Three Phunky Pumpkins
(Page 3 of 4)
October/November 2007
By William Woys Weaver
If you want to save true seeds for replanting, grow only one species at a time so they don’t cross. Let the pumpkins ripen on the vine as long as possible. Select the pumpkins with the best characteristics, and eat or discard any that are deformed or strangely colored (you don’t want to perpetuate those qualities). After you pick the pumpkins selected for seed, store them for at least a month in a cool, dry pantry. This will allow the seeds to draw more energy from the pumpkin, thus increasing the rate of germination.
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To store the seeds, separate them from the seed mass, wash thoroughly in a strainer and let them dry on a screen. Once the seeds are dry, store in airtight containers or jars. Seal the containers with masking tape, date the batch, and put it in the refrigerator or freeze it. Renew seed every four years.
Empanadas Dulces de Calabasa
(Empanadas with Sweet Pumpkin Filling)
I have featured pumpkin soups and pumpkin dumplings in the past, so why not try something different that really showcases the adaptability of these three pumpkins? I have gone to South America for this delightful dessert. Pumpkin pie, move over!
Step One: Prepare the Dough
4 cups all-purpose flour
2 tsp baking powder
2 tsp sea salt
2 eggs
1/2 cup olive oil
6 tbsp water
Sift the flour, baking powder and salt into a large mixing bowl and make a valley in the center. Beat eggs until lemon in color and pour into the valley. Add olive oil and half the water. Stir to form dry crumbs, adding only enough additional water so that the dough becomes soft and loose like short pastry crumbs. Cover and set aside in the refrigerator for 30 to 40 minutes. While the dough is resting, make the filling.
Step Two: Filling for the Empanadas
4 cups (2 pounds) puréed cooked pumpkin
3 tbsp bulgur wheat
1 tbsp olive oil
1/3 cup black raisins or zante currants
1/3 cup yellow or green raisins
4 tbsp sugar or honey to taste
1 tsp powdered cinnamon
1/4 tsp powdered cardamom
Add all ingredients to a deep stewing pan and bring to a gentle boil over medium heat. Stir occasionally so the ingredients are well combined and continue cooking until the wheat is thoroughly soft and the mixture has thickened to a loose, grainy consistency (about 15 to 20 minutes). Remove from heat and set aside to cool. While the filling is cooling, make the egg glaze for the pastries.
Step Three: Egg Glaze
1 egg
2 tbsp rich milk or cream
Pinch of salt
Beat the egg until lemon in color, then add the milk and salt. Whisk until thoroughly combined, and set aside until you are ready to bake.
