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Recipe With Heart
Pumpkins for Carving and Craving! Try This Soup…

Catskill Seasonality

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.
hearty and warming bowl of stew
Featured Recipe
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 ♥

 

Instructions

  1. 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.
  2. Stir the cornmeal, onion, and potatoes into the stew. Cover and simmer for 15 minutes.
  3. 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.
  4. Remove the beef chunks, and pull apart with a fork or cut into smaller pieces.
  5. Stir in the oregano, paprika, corn kernels, and cook for 5 more minutes uncovered.
  6. 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?
Recipes With Heart