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U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) Kayla Johnson and The People's Garden Program Manager Annie Ceccarini direct the hanging of the vendor map that show where today's vendors have come from for the USDA Farmers Market, celebrating its close of the 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
Lonicera fragrantissima, also known as Winter Honeysuckle, Fragrant Honeysuckle, Sweet Breath of Spring, or January Jasmine is an invasive plant originally native to eastern China. It is a multi-stemmed, somewhat stiff-branched, upright, deciduous (evergreen in the South) shrub that grows from 6-10 ft. (1.8-3 m) tall. The stems are hollow with stringy, tan bark and are often purple when young. Leaves are opposite, round, or ovalish 1-3 in. (2.5-7.6 cm) long and wide and usually persist into winter. Leaves are dark green with sometimes a blue tinge. Flowering occurs in the late winter (though can in the U.S. occur as late as April), when fragrant, tubular, 0.5 in. (1.5 cm) long, white to red or yellow, thin-petaled flowers (most often creamy white) develop in pairs in the leaf axils. The abundant berries are 1/3 in. (8.5 mm) in diameter and ripen to orange or red in the mid-summer and often persist throughout winter.
Winter Honeysuckle readily invades open woodlands, old fields and other disturbed sites. Its rapid spread is attributed to birds and mammals dispersing the seeds. It can form a dense understory thicket which can restrict native plant growth and tree seedling establishment. This plant was first introduced into North America in the late 1800s. It has been planted widely as an ornamental and for wildlife food and cover.
www.invasiveplantatlas.org/subject.html?sub=3038
www.missouribotanicalgarden.org/gardens-gardening/your-ga...
Day two of this trade marine. Obvious additions are the head and the arm. I'm liking how it's all coming together... Took some extra special attention with the head & I think it's paid off quite well.
Done today:
- Smoothed out the purple a little bit. I felt the transitions were stringy... If that can be used to descibe painting?
- The helm is done with Bolt Gun > Base Gold (Andrea Paints). Then a glaize of Sepia, then detail lines with Orgyn Flesh, then Devlan Mud and then finally black. To highlight the gold I used base again followed by White Gold (Andrea Paints).
- The eyes and head gem were done with my regular gem technique. I might have to redo the left eye (His right), it looks a little funny...
To Do:
- Detail work: Gems, parchment wording, etc.
- I'm a little unsure about what color to make the leg laurel, I was thinking gold, but I might be a little overboard on the gold, maybe green?
- A little more work on the weapon. It's a dark grey right now, might lighten it up a couple of touches of grey...
- The Backpack! Crap! I forgot the backpack... AGAIN! *sigh*
- Anything else I can think of, or get told about from all of you :D
Noticed a few exuvia in the water so I started counting...go up to 48 and that was only the one half of the pond. Yicks.
All are Clubtail species but I don't have a key to get down to exactly which species.
All were literally just barely pulled out of the water on the mats of algae. Very cool sight. (most likely some are Unicorn and some are Lilypad but there could be other species in there too)
(for anyone who dosen't know: Exuviae are the shed larva skin of dragonflies. So because I found 48 of them there means there are 48 dragonflies flying around out there somewhere who grew up in this pond.)
Note: I went back two days later and (at the request of a friend) collected as many exuvia as I could find. Came up to at least 72! (not including the 6 I collected when I took this photo) Talk about productivity.
Note Oct 26: Just had an expert (Colin Jones) identify ALL the larva as Arigomphus villosipes.
Very cool!
sweater: thrifted j crew
necklace: target I think
tank: caslon from nordstrom (love those tanks from the Point of View department!)
jeans: thrifted express
my hair looks weird and stringy when it's wet - ugh!
- with creamy artichokes, fried and chips
Loved the vertical height in this course. The nod to early spring included artichoke chips and charred artichoke hearts (which we were instructed to eat first) - the latter was a bit stringy and bitter. What might seem unpleasant was contrasted by the sweet, medium-rare prawn tails (which were hiding a vein of cooked artichoke hearts inside it!) - which were very nice.
Peacock twin feather design, with lovely teal feather roset of feathers.
Padded Drawstring bag made from my clients bridesmaid dress material. Beautiful teal fabric created into a money /card bag which is fully lined inside and out. No stringy raw edges showing.
Victoria Joanne can create something special for your big day or as a gift for some you love. These drawstring bags make great gifts and they can be used to hold a second gift. 2 beautiful gifts in one!
