ORANGE IS FOR OCTOBER

Orange is for October

            Orange is not a restful color, maybe that is why mother nature uses it as a final splash of color in October before the dreary days of winter hibernation. The color is brilliant on sunny days, but even in the rain and wind of last week, glimpses of late fall leaves or clumps of chrysanthemums break through a gray day like a shaft of sunlight.

            And best of all, we have pumpkins in all shapes and sizes decorating outdoor markets and our own doorsteps. Not to mention the great pumpkin extravaganza that takes place each year in Damariscotta, where pumpkins acquire incredible shapes, are judged for their immense size and even assume the unlikely role as vehicles in boat races.

            With all this activity, we sometimes forget that pumpkin is also a vegetable and thus edible. Yes, the canned pumpkin on grocery shelves does remind us of recipes for pumpkin pie and bread.  However, fresh pumpkin should not be compared to the yellowish-grey puree from a can and has much improved flavor and texture.

 Besides, it is incredibly easy to bake, just cut the pumpkin in half, scoop out the seeds, oil the cut side, place it face down on a rimmed cookie sheet and bake at 375 degrees for an hour. Scoop out the baked flesh from the rind and use in soups or purèe and use in pies, cakes and muffins.  The baked flesh can be frozen for future use later in winter.

Smaller sugar pumpkins are best for most uses because of their dense texture. But if you have carved a medium size pumpkin for Halloween the day before, you can easily cut it the day after and bake it for cooking purposes. The rinsed seeds will also be appreciated by blue jays, doves and other wildlife like chipmunks and squirrels in your yard.

                        Spiced pumpkin soup

Cook 2 medium chopped onions (or white and pale green part of 2 leeks) in 2 Tblsp, butter in a large pot on medium heat for 2 minutes. Stir in 2 minced garlic cloves, 1 Tblsp. chopped fresh ginger, 2 tsp. ground cumin, ¼ tsp. cardamom, 1 tsp. coriander, ½ tsp. red pepper flakes, 1 tsp. salt and sauté for an additional minute.  Stir in 2 cups chicken or vegetable broth, 4 cups water, 1 chopped apple and 3 cups baked pumpkin broken up in pieces. Bring to boil and continue cooking on low heat for 30 minutes, stirring occasionally. Purèe in batches when slightly cooled.  Return to the pot, stir in 1 (14 oz) can of unsweetened coconut milk (not low fat), heat to boiling and serve in bowls topped with toasted coconut flakes.

There are also recipes that require fresh cubed pumpkin, in which case cut a small sugar pumpkin in half, seed it and cut the pumpkin in ½ to ¾ inch cubes before proceeding. One such recipe is for a gratin, which I have adapted from M. Spieler’s “Vegetarian Bistro”. This is truly a mouthwatering recipe.

                        Pumpkin, tomato and roast pepper gratin

In a large heavy pan sauté pumpkin cubes from 1 ½ lb pumpkin (peeled and seeded)  with thinly sliced white and pale parts of a leek in 1 Tblsp. butter and 1 Tblsp. olive oil for 15 minutes. Stir in ½ cup chopped roasted red pepper, 4 small diced tomatoes and continue to cook for 15 minutes. Stir in ½ cup white wine, 2 chopped cloves of garlic, 2 Tblsp. tomato paste, ½ tsp. herbes de Provence, salt and pepper. Cook until the sauce is reduced by half and stir in ½ cup cream. Pour all in a buttered shallow baking dish. Mix together 2 Tblsp. bread crumbs with 1 minced garlic clove, 1 Tblsp. minced parsley and 3 Tblsp. freshly grated Asiago or Parmesan cheese and sprinkle over the pumpkin mixture. Bake at 350 degrees for 25 minutes and serve hot.

Finally, here is my mother’s pumpkin pickle recipe that makes for an interesting accompaniment to roast pork or lamb.

                                    Pickled pumpkin

Make brine by dissolving 1 cup sugar in 2 cups water and ½ cup white vinegar. Cut fresh pumpkin in small cubes, place in an enameled or stainless steel pot and cover with sufficient brine to be totally submerged. Make a small cheesecloth sack containing 2 thin slices lemon or orange zest, 5-6 cloves and ½ cinnamon stick. Heat pumpkin mixture on low heat and cook for 10-15 minutes until pumpkin looks somewhat transparent, but does not fall apart. Remove cheesecloth bag with spices, pack pumpkin in clean jars, cover with brine and seal. Do not need further sterilization.

I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)