At NCSU

Gary and Yolanda at the Campus Farmers Market.

What to do With the Seeds

Pumpkins and fall squash have lots of seeds. Seems a shame to throw them out. They are packed with zinc, iron, omega-3 fats, vitamin E, folate, and magnesium. In other words, very good for the immune system, helping to protect against hormone-based cancers, such as prostate cancer.

The seeds are most edible when roasted. Wash and dry the seeds and toss in a little olive oil. Spread on a baking sheet and roast on low heat for 50-60 minutes. Great for snacking and adding to salads, breakfast cereal, and yogurt.

An Even Better Butternut

I'm still living up to my challenge of testing new and different ways to cook fresh vegetables so I can break out of my "same old, same old". This week I cooked butternut squash, and how I wish I could step out of this monitor and offer you a sample to taste. The squash was absolutely delicious! Here's what I did.

First, I washed the squash really good, and halved it down the middle. I scooped out the seeds and pulp, and began to slice and dice. At first, I started peeling the squash, but that was taking too much time. After all, I am a working mom, and I didn't want to spend all night in the kitchen. So, I left the skin on some of the pieces. Decided I would test and see how they turned out.

Then, I got out my roasting pan; the more shallow the pan, the better. I placed the squash in a single layer on the pan, and poured a couple tablespoons olive oil over the squash. Then, I tossed the squash around a bit to cover them with oil, added a few tablespoons water, added a few shakes of cinnamon, and added a few shakes of nutmeg.

I roasted the squash at 375 for a good 45-50 minutes. As I said before, they were absolutely delicious, even the pieces with the skins. From now on, no need to peel. Leave the skins on. They soften as they cook, and did I mention they were absolutely delicious. Tomorrow, what to do with the seeds.

More Cool Pics

Raspberries grown here. Photos by Jason Cox, courtesy of Sylvia Fisher.

Really Cool Pictures

Really cool pictures of raspberries growing under the hoops at Lewis Farms in Rocky Point, NC. Available now at the market and hopefully they will continue producing into early December. Yes...they taste as good as they look. Pictures courtesy of Sylvia Fisher.

Root Vegetables

'Tis the season for root vegetables. As their name implies, root veges are the edible root of a plant. Pictured here is a rutabaga. Other popular root veges are turnip roots, beets, red radishes, daikon radishes, and the more popular carrots and potatoes. They keep well after harvest when stored in a cool, dry place.

Try mixing and pan roasting a variety of roots. Simply peel and dice, add salt and pepper, and toss in olive oil. Add to roasting pan and cook at 400 degrees for about 45-50 minutes, or until tender. Great side dish with greens and main course.

Move Over Jif

Move over Jif. Mom has a new peanut butter. Fresh ground peanuts. Just like a soft-serve ice cream machine, it's as easy as flippng a switch and filling the cup. These machines are new to the Dining Hall at NCSU and are also at Whole Foods. I simply could not believe the taste. Really, you should try it.

Fall is the season for peanuts. Whether roasted, boiled, or ground into peanut butter, peanuts are loaded with antioxidants and monounsaturated fats (the good fats), which protect against heart disease. According to my source, "100 Best Health Foods", peanuts also have amino acids to boost mood and brain function. No wonder peanut butter is one of my "feel good" foods.