Recipe With Heart
Pumpkins for Carving and Craving! Try This Soup…
Late August – November
Pick a Pumpkin at the Farmers Market!
- 1 cup of pumpkin has over 50% of the daily recommended amount of Vitamin A.
- The largest pumpkin — weighing in at 2,624 lbs. — was grown in Belgium during the 2016 season.
- Like squash blossoms, pumpkin blossoms are also edible.
Pumpkin Prep and Usage Tips…For Eating!
- Store pumpkins in a cool, dry place — and they can keep for a month! Humidity and warmth will speed up the ripening process.
- Store pumpkins away from apples (which release natural gases which speed up the ripening of nearby produce).
- Wash the pumpkin well before using!
- If cooking, cut into quarters, or smaller, and then peel the skin. Remove the seeds, and boil or steam in a small amount of water for about 25-35 minutes.
- If baking, cut in half, or smaller, and remove seeds. Place the cut side down in a shallow baking pan, and bake 375 for 40-50 minutes — skin on. Remove the skin after baking.
- Known as pepitas, pumpkins seeds are edible and nutritious — and perfect for snacking. Use this easy recipe for making a batch after you carve those pumpkins! Crunchy pepitas are perfect for topping soups, stews, yogurt, salads, and more.
Beef & Pumpkin Stew
INGREDIENTS (♥ = Fresh from the Catskills!)
1½ pounds of roast beef ♥
1 (32 ounce) carton of beef broth
2 cups of water
¼ cup of cornmeal (coarse or fine)
8 potatoes, cut into 1″ chunks ♥
1 onion, cut into 1″ chunks ♥
1½ pounds of pumpkin, cut into 1″ chunks ♥
2 ears of corn, kernels sliced off the cob ♥
1 carrot, cut into half inch slices ♥
1 small bell pepper, sliced into 1″ pieces ♥
1 stalk of celery, cut into half inch slices ♥
1 leak, split in half, cut into 1″ pieces ♥
1 tablespoon of fresh oregano ♥
¼ teaspoon of paprika
Salt and pepper to taste
½ cup of coarsely chopped cilantro leaves ♥
- Cut the piece of beef into 6 large chunks. Place into a large saucepan, and pour in the broth and water. Bring to boil, and then cover and let simmer until tender. About 1½ to 2 hours.
- Stir the cornmeal, onion, and potatoes into the stew. Cover and simmer for 15 minutes.
- Add the carrot, pumpkin, bell pepper, celery, and leek. Then cover and let simmer until the vegetables are tender — about 20-25 minutes. Add more water if needed, but only let the ingredients be barely covered by it.
- Remove the beef chunks, and pull apart with a fork or cut into smaller pieces.
- Stir in the oregano, paprika, corn kernels, and cook for 5 more minutes uncovered.
- Season to taste with salt and pepper. Serve, sprinkle cilantro onto bowls, and enjoy! Why not grate your favorite Catskills cheese on top, or add those crunchy pepitas?