Monday, November 13, 2006

More Slow Food

Pictured below is 'Winter Luxury' squash which I grew this year - billed as one of the best for pie making. You just poke a couple of little holes in it and bake it at about 350 degrees Fahrenheit, until it slumps (or follow Gracie Allen's recipe for roast beef, substituting punkin - one large prime rib of beef, and a smaller rib of beef. Put both in the oven and when the smaller one is burnt, the big one is done.) Then get rid of the seeds, and scoop the flesh into your best punkin pie recipe. The one I am currently using calls for some grated fresh ginger, which I think ups the ante.

Anyway, last year I carefully saved seed from a 'Blue Hubbard'. I've made a label for the seed packet and I'm thinking of giving away a packet containing 5 seeds and a pie recipe to the first 50 people to subscribe to my soon to be announced magazine.

4 comments:

B. said...

So you scoop the flesh out of its shell only to put it into a different one.

Pot8ohead said...

Ah, Lady Hathorn,
So you too are fond of the mighty Cucurbita Pepo in all it's pleasant multichromatic guises.
Oh if only the ingenuity of trick and treaters could match that of mother earth, we would not be drowning in a sea of orange every fall.
Give me the subtle blues of the Hubbards or stripes of turquise on salmon coloured baloons.
Is there a finer fruit in all the land, methinks not, the peach is certainly no match in the size department and the strawberry does last nowhere nearly as long in the larder.
I can't wait for further pictures of victorian garden treasures...

MissHathorn said...

Me thinks you been smokin too much, Pothead...

B. said...

Young daughter Hubbard
Brought forth from her cupboard
A chunk of raw squash on a plate.
If that's what's for dinner,
I'm bound to get thinner —
My gusto did swiftly abate.