Well, my pressure canner was all neatly tucked away for the season when, on November 1st, I suddenly found myself face to face with one hundred full size jack-o-lanterns.
How they came to be mine is a long story, but I can share that they are organic and were purchased from the Boise Co-op for about $8.00 per pumpkin and weighed over 1000 lbs. en masse when they all still had their guts. (Are you doing the math?)
So I, with the help of extended family, have been chopping, roasting, pureeing and canning.
We've been at it two nights and still have wagon loads to go.
Stay tuned for a bevy of ramblings about recipes with names like Black-Bean Pumpkin Soup, Fettuccine with Shiitake, Pumpkin, and Mascarpone and Pumpkin Cheesecake with Bourbon Sour Cream Topping.
Or ... check them out yourself and let me know what you think.
That is, if you can find canned pumpkin. There's a shortage, you, know.
(Hmmmmmm .... do I smell a business opportunity with Thanksgiving right around the corner?)
P.S. That is a meyer lemon in the foreground. And, yes, it is local. Another Idaho's Bounty find. Can someone please figure out how to grow avocados here? Please? Please?
