I've been itching for pumpkin since my newsfeed on Facebook blew up with pictures of pumpkin spice lattes. I batted my eyelashes at *B* and asked if we could get done canned pumpkin. He's my food conscience. He tells me what I needed to hear: pumpkins aren't in season yet, and fresh pumpkins are better than canned.
So I resigned myself to waiting for October. But the one tiny sugar pumpkin out on our vine was almost entirely orange. And wouldn't you know, pumpkins appeared at our farmer's market only two weeks later. They were $2 each, so I bought seven, though only five of them are pictured here.
As far as making puree, I washed it, ripped the stem off, poked several holes in it, and cooked it I the crock pot on low for six hours. If it were bigger, I'd cut it to make it fit and cook longer.
I let it cool a bit, removed the seeds, and scraped the flesh into a bowl.
A couple of quick blasts with an immersion blender, and I had nearly 4 cups of puree - about as much in a 29 oz can of Libby's.
A can of Libby's pumpkin is $2.88 at Walmart, which means I saved $1 after tax. But why bother, it's just a dollar, right? Let's examine this:
- The pumpkin was grown in my county, compared to Libby's, which was most likely grown in Illinois. So less oil was used in transportation, with fewer greenhouse gasses put into the air.
- There was no packaging involved in my pumpkin, saving paper, metal, and plastic.
- While the pumpkin wasn't organic, I know this farm tries not to use pesticides. And since it's not a factory farm, there's a smaller chance of disease and contamination.
- The money stays in my community. I'm not paying Nestle (the parent company of Libby's). I'm not supporting Walmart. I'm helping a local family and the college kids that work for them.
- Finally: it's cheaper! Seven pumpkins =$7 saved for practically no work! How can you go wrong with that?