Re: Pumpkin Recipe - for AG
they make good soup...
-----Original Message-----
From: Benten <benten@ev1.net>
To: pumpkins@mallorn.com <pumpkins@mallorn.com>
Date: 16 October 2001 18:14
Subject: Re: Pumpkin Recipe - for AG
>At 12:35 AM 10/16/01 -0400, Richard wrote:
>>i don't think they taste very good..... seriously though, this is quite
>>a topic, are there any out there that have decent flavor and texture for
>>eating? what a novel idea, picking genetics for edibility?!?<---
>>serious
>
>For something that's not "made" for eating, I do one of the following:
>cook them in something spicy (curry or a spicy soup), or dry them
>in thin strips and grind them up to make flour.
>
>This is what I'm planning to do with my tiny little AGs this year, it's
what
>I did with several of my ornamental pumpkin types already this year.
>I noticed in the past, that some of types of pumpkins break down into
>pasta-like strands when you are working with them. If AGs do that they
>could easily be used like spaghetti squash.
>
>I'm also sure that in one of my books about pumpkins I saw that they
>went for a world record of number of pies made from a single pumpkin
>and (I think)sold the pies with proceeds going to charity. Pumpkin pie
>is relatively simple, I if the archives don't yield a recipe, I can dig up
>a whole slew and post them. My suggestion is that you carve the pumpkin
>up into pieces and bake them if you want to make cooked mashed pumpkin
>out of it. Bake at 350F until soft. I've seen various ideas of what you do
>with
>it in the oven from putting in a roasting pan and covering with foil that
has
>holes poked in it(I use this version), to putting in a pan of water and
then
>into the oven. Once you have the pumpkin cooked, put it in a blender,
>process it through a pumpkin screen with a food mill, mash it with a
>potato ricer, or whatever you like to do to squash it. I then drain mine
>by putting it into a colander lined with cheesecloth and putting a plate
>(smaller than the colander) on top of it, then putting a can of something
>heavy on top of the plate so it presses down to help the excess liquid
>strain off. Sometimes I get a lot of liquid, sometimes almost none.
>Strained liquid can be used to add vitamins to other foods or thrown away.
>
>I imagine that pie made from an AG might be a little bland, but I bet
>you wouldn't notice much difference if you used it in bread or cookies.
>
>Morgan, collector of pumpkin and squash recipes - who still looks at
>her 65lb pumpkin an thinks "Dinner" ;-)
>
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