Sunrise ~ Stormy Weather ~ Roasting Pie Pumpkins ~ Nothing Wasted (Our Motto)

 Winter is on the way.  These very short beautiful snippets of a sunrise are coming to an end.  We enjoyed one, mostly likely the last, grill out on the porch.  

Stormy, rainy days moved in here and there, and the camper was finally cleaned out for the season.  Leaves are starting to change color around the area now.

I use my melon baller to remove the seeds/stringy innards.  I use it for all of my squash.  It works great.

We got 9 pie pumpkins this season.  One rotted before I could bring them inside, and we gave one to the chickens for a treat.

I line my baking pans/sheets with parchment paper and roast at 350° for 60 minutes.  I typically check them, and continue roasting if necessary.  The above pie pumpkin (Winter Luxury Pie Pumpkins from Baker Creek), weighed in at a little over 5#!  Not all of them are that large, but wow!  Save those delicious seeds to roast.  Here is our favorite recipe:  Whiskey-Bacon Roasted Pumpkin Seeds

I have also used Sherry in place of the whiskey, and they tasted great.  You can simply roast them too, but flavoring them is fun and delicious.  I bake these at 275° for 1 1/2 hours, stirring during the baking time.

I remove the baked pumpkin pulp with a spoon, and puree it all in my food processor.  I put it in freezer containers by the pint, cool it, and freeze it.

The chickens get the last bit of what's left after cleaning out the seeds.  Nothing wasted.  You can compost the skins.

Sorry if this is all a repeat from all the previous years.  I feel like it is, but sharing again.  I will be trying some new recipes with pumpkin.

Garden Re-Cap ~ Tip for Baking with Pie Pumpkin Puree

 

I took a walk out to the bell peppers, and brought in the last 28 of them.  Even the smaller ones are very thick and smell wonderful.

As for the hot peppers?

There are a few baby jalapenos on some plants, but that is it.  Oddly, the 3 Anaheim plants have tons of flowers.  It's pretty cold here now, so I'll be pulling the plants in a day or so.

We harvested the pie pumpkins, spaghetti squash, and there was only one very small acorn squash.

I follow King Arthur's Blog, and they shared a tip for when you bake with your pie pumpkin puree:  Blog Post Here.

Pie Pumpkins ~ Interesting Tidbit ~ Stocking up and Preparedness

(2018 photo, the last time we grew them on the homestead)

There was a point when organic butter at the grocery store became horribly high priced.  It's still high, but I try to stock up when they have coupons or a sale.

However, I learned something new!  I have not tried it yet, but I have pie pumpkins planted this year.  

There are concerns all over this country dealing with certain foods, shortages, price hikes and the like.  

Most people are aware you can substitute unsweetened applesauce for oil when baking, but this next tidbit is new to me.

You can substitute pumpkin puree for oil or butter when baking, using 1 to 1 ratio.  Meaning if your recipe calls for 1 cup oil, use 1 cup pumpkin puree.

At harvest time, I roast the pumpkins (cut in half as shown in the photo), and let them cool down.  I scrape out the pumpkin, puree it in the food processor and freeze it in freezer containers.

Of course there are many other uses for pumpkin puree, and we even make a macaroni dish with pumpkin and sage.  

I hope you enjoyed this tidbit, and I hope to learn of many more as our country attempts to heal all the massive damage that was done to it.

Providing we have a  nice garden year and a nice harvest, we'll have them this year.  

My blogger "featured post" gadget is not working.  I will only pick up most recent posts, so that's frustrating.  I'm trying to update it. 

Weekend Work ~ Pumpkin, Potatoes and Pears

The previous rain left things very wet outside, so the inside got the attention it needed all day Friday.

I roasted 1 larger pie pumpkin for making a batch of pumpkin butter. I put 2 cups in the fridge, and the rest went into the freezer.

