Hi Celina--
What fun to read all your stories and yummy recipes!! I am majorly impressed with the scope and tone of your site, not to mention that you manage to find time to update it regularly :)

We have some pumpkins in our garden patch, and most recently we've made pie, pumpkin carob cookies, and pumpkin hummus.

Here's the cookie recipe:

1 cup sugar
1 cup cooked pumpkin
1/2 cup butter
splash of orange juice
2 cups whole wheat or white flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup carob chips (or chocolate)
1/2 cup chopped nuts if you like

Mix wet ingredients first, then add dry. Chips and nuts go in last. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 357 about 8-10 minutes. Let sit on sheet for a minute or so before removing to rack. These work well stored in the freezer.

Also Celina, I thought of Bill and your kids recently after Carl and I went to a sheep-shearing demonstration at Phillies Bridge Farm. After we got home Carl wanted to reenact, so he and I took turns being the sheep and the shearer, using a hairbrush for shears. Baaaaa!

Joanna

- by Joanna Schroer on Oct 5, 2007 at 11:58 AM | link

Here is a recipe for a pasta sauce made from pumpkin (Italians call this "Salsa di Zucca" ):

1. Steam pumpkin until tender and mash. Put away in small containers in freezer to provide a ready supply for making sauce or for other things such as pies.

2. To make the sauce:
a) Heat extra virgin olive oil in a frying pan or skillet.
b) Add finely minced garlic and cook on low heat until garlic just begins to brown.
c) Add pumpkin and saute until it reaches a thick consistency which will stick to the pasta.
d) Best on spaghetti or linguini. Garnish with fresh chopped basil or parsley and plenty of grated cheese.

(I use about 1 cup of pumpkin and one to two good sized cloves of garlic for each 1/4 pound of pasta.)

- by Steve Parisio on Oct 11, 2007 at 7:31 AM | link

Here is a recipe for a pasta sauce made from pumpkin (Italians call this "Salsa di Zucca" ):

1. Steam pumpkin until tender and mash. Put away in small containers in freezer to provide a ready supply for making sauce or for other things such as pies.

2. To make the sauce:
a) Heat extra virgin olive oil in a frying pan or skillet.
b) Add finely minced garlic and cook on low heat until garlic just begins to brown.
c) Add pumpkin and saute until it reaches a thick consistency which will stick to the pasta.
d) Best on spaghetti or linguini. Garnish with fresh chopped basil or parsley and plenty of grated cheese.

(I use about 1 cup of pumpkin and one to two good sized cloves of garlic for each 1/4 pound of pasta.)

- by Steve Parisio on Oct 11, 2007 at 7:31 AM | link