I’ve always regarded Halloween as the last harvest, and the time to welcome visiting ancestors who journey back to check in for the night. Some years I set extra spaces at the table and set out some old photos. This year was nice for me, because usually I have to delay my Samhain supper and/or ritual work for after the trick-or-treaters have come and gone but since Covid made putting a bowl of candy with lights and decorations the expected norm here in suburbia this year, I was off the hook! I put out my bowl, lit up my little witch, and was free to observe my holiday.
Along with my traditional Halloween activities, this year we had a pile of pumpkins and squash, radish, final peppers and tomatoes to collect.
We had so many pumpkins volunteer this year – so many colors and designs on them – that I have spent the past couple of days cutting, peeling and cooking to make mash for cookies, breads, and pies. It turns out that if you throw your pumpkins and squash seeds in your compost you don’t need to plant them in a garden bed – they pop up all over the place. The difficulty was choosing which plants to keep since we weren’t sure what kind of squash each plant was – so we selected for the location they chose to grow in and got a mix.
This might seem like a lot of work but I have a recipe for bourbon pumpkin pie that I kept firmly in mind as I peeled. And since the seeds are the most nutrient-rich part of the pumpkin…
… we are drying them to roast later. I found that a bread board was a good way to dry them since they stick to paper towels, parchment, even plastic.
There may have been a small amount of halloween candy consumed to keep my strength up as part of this exercise. 🙂
We’ve made a few big pots of squash soup, which is a favorite around here, and some of what’s still waiting to be cooked is headed for the root cellar.
In all we’ve had a good harvest for the little plot of earth we grew vegetables in this year and I’m ready to eat squash and pie. Maybe I’ll add a little bourbon to keep warm!