James gave me his office jack-o-lantern (it hadn’t been lit!) and I cut it all up tonight. I forgot how big pumpkins are. This was a big one. I canned six pints (that was all the jars I had), steamed a big pot full that’s going to get mashed and made into pumpkin bread and pumpkin butter (my sources tell me this is not safe for home canning, but fuck ‘em) and I still have a gallon bucket of raw chopped pumpkin in the fridge. I got this Greek veg cookbook from the library last week, and I’ll bet you didn’t know that pumpkin is really common in Greek cooking. I’m going to make savoury pumpkin pie in phyllo pastry, fried pumpkin with skordalia, maybe some pumpkin soup, maybe just roast it with some garlic… who knows. I love all manner of winter squash.
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