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Hmm. After doing some more internet surfing, I found this pumpkin discussion at Sunset:
http://www.sunset.com/garden/fruits-veggies/#pumpkin-gree-goblin
The pumpkin I used looks like that Green Goblin pumpkin (Italian variety), except that it had tan bumps the color of peanut shell. The article recommends it fosr roasting and eating with olive oil and herbs. Other names for it are sea pumpkin or ‘Marina di Chioggia’.
Ok, more internet surfing gives me this:
https://www.gardeningknowhow.com/edible/vegetables/pumpkin/peanut-pumpkin-care.htm
It's a Peanut Pumpkin--only mine had a lot more of the "peanuts" on the outside. Here it does say that they form due to excess sugar. It also says it is an heirloom that was a cross between a Hubbard squash and an unknown pumpkin variety. That makes sense, given what I noted about its "squash" flavor.
Also, here is a pumpkin guide that has a picture of a pumpkin like the one I roasted. It is from France: the Galeux d’Eysines.:
http://www.bachmans.com/files/Email_Marketing/eClub/Insider/PumpkinGuide.pdf
OK, just one more:
http://fullfreezer.blogspot.com/2010/09/brode-galeux-deysines.htmlI bought a Cinderella pumpkin at the farmers' market on Saturday when the vender sold it to me for the same price as the two pie pumpkins I also bought. It had a light orange skin with "warts" on it that remind me of peanut shells. Although he told me that they develop because of excess sugar in the pumpkin, I could find no supporting evidence for that on Google, and my husband (a plant physiologist) was doubtful.
Today I cut it in half, scooped out the seeds and roasted it my usual way, cut side down, in a heavy Calphalon roasting pan at 325F. It took 1 hour 40 minutes to get tender. I then scooped out the cooked squash from the rind and used my food processor. It is a bright orange, whereas most of my pie pumpkins are a browner orange.
I have decided not to use it for pie. The smell is very much what I would call more squash than pumpkin, and my husband thought so as well. I don't think it would make the kind of pie that we both would want it to be. I will use it in quick breads, possibly some rolls, and maybe soup. I have about 8 cups.
Later this week, I'll do the two pie pumpkins, so that I'll know if I want to buy any more from this vender. I'm hoping these will be more of what I would use for pie.
Am I the only one who makes such a strong distinction between pumpkin and squash? I know that most canned pumpkin actually uses squash, but I do not use canned pumpkin.
Happy Anniversary Mike and Mrs Mike! That is a wonderful milestone.
We returned last night, full power and water was restored Friday night and Internet yesterday. They had allowed people to return on Thursday but told everyone not to shower, flush unless necessary, do wash or run dishwashers and use the sink as little as possible - half the sewer lifts were still down county wide. So there were idiots who decided to open car washes (mine posted a notice they would be closed until everything was operational) and power wash their houses!! Needless to say the system started backing up and they had to shut the water off.
It's amazing how much clean up has been done. We arrived at dusk and the piles of debris reminded of the snowbanks left by the plows after a huge snowstorm. Fortunately we had no flooding but the is a giant tree branch that misse my sliding door by an inch and cattycornered my grill without touching it. We have seen some mega trees down and the lagoons are full and some over flowing. We were lucky that Matthew took out so many trees last year or the tree damage would have been much worse. Despite the hard work that was done by my little community to take down iffy trees this year (the arborist had come the week before Matthew to start tagging trees) - it was over a hundred - 3 trees still came down across one of the roadways.
I think the breadth of the storm really hit home when we were driving down 95 and between Ridgeland and Hardeeville, there were flooded fields stretching back I don't know how for on the west side of the highway - the median was pretty full too.
All in all, very glad to be home and in excellent condition. The resort is tentatively scheduled to reopen on Wednesday- it will be nice to get back to work.
Topic: Persimmons?
My neighbor has given me four persimmons from the tree in her yard. I've done some research and identified them as Fuyu persimmons. Does anyone have any suggestions as to how to bake a bread or muffins with them? I am not sure I would like them to eat like an apple (I believe I tried one years ago at my grandmother's house and didn't like it). There are some recipes on the internet, but I'm not sure which type each one uses. Any and all comments and suggestions are welcome.
For breakfast on Wednesday morning, I baked "Ginger Scones," a recipe from La Brea Bakery in Los Angeles that was printed in Bon Appetit's R.S.V.P. column (January 2000), p. 30, in response to a reader's request. I had marked the recipe as one to try because I have some diced crystallized ginger. I followed the recipe except that I substituted in 3/4 cup of whole wheat pastry flour (total flour 2 1/4 cup), I used 1/4 tsp. Penzey's dried lemon peel (fresh lemons are a lot more expensive here), and I stirred the ginger into the mixture after I cut in the butter, instead of trying to incorporate it after adding the heavy cream. The recipe uses a food processor to cut in the butter, but I did it with my hand-held pastry cutter. The scones are light and buttery with the lightest of ginger flavor. They are excellent warm. I'll see how they are cold tomorrow morning, but this recipe goes into my scone treasure trove.
I think that packed amid my books, is the La Brea Bakery cookbook. I'll have to explore some of their other recipes.
Tuesday afternoon, I baked another new recipe, "Currant and Spice Oatmeal Cookies." The recipe, by Sally Siegel of Pittsburgh, Pennsylvania, appeared in the "Too Busy to Cook?" feature in Bon Appetit (August 2002), pp 106-107. I substituted dried blueberries for the currants. I also substituted in 1/3 cup of white whole wheat flour. (Total flour is 1 2/3 cups.) The spice is cardamom, cinnamon, allspice, and vanilla. These are a flat chewy cookie, so no more than a dozen per baking sheet. The recipe made forty-five cookies when dropped with a Zeroll #40 scoop.
Addendum: After tasting them, I would cut back the cardamom to 1/4 tsp. or perhaps delete it. It overpowers the blueberries and the other spices.
