Trick or Treat? Treat: Pumpkin Seeds…

Preheat oven to 250°F. Cut off top 3 to 4 inches of pumpkin then scoop out seeds onto a clean work surface. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well. (You should have about 2 cups of seeds.)
WHEELS 2014!
In a medium pot, bring water to a boil. Add seeds, reduce heat and boil gently for 10 minutes. Drain well and pat dry.

Transfer seeds to a medium bowl, toss with oil and spread out in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour total. (They will become crispier as they cool.) Set aside to let cool completely then shell or eat whole.

For spicy pumpkin seeds, mix 1/2 teaspoon each garlic salt, cumin, coriander and cardamom with seeds and oil before roasting. For sweet pumpkin seeds, mix 1 teaspoon each ground cinnamon, cloves and ginger and 1 1/2 tablespoons dark brown sugar with seeds and oil before roasting.

Recipe Credit: Whole Foods Market website.


Pick-Up this Wed., October 29th at WHEELS!


Also: Spinach, Lettuce, Arugula, Chioggia Beets and Popcorn on the Cob…

The moisture content of the Popcorn is still too great for popping right now. Display it for a festive fall and save it to pop in the Winter time!

You will find instructions for popping corn in the Recipes archive of my blog. Check it out!

College bound collard greens

bard dining service dock  Just delivered huge greens in the mini van to Bard College Dining Service. A simple cash transaction and 10 minutes to unload from my bins into the kitchen’s containers. We might be up against the big boys (note the tractor trailer), but the chef here is interested in buying our local bumper crops! I can’t think of a better place for 300 pounds of Collards! Growers in Southern CoCo and Northern Dutch get in touch if you want in on this…