Tag Archives: local

Spiced Pumpkin Seeds, Two Ways

This is a quick, simple recipe involving my favorite vegetable: the squash. Winter squash were first cultivated in North America, grown in many beautiful varieties of which the pumpkin is perhaps the most ubiquitous. My favorite, however is the boston marrow squash, a bright orange hubbard squash with a strong lemony flavor and hardy flesh.

Instead of chucking the pumpkin seeds you scoop out while carving your gourd, you can make a sweet or savory treat with the nutritious seeds which are full of minerals. These recipes work equally well with any winter squash seed. To clean them, soak well and drain, picking out the flesh as you rinse. Dry them the best you can by patting them with a towel.

Coat the seeds in coconut or vegetable oil, and then salt to taste. Spread out on a baking sheet and sprinkle on one of the following spice mixtures:

Smoky Garlic Pumpkin Seeds

(I make this one in large batches, and use it for just about any roasted vegetables. The proportions are up to you, equal parts of everything is fine).

Smoked Spanish paprika

garlic powder

onion powder

mustard powder

black pepper

oregano

cumin

sage

Sweet Chai Pumkin Seeds

3 tablespoons brown sugar

1 teaspoon cinnamon (more if cinnamon is not strong)

Pinch: Cardamom, cloves, nutmeg, ground black pepper, ginger

Place in a 350° oven and turn off. Check in about 30 minutes, the material of your baking sheet will affect how quickly the seeds toast. Seeds are done when they are golden and the shell is crispy.

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winterlicious salad

Ever wonder what vegetables are in season in February above the 41st parallel (north)? You are not the only one. After much first-hand research (read: grocery shopping), I realized that fresh local food in winter consists mostly of root vegetables, some hardy squash, and cabbage. Apples are also known to over-winter in root cellars, as long as they are not touching. Luckily, these are some of the sweetest foods our corner of the earth has to offer. This delicious salad combines all local vegetables with a few exotic imports (read: lemons) as dressing.

Winterlicious Salad Recipe

 

  • 1 beet
  • 2 large carrots
  • 1 small turnip
  • some cabbage (about the size of your fist)
  • raisins
  • dried redcurrants
  • walnuts (optional)

 

dressing:

  • juice of 1 lemon
  • 1 tablespoon tahini (or hummus)
  • 2 teaspoons olive oil
  • dried mint
  • salt and pepper

 

Grate or very finely chop the vegetables. Add the dried fruit and nuts. Mix the dressing in a cup and toss into the salad.

 

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