PUNKINS, PUNKINS, PUNKINS!!!

Pumpkins Pack a Punch!

Pumpkins are considered to be a nutritional powerhouse!  Your immune system will flourish due to the high amounts of carotene found in pumpkins. Beta-carotene is also present in pumpkins, which is a powerful antioxidant, anti-inflammatory, and preventative for the build up of cholesterol on arterial walls.  And the ladies will love this!  The alpha carotene found in pumpkins is believed to slow to the process of aging.  Pumpkins have a powerful supply of Vitamin A making it a natural way to get a good supply of vitamins to help with eye sight and related eye problems such as macular degeneration and cataracts.  This is also a good source of fiber, and carbohydrates.

Since pumpkins are so readily available, why not take advantage of their versatility and use them to make some welcome pumpkin snacks, can pumpkin for your deep larder or surprise your family with a pumpkin feast for dinner. 

• Use pumpkin for cooking to add lots of flavor to soups, breads and dinners.  Roasted pumpkin seeds are a favorite Autumn snack in my family.  Once the Jack-o-Lantern has been carved we save the seeds, season them and slowly roast them in the oven.  
• Pumpkin Seed Brittle is a delicious and sweet alternative to the roasted seeds.  
• Canning pumpkin is a great way to preserve this great tasting gourd for later use. 
• Using pumpkin for a beauty treatment will soften the skin, provide anti-aging agents to improve the look of your skin and provide the face with an added vitamin regimen.
• Use pumpkin for animal feed.  Chickens and goats love pumpkin and yes, even dogs (well, at least my dog), and the added vitamins and nutrients will benefit them in the long run.

Who knew that pumpkins had so many uses?  Just remember to save some seeds for next year to plant in your garden.

Punkin' Seed Brittle:

1 c. sugar, 1/2 c. water, 1/8 t. fine sea salt, 1 c. hulled/green pumpkin seeds (not toasted)

Put parchment paper on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F on candy thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.

Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)

Easy, but time consuming!