The Great Pumpkin

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So we went out of town. A lot. And we started repeating recipes, like I said. And we got very tired. And the blog suffered. But really, not many people read this, and frankly if it's the blog or my dissertation, well, y'all can mosey over to Relish Austin or something.

 

The time of the CSA experiment has ended for the year. Almost. It lives on in the form of a 30 pound pumpkin we are currently butchering downstairs. I say butchering because 30 pounds is heavy. And big. And packed full of pumpkin. We made Black Bean, Chipotle, and Pumpkin Soup tonight (from Hot, Spice, and Meatless II), which called for a pound of pumpkin. It was not discernable that the pumpkin had suffered. "It's only a flesh wound!" It called out while lounging on the counter. Meanwhile, the soup had three chipotles in it and made both of our noses run. In a good way. I think it could have used some elbow macaroni, however.  

 

After Ollie went to bed we got down to business, cutting it into chunks, removing the inner bits (with far less seeds than we expected or hoped for, not enough to even bother roasting them), peeling the outside, dicing, and steaming. We have three big bowls full of steamed pumpkin and another to go. This is how we got the 30 pound pumpkin. The lovely woman from Tecolote said, "Well, you can steam it and then freeze it." I began envisioning pumpkin cream cheese bread galore, pumpkin pie, pumpkin ice cream, and the next thing you know we have a veritable canning factory running in our kitchen.

 

Which is not to say all the pumpkin bread won't be delicious.

 

We were at a loss at the end of the CSA how to proceed. It provided such a framework to our meals. The basket showed up, we made a menu, we bought the few things extra we needed, we cooked away. Now we have to proceed without guidance. So in order to keep experimenting we got two cookbooks my friend Meghan is always referring to on her menu blog, Veganomicon and Vegan with a Vengence. We are lacto-ovo vegetarians, and though we've talked about going vegan, don't think it's for us. But we would like to cut down on our dairy, as it is costly for the earth's resources. So we are going to try to incorporate much more vegan eating in our household. Plus, new recipes are fun.

Hopefully this blog will pick back up with reports on how the new recipes go. I'm most excited about Samosa Baked Potatoes, the recipe of which I think could be modified to resemble the AMAZING samosa soup I had at Foodheads awhile back.

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This page contains a single entry by Jenny published on August 12, 2008 2:51 AM.

Father's Day Dinner was the previous entry in this blog.

Son of the Great Pumpkin is the next entry in this blog.

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