Photo by Eli Kinne
We have carved our first pumpkin this evening; surely the first of many this season! We hunt for, and make, all kinds of treasures with the formidable pumpkins that proliferate in the holiday season, and forge bonds with friends and family alike over the final products: toasted pumpkin seeds, pies, cookies, breads, even curries!
Tonight, a beautiful array of Cinderella (Rouge Vif d'Estampes) pumpkins where displayed, so vibrant and deeply orange in color that they were reminiscent of a siren red lipstick. As alluring as they were, in the end, a quiet pumpkin with traditional coloring was chosen, and gave us a delicious bounty of seeds. I rinsed them several times, spread them on a sheet pan lined with parchment and drizzled them with McEvoy Ranch olive oil, one of my favorites. A light sprinkling of Jane's Krazy Mixed Up Salt finished the prep, and then they went into a 350 degree oven for about 15 minutes. I stirred them several times throughout cooking and while they were still warm, added just a touch of fresh salt. The Jane's blend includes celery, which develops nicely during the toasting process and adds another dimension of flavor without ruining the intrinsic flavor of the seeds. Nutty, crunchy and delicious, I hope this post inspires you to find that special pumpkin and make some toasted seeds, and memories, of your own; this Autumn season, and always.
1 comment:
sounds delicious!
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