Sunday, October 19, 2008


This is the first year since we joined our CSA - oh, 8 years ago or so - that we've gotten more than one pumpkin. Last week I chose a carving pumpkin. I chose it pretty poorly, darned thing won't stand up - so we'll have to carve it to look like it's been knocked over somehow.

This week we got another pumpkin. I walked into the field to choose (that's just so much fun), and got into a conversation with a 7-or-8 year old girl on the virtues of an "eating" pumpkin vs. a carving pumpkin. She chose to pick up a very large sugar pumpkin (one that I decided was too big). I selected a slightly smaller sugar pumpkin.

Then on Friday night I roasted it. First, I microwaved it to soften the skin (3 min on high). That's a tip I learned here on the internet. Then, I sliced it in half crosswise, scooped out the seed (1.5 cups!) and placed the halves face down in two baking sheets (with lips) - lined with foil. I added a little water. Then I roasted it for 1.5 hours at 375. I flipped over the halves so they would cool, scooped out the flesh, and put it in the fridge.

I got a fair bit of water, a couple of cups. I suppose I could have saved it for soup, but I just dumped it. I also got about 5.5 cups of pumpkin. I roasted the seeds.

Saturday morning I baked Pumpkin Apple Muffins, & packed up the rest of the puree into the freezer. I had planned on giving a bag to our friends with the 6-month old baby, but forgot (perfect baby food!) Maybe we'll drop some off in the coming weeks.

Pumpkin Apple Streusel Muffins:
1.5 c. all purpose flour: 0.28
1 c. whole wheat flour: 0.22
1/2 c. sugar: 0.19
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten: 0.42
1.5 tsp cinnamon: 0.25
0.5 tsp ground ginger: 0.05
1/4 tsp nutmeg: 0.05
1/4 tsp ground cloves: 0.05

1 cup organic pumpkin puree: 1.00
1/2 c. vegetable oil: 0.25
2 cups chopped apple (organic): 1.33
1/2 c. raisins: 0.22

2 T. flour: 0.02
2 T sugar: 0.05
1/2 tsp cinnamon: 0.08
4 tsp butter: 0.08

Total: $4.54 for 20 muffins, or $0.23 each

1. Preheat oven to 350F. Lightly grease 18-20 muffin cups.

2. In a large bowl, mix flour, sugar, spices, baking soda, and salt. In separate bowl, mix together eggs, pumpkin, and oil.

3. Add pumpkin mixture to dry ingredients. Stir just to moisten. Fold in apples and raisins. Spoon into muffin cups.

4. Mix streusel topping in a small bowl. Sprinkle over muffins.

5. Bake for 35 min, or until toothpick comes out clean.

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