English Peas, Spring Onions and Roasted Almonds

Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...

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Piloncillo and Pumpkin

Calabaza en Jarabe is pumpkin in syrup. This is a tasty old-fashioned Mexican dessert that you can serve for Halloween.

Piloncillo is the traditional cone shape of unrefined sugar commonly used in Mexican cooking. Piloncillo (which means little pylon) is made when sugar cane is crushed, the juice is collected and boiled then poured into pylon-shaped molds.

Piloncillo is hard. It requires grating, chiseling or pounding, but the flavor is intense.

Try this calabaza en jarabe, pumpkin in piloncillo syrup, with cream.

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Leek and Pumpkin Soup

Here is a first-course soup or a hearty lunch soup served with warm bread.

This is a perfect autumn soup; both leeks and pumpkins are readily available fresh and local in October.

Leeks—with long, thick, blanched necks and only a slight bulb formation at the base--are members of the onion family. But leeks do not taste like their cousins, shallots or green onions. They are delicate and sweet flavored, not pungent at all.

Select leeks with a white neck and fresh, dark green tops.

Leeks will keep in a plastic bag in the refrigerator crisper for several days. When ready to cook, cut off the green tops and roots, wash the white part, separate the layer and let water run between them to remove all traces of dirt.

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Winter Squashes and Pumpkins

Winter squashes are best from early fall through winter.

Winter squashes are drier, more fibrous, and much sweeter than summer squashes. Their thick, hard shells can not be eaten—like summer squashes, but these squashes can be stored into the winter and almost into the early spring.

The sweet flesh of winter squash becomes creamy when cooked, and the seeds can be washed, dried, roasted and served either plain or salted.

Winter squashes belong to the Cucurbita family of squashes, marrows, and pumpkins.

Here are the leading winter squash varieties:

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Baked Pumpkin with Ginger

Presenting pumpkin the vegetable.

Here is a recipe for baked pumpkin shell which you can serve with pork or turkey.

Pumpkin is a winter squash just like Hubbard squash and banana squash. The winter squashes have hard rinds and are eaten when fully mature.

When selecting a winter squash, look for a hard, tough rind and a squash that feels heavy for its size. Heaviness means that the rind wall is thick and the flesh is edible.

This recipe calls for pumpkin but you can use either a Hubbard or banana squash instead.

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Jack-o’-Lantern

Cut off the top of your pumpkin, scoop out the seed, carve a face in the flesh, place a candle inside, and replace the top. That is the story of Jack-o’-Lantern.

Well, not quite.

Actually, Jack—so the legend goes—was a rather lazy though crafty farmer. He made his way through life less by farming than by cheating and stealing from his neighbors. When his neighbors weren’t after him, the Devil was.

One time, Jack tricked the Devil into climbing up a tree. Then Jack cleverly placed crosses around the tree trunk so that the Devil had not way to get down. Jack was amused but the Devil wasn’t.

The Devil bargained with Jack. “If you let me down, I promise I will never take your Soul,” the Devil told Jack. Jack agreed. He knew he had shrewdly found a way to never spend a day in Hell.

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Cooking Pumpkin

October is fresh pumpkin month. You’ll find pumpkins in September and pumpkins in November, but October is when more than 80 percent of the pumpkins grown each year are harvested and come to market.

Select a pumpkin that is bright colored, firm, and unblemished.

How much pumpkin do you need? Remember that three pounds raw pumpkin will make 3 cups cooked, mashed pumpkin.

Once you get the pumpkin home, keep it in a cool, dry place away from frost danger until you are ready to use it. Pumpkins should be used within 1 month of harvest.

When you are ready to cook, use a large knife to halve or quarter the pumpkin then scoop out the seeds and stringy portion. Then cut the halves or quarters into smaller pieces.

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Pumpkins

Jack-o’-lantern or pie?

That could be the question you ask when faced with a pumpkin this time of year.

The answer is simple. It’s in the size of the pumpkin before you.

Small pumpkins are best for cooking. They will be sweet and delicious, perfect for pie fillings, breads, muffins and soups.

Intermediate and large pumpkins are usually not very tasty eating and are best suited for Jack-o’-lanterns. And those huge pumpkins you see at the county fair and pumpkin growing competitions, they are best for just that—fairs and competitions.

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