Saturday 23 September 2017

From Spade to Plate: 25th September. Pumpkin many ways: Part 1. - Soup, Waffles and Jam

What to do with a large pumpkin?

With Halloween on the way and many people buying a pumpkin just for carving  I thought it might be nice to show a variety of recipes that can be used with the flesh.

In May I sowed the pumpkin and protected it from pests (slugs) as it was sown in a no dig allotment I did not have to worry about watering it. If I had been a farmer I would have had to spend lots of time and care to get this pumpkin to market and only to see it rot at the side of the road after it had been carved..  The truth is, you can do both. Enjoy the decorating. and use the seeds and flesh for some delicious treats.

Over the next few From Spade to Plate sessions I will do a variety of Pumpkin recipes.
It was a true united nations event

Bella - German
Rozenn - France
Lucy- Brasil
Yasmine - Canada
Simone - Italy
June - United Kingdom
Andrea - Canada
Karina - The Netherlands
Sayoko - Japan

For the main course we have Pumpkin Soup

As a dessert pumpkin Waffles and lemon Marrow  jam.

Ingredients for Marrow Jam: (makes 2 bonne Maman jars)

  • 1lb x marrow peeled, seeded and diced (1 x 1 inch cubes)
  • 1/3 pack of Dutch reduced sugar Jelly sugar. 
  • 1 x lemon, zested and juices
  • 1 oz x root ginger, (optional)  chopped & bruised (bashed with a rolling pin to release the natural ginger oils) 
Put marrow, lemon juice and rind in a pan with a little water and heat until the marrow is soft.
Puree with hand blender, then add the jelly sugar and boil for 1 minute.
Pour into sterilized jars and leave to cool.

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