Rotala Macranda.
This has becoming a bit stringy at the base but grows well along the top of the water. i cut and replant it shorter every so often.
Stringy bikini available at the main store:
maps.secondlife.com/secondlife/Isle%20of%20Creation/14/95/22
A potbelly pig and other young and small farm animals brought smiles to the downtown visitors and shoppers of the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
We've had visitors.
I was in the forest taking photos of the Hyacinth orchids when I hear a rustling in the grass. Coming through the trees is this large male Koala. Upon seeing me he climbs into one of the nearby stringy barks. I was too slow to get any photos on the ground.
As usual I was out in the later part of the afternoon on my stranger hunt. I walked around the main part of town and stopped a couple of people but they didn’t have enough time, so I said my thanks and continued my search. As I wasn’t getting very far in town I walked up towards the station. Everyone I stopped said they were interested by the idea, but hadn’t got time to stop. I decided to head back towards the town square and see if I’d have any luck there on my second tour. As I walked down one of the side roads I saw the cap walking towards me and thought that’s it. When the man wearing it got closer I asked if he had a bit of time and he said yes so I explained what I wanted. He said that it was fine in almost fluent English, plus asked his friend if she was willing too, she was.
Meet Mickeal, he’s French but his mum is Spanish. Born in Etampes he now lives near here. He’s not married and doesn’t have any children. He’s in IT but tried to get into university at first to study physics and to get a Masters Degree. Sadly he didn’t manage it which is when he changed tracks to IT. He had wanted to become a scientist as a youngster. When he’s not studying he enjoys listening to music, seeing his friends and playing video games.
As I said when I first saw Mickeal he was wearing that great cap. When I was about to take his photos he took it off, no don’t do that, I want the cap, but could you takes your sunglasses off please? He was wearing very dark ones and all I could see in them was me. I took my usual 4 photos and we looked though them to see if he liked them all and he said they were fine. I chose the main photo because it showed him up the best and have added my second photo of him in comments. I then asked him what he hadn’t liked to eat as a child and when he’d thought about it caught my “Don’t like” photo, (comment shot 2). He didn’t like that green slimy, stringy stuff better known as spinach, yet another one!
Once I’d finished taking my photos I leant on the wall to take my notes and we chatted about things in general and it was then that I asked if his origins were French. He said yes, but that his mother was Spanish. I said that I could hear a 2nd accent which is why I’d asked. He said he was almost bilingual in the two languages, his friend said he was totally bilingual! Mickeal was great to talk to and fine about taking part in the project and it was a pleasure to meet him. I gave him the details of where he’d find his photo and he said he’d be sure to find it. I laughed and said I’d hope so if you’re studying IT, otherwise you’re in the wrong job!
100 Strangers (Round I) www.flickr.com/photos/44506883@N04/sets/72157627810663376/
100 Strangers (Round II) www.flickr.com/photos/44506883@N04/sets/72157632333365533/
100 Strangers (Round II) www.flickr.com/photos/44506883@N04/sets/72157634454644547
100 Stranger Group www.flickr.com/groups/100strangers/
Merci beaucoup Mickeal.
Memorial to the first church opened 4 Jul 1841 on land given by John Wickham Daw, unveiled 7 Jul 1991. First church built of stringybark, used as school, replaced by stone Sunday School hall 1866 (used until 1928). In 1847 a stone church built nearby.
“St Mary’s Church. . . erected by voluntary subscriptions, on the Onkaparinga road, mid-way between the river Sturt and the Brownhill creek, was opened for public worship, by the Rev. C. B. Howard, Colonial Chaplain. . . The structure of the Church is both simple and neat. It is composed of stringy bark, and is capable of accomodating [sic] almost two hundred and fifty persons. A Sunday School is attached to the Church, and a Day School is about to be established. . . Divine worship will be performed in the Church by the Rev. Mr Howard and the Rev. Mr Farrell on alternate Lord's days.” [Southern Australian 6 Jul 1841]
“Built of stringy bark on a piece of land the gift of Mr Daws, and from voluntary subscriptions it has cost about £70, besides the carriage of materials kindly given by Dr Duncan and Capt O'Halloran. The Sunday School opened with 27 children, but has since increased to 35. A day school under an efficient master is in connection with it. . . It contains about 100 persons. . . a considerable population within the realms of two miles. . . A regular clergyman is to attend once a fortnight.” [Register 17 Jul 1841]
“The Rev. Mr Farrell, of the Church of England, officiates at Port Adelaide and at St. Mary's, both places being about six or seven miles from Adelaide.” [Southern Australian 2 Jan 1844]
“within a few days, the removal of one of the oldest landmarks alone the main road. For more than 80 years the original St. Mary’s Anglican Schoolroom has stood just past the angle where the South road is joined by Daw's road. . . Mr. Daw gave the land for the schoolroom, and for St. Mary's Church and rectory a little farther south. . . The schoolroom was used in the first place for church services and other purposes, afterward serving for many years as a school and for social gatherings. It is being taken down at last by the direction of the Succession Act Trustees as past repair.” [Register 11 Feb 1928 with photo p 14]
Got tired of my thin hair falling out, so I cut it short. Didn't want short hair, but hated how stringy/thin it looked long. I hate my stupid thyroid.
