"Why such a hurry to get the pumpkins in?" Ma asked…
"The vines couldn't do much on tough sod," he made excuse,
"and the frost caught the green ones,
"and the frost caught the green ones,
but we'll get a lot of seed out of these for next year."
Saving and Drying Heirloom Seeds
The pumpkins we harvested were heirlooms (which means we can use the seeds they produced to plant next year because they are the "real thing"). Here is how to dry them for replanting:
- Simply place your seeds in a colander and rinse them with cool water to remove "orange stuff".
- Lay your clean seeds out on a fresh towel and blot them dry.
- Next, place them on a tray and let them sit in a dry area for two weeks to finish drying out.
- You can store them in a cool, dark place or put them in the freezer if you live in a humid area.
Roasted Pumpkin Seeds ~ A Seasonal Snack
Roast your seeds for a tasty and frugal snack if you are unsure of your pumpkin source (i.e., if it is a re-plantable heirloom variety or not) or if you simply have excess seeds.
- Wash seeds as indicated in first two steps above.
- Toss seeds with combinations of your choice such as sea salt/olive oil, oil/cinnamon/sugar, or sea salt/olive oil/chili powder. Place the seasoned seeds on a cookie sheet in a single layer. Bake in 300 degree oven for 15 - 20 minutes (or until golden). You may want to stir them and flip them halfway though roasting.
- Store roasted seeds in a ziplock bag or airtight container. Place in fridge if you won't be consuming them within a week so they don't go rancid.
This post may be shared with some or all of the following link-ups: Modest Mom Monday's, Make it Yourself Mondays, Country Momma Cooks, Homestead Barn Hop, Natural Living Tuesday's, Teach Me Tuesday, Domestically Divine Tuesday, Raising Homemakers, Wise Woman Link Up, Frugal Days, Sustainable Ways, Farmgirl Friday and Deep Roots at Home. Thank you lovely ladies for hosting these. None
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