We took our family on a Pumpkin Train Ride to celebrate our daughter Ava’s 6th birthday and a beautiful northern autumn.
The train travels along the North Shore of Lake Superior to a secret pumpkin patch. Passengers de-board and pick their own pumpkins. Ava chose a perfect round pumpkin to make herself a pie. On the return trip, we saw a magic show and tasted old-fashioned candy. Awesome stuff.
That night while we were fast asleep. Our neighborhood was hit by Halloween pranksters. In the morning, our four fabulous pumpkins lay smashed in the street. We weren’t the only ones. Dozens, yes dozens, of our neighbors lost their pumpkins as well.
We are short walk from the university. It’s inevitable I guess.
What do you do with a smashed pumpkin? Nothing. Absolutely nothing.
I went to the shop for another pumpkin. Our grocer labeled a dozen or so smaller pumpkins as, “Pie Pumpkins.” It turns out they are sweeter and less fibrous than the pumpkins traditionally carved into Jack-o-lanterns. To say the pranksters steered us the right direction may a bit of a reach, but things are looking up.
First things first. Before baking that pie, we need a snack. Try our sea salt and rosemary pumpkin seeds. The kids love them. Enjoy!
- Pumpkin Seeds
- Olive Oil
- Sea Salt
- Rinse your seeds.
- Add seeds to salted boiling water for 3-5 minutes.
- Drain and pat try.
- Lightly toss in 1 teaspoon olive oil and spread in a single layer on a baking sheet.
- Sprinkle sea salt over the seeds.
- Toss in a few springs of rosemary.
- Bake at 350 for 8 minutes.
- Turn seeds and bake for an additional 8-10 minutes or until seeds begin to pop.
- Allow to cool and serve.
The pumpkin train runs the last week of the fall season. For those in warmer regions of the country, they mean mid-late October.