Young and small farm animals brought smiles to the downtown visitors of the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
i used to pick flowers of shion (tartarian aster) at the backyard of my elementary school. unlike dandelions, they have very strong, stringy stems. after school kids came and pick flowers, there were always a few shion flowers hanging down from partially torn stems.
Chamaecyparis pisifera 'Sungold' (Gordon Bentham, Canada 1960s) 2020 photo - Common Name: Dwarf Sawara Cypress, Size at 10 years: 4x4ft., thread like Golden Yellow foliage, USDA Hardiness Zone 4, In Garden Bed L4 for 6.3 YEARS (Lowes). Planted in 2013.
ACS: Chamaecyparis pisifera 'Sungold' is a dwarf, mounding selection of Sawara cypress with gold-tipped, thread-like foliage that does not burn in full sun. It is similar to Ch. pisifera 'Filifera Aurea,' but has coarser branching and better sun tolerance. It is also thought to be somewhat hardier than its parent. After 10 years of growth, a mature specimen will measure 3 feet (1 m) tall and 4.5 feet (1.5 m) wide, an annual growth rate of 3 to 4 inches (7.5 - 10 cm).
This cultivar originated as a seedling of 'Filifera Aurea' selected in the mid-1960s by Gordon Bentham, Victoria, British Columbia, Canada and introduced to the nursery trade by William Goddard at Floravista Gardens.
Mounding, globose to broadly conical, dwarf evergreen shrub with golden, fine-textured, thread-like foliage on stringy, weeping branches. New growth foliage is bright gold but matures to lime green. Very slow growing, typically reaching only 3-5' tall in 10 years. Planted in 2013. aka Chamaecyparis pisifera 'Filifera Sungold'
pruh-nuhn-see-ey-shuh n: kam-ee-SIP -uh-riss pih-SIFF-ur-uh
#Chamaecyparis #SawaraCypress
Additional photos of this plant:
S.Parkes cadman
this quote was soooo funny I had to make a photo for Macro Monday : Supernatural
its only been forever since I have participated....
anybody else grossed out by the white stringy thing?
Conductor Jordan Randall Smith conducts Arnold Schoenberg's Pierrot Lunaire, Op. 21. Smith leads Ars Nova Dallas at the 2009 Dallas Festival of Modern Music. No. 12. Galgenlied (Gallows Song)
Pictured:
Jocalyn Goranson, Piccolo
Jordan Randall Smith, Conductor
Official website: www.jordanrsmith.com
Amazon: www.amazon.com/gp/product/B00MSW0P8A/ref=dm_ws_tlw_trk12
Google Play: play.google.com/store/music/album?id=B7trien4r4mhmiymkw5o...
Last.fm: www.last.fm/music/Jordan+Randall+Smith/Pierrot+Lunaire/Ga...(Gallows+Song)
Spotify: open.spotify.com/track/0BJ4J4afMJFCnlUhkSdXgN
YouTube: youtu.be/a7dISRS6njk
Lyrics/Translation:
"Die dürre DirneThe withered whore
Mit langem HalseWith stringy neck
Wird seine letzteWill be his last
Geliebte sein.Beloved.
In seinem HirneIn his brains
Steckt wie ein NagelStuck like a nail
Die dürre DirneThe withered whore
Mit langem Halse.With stringy neck.
