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Bought some from Pueblo on Sat, I think. Did not refrigerate and cooked some on Sunday, I think which was soooo good. Did not refrigerate. Cooked more on Monday and noticed taste change. Refrigerated but now it looks like mold or something has formed so threw it out, but sell by date is Feb 21.
You never see it refrigerated in stores or markets. What's best way to store it for several days use? What happens when you freeze it?
It is hard to find small serving sizes for single people. I bought the smallest piece they had and it was about or 4 days worth for me. I was only able to eat it for 2 days.
Thanks!
Posted : February 18, 2015 5:21 pm
Peel it, chunk it, pat dry and freeze in portion-sized bags.
Posted : February 18, 2015 5:23 pm
Topic starter
Thanks. Same day? I don't usually eat it as a vegetable, because it had no taste, but this slice was actually tasty so will try again.
Zucchini and yellow squash so much easier to eat/cook, but question nutrition since not grown in region. If prices for all are same, I don't buy "local" pumpkin/squash. The Pueblo pumpkin was only .79 a pound the day I bought. Bargain compared to other vegetables.
Posted : February 18, 2015 5:45 pm
I refrigerate mine when it comes home from the store, if not cooking immediately.
Posted : February 18, 2015 5:45 pm
Thanks. Same day? I don't usually eat it as a vegetable, because it had no taste, but this slice was actually tasty so will try again.
I don't buy them as my neighbor throws out seeds and when he gets a good crop he shares. He likes to get them before the critters (trashies and rats) start on them so I leave them out for a couple of days to ripen up a little, then use and freeze. If they're overripe when you freeze them they'll be mushy on defrosting but good for soups; if firm and you dry them well, good for even roasting when defrosted.
Posted : February 18, 2015 6:28 pm
Topic starter
Thanks. Will buy and freeze if I buy again from Pueblo. Most of the fresh produce that comes into the door comes from St Croix, and it has never included pumpkin. It is seldom refrigerated. There was so much okra the last shipment and it went into freezer.
Posted : February 18, 2015 7:58 pm
Soup!! 1/2 pumpkin - 1 large sweet
Potato - cube & roast at 350 for 45-1hr with olive oil and a mix of 1/2 teaspoon allspice 1/2 teaspoon coriander 1/2 teaspoon white pepper.
Put chunks in blender with 2 can chicken stock and one can coconut milk. Simmer for a hour or so.
Makes a ton of soup and is SO easy. I top mine with sour cream, feta, red bell peppers and parsley all fancy like 😉
Posted : February 23, 2015 11:44 pm
Yum. Will have to your recipe. I make pumpkin soup all the time as I love it. I add a tiny it of hot pepper to mine when cooking as I like t to have a bit of a bite to it.
Posted : February 24, 2015 12:31 am