Weekly Garden Thread - October 5th-11th, 2019

October 5, 2019 | Diana in Wisconsin/Greeneyes

[Diana in Wisconsin]

The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.

If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.

This thread is non-political respite, although you will find that most here are conservative folks. No matter what, you won’t be flamed and the only dumb question is the one that isn’t asked.

It is impossible to hijack the Weekly Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go and... that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.

NOTE: This is a once a week Ping List. We do post to the thread during the week. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time!

[Liz]

A very elegant use for pumpkin AND the seeds you usually discard (or dry and salt and eat out of hand).
Incredible recipe inspired by classic French pumpkin mousse, in Jean & Pierre Troisgros’s 1970’s book Nouvelle Cuisine.
Chestnut honey brings complexity of flavour. Use culinary pumpkin. Carving pumpkins are excessively watery with less flavor.
Butternut squash, or sweet potato are good alternatives.

PUMPKIN ICE CREAM / CHESTNUT HONEY / PUMPKIN SEED BRITTLE GARNISH

BASE Peeled 600g pumpkin in 2cm cubes (roughly 1kg whole pumpkin) 50g butter 1/4 tsp salt 1 tsp grated nutmeg 25g sugar 2 tbsp creme fraiche

Custard 600g double cream 150g milk 150g chestnut honey 6 egg yolks

BRITTLE 25g golden syrup 75g demerara sugar 25g milk 75g unsalted butter 25g pumpkin seeds, ground finely (prepare a little extra to garnish the dessert) 30g pumpkin seeds, roughly chopped

DAY BEFORE simmer soft 10 min pumpkin cubes covered w cold water. Drain. Add single layer to Warmed butter on very low heat; mash roughly to thick puree. Add salt and nutmeg. Cook/stir/dty on low 20-30 min so moisture doesn’t dilute ice-cream.

CUSTARD BTB milk and double cream on med. Turn off heat. Elec/mixer/whisk 5 min eggs, honey and vanilla paste til thick, pale and creamy. W/ whisk running slowly pour in hot milk/cream. Pour back into pan, warm on very low heat. Gently whisk by hand as it thickens; stop at 80°C or eggs might curdle. Set aside.

FINAL When pumpkin base is ready, press thru fine sieve to insure ice-cream is super smooth. Stir sugar and creme fraiche; slowly pour custard over; gently whisk; cool. Fridge overnight/saran on custard to prevent skin.

Day of serving: Churn ice-cream. Fridge 20 min before eating; scoop, or slice w/ hot knife.

SERVE garnished w/ shard of brittle.....and ground pumpkin seeds roasted in nut oil.

BRITTLE BTB gently golden syrup and demerara sugar til bubbly. Add milk; stir rapidly. Offheat, add/melt butter; stir in ground/chp pumpkin seeds. Spread into two parchmented sheetpans. Cook golden 8-10 min; cool.

[Diana in Wisconsin]

Another fantastic array of recipes! I’m hoping to tackle the first of the pumpkins this weekend, now that the Apple Butter is finished.

And I loves me some roasted Punkin’ Seeds! :)