Hi Kris - well, when we do the jack-o-lanterns, the flesh of the pumpkin stays intact. But there is a treat inside: pumpkin seeds. You have to rinse them out of the stringy-stuff - then simmer them in sea salted water for about 10 minutes, rinse, toss with a tiny bit of oil, sprinkle with more sea salt and then roast at 400 degrees until they turn golden. You can eat them shell and all, or crack the shells like sunflower seeds and eat the meat inside. I did once try using some of the flesh of a carving disaster, baked it, simmered it, pureed it - hours and hours of work to make it usable for pie. It's easier to buy pureed pumpkin in a can!
This pumpkin vignette is in front of Edward's Greenhouse in Boise's North End.
Love love love it!
ReplyDeleteMy favorite season. :)
Happy fall!
What beautiful colors!!! Those pumpkins are just asking to be carved.
ReplyDeleteThe colors in this photos are just beautiful! I love your blog!
ReplyDeleteWhen people carve pumpkins for Halloween, do they use the inside or just throw it away?
ReplyDeleteLovely looking pumpkins! Wish we did the Halloween thing more seriously here in Australia.
ReplyDeletebientôt halloween ;o))
ReplyDeleteHalloween soon ;o))
Hi Kris - well, when we do the jack-o-lanterns, the flesh of the pumpkin stays intact. But there is a treat inside: pumpkin seeds. You have to rinse them out of the stringy-stuff - then simmer them in sea salted water for about 10 minutes, rinse, toss with a tiny bit of oil, sprinkle with more sea salt and then roast at 400 degrees until they turn golden. You can eat them shell and all, or crack the shells like sunflower seeds and eat the meat inside. I did once try using some of the flesh of a carving disaster, baked it, simmered it, pureed it - hours and hours of work to make it usable for pie. It's easier to buy pureed pumpkin in a can!
ReplyDeleteDelightful display!
ReplyDelete