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Worcestershire Roasted Pumpkin Seeds

11 Dec

If you are looking for a salty, crispy snack but don’t want the guilt of potato chips, these Worcestershire Roasted Pumpkin Seeds are perfect.  I remember when I was younger, my mom would always roast up the pumpkin seeds leftover after we carved our Halloween pumpkins.  I could devour an entire pumpkin’s worth of seeds in about ten minutes back then, and not much has changed.  These are quick, easy, and a great way to use up a delicious treat that would otherwise go straight into the garbage.

Worcestershire Roasted Pumpkin Seeds

3 cups pumpkin seeds, rinsed well

6 cups water

1 tbs. kosher salt

2-3 tbs. extra virgin olive oil

1 tbs. Worcestershire sauce

Kosher salt and freshly cracked black pepper

Preheat oven to 400º.

Bring water to a boil.  Add 1 tbs. kosher salt and pumpkin seeds and let simmer for 10 minutes.  Drain.

Cover a baking sheet with tinfoil and place pumpkin seeds in single layer.  Toss with olive oil and Worcestershire sauce to evenly coat.  Season with kosher salt and freshly cracked black pepper and make sure the seeds are in a uniform layer.

Bake seeds on top rack until golden brown, 15-20 minutes, stirring halfway through.  Cool seeds completely before storing in an airtight container.

Geauga Family Farms CSA – Week Five

11 Dec

Geauga Family Farms CSA – Week Five

I honestly can’t believe that we got a CSA share this week – Tuesday and Wednesday the east side of Cleveland was pounded with snow (between 1 and 2 feet in Geauga County, where most of the farmers are).  It’s pretty amazing that they were able to pull off harvesting the above-pictured vegetables, in my opinion.  Then again, I don’t know a whole lot about farming.

Pictured you see three red onions, a pumpkin, a bunch of turnips, a parsnip, three ginormous beets, 2 heads of lettuce, a half dozen farm fresh eggs, six or so sweet potatoes, a bunch of radishes, a butternut squash, and a loaf of banana bread.

From last week, we only have a little bit of lettuce and one kohlrabi bulb left over.  I find it fairly easy to use all of the vegetables, but honestly, I can only eat so many salads in a week.  So, while I don’t find it too difficult to come up with a variety of vegetarian options or ways to use up the vegetables (and their greens), the lettuce kind of gets lost in the shuffle.  I’m going to make an effort to make a small side salad with dinner every night this week, but hey, there’s only so much food the two of us can eat.  Basically, I could stand a little less lettuce and a little more of something else in the CSA basket, but that’s just a matter of personal preference.  I just feel guilty watching a beautiful, flavorful head of fresh lettuce turn into a slightly wilted mass of depressed-looking greens.

I am already formulating some fun ideas for this week’s bounty.  I wish I could just spend the whole day in the kitchen – it’s such good stress relief, and finals are really taking a toll.

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