I roasted 6 more pumpkins for pumpkin puree, and have one very tiny one went to the porch for fall decor.  The puree will be used for pumpkin pancakes/waffles, pumpkin muffins and bread, pumpkin hummus, pumpkin steel cut oats, pumpkin-sage macaroni, pumpkin pie . . .just anything.

I roasted more whiskey-bacon pumpkin seeds as well.  They are so good.  I updated over on the recipe post.  I doubled the amount of pumpkin seeds.

(Saturday sunrise, just before we enjoyed our breakfast on the porch)

Saturday the weather warmed back up, so I high-tailed it to the tomato patch and starting yanking those pesky stakes and tomato plants (which surprisingly, some were still green and alive).

 What we started with. No kidding.  See the red tomatoes on the ground?  The chickens got a treat.  Foxtail as tall as the stakes....

Me singing to the old McDonald's song:

Foxtail up my nose,
Rotten tomatoes between my toes,
And don't forget that pokey thistle,
It's will make you want to whistle (ha ha, NOT!).

. . .in progress, as we took a break.  We had to dig around the stakes, and then get them out with the spade shovel.  Even though it was still a bit wet out there, I broke two trying to pull them out by hand.

Those are my feet, hanging off the truck tailgate, as we took a break to sip ice water.  When we had the entire tomato patch (2nd garden area) pulled, we had to hose off the mud.

 One more section successfully pulled for winter.  Oh what a good feeling that was.  I was so happy to have Hubby's help too.  There is much more to pull.  Hubby was all for leaving it until spring, but I had to remind him why we must not get lazy.  The rotten plants will attract animals, bugs, cause problems with bugs, etc. And the weeds absolutely must go before the snow flies, to avoid any more weed seeds from setting.

As for the potato and pear part of this post?  Well, it won't be happening.  It's raining this morning.

There is nothing more "fueling" for me than my first morning cup of java.  See those two pumpkins?  That's today's "to-do" on this fine rainy day.  The very last two to roast.

The potatoes sitting behind them?  They will be part of our humdinger breakfast this morning.

I had plans to dig up more potatoes and walk out to the "upper 40" fruit tree area, and pick pears.  If the rain stops early, I may still pick them, but it'll have to dry up a bit before I can dig potatoes.

Breakfast is typically, and traditionally more loaded on the weekends, especially Sundays (or before a big work day).  I saved some freshly made pumpkin puree for pumpkin waffles, adding homemade sausage patties, and home grown potatoes sliced and fried with onion.  Mmm.  Mmm. Good.  The only thing missing will be homemade bread of some sort (slacking in that department).  

 The weekend, so far, has not gone by without some porch time and handiwork time.  I took time for some R & R, and sipped herbal teas.  The weekend did not go by without a motorcycle ride or two either.  The rain today is a bit of a happy moment, although thwarts the removal of the garden.  It forces me to take a day off and rest up and stay healthy, so I am looking at it with a positive attitude.

First thing on my agenda, before tackling a delicious breakfast, is brew a quart of nettle tea.  It'll steep for 4 hours or more, and then Hubby and I will be sipping it (hopefully on the porch).  We'll be "refueled" for getting back at it on Monday.

Pumpkin Soup ~ Tidbits

I have never made pumpkin soup of any sort, so this year I did. I roasted one entire pumpkin for this soup. 

The recipe in my "pile" or "stash" called for potatoes.  I did some searching, and found there are so many ways to make this soup.

I didn't follow the pumpkin and red lentil soup recipe I found online, but adjusted it to what I had.  I seasoned it with home canned hot sauce and garlic both fresh (heated with the onion) and some garlic powder to add more flavor.

 I served it with a dollop of sour cream, and freshly chopped parsley.  Some of it is going in the freezer.  The hens are happy gals too.  They are getting the pumpkin "guts" for a treat.

The taste test with the soup?

Delicious!   I used 2 carrots and 2 potatoes in my soup, as well as the pumpkin.

Guess what arrived at the library?

