Got a lot of blackberries? Then check out this recipe for Blackberry Mojito Fruit Leather.

I'm not a huge fan of fruit leathers, but this turned out super good! And, really, you can't go wrong with blackberries, mint and rum.

Saturday, October 13, 2007

Pumpkin harvest

Precious pumpkinsI harvested my sugar pie pumpkins and started processing them yesterday. I could only fit two in my oven so I still have some work to do, but I did manage to freeze two cans and one cup worth of pumpkin puree. I also roasted the pumpkin seeds.

For the puree, I cut the pumpkins in half horizontally, scooped out the seeds and stringy matter and rubbed the cut sides with oil. I then placed them face down in roasting pans with one cup of water each and baked them at 350 degrees for about 90 minutes. Once they were cool, I scooped out the flesh and put it in the food processor until it was pureed.

As a final step, I layed down cheesecloth in a colander, added the puree and let it "drip dry" for about an hour and then squeezed out the remaining liquids until it had the consistency of canned.

For the seeds, I boiled them in salted water (4 cups water, 2 teaspoons salt) for 15 minutes (this is the short version of soaking overnight). I then drained and mixed them with olive oil and tamari and baked in the oven with the pumpkins for about 30 minutes. They turned out quite tasty and my daughter loves them!

Thanks for all your hints and tips. I'll tell you soon what Miracle I performed with the green tomatoes to make them edible.

5 comments:

Sandy said...

Sounds yummy!

I can't wait to hear about the green tomatoes. I hope whatever you did was easy...so I can replicate it. I stood at my garden today (we had a fall day with the sun!) and stared at all the green tomatoes. I hate to waste them! But I just don't know what to do with them. Green tomatoe sauce? I don't know....

Chile said...

Oh yum, Crunchy! No sign yet of pumpkins from our CSA but I've heard they're coming sometime. I can't wait now.

Deb G said...

Okay, I'm inspired. Putting processing pumpkin on my to-do list.

CG said...

Remember that one of the reasons to grow winter pumpkins (and all winter squash) is because they store well pre-processing. Any that are unblemished and have a nice handle (stem) on them could be left intact either until they are needed or until they show signs of deterioration. They like it like people like it, warm, and were often stored in the sleeping lofts of the cabins of our ancestors. We just keep ours in our main living spaces.

Shelly said...

I found your blog searching for a pumpkin puree chicken recipe. Any ideas? Thanks!

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