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32 THE RURAL VOICE
RURAL LIVING
PUMPKIN
DELIGHT
by Rhea Hamilton -Seeger
One of the unforeseen delights of
having a compost pile arc the treasures
that may surprise you in the spring.
Last summer, one of our compost
areas was a three sided pit affair on the
edge of the vegetable garden.
The real delight was the winding
tendrils of a large leafed apparition. It
began to lose its dream-like quality
when it wound its way through the po-
tato patch and over the lawn in one di-
rection and carefully started up the to-
mato baskets in the other. We finally
had to curtail the over ambitious climb
of the green monster when we could
no longer see the tomatoes ripening
The kids were enthralled with the
whole episode, checking the garden on
a regular basis to see how far it had
grown in a day or two. There was no
doubt in their minds that this particu-
lar vine would produce pumpkins in
time for Hallowe'en. They were sure I
had planted this wonderful seed, but it
was pure hardiness on the part of last
year's pumpkin seed that allowed it to
sprout in the spring and come back to
haunt us.
Since August we have been dining
on roast pumpkin which is so close to
the acorn squash in flavour, that the
kids had no qualms after the first
mouthful. I can already taste the
pumpkin chiffon pie and pumpkin
muffins while Peter and Sarah are
collecting the seeds to roast.
To roast the seeds, we prepare
them by covering them with water and
simmering gently for ten minutes.
Drain and rinse well and let them dry
on paper or a cookie sheet. Be careful
to make sure they are drying, stirring
them occasionally to keep them from
souring. After drying for a day or
two, we mix a couple of tablespoons
of vegetable oil with a teaspoon of
soya sauce or Worcestershire sauce
and a bit of celery salt and roast
carefully at 325°F until golden brown.
We have company coming from
Germany where pumpkin is not a big
drawing card, so I would like to serve