Food From Food
November 17, 2019
It’s time for my annual pumpkin processing. This year I do not have half as much pumpkin as I usually have, just a small one in classroom and a small one outside my apartment door. Nevertheless I cannot make my 11th year of classroom pumpkin cupcakes without this lazy day process.
Big stems, and an apartment getting ready for hibernation season
Real live pumpkin. Food from food.
For quick fork tender pumpkin roast upside down in a quarter inch of water and cover with foil. Then flip ’em carefully to see the perfect pumpkin meat
Scoop into the food processor; use a little splash of the pumpkin-y water in the roasting pan if too thick.
Now a big batch of perfect pumpkin puree
Don’t forget to roast the seeds! I aways forget to season them after roasting, not before as all the spices burn.
And while I am repurposing food, my collection of school apples and pear donations.
I decided to make an apple sauce spiced heavily and packed with ginger.
I think I’ll make tofu chops in my air fryer for next week’s lunch.
Classroom apples at their finest
