Hello and welcome to The Compost Bin. I'm Compostwoman and I live with my family in rural Herefordshire. We have nearly four acres of garden and woodland, all managed organically and to Permaculture principles, which we share with Chickens, Cats and assorted wildlife. We also grow a lot of our own food, run courses in all sorts of things and make a lot of compost!

I am a Master Composter and have spent more than a decade as a volunteer Community Compost adviser with Garden Organic and my local Council.
I'm a self employed Environmental Educator so I run workshops and events where I talk about compost, veg growing, chicken keeping, cooking, preserving and sustainable living. I also run crafts workshops and Forest School/outdoor play sessions in our wood.

We try to live a more self sufficient lifestyle here, as best we can, while still having a comfortable life and lots of fun.

To learn more about us click on the About Compostwoman tab and remember to click on the photos to make them full size!

Friday 12 November 2010

Pumpkins - what to do with them?

I was asked yesterday what I do with all the pumpkins I grow. Here are just some of this year's harvest.

I wash the dirt off the pumpkins after harvest and carefully examine them for blemishes. Any which are damaged are put aside for "eating now". The rest are stored in a cool dark shed and will keep until next spring.

 What we usually do with pumpkin is roast it and freeze it in chunks. This allows us to take out portions and eat "as is" as a vegetable, or use to make soups or sweet pie filling. Sometimes we eat it freshly cooked as well! We usually have at least one pumpkin cooked in the freezer, ready to use.

To roast the pumpkin, wash the outside, then slice into BIG slices leaving the skin on.

drizzle with oil and salt and pepper, roast in a hot oven (180- 200 C ish) for at least 20 mins then check to see if cooked...we often do a pumpkin for freezing at the same time as a roast dinner as the oven is already set to hot.

When the pumpkin is cooked, get it out and leave to cool until you can hold the slices.

Remove the skin as it is much easier to get off after the pumpkin has been cooked! I then cut the flesh into chunks, let it cool and open freeze it for bagging up later.

To make soup I add the pumpkin flesh ( either raw or cooked) to sweated onion, garlic in a big pan, add stock, add herbs, bring to boil, simmer for 30 min or longer ( ie, until I remember it!) season to taste, leave to cool, blitz with chopper whizzer thingy,

I then portion it out , freeze some portions and keep some back to eat that night or for lunch...

Mmmm delish!

1 comment:

  1. YUM!! I'm going to try to pickle pumpkin slices. Do you give your chickens the seeds? I hear that they are a great natural de-wormer


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