Pear-Walnut Bread (using applesauce) ~ Whiskey-Bacon Roasted Pumpkin Seeds

For the first time in a long, long, long time, I woke up to a day where I had nothing on the list that could be done (for one reason or another).  Rain arrived, and there was heavy cloud cover, making me feel even lazier than ever.  Oh, I could have attacked some deep cleaning with gusto, but I didn't.  I got a few recipes written on cards, but boy I felt lazy dazy.  Maybe I deserved a day off and it just arrived?

Well, I eventually found something I could do.   I mean they are taking up half of a kitchen table right now.

About the bread. . . .

Pumpkins ~ Prepardedness (a slight start) ~ Pranks!

I had a bit of a delayed start in my day at home yesterday.  I had another follow up at the new doctor.  

Grad daughter drove me, so my leg wouldn't be stressed.  I took along a book I'm trying to finish (that I found tucked away in my night stand).  I'm still reading my fiction book too.

The news?

Spider bite is healing, leg swelling is going down - doctor is very happy.  I don't have to go back for 2 more weeks, but I will be taking up stock with the company who manufacturers gauze and roll gauze (ha ha ha!).  I can exercise too, but have to start slow.  Woo hoo!  On the road to recovery!!

I ended up home after lunch time, and well, it left me with the question what to tackle next.  Oh, I have a funny to share (not so funny to me, but to a kid of mine)

I have more tomatoes, but I cannot can sauce related items late in the day, or I'll be up all night long.

I decided to roast all 6 pie pumpkins I recently brought in.  Most people who go through the lengths of cutting these, removing seeds, roasting them and pureeing them, go right back to buying Libby's canned pumpkin. 

Homemade Sausage ~ Biscuits and Gravy Oh My!

I woke up Monday to a warm 63°F and later a high of 87°.  And guess what?  

We started the "resurrection" of the flower beds/rose bed/herb garden on Sunday (no chance in convincing Hubby to break out the chainsaw for wood chores in the heat either), and now we are to get 4 days of possible rain.  I guess the Good Lord thought I needed softer soil to rip those weeds out, ha ha!  

Clean up before the end of the day.  But oh, so much more to weed (like about 60-70 feet of flower/herb beds).

Monday, we labored (again).  Hubby mowed some more, we weeded, and prepped the garlic bed.  Oh that was a joy - windy as heck, and try putting plastic down in the wind.  It took us about 1 1/2 hours or more to pull up old plastic, till, and put the new plastic down.  Now it will sit for a week or so to kill off more weeds/grass before I fall plant.

Laundry was put out.  Dried in seconds with the wind, heat and sun we had.

Pie pumpkins were picked and brought inside.  There are more, and more baby ones just starting.

A few blackberries were enjoyed.

Now about the homemade sausage.... 

In our parts of the world, we can buy "natural" sausage in patties, but it's not organic/non-gmo.  I've been buying organic pork, and making it myself.

It's the next best thing to raising my own pigs, butchering and making the sausage myself (goals). Or some day having a neighbor, like-minded, to barter with some day. 

That's the tickler about homesteading - it's a simple way of living, but so many people confuse "simple" with "easy."

To make the homemade sausage:

More Pumpkins ~ It's Walnut Time ~ Feeling Festive

My go-to produce stand had a few more pie pumpkins, so I stopped in and picked them up. He's getting to close it up I think.

Those are roasted and in the freezer now too. I have 6 more cups now.

Guess what else I'm doing?

Pie Pumpkin Puree

I purchased 8 pie pumpkins so far, and roasted them all for puree.  The first 6  weighed in about 15.71 lbs. 

I typically cut them and clean them all, and roast them all in one day.  This time I roasted two a day, until I was done.  I have a dog that likes to steal food, so I made sure I didn't have a lot going on.  Funny how all the dogs don't touch the tomatoes.  Anyway...

I used parchment paper this year.  I usually add water and cover, but not this year.  It works pretty well too.  Parchment paper isn't cheap, so I buy it at our dollar store for $1 a box.  It gets me through the holiday baking season on a dime as well.