When you think of pumpkin bread, you probably think of the sweet cake-like stuff that’s usually served with coffee, right? This pumpkin bread is completely different. Use this delicious and moist pumpkin bread for making sandwiches or toasted for breakfast with butter and jam.
Remember this from our last post about making pumpkin puree? Those “guts” from your Halloween Jack-o-lantern needn’t go to waste! I’ll show you how you can make an easy and delicious snack from the leftover pumpkin seeds.
In yet another attempt in finding nutritious-things-my-son-might-consider-eating, I decided I would try roasting pumpkin seeds. I thought would be complicated, but it was actually super simple. They ended up being so good that it made the idea of taking pumpkin seeds out of a pumpkin slightly less gross. Just slightly.
The vegetables have been picked, the temperatures are cooling, and fall has arrived. You know you should clean up your garden for the year, but lets be real–you’re feeling the time crunch with back to school, a busy work life, or just plain being sick of your garden. While a proper garden clean up is ideal, I’m going to give you my guide to what you must do–and what you can skip, so that your garden is dealt with in record time.
There are six ways to store carrots for the winter: canning, freezing, pickling, dehydrating, cold storage in a root cellar, and refrigeration. Do it right and you can easily supply yourself with carrots until Spring.
Some of these ways take more time, effort, or resources than others. I’ll go through each way, showing you how to do it (or provide a link), as well as talk about some of the pros and cons of each method.
For the longest time I’ve had an irrational fear of processing pumpkins. It just seemed overwhelming. How would I cut them? Why did the guts have to be so gross to deal with?
Then as pumpkin puree climbed to $4 a can, I decided enough was enough.
