The unique gardening calendar of the low desert means that we’ve been harvesting butternut squash and pumpkins for the past few weeks, and enjoying all the traditional fall flavors and activities as we go.
We had so many pumpkins that I really didn’t know what to do with them all. We have cups and cups of seeds (some roasted, some dried for crafting), two quarts of pumpkin juice (for my inner Harry Potter fan), and quite a few bags of puree in the freezer (although that is mostly from the butternut). I’ve made butternut pasta sauce, pumpkin bread, pumpkin cinnamon rolls, pumpkin pancakes, pumpkin waffles, and Thai butternut curry so far – and more pumpkins and squashes keep ripening on the vines. (Everything was good except the pasta sauce, and I knew it was a risk when I tried it. What can I say, I was getting desperate.)
So, I’ve been letting the kids draw faces on the extra pumpkins, carving them out, and using the resulting jack-o-lanterns as nightlights! It may not be October, but we’re certainly enjoying our autumnal friends this summer 🙂