Some quick thoughts on getting the most use out of your Halloween or Thanksgiving decoration pumpkin. We got at 22-lb one for $1.99 as a loss-leader sale at the local grocery.
- Don’t carve; decorate. The minute you carve it, it starts to rot. The skin is not edible anyhow, so paint it or draw on it to your heart’s content.
- Keep your pumpkin indoors and away from hungry squirrels and other critters. We used ours as a centerpiece on the table.
- Save the seeds. Green pumpkin seeds are high in antioxidents; scissors are the easiest way to get them out. Or you can roast them with a little salt and oil on a baking sheet, like I did last year. This year we will save the seeds to try and plant in the garden. (Right now they are on paper towels in the kitchen.)
- Get the meat out. Waaaay back when I was young and foolish, I about broke my hands peeling raw pumpkin. Nowadays I just bake the two halves and scoop it out when it’s cooked and soft. Easy!
- The USDA does not recommend canning pumpkin, but you can make batches of pumpkin bread in old coffee cans and freeze them for Christmas gifts, or for yourself later in the year. Or make something dried that keeps a long time, like pumpkin biscotti.