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Monadnock Menus Newsletter


Think ahead to Halloween and how your school, business or institution may engage their communities in helping Keene break the Jack-O-Lantern record! Pumpkins don't have to be big to matter and we have Mini-Pumpkins available in our market. Engage the elderly at Senior Centers to create some spooky friends. Teachers can use them as art projects, math lessons, and characters in journals!
While carving & creating- the seeds can be roasting for a snack! Students can learn about circumference by measuring their pumpkins before cutting. Counting their seeds before roasting. Graphing their results for comparisons. And then making a face to share in the Pumpkin Fest count!
Roasted Pumpkin Seeds
Ingredients
Pulp and seeds from 1 medium-sized pumpkin
Water -- 4 cups
Salt -- 1/4 cup
Oil or melted butter -- 2 tablespoons
Method
Preheat oven to 375°F. Separate the pumpkin seeds from the pulp and discard pulp. Place seeds in a colander and rinse well.
Bring the water and salt to a boil in a medium-sized saucepan. Add the pumpkin seeds, return to a boil and let simmer for one full minute. Then cover the saucepan tightly and remove it from heat. Let the pumpkin seeds soak for 10-20 minutes, then drain.
In a large bowl, toss the pumpkin seeds with the oil and spread them out in a single layer on a baking sheet. Bake in the preheated oven, tossing occasionally, until browned and crisp, about 30-40 minutes. Remove, cool completely and store in an airtight container.
FEATURE INVENTORY Mini pumpkins, orange
Item No: 12050
Menu Group: Food
Section: Vegetables
Category: Gourds
Description: Mini pumpkins, orange
Vendor: Pete's Stand
Unit: each
Price: 0.50
Weight: