.

How To Make a Food Scrap Smoothie

Here is a way to compost your kitchen scraps even if you don’t have a compost pile. You can use your blender to make “instant compost” for your plants. Here are directions for several types of food scrap smoothies you can make to fertilize your garden, indoor plants, lawn, etc.

Fruit scrap smoothie
1. Save fruit scraps such as citrus peels, apple cores and peels, grape stems, pear cores, strawberry tops, melon rinds, etc. Cut up scraps that are very large.
Avoid: banana peels (these can clog your blender blades) and fruit stones such as the pits of peaches, plums, etc.
2. Place fruit scraps into a blender, filling it no more than 3/4 full.
3. Add about a cup of water.
4. Turn blender to “liquefy” or “puree” and run it for at least one full minute. Add water as needed to make a liquid that is about the consistency of thick cream.

Veggie scrap smoothie
1. Save vegetable scraps such as the outer layers and peels of onions, carrot tops, tomato ends, celery trimmings, potato peels, etc.
2. Blend as directed for the fruit scrap smoothie.

Combination smoothie
1. Combine veggie and fruit scraps with various other kitchen waste, such as egg shells, leftover cooked rice, oatmeal, or other grains.
2. Blend as directed for the fruit scrap smoothie.

After blending your food scraps, you have several options as to how to use them.
1. Pour the smoothie into a covered bin in your kitchen, add newspaper shreds to cut down on odor, and allow it to ferment naturally before using it on plants.
2. Pour the smoothie directly onto your garden, lawn, etc.
3. Add extra water and pour the diluted smoothie onto your houseplants.
4. Team up with a friend who has a garden and supply him or her with your smoothies.