Schlank wie die Pinie,Slim, like the stonepine
Am Hals ein Zöpfchen -On her neck a small tuft--
Wollüstig wird sieLustfully will she
Den Schelm umhalsen,Circle the rogue's neck,
Die dürre Dirne!The withered whore;"
NEW LAQ Essential Saga Tone 1
NEW [e] Hair Interrupt in Warm Blonde
DooDads Stringy Beaded Necklace & Earrings Set on SL MarketPlace
Hudson’s Haunted Eyes Smokey Tatto & Glossy Peacock Dust Eyes
G Field Short Lace Up Boots in Camel
Light blue, zig zag ruching, 2 big rhinestone flowers on right waist and tiny ones on left shoulders. Feathers on chiffon attachments. Asymmetrical V-back with stoned flower and feathers on right back hip. 2 big chiffon floats, one of them attaches from the neck. Rhiestone stringy bracelet.
A microscopic photograph of wheat anthers dehiscing (opening) to release pollen. The stigma (white stringy mass) can be seen below.
Tall Cotton Farm co-owner Patti Lou Riker talks with downtown visitors and shoppers about the turkeys she and co-owner William Shutte display as they sell meat and eggs at the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
On my 2nd night here, I wanted something to cheer me for being away from home. All the steaks in Champs came with potatoes and I had a hankering for Steak and Chips, so when I ordered I asked for it with fries. These are more like potato waffles, the steak was a little stringy too. It did make me feel better tho'
ROWLSTONE
ST PETER. Unbuttressed, late w tower with pyramid roof. But the nave is Norman and has in its s doorway and chancel arch two of the very best and most characteristic pieces of the Herefordshire school of carvers. Both pieces are clearly the work of one man. His obsession was birds, especially cocks. Cocks are e.g. on the capitals of the one order of shafts of the S doorway. The abacus has intertwined trails. In the arch a thick roll moulding and a band of rosettes. But the tympanum is what really matters, a tympanum that helps much to reconstruct the all but lost one of Shobdon, of which Rowlstone is to all intents and purposes a copy. It represents Christ in Glory. The legs are placed in the typically Romanesque way, with knees wide apart and feet together. The folds have the tense, stringy parallel curves of the Herefordshire school. The figure is in a halo, not almond-shaped as usual, but with top and bottom rounded. Four angels hold the halo, and all four are represented flying head downwards. This allows the carver again to display his curved parallels. The composition is highly accomplished. What is against nature is in accordance with stylistic principles. In the capitals of the chancel arch there are again birds. The capitals it are of one piece with the outer adjoining panel of two small figures on each side. On the 1. (N) they are an angel and a bishop, on the r. it is not so easy to recognize them, as they stand upside down. That does not seem quite so accomplished, and the most baffling fact is that the whole stone was not rejected. Such indulgence is attractive; it is instructive too. Many birds once more in the abaci. In the doorway arch a thick roll and an outer band of saltire crosses. Norman windows in nave and chancel.
(Pevsner: The Buildings of England, Herefordshire)
Young and small farm animals brought smiles to the downtown visitors and shoppers of the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
Veal lips (described as snout).
Incredible thick, gelatinous-collagenous texture and an almost pastrami-like stringy pull apart texture. Crazy, crazy good.
Check out Renewin' Strathewen
Check out Work @ Dads
Race to restrictions
Worked on Saturday. Got there started a fire, Moose turned up. Burnt some more wood. Got the local council to dump some mulch on the paddock. Talked to them for a while. Chopped down some trees, because they are with 4m of the fence line the same council workers scolded Moose for infringing on by-laws.
Chopped some more wood. Had lunch. Worked all afternoon. Got sunburnt. Went uphill to see "D". Brickies are taking their time on his building. Offered to burn off some of his wood stacks. By the time we finished it was 2000Hrs getting dark.
Buggered I drove home listening to CD's to sit the next day watching Bathhurst 1000 at a party at my sisters.
Technique to light fires. Find some stringy-bark. Strip the bark & tie it around some dry twigs. Light it. It works in the wet (tried it today) and when dry.
next >>>
brushed it with some water this is the result, went a tiny bit stringy at the end but it's not too bad still wish I left it alone, but hopefully it will be ok.
I've wanted to try this stuff for so long and a co-worker gave me a sample to try. So good! Pretty stringy and weird at first. It took a while for M to love it. But now we're addicted. We bought some in seattle and now I'm going to take a shot at making it.
My cover pictures are the result of a collage lesson I got from Nelly online art-workshop. The main basic is to use scraps in your home sprinkle it with some water, take snapshots with your camera as close as possible and manipulate a finish touch with some photoshop! I do hope you like it! ♥
Since most conifers are evergreens, the leaves of many conifers are long, thin and have a needle-like appearance, but others, including most of the Cupressaceae and some of the Podocarpaceae, have flat, triangular scale-like leaves.
