This can be a money saver as well as other things we talk about. Buying in season!!!!!! There are many fruits and veggies that are now coming into season, prices are down a bit, and many will soon be cheaper than any other time of the year. THIS is when to buy, prepare, and stock for another day. Many can be frozen or canned and lots and lots of items will last months in a cool dark space.
All come ready about fall.
Winter squash and pumpkins can last months if properly stored, just as they are. No need to process until ready to use. That is easy!
Gardens are coming to an end now as well. With threat of frost in many areas - PICK EVERYTHING and bring it in - no matter how small. It can be used in some way.
Even those green tomatoes! You can let them ripen inside. You can slice and can or freeze for fried green tomatoes later. I also like to chunk some and freeze in small bags to add to stir fry over the winter - it adds a nice, sweet taste!
Many farm markets are about to come to an end - in IN they stop pretty much at the end of Oct. It is a great place to get these fresh items. On the pumpkins - after Halloween, most places drastically discount all pumpkins (some give them away) - get them and use them up for the upcoming holidays or for the freezer.
Orchards are now in full swing. Check them out - if nothing else it is a fun day looking around.
Even places like the regular groceries and Aldi are having many of these items on good sales already!
Article from Oct. 2007 newsletter
"It's pumpkin and squash time again. I hear you all saying "Yuk". Most people haven't even tried cooking with these items.
Pumpkins are one of the most nutritionally valued foods known to man. (It's not a vegetable, but a fruit. Like most melons it's a member of the gourd family). They are inexpensive, high in fiber, and low in calories. They are available all year in can form, but fresh tastes much better.
Winter squash - low in calorie, fat free, cholesterol free, excellent source of Vitamin A, Beta-carotene, Potassium, Vitamin C and fiber. Most have a sweet taste, or a mild nutty flavor.
There are many types to choose from - Acorn, Hubbard, Pumpkin, Butternut, and Spaghetti squash.
They last for quite a while in a cool dark place. Give them a try this year. I think you will pleasantly surprised."
Sautee, roast, fry - mixed or separate. Add to soup, casseroles, quiches, stews.
Many pumpkin and squash recipes can be interchanged. Use different types of squash vs. pumpkin in pies, breads, muffins, bread puddings, etc. Carrots can also be cooked and mashed for breads and pies (they are good). Potatoes can be fixed in a 100 ways!
You can chunk, slice, chop, julienne, any way you want.
Think baked apples - fried apples - sauce - pies - cobblers, etc. You can use pears in any of those instead of apples! Add apples and pears with the squash for a different flavor.
Most everything is inter-changeable. It is a cornucopia of flavors mashups!!!!!!!
I use a 6-7 lb. pumpkin, halve, remove seeds and gunk, place hollow side down in a large baking pan lined with foil, and add a little water. Bake uncovered 375 for 1 1/2 - 2 hours. Scrape the pulp from the rind and blend with a dash of salt. Freeze in 1 - 2 cup bags. When ready to make pies - STRAIN thawed puree. It's a lot of water. Add the seasoning of your pie recipe and bake!"
"Boil seeds in water for about 5 minutes. Drain and clean well. Sprinkle with salt or seasoned salt. Place in a thin layer on a parchment clad baking sheet. Bake at 250 degrees for about 30 minutes. Can bake 30 min. - 1 hour longer - if necessary - until crunchy. Squash seeds can be used as well."
I hope everyone takes advantage of the seasonal harvests and foods that can be had now. They are all so good for you and they can all be fixed in numerous ways. It truly is a healthy way of eating and seasonal is cheaper than you may think.
as I said back in the day. Give it a try this fall - you may be surprised!!!!!!!
Let's get jiggy with it!!!!!! ENJOY those fresh fall foods and flavors!!!!!!!!