Pumpkin time again

Yesterday I gathered these pumpkins from the field at Four Winds Farm near Bidborough. I will be spending the next few days making them into chutney, soup, cake and other meals – they work well in savoury and sweet recipes.

I know there are pumpkins in the supermarkets but why not support a local farmer and gather them yourselves. It’s a fun half term activity and you can carve a pumpkin for Halloween while enjoying the flesh in your favourite recipes.

Four Winds Farm have pumpkins ready to pick on Friday 27 and Saturday 28 October, from 10:00 until 16:00 both days. 

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Take one pumpkin ……

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This year, I decided to make good use of the pumpkin I bought for Halloween. First, I made a pumpkin and corn bread with semolina and chilli flakes – it has a slightly gritty texture and heat from the chilli and goes well with soups. Next I made a sweet pumpkin cake, similar to carrot cake, with grated pumpkin and sultanas and flavoured with orange. I decided not to add the sweet cream cheese topping, although i can see that would make it a delicious pudding. Then I washed the seeds and dried them out in the oven before tossing them with salt, smoked paprika and olive oil. They made a lovely crunchy snack. For supper, I prepared a spicy pumpkin soup with harissa and chickpeas as I had seen an interesting recipe in the weekend newspaper. Finally, I made a pumpkin and raisin chutney with spices and pepper which goes excellently with cheese.