They are monoecious, subdioecious or (rarely) dioecious trees and shrubs from 1–116 m (3–379 ft) tall. The bark of mature trees is commonly orange- to red- brown and of stringy texture, often flaking or peeling in vertical strips, but smooth, scaly or hard and square-cracked in some species.
...Little Forest Plateau.
Taken with Olympus OM-1 on Fuji Neopan 100SS and stand developed in Adonal.
On a wander around the woods opposite while Mary was in Calvary..
What is a habitat tree?
Habitat trees are trees that are retained in urban parks, on non suburban road verges and the medians of main roads, and fringe areas adjoining hilltop reserves, urban parks and the urban edge. Habitat trees are created by retaining mature trees that have died or need to be pruned heavily, and cutting over the main branches to leave a 'totem' with exposed hollows to provide habitat for birds and animals. There are generally six main Eucalyptus species that are used for habitat trees because they are relatively rot resistant and resilient to the effects of the weather and aging. These trees are Eucalyptus melliodora (Yellow box), Eucalyptus polyanthemos (Red box), Eucalyptus bridgesiana (Apple box), Eucalyptus rossii (Scribbly gum), Eucalyptus mannifera (Red spotted gum) and Eucalyptus macrorhyncha (Stringy bark). More than 100 habitat trees have been retained within the urban area during the past 20 years.
From. www.tccs.act.gov.au/city-living/trees/frequently_asked_qu...
P9030044
Speaking of trees, check out the Climate Change chart on a coaster to visualise the climate data in over 100 locations around Australia..
See your region's average monthly temperature, and a graph of the daily temp compared a visualisation of the location's long-term average.
Get your chart or coaster here... gravitron.com.au/climatecoaster/
Another mummy. Unknown type plant gotten at Rappne in the spring. Did alright at first but then slowly died. I have a feeling it requires much more light as the leaves turned pale and new shots were very stringy.
The Kozy Shack Rice Pudding from Whole Foods has been one of the few
foods I can eat that is completely comfortable. It feels so good in my
mouth it is as if it sucks the pain out of the tissues. Unfortunately,
I have to swallow at some point, and it doesn't take the pain* away as
long as a pain pill does. Still, it is such a comfort.
*(Side note: I had a tip from a doctor friend about mixing my
prescription meds with OTC like Motrin to make it possible to cut back
the mind-blurring meds. It is working. I still can't give them up
entirely, but have cut down to a fraction of what I was taking
before.)
Despite that, I am getting really sick of rice pudding. One of my
friends pinged me this morning early and offered me a ride to the
grocery store. I have been craving protein, and I suspect the rice
pudding and smoothies and ice cream are responsible for that. I have
been eating protein, just not the high quality stuff I am used to
having, and I usually eat very little in the way of carbs or dairy, so
this is backwards for my body.
I've tried all kinds of things. I found most meats are either lumpy
and bump tender places in my mouth or have stringy fibers that catch
on the stitches and are painful to disentangle. Pureed, meats are
gluey and unpleasant. Hummus was, to my astonishment, also gluey and
stuck to the stitches. I've been putting cheese in my vegetable soups
and onion dip in my lentil soup, both of which taste lovely but aren't
quite hitting the spot. I had a bright idea today. What about egg
salad? So, egg salad it will be. Away I went to boil eggs.
As soon as I heard the topic for this week, I wanted to do the texture of the iris of the eye. In order to do this, you have to get *very* close to the eye. I decided to rent a macro lens in order to do this. These were all taken with a single flash at a fairly harsh angle in order to get more dramatic lighting and emphasize the texture in the iris.
In editing, I did some pretty intense sharpening and deconvolution techniques to really bring out the stringiness in the iris and therefore help the viewer imagine what it might feel like.
Digital Photo
Young and small farm animals brought smiles to the downtown visitors and shoppers of the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
A bluebottle jellyfish, washed up on the rocks. The stringy section contains the stings. This one was still alive (pulsating)
If you've never seen the Seattle gumwall, it's right next to the Pike Place Market and it's really a site to see!
Fora little extra a bit of satay sauce is added to the pho. The noodles are stringy and the broth sadly lacking of character.
Pho Hung
350 Spadina Avenue
Toronto, ON
(416) 593-4274