Pumpkin: Not Just a Projectile
This time of year, there seems to be an endless stream of things you can do with pumpkin: Beer, pie, wine, soup, lattes. What is it about this vegetable that inspires so much creativity?
A few years ago, a friend told me a story about an acquaintance who came from a pork farm somewhere in Guatemala where pumpkin was not considered as human food, but was the number one preferred food for the pigs. As a result, the smell of it was so strongly associated with the pig pen, you can only imagine her first Thanksgiving as a Canadian. What are these people eating?!
But yes, we do like our pumpkin, and not just for throwing at each other. It is a bit weird that after a massive harvest of this nutrient powerhouse, we buy it in quantity and promptly throw in the garbage. It’s filled with fibre, vitamin K, and beta-carotene, touted by some sources as a superfood.
So instead, break the tradition this year (instead of the pumpkin) and actually eat it. It is food, after all. Roasted with olive oil and sea salt, it’s a delicious addition to stir fries, salads, soups and pilafs.
Here is a link to a beautiful recipe to adorn your Thanksgiving table as you contemplate your gratitude.