Last year I was a little late (mid-November) on the bandwagon when I posted How to Make Pumpkin Seeds: Year I, so I figured this year I’d try to post before Halloween.
My family looks forward each year to buying our pumpkins from one of the local pumpkin patches. You arrive, get a wheelbarrow and leisurely stroll around the pumpkin rows looking for the perfect pumpkin. I always buy a couple extra just for the seeds. My kids run around in utter delight trying to carry the largest pumpkin they can find. Depending on the patch, they may have hay bales and tractors set up for kids to play on. The owners of the patch we went to this year was giving tractor rides and had created a free corn maze for the kids.
We bought two big pumpkins for my wife and I, and three small pumpkins for our kids, and then a few of those really really small pumpkins just for the heck of it–actually, the kids seemed to be rather attached to them, and it was impossible to resist.
This past Monday, we hollowed out the pumpkins and let the kids carve theirs, so I’m sure the pumpkins will be overly shriveled come Halloween day, oh well. From the 5 hollowed out pumpkins I ended up with 6 cups of fresh pumpkin seeds–perfect for three different batches. Now, I’m the type of guy who rarely orders the same thing at a restaurant each time I visit because I like to experience different foods and flavors. So although I’ve already created pumpkin seed recipes that I like, I couldn’t resist whipping up some new ones either.
This year I’ve created three new recipes: Chipotle Ranch, Sugar ‘n Spice, and Lemon Picante. The Lemon Picante has become my new favorite.