Recently, I was checking out the new-to-me farmtophilly blog and one of the authors mentioned that they had made pumpkin puree. One of my goals for next year is to either find community garden space or do more pick-your own events. I'd love to freeze and perhaps learn to can local produce so that I can enjoy it during the winter. I decided that the instructions on the farmtophilly seemed easy. So, one night last week I sliced up two Cinderella pumpkins from Greensgrow. I scooped the seeds while my oven came up to temperature. Next, I popped them into a baking dish with a little water and tossed them into the over for about an hour. I pulled them out, cleaned out and ran it through the food processor. I then bagged and tagged two cup portions of pumpkin puree and tossed them into the freezer. When I mentioned to my mom that I had made my own puree she rolled her eyes and told me that the canned pumpkin was just as good. I shrugged and said that it was very easy to roast the pumpkins. The next day I made pumpkin muffins and I can say with authority that canned pumpkin has nothing on my homemade puree.
Next up, I pick up my winter buying club order tonight for the first time. Oh and there is an all local meal coming soon as well.
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