Pumpkin Challenge: Weeks 2 & 3

The Pumpkin Challenge has been moving along this year quite nicely! We’ve had a steady supply of baked goods to rely on, including Jake’s pumpkin granola and pumpkin rye bread, along with some savory cheddar muffins I made with pumpkin in the batter. We also got a chance to go out pumpkin picking, and came home with two classic pumpkins, a “warty” variety, and a two toned squash called a Lunch Lady – I think that’s my favorite. I read a great article – Pumpkin Queen – that encourages all to eat more pumpkins!

To that end, here’s a link to a simple recipe for Pumpkin Quesadillas with pumpkin puree, feta, and cilantro. Jake and I have been making some version of this recipe since the first pumpkin challenge – ours is similar to the link above, although we usually add black beans to our quesadillas in addition.

I also made Vegan Pumpkin Mapo Tofu a few days ago, and it was absolutely delicious. I encourage you to give it a try! Here’s a recipe for DIY Pumpkin Kimchi – this has been a staple of the challenge for some time, and satisfies your pumpkin fix, interesting kimchi , and probiotic food desires all at once!

A few days ago I also hosted my first pop-up dinner club, Old Line Supper Club, and featured pumpkin as a star ingredient. Pumpkin Kimchi slider appetizers, pumpkin seeds in a salad, and roasted pumpkin with accoutrements was the star of the show. There’s so much you can do with veggies if you start to think outside the box. Happy October!

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Pumpkin drinks on deck:

  • Pumpkin kombucha; a blend of raw pumpkin juice and black tea kombucha
  • Flying Dog pumpkin IPA The Gourd Standard

 

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