Use up leftover pumpkins now
Dear Helen: I need to use my last few pumpkins. I know they don’t last well in storage. The problem is, I had wanted to use the pumpkins to make pies, with your recipe, which I now cannot find. Please repeat the recipe. I’m sure that many new readers of the column would like to try it.
E.P.
Pumpkins are not noted for lasting long in storage. It is often recommended to finish using them before the year’s end, though mine usually last through January and sometimes beyond.
Anyone with pumpkins still on hand should use them now. My preferred method is to steam large cubes of the flesh tender, let the pumpkin cool, and freeze the flesh, along with a little of the water used for steaming, in containers — in amounts designed for use in your favourite recipe or recipes.
Your question gives me a chance to share some of the fiddling I’ve done recently with the recipe. My latest version increases the amount of pumpkin and number of eggs, for a more nutrient-dense pie filling. It was very well received at the latest pot luck gathering in my home. Here are the two versions.
Pumpkin Pie: The Original
1 1/2 cups cooked pumpkin 1/2 cup brown sugar 1/2 tsp salt 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp ginger 1 tbsp flour 2 eggs 1 1/2 cups whole milk
Process smooth in a blender. Pour into pie shell. Bake at 400 F for 20 minutes, then 30 to 40 minutes at 375 F.
Options: I often use all or part cereal (coffee) cream for the
milk, and I usually dust the pie with cinnamon and then coconut sugar before baking.
Pumpkin Pie: Revised
Increase the pumpkin to 2 cups and use three eggs.
All the rest is the same.
Leftover filling: There is often more filling than is needed to fill a pie shell. To use the extra, pour it into a small, buttered baking dish and place in the oven for the second, reduced heat phase of the baking. Nice snack, dessert, or breakfast.
Dear Helen: Before the snow came, I was hearing much talk among gardeners about getting the late winter “dormant” pruning of fruit trees and roses done this month. I gather this is the recommended time. Is this when you prune?
P.S.
I aim to prune roses on dry days this month or early in March, ideally as growth buds on the plants begin to show the first signs of swelling. This indicates that sap is just beginning to rise and the plants will soon regrow following the pruning.
I wait until summer to do almost all the fruit tree pruning. Summer pruning helps to keep the trees compact while winter pruning, especially if it is fairly severe, prompts copious new growth, which means an increase in future pruning work.
Summer pruning, in warm, sunny weather, promotes rapid healing of pruning wounds and limits the spread of diseases. This is especially crucial in the soft fruits like plums, which are particularly prone to various diseases.
I prune after fruit set, in June, with a followup shortening of new growth in July.
GARDEN EVENTS
Sooke meeting. The Sooke Garden Club meets tonight from 7 to 9 in St. Rose of Lima Church, 2191 Townsend Rd. Dion Litavniks will discuss growing and caring for roses. Newcomers welcome. $5 drop-in fee. Yearly membership $15.
Native plants. The Native Plant Study Group meets Thursday, 7 p.m. in Room D 116 of the University of Victoria’s MacLaurin Building. Lindsay Kathrens and Julia Jennings will describe their years of experience managing invasive plant species on the UVic campus. Nonmember
drop-ins and students free. Parking cost at UVic is $3. For information, go to NPSG.ca.
Seedy in Victoria. The James Bay Market Society is hosting Seedy Saturday on Feb. 18, 10 a.m. to 4 p.m. in the Victoria Conference Centre. 720 Douglas St. Admission is $7 cash, under 16 free. Shop for local organic seeds, bulbs, fruit trees, specialty and perennial
plants, tools, soil amendments. Bring home-harvested seeds and used garden books to donate or exchange. Some of my garden books and others from my father’s library will be in the book exchange. Master gardeners will be on hand to help with problems, and a kids’ activity area and a Seedy Cafe will be on site. More information and details on the day’s speakers at jamesbaymarket.com/seedysaturday.