PUMPKIN
What’s not to like about rambling pumpkins with
their softly hairy stems and elegant tendrils reaching for the sun. Boil
and steam them for a quick side dish or soup, but roast when you want
concentrated flavour and creamy sweetness. Toss some seeds on the
compost and bingo, you’ll find yourself with a pumpkin patch.
“Pumpkins
are nutritious as well as delicious. Their rich golden colour comes
from high levels of beta-carotene, similar to carrots. Beta-carotene is a
powerful antioxidant thought to reduce the risk of cardiovascular
disease and some cancers, and is also converted to vitamin A by the
body. They also contain useful amounts of fibre, vitamins C, E and
riboflavin,” says Nicole Senior.
Food skills – shopping:
Look for pumpkins when shopping that feel heavy and hard with a firm
unblemished skin and a consistent colour throughout. If there’s still a
stem attached, make sure it is dry.
Food skills – storing:
Whole pumpkins will keep for a long time when stored in a cool, dark
well-ventilated area. If you buy a segment wrapped in plastic, it has a
much shorter life as the cut surface can spoil quickly. Pre-packed
peeled and chopped pumpkin is convenient but look for flesh that is
close grained and not fibrous, dried or watery. Store in an airtight
container in the fridge for up to a week.
Source: The Good Carbs Cookbook
