There will be plenty of pumpkins around during October – many of them carved into spooky lanterns for Halloween.
But, according to environmental charity Hubbub, around 15.8 million pumpkins are discarded each year without being eaten.
Given the versatility of this delicious autumn vegetable – it can be transformed into all sorts of tasty dishes, from savoury soups to sweet pies – this waste is a real shame. So if you carve a pumpkin this month, be sure not to discard the flesh.
Most importantly, when you've finished with your carved Halloween pumpkin, don't leave it to rot in your garden or dump it in the countryside. Eating pumpkins can make some animals, such as hedgehogs, birds and badgers, poorly.
Pumpkins contain much more fibre than many wild foods, and can cause upset stomachs for wild animals. This is a particular problem for hedgehogs that have built up fat reserves before hibernation. Losing too much weight could mean they won’t make it through the winter – and they could also become badly dehydrated. And when pumpkins become mouldy, they can be harmful for all sorts of animals, especially birds.
Instead, dispose of pumpkins in a covered compost bin or council food waste bin. Or you can cut it into pieces and bury it in your garden under 20cm soil, where it can be enjoyed by the worms!
How to eat pumpkins
Roasted pumpkin is quick and easy – toss cubed pumpkin flesh in olive oil, season with salt and freshly ground black pepper, and bake for 20-30 minutes in a hot oven, until soft. Enjoy as a side vegetable, or add to risottos, soups or pies.
Roasted pumpkin seeds are a good source of protein, fibre and zinc, so can be a healthy snack. To roast them, first rinse off any pumpkin flesh and pat dry. Put them in a bowl and stir in a spoonful of olive oil and a pinch of salt, then spread out on an oiled baking tray. You can sprinkle over a little ground cumin and coriander if you prefer a spicy snack. Bake at 140°C for 15 minutes.
Pumpkins are just one example of the many varieties of winter squash that are available at this time of year. Butternut squash is the one you're most likely to encounter in the supermarket, but also look out for Uchiki Kuri with its distinctive, nutty flavour; the wonderfully ornamental Turk's Turban; and spaghetti squash, which has stringy flesh that can be used as low-calorie substitute for pasta.
Pears for your heirs
Pears are also in season in October. Conference pears are the most frequently sold variety – they were first introduced to the UK in 1894. But keep an eye out for Williams, Comice or Concorde pears too.
In fact, there are over 3,000 varieties of pear grown around the world. In the UK, pears have become an important part of our food heritage – they’ve been growing in our orchards and gardens since at least the 10th century. A pear tree (containing a partridge) famously features in the traditional festive song The 12 Days of Christmas – the lyrics for this carol were first published in 1780.
But despite the UK offering ideal pear-growing conditions, only around eight per cent of pears sold in the UK are home grown – and traditional orchards are now rare. This is a shame, not just because the trees bear delicious fruits, but also because pear trees (and orchards in general) are fantastic for wildlife.
Planting a pear tree in your garden or community green space can really help to boost biodiversity. Pear tree blossom is a good source of nectar for bumblebees and other pollinating insects. The fruits are eaten by birds – and thrushes, blackbirds, redwings and fieldfares can often be seen pecking at windfalls.
If you do grow your own pear tree, you may have to wait a while to enjoy the fruits. The old saying 'walnuts and pears, you plant for your heirs' reminds us of the importance of planting trees, even if we won't benefit from them immediately.
Once a pear tree does bear fruit, there are lots of ways to enjoy the harvest. Pears are a delicious addition to a fresh fruit salad – just toss in a little lemon juice first to prevent browning.
You can also add pears to a savoury salad – they add a sweet, juicy flavour that complements strongly flavoured ingredients such as chicory, blue cheese or walnuts. They’re great as an alternative to grapes on a cheese board too.
Whole pears are wonderful when poached in red wine with sugar and spices – or poach in a light sugar syrup and serve with chocolate sauce for Poires Belle Hélène, a classic French dessert.
And pears are particularly tasty when paired with almonds or ginger in cakes, pies or puddings, such as this easy frangipane tart.
Pear frangipane tart
For the pastry:
225g plain flour
170g butter
1 egg yolk
1 dessertspoon caster sugar
2 tablespoons cold water
pinch of salt
For the filling:
6 ripe pears
150g butter, softened
150g caster sugar
3 eggs, beaten
150g ground almonds
To make the pastry, put all the ingredients into a food processor and mix, in short bursts, until the pastry begins to form a ball. Or rub together the butter, flour and sugar, then stir in the egg and water and mix until a soft dough is formed. Wrap the dough in cling film and chill in the fridge for 30 minutes, then roll out onto a floured surface. Put into a greased 25cm flan dish and trim any excess pastry from the edges. Return to the fridge for a further 20 minutes.
To make the frangipane, beat together the butter and sugar, then gradually add the eggs, mixing well to form a smooth consistency. Finally, fold in the ground almonds.
Peel and core the pears and cut them into thick slices. Spread the frangipane mixture over the base of the pastry case, then arrange the pear slices on top. Bake in a preheated oven at 160ºC for around 45 minutes – the top of the flan should be set, golden and slightly springy to the touch.
Serve with fresh cream, custard, or ice cream.
Penny Bunting
Twitter @LGSpace
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