Fresh from the garden is this speciman of ironbark pumpkin, lovingly watered and nurtured. Of course, it took me a while to realise that "ironbark" would have implications for cooking...next season, I'm growing butternuts!
To use this monster, I had to bake it in a slow oven for an hour until it was soft enough to cut open, deseed, and peel. We used it in a vegetarian lasagne, several batches of soup, and I froze several serves of pumpkin for roasting.
No comments:
Post a Comment