Elaine Revelle on the goodness of that sweet, tasty, orange member of the squash family.
Nutritious, plentiful, versatile, colorful — not to mention fun — pumpkins are high on my list. And did you know you can eat every part. The pulp, and seeds when roasted and salted are terrific snacks and even made into pumpkin seed oil. In Korean cuisine the leaves of moschata variety are served as a vegetable, and in parts of India they serve dishes made with both the leaves and flowers.
Read more about pumpkins and see some recipes in the original article.
Santa Maria Times
USA
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