PUMPKINS

A quintessential fall vegetable – the pumpkin: a gourd-like squash.

Pumpkin originates from the word pepon which is Greek for “large melon.” The French adapted the word to pompon and the British then changed it to pumpion before American colonists changed it to what we call it – pumpkin.

Funnily enough, the eldest pumpkin seeds are said to have been found in Mexico! Pumpkins are now grown worldwide for agricultural and commercial purposes. The U.S. produces 1.5 billion pounds of pumpkins each year!! I’m sure the majority of these are sold throughout October and November! Not only are pumpkins versatile in their uses for cooking – but they are the decoration of Choice from Thanksgiving through to Halloween. A pumpkin is an important part of autumn and a sign that Halloween is right around the corner. A traditional staple of Canadian and American Thanksgivings, pumpkin pie! I love pumpkins for so many reasons – it means fall is here, they are perfect door or table decorations and they are delicious to eat! I especially love roasting pumpkin seeds !

PUMPKIN PIE SPICED PUMPKIN SEEDS
by Canadian Chef Michael Smith

Ingredients:
- 1 egg white
- 1 tablespoon honey
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- Sprinkled sea salt and freshly ground black pepper, to taste
- 2 cups raw pumpkin seeds

Directions:
- Preheat your oven to 375°F.
- Whisk the egg white, honey, spices and seasonings in a medium bowl until foamy.
- Add pumpkin seeds and toss well to coat evenly.
- Pour a single layer onto a lightly oiled baking sheet and bake for 20-30 minutes, until golden and crispy.


photo credit: google images

OH CANADA!

    HAPPY CANADA DAY!! 

What a great day to celebrate our amazing country! This includes celebrating the wonderful flavours that our country has to offer! From coast to coast, we are so lucky in the food, restaurants and creations that our country provides us. From local fresh fish on the east coast, to maple syrup shacks in Quebec, we have it all!

Celebrate Canada today and whip up something fantastic with any of the great products produced in Canada. Eat and cook local today - try out some new farmers markets and taste those great summer berries. Or make a classic Canadian dish - using bacon or maple syrup of course!

Enjoy Canada Day and the all the food we Canadians love!

Here is a recipe by Chef Michael Smith for Canada Day: Canadian Fruit Celebration Crisp

Ingredients: Serves 6 to 8

- 2 to 3 pounds of your favourite berries (see Variations below)
- 1 teaspoon of ground cinnamon
- ½ cup (of all purpose flour
- 2 cups of brown or white sugar
- 1 more cup of all-purpose flour
- 1 teaspoon of nutmeg
- 1 stick (1/2 cup) of butter, melted

Directions:
- Preheat your oven to 350°F
- Toss the berries with the cinnamon, ½ cup of flour and 1 cup of sugar, then spread it evenly into a 9 by 5-inch baking pan 2 inches deep.
- In a mixing bowl, whisk together 1 cup of flour, remaining 1 cup of sugar and nutmeg. Drizzle in the melted butter and stir until well blended with the dry ingredients.
- Scatter this topping evenly over the top of the fruit. Bake until fruit juices are bubbling around the edges, the fruit is tender and the top is golden brown, about 1 hour.

Variations:

There are many ways to add your own ideas to a fruit crisp. Try apples, peaches, pears, plums or rhubarb. Even chunks of come-from-away mango, banana or pineapple bake into a memorable crisp. You may use one fruit or try different combinations of fruit. You may also try stirring in raisins or your favourite nuts. You can modify the topping with whole wheat flour and vegetable oil instead of white flour and butter. You can use your favourite baking spice instead of cinnamon or nutmeg. Cardamom is always a treat!

ENJOY!


photo credit: globeandmail.com & foodtv.ca