Freezing is the only answer!
Today, as I looked at the mound of pumpkins in my laundry room, swarming with fruit flies, I decided it was time to step up the processing! Now, they are not going bad, mind you, but I have discovered that fruit fly swarms are one of the hidden (and not talked about) beauties of west Tx. in Sept. and Oct.!
I had done the microwave method with butternut squash and it works well with small pumpkins also!
Microwave Pumpkin
Simply slice a small pumpkin in half and scoop out the seeds (don’t forget to save the seeds for toasting).
Place the pumpkin halves face down on a plate and microwave on high for about 10 min.
Test for tenderness with a fork. When tender, allow to cool and scoop out meat with a spoon.
The meat may then be frozen or used immediately.
PS. the rest of the pumpkins are now outside on our front porch an the fruit fly problem is resolving!
Yes, it is October and pumpkins are prolific, if not from your garden, in the stores. They are not only economical but delicious!
Freezing pumpkin is so simple and a great way to save money while enjoying their great taste in the winter.
My newly found “favorite” way to freeze pumpkin, is to simply clean out the seeds and pulp, cut the pumpkin into slices, place in baking dish with water in the bottom to prevent sticking, and bake at 350F for 1-1 1/2 hrs until tender (test with fork). Allow to cool, peel, place in freezer bags and freeze.
Don’t forget to toast the seeds: Place on cookie sheet and bake at 350F for 10-15 min. stirring frequently. Add butter, salt, and enjoy!
Our family loves pumpkin bread and pumpkin muffins. Here is a favorite recipe that never fails!
Pumpkin Bread or Pumpkin Muffin Recipe:
Preheat oven to 350F.
Stir together:
1 3/4 c flour (works well with whole wheat)
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
Beat until fluffy:
1 1/3 c sugar
1/3 c shortening
2 eggs
Add and stir well:
1 c cooked/canned pumpkin
Add dry ingred.alternately with:
1/3 c milk
1/2 tsp vanilla
Add if desired:
1/2 c nuts
1/2 c raisins
Pour into greased pans and bake about 1 hr. or until fork comes out clean.
For pumpkin muffins pour batter into muffin cups and bake about 25 min.
This Blog was inspired by family and friends who thought my family’s experiences would benefit others if they only knew of them.
So, instead of writing a book, I’ll be posting various things I and my family do and why.
If any of this helps you thru a hard time or expands your vision, GREAT! Please drop me a line.
If you have a question for more info, drop me a line.
If you want to encourage me or just say hello, drop me a line.
Dina-Marie
God has amazingly blessed and continues to bless our family. I am the mother of 10 wonderful children ranging in ages from 1 yr.-24 yrs. I am also the grandmother of 3 with 2 others on the way!
I began home-educating when our oldest was pre-kindergarten and have continued ever since. My husband, John, worked as a chemist for over 20 years, during most of which time, we lived near Mobile, AL. We were fortunate enough to enjoy a 4 year transfer (aka vacation) to Europe because of John’s job.
During the last 2 years, we have made a major life change. We moved from Alabama to the high plains of Texas to start Oswald Vineyard. We planted 5 acres of grape vines in the Spring of 2008 and then added another 15 acres in the Spring of 2009. This change has resulted in a renewed adventure in frugal living!
 Thank you for joining me in my adventures as mom of a large family and the challenges of our newly found way of life.
Please feel free to contact me with any questions or comments at:
dimes2vines(at)gmail(dot)com
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About Me 
God has amazingly blessed me, Dina-Marie, with a wonderful husband and 10 beautiful children. Moving from our "secure" life in Alabama to the "exciting" life of starting a vineyard in west Texas has been challenging to say the least. I have had the opportunity to take a crash course in frugal living and become a real farm girl - complete with milk cow and chickens. I have learned the importance of health from the inside out, "traditional" cooking and cod liver oil!
I hope to encourage you to make the most of where you are and what you have. |
