August 19, 2024
Transitioning Toward Fall
by Linda Dansbury

As the weather starts feeling like fall, the fall crops are coming in, and summer crops are slowing. Enjoy and embrace the changing looks and tastes of the seasons.

Pie pumpkin - it is hard to believe but it is time for the winter squashes to start coming in. First up are these cute pie pumpkins. They are sweet and delicious and ideal for pies and pumpkin soup. Unblemished ones will store for weeks in a cool, dry environment. Or, you can prepare and enjoy now. To prepare them to use in pies or soups, I like to bake them. Preheat oven to 350. Cut pumpkin in half and scoop out seeds and pulp. Soak the seeds to more easily remove the pulp so you can roast and season them for a delicious snack. Place the pumpkin halves cut side down in a baking dish and add about a half inch of water. Bake for 45 minutes to an hour. When a knife pierces through easily, they are ready. Allow to cool. Scoop the flesh from the skin and puree in a food processor (the easiest way) and then move on with your pie or soup recipe, or freeze for up to 6 months in an airtight container. The more savory winter squash recipes I save for the soon to come squash.

Colorful peppers - the colors of the peppers this time of year are gorgeous and mimic the reds and oranges of tree leaves. These peppers are sweet and delicious. If you have too many of them, they freeze beautifully. Just cut them in half and remove the top, seeds and pith. If short on time, you can leave them this size. If you have a few minutes, cut into bite sized pieces so they are ready to use in recipes later in the fall/winter. Place on cookie sheet and freeze. Once frozen, place in freezer bag or container. I have been doing this for years and they are great to use all winter - they are even good in stir fries!