We’d be the first to admit getting into the mood for all things fall can be difficult when second summer is in full swing, but then this week blew in, and North Texas leaves are finally flying. Don’t miss this peak time to head to The Shed to grab plenty of pumpkins grown with lots of love right here in Texas fields. And with crafting, carving, and cooking ideas, there are so many easy ways to incorporate pumpkins within your home.
For a lasting display, apply mod podge and spooky or fun napkins to get into the Halloween spirit or even Thanksgiving-themed to display later on your feast table. Host a “Petals and Pumpkins” night with friends, and use spray adhesive and dried or silk leaves or flowers to create unique “bouquets” of stackable beauties. Painting pumpkins is always a fun option that lends itself to more intricate designs when utilizing a paring knife is a bit too challenging.
If old-fashioned carving is your choice though, don’t dump those seeds. They’re packed with protein, fiber, unsaturated (“good”) fatty acids, and essential minerals such as calcium, magnesium, and iron. Start by swishing the whole mess of scooped-out seeds and pulp in a bowl full of water. This encourages the fibrous pulp to release the seeds. Once you’ve succeeded in that task, thoroughly rinse the seeds using a colander. Make sure to completely dry the seeds before you move onto roasting. Preheat your oven to 300 degrees F, toss the clean, dry seeds in butter or an oil of your choice (enough to cover well) along with any type of seasoning – salt, ranch dressing mix, or curry powder, even brown sugar or pumpkin pie spice if sweet is what you’re thinking. Then spread the seeds in one single layer (important) on a baking sheet. Bake for about 45 minutes or until a toasty brown, stir every 15 minutes or so if needed. Enjoy straight out of the oven, or once they’ve cooled, store seeds in an airtight container at room temperature for up to two weeks.
Seeds are great, but what about the actual pumpkin? Pumpkin puree may sound intimidating, but it’s really quite simple. Start with a small, round sugar pumpkin, also known as a pie pumpkin. Preheat the oven to 325 degrees F. Cut the pumpkin in half, from stem to base, remove all the seeds, then cover each half with foil. Bake foil-side up for about an hour or until tender. Scrape softened pumpkin from shell halves and puree in a blender. You may want to strain it to remove any stringy pieces. This nutritious puree is full of vitamin A and C, fiber, zinc, and potassium, and is perfect for cooking or baking recipes. You might be surprised pumpkin puree also makes for a great facial mask as it contains natural fruit enzymes and alpha hydroxy acids (AHAs) which help to increase cell turnover and remove dead skin cells from the top layer of your skin – mix ¼ cup of your puree with 1 tbsp of raw honey and a pinch of cinnamon. Apply a thin layer to your face, grab a good book or sink into a warm bath, and let it work its magic for 10-15 minutes. Rinse well, and enjoy the glow.
