A Fall Harvest: ‘Picking’ and Baking Pumpkins in Jersey City
One of the joys of traveling and seeing the world is discovering new cultures and their traditions. Needless to say, we take great joy in our own traditions, and many of them starting to come back around as autumn and winter rear their chilly heads.
One of our favorites has always been the art of pumpkin carving. So we scoured the streets of Jersey City for the best, cheapest pumpkins in town. But since Jersey City isn’t known for its rural farmlands, there were no pick-your-own patches. Nevertheless, we found some reasonably-priced pumpkins at P&K Fruit Market (170 Newark Ave.), where prices ranged from $6.99 to about $13.
From there, the fun begins — and the fun involves knives and sugar …
RECIPE: Leftover Pumpkin Scones
- 2 tablespoons butter
- 6 tablespoons white sugar
- 2 eggs, beaten
- 2 cups mashed, cooked pumpkin
- 4 cups self-rising flour, sifted
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
1. To cook the pumpkin remains (i.e. the eyes, nose and mouth of your jack-o-lantern), simply boil them in a little water until tender. Drain the water and puree the scraps until it is of a smooth texture.
2. Preheat oven to 400 degrees F
3. In a mixing bowl, beat together butter, sugar, eggs and pumpkin. Stir in flour