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<\/a><\/p>\nAnd so are the herbs. I have a plan for 2 window table\/shelves and some extra lighting to see if I can coax the group to stay alive and growing through the Winter. I’m not much for inside plants so we’ll just see how this goes.<\/p>\n
Rosemary…probably my favorite herb…she is nice and green, but the whole growing thing has not been happening. I did some reading. Rosemary likes sun and heat. Hoo, boy – she definitely will need the grow light AND the best sun spot. And she likes to be moist but not wet or dry. Rosemary, she is high maintenance: pray for her, please!!<\/p>\n Back to pumpkins. I had three from my CSA farm distribution. One has been dealt with…the smallest I cooked with the smallest squash to refine the process and decide if I wanted to buy a few more for extra pumpkin as well as squash puree.<\/p>\n I do! The process is easy and not time consuming. I think I have 20 minutes in this morning’s effort and that includes doing the dishes after.<\/p>\n The hardest part is slicing them open! I found that taking off the top is fairly easy. Then, halving and quartering is not so difficult as trying to halve from the get go. I think there is a physics principle in there somewhere about the strength of a sphere…<\/p>\n I put a bit of water in a pan, quartered (or smaller) pieces flesh side down and bake in a 400 degree oven for about 40 minutes.<\/p>\n Meanwhile, the seeds. I LIKE pumpkin seeds and they are full of good stuff. I buy them roasted (and shelled!). I decided to try roasting a few of my own as long as I have them. It is not the roasting, but the shelling part that might be the show stopper.<\/p>\n I’m not big on a mega processing kind of thing…a whole day making jam or dealing with the veg – I much prefer doing a number of small batches. So, one or 2 pumpkins at a time. But the seeds I decided to save until I have enough for a cookie sheet full. Today’s chore was just the cleaning and that was easy…soaked them in some water and the pulp slid off. <\/p>\n These went into the frig for later roasting…probably :)!<\/p>\n Pumpkin is done.<\/p>\n The skin is easily peeled off with a paring knife at this point. I defy anyone to peel an uncooked pumpkin with a paring knife and as far as I’m concerned peeling an uncooked pumpkin is putting fingers and hands at great risk with a large, very sharp knife that is apt to careen off who knows where. Too scary for me.<\/p>\n This method is easy, safe (r!) and I didn’t lose much pumpkin in the process.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n