Yep, just in time for Halloween, we received a Jack O’Lantern pumpkin. Now, we don’t carve it, at least not into a Jack O-lantern to set out on our porch. Instead, we carve it into a couple of pieces and roast it in the oven so we can make pumpkin purée and roast the seeds. These pumpkins are not as flavorful as the little ones, but they’re still quite good for things like pumpkin bread and pumpkin pie. What else do you need?
This time our entire share — a bit on the small side as we transition to the winter produce — consisted of
- Jack O’Lantern pumpkin (1)
- Red LaSoda Potatoes (2)
- Red onion (1)
- Basil (1 bag)
- Wheat berries (1 bag)
- Okra (1 basket)
- Winter braising mix (1 bag)
- Roasted bell peppers (traded for another bag of basil)
First thing we did when we got home with the share was to start making up batter for Fried Okra. After all, it’s probably the last of the season, so we might as well have it fried.
Update October 30. We did have the okra fried. Delicious as always. The bags of basil were turned into a batch of pesto and a small amount of basil oil for Eggplant Cannelloni (recipe soon). The braising mix we just did up as a side by heating up some oil, tossing in garlic and red pepper flakes, followed by the freshly washed greens. Tasty. The pumpkin is still a pumpkin, same for the wheat berries.