Saturday, November 1, 2014

Pumpkin muffins and Hallowe'en fun

Snow flurries (not yet sticking, though) and cooler temperatures have brought the gardening season to an end. Now it is all about eating! I'm certainly appreciating the apple sauce in oatmeal and the dried soup stock ingredients.

I'm currently roasting our pumpkins to make the base for muffins and a cake. Interestingly, one appears to be a traditional pumpkin while the other has been interbred with a spaghetti squash.

Jess' Lego costume was a huge hit trick-or-treating last night as well as at the school costume parade. 

I finally dug out some Jerusalem artichoke root (above) and some daylily roots. The daylily was far stringier and harder to clean. Both tasted appropriately starchy. I wonder if there is some opportunity to naturalize the artichoke in a local park? Guess we'll see what comes up in the spring.

1 comment:

  1. Nice to hear that you're recycling your jack-o'-lanterns (they look great!) into baked treats. That pumpkin-spaghetti squash hybrid is intriguing... Great blog, by the way! I enjoy reading and learn a lot from your posts (I'd no clue you could store root vegetables in sand or that daylily roots were edible).