Daytripping Sept-Oct 2020 Issue

Lake Huron
MI
ONTARIO
NY
Thank you so much once again. Please say you’re Daytripping!
Pumpkin Patch
Perfection
We often associate the month of October and the
celebration of Halloween with the mighty
pumpkin. Locally grown and proudly displayed
this season, pumpkin is one of those
nutrient-dense foods. The beautiful orange colour speaks to us
about the fact pumpkin is rich in an important antioxidant, beta
carotene. In addition, pumpkin has a healthy amount of iron and
is fibre rich. 1/2 cup serving boasts only 40 calories, 0 fat and
3.4 grams dietary fibre. Let’s get our pumpkin on this season!
Pumpkin Soup
3 strips of bacon
1/2 cup onion, coarsely chopped
8 cups chicken or veggie broth (divided)
2 cups cooked fresh pumpkin
(or a 16-oz can of packed pumpkin)
2 medium sweet potatoes, peeled
& cubed (about 1.5 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic
1/8 teaspoon ground nutmeg
2 tablespoons chopped parsley
(for garnish)
Cook bacon over medium heat until the fat is rendered and bacon is crisp, usually 3-4
minutes. Remove bacon and set aside, leaving bacon juices in pan. Add onions, 1/4 cup
broth and sauté, stirring constantly until onions have softened (2.5 to 3 minutes). Add
sweet potatoes and cook for 3 minutes. Pour remaining broth into mixture and bring to
a boil. Partially cover and simmer for 10 minutes, or until sweet potatoes are very soft.
Using a large slotted spoon, remove veggies to a blender or food processor. Purée until
smooth. Add cooked pumpkin and process until blended. Return veggie purée to pan.
Bringing to a low simmer, stir in salt, pepper, garlic and nutmeg. Ladle into bowls and
top with crumbled bacon and parsley. Makes about 6 servings at 1.5 cups each.
Pumpkin Pleasing Thoughts
• Select pumpkins that are brightly coloured and heavy for their size, with rinds that
are blemish-free.
• Generally speaking, the flesh from smaller pumpkins will be sweeter and more tender
than that of the larger species. Sugar pumpkins are grown specifically for their eating
quality.
• Store whole pumpkins at room temp for up to 1 month. Refrigerate for up to 3 months.
• PUMPKIN MATH: One 5-lb. pumpkin= approx 4 ½ cups mashed, cooked pumpkin.
One 16 ounce can = approx. 2 cups mashed.
• Use an electric mixer to beat your cooked pumpkin. Any strings will wind around the
beaters and can easily be rinsed away.
• Don’t toss those seeds in the garbage. When removed from raw pumpkin, rinse clean of
all pulp and strings. Spread in a single layer on a large baking sheet. Thoroughly air-dry
(at least 5 hours) and hull. Toss the hulled seeds with 2 tablespoons vegetable oil. Spread
in a single layer on a baking sheet. Bake in preheated 350°F oven for 30 minutes,
or until golden brown. Stir seeds every 5 to 8 minutes during roasting time. Salt to taste
and cool at room temp.
• HOMEMADE PUMPKIN PURÉE: If you would like to make your own pumpkin purée,
look for small sugar pumpkins (sometimes called “pie pumpkins”), weighing no more
than five pounds. Preheat oven to 325 degrees F. Cut pumpkin in half, stem to base.
Remove seeds and pulp. Cover each half with foil. Bake in preheated oven, foil side up
for 1 hour or until tender. Scrape pumpkin meat from shell halves and purée in a
blender. Strain to remove any remaining stringy pieces.
• BOILED PUMPKIN: Cut 4 lb. pumpkin into 2 ½ inch strips, peel. Add to saucepan
along with 2 teaspoons salt. Cover and gently boil for 30 minutes, or until fork tender.
Drain and add 1/4 teaspoon pepper and 3 tablespoons butter. Makes 4 servings.
• MASHED PUMPKIN: Cut, peel and boil pumpkin as detailed above. Add 3 tablespoons
heavy cream and honey (or brown sugar) to your liking and beat until fluffy.
• PUMPKIN AU GRATIN: Add mashed pumpkin to buttered casserole dish. Top with
a mixture of 3/4 cup Parmesan cheese and 3/4 cup bread crumbs. Drizzle top with
3 tablespoons melted butter. Bake, uncovered, in a preheated 400°F oven
for 1/2 hour, or until top is golden.
• PUMPKIN & POTATOES: Mix equal parts mashed pumpkin seasoned with salt,
pepper and butter with seasoned mashed potatoes. Spoon into casserole dish
and broil 4 to 5 inches from heat for 2 ½ minutes, until browned.
• PUMPKIN & ONION CASSEROLE: Sauté three thinly sliced onions in butter.
Parboil a ripe 3 to 4 lb. pumpkin, (cut to 1 inch cubes) for 15 minutes.
Layer pumpkin and onions in casserole dish. Season with salt and pepper.
Cover and bake at 375°F for 1 hour.
Sprinkle with parsley before serving.
Sign, Sign, Everywhere a Sign
In a
Non
Smoking
Area...
"If we see smoke, we will
assume you’re on fire and
take appropriate action."
The
A drunk staggers into a
Catholic church, enters the
confessional booth, sits
down but says nothing.
The priest coughs a few
times to get his attention but
the drunk continues to sit
there. Finally, the priest
pounds three times on the
wall. The drunk mutters,
“Ain’t no use knockin’, there’s
no paper on this side either.”
A M Garden
&
Centre
Ideas for all your indoor
and out oor
decorating needs!
Pumpkins • Gourds • Straw
Garden Statues
CHRISTMAS
OPEN HOUSE
November
13, 14 & 15
OPEN
7 Days
A Week!
4171 Col. . Talbot tR
Rd. (Lambeth)
LONDON • 519-652-3539
www.amgardencentre.ca
2¾
• An Experience in Home Design
• Fashion Boutique • Jewellery
• Handcrafted Furniture
From
Vietnam,
Indonesia,
India
& Mexico...
Simple
& Elegant
Furniture,
Baskets
& Pillows
Birdie’s Nest
“We shop the World for You!”
“Glass Top
Teak Root
Table”
From the Fashion Boutique...
• Dresses • Pants • Tops • Wraps
• Purses & Scarves • Jewellery - Sterling
Silver & Fashion Ensembles
w
ww
w
b rd esnestonli
w ie
www.birdiesnestonline.com
ne.com
.b
In LONDON
ir
i d
rd
125 CLARKE RD. • 226-663-7183
Also in CHATHAM
90 PARK AVE., E. • 519-354-4040
i
“Hyacinth
Dining Table”
Practical,
Whimsical
& Breathtaking!
• Wall Art
• Accents
• Wind
Chimes
• O
Oversize
r i
& Whimsical
W
Pots
Monday to
Saturday
10am-6pm
Sunday
11am-5pm
Sept-Oct 2020 “All my possessions for a moment of time.” - Elizabeth I
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