Dark Days Challenge: Week Two Update
I’ve settled into this local eating thing and it feels really good. I have used up almost all of the vegetables in my fridge so I’m very ready for the market, but I still have so much fruit left! I hardly made a dent in my huge box. Luckily apples and pears keep beautifully in the fridge.
One of my most delightful surprises was this guy:
After awkwardly peeling and chopping it, I steamed it. It only took a few minutes. I mashed the cooked pieces with a fork and they took on a whipped consistency almost immediately. I put a little coconut oil, cinnamon, and agave on it. Ammmmazing! I’m definitely not a fan of squash, but this is just delicious.
I am so thrilled with the ease of not having to go to the grocery store several times a week. Market lettuce lasts for one to two weeks, while the grocery store stuff can rarely go past one. I’ve also been eating vegetable soup, big salads embellished with fresh veggies, apples for snacks between classes, and big pear green smoothies in the morning. Non-local stuff has been chocolate, flaxseed oil, and food eaten at restaurants/friends houses.
YUM! 
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[…] Laura enjoyed a happy surprise when she discovered the ease of steaming a pumpkin instead of taking the time to peel and chop the thing. She’s also enjoying the stamina of market veggies in her fridge, compared to the fleeting freshness of grocery store lettuce. (One squash point!) […]
Nice job tackling the pumpkin, Laura! Try a pie soon, it’s really, really good!
[…] Laura enjoyed a happy surprise when she discovered the ease of steaming a pumpkin instead of taking the time to peel and chop the thing. She’s also enjoying the stamina of market veggies in her fridge, compared to the fleeting freshness of grocery store lettuce. (One squash point!) […]
We got three pie pumpkins in our CSA share. I roasted them whole and then did all the scooping and whatnot. It’s now in puree form in my freezer. The plan is to use it for pie on Thanksgiving, but it seems a little liquidier than the canned stuff. Have you heard of cooking differences with fresh pumpkin?
Nicole,
I have yet to roast a pumpkin so I am not sure about your question! My thought would be to strain the filling if there is too much liquid. You could also adjust the other pie ingredients to absorb some of the excess moisture.
Yum, I look forward to pictures of your pie!!
Laura
Doh! For some reason I thought that was a pumpkin. Oops.