Comments on: Preserving Pumpkin (and 2 Recipes)

By: lyanda

lyanda — Sun, 22 Aug 2010 01:39:25 +0000

Hi Loretta. There is a little subjectivity in pumpkin picking. Have a look at the seed package or catalog to determine the usual size and color of your variety. I am not sure where you live, but I would think it is probably still a little early. You don’t want to pick them when they are too green, but a little green is OK. When pumpkins are ready, their stems change from very hard to more corky, and the skin will be nice and hard. And don’t worry too much–if your pumpkins are a good size and color they will cook up well. Let us know how they turn out!

By: loretta taber

loretta taber — Thu, 19 Aug 2010 17:25:32 +0000

I planted Libby’s Pumpkin seeds the first of June. I have 3 or 4 growing and good size now. When do I pick them?

By: lyanda

lyanda — Wed, 25 Nov 2009 18:39:31 +0000

Wonderful! Let us know how it turns out.

By: Jennifer

Jennifer — Wed, 25 Nov 2009 18:36:01 +0000

Thanks Lyanda,
It is the day before Thanksgiving and I remembered that you had a post that talked about baking pumpkins whole. I am taking your advice to prepare for our pumpkin pie baking! Happy Thanksgiving and Happy Birthday to Claire!
Jennifer

By: putting up squash « one deep drawer

putting up squash « one deep drawer — Wed, 18 Nov 2009 04:38:18 +0000

[...] a butternut, an acorn, and a delicata. such variety! i left the pumpkin and delicata whole like Lyanda recommended. i must admit i was a little dubious that the pumpkin would cook. but the process [...]

By: Lisa

Lisa — Fri, 30 Oct 2009 14:23:58 +0000

Thank you for this post. We went crazy at our local pumpkin patch this year and have a very large red warty thing, a few Cinderellas and some lovely little sugar pumpkins that we will preserve for eating on hauntingly cool nights later this fall!

By: lyanda

lyanda — Fri, 23 Oct 2009 15:54:11 +0000

‘Tis the season for gorgeous pumpkin thoughts, and I have to share one more: My friend Waverly Fitzgerald (author of the book “Slow Time”) just posted this fab-sounding recipe on the latest issue her beautiful web magazine “Living in Season.” Can’t wait to try it!
http://www.livinginseason.com/food-drink/pumpkin-recipes/

By: lyanda

lyanda — Thu, 22 Oct 2009 04:03:50 +0000

Actual rum, yes, and ground hazelnuts. Yum is indeed the word…

By: maria

maria — Wed, 21 Oct 2009 23:03:25 +0000

yum. But I’m still stuck back at hazelnut rum whipped cream. Do you add actual rum? Rum flavoring? Hazelnuts? I guess I’ll have to come over and see.

By: Allison

Allison — Wed, 21 Oct 2009 14:38:29 +0000

Thanks for the fabulous post! I have 6 little pie pumpkins left over from a pumpkin decorating party and was just wondering the best way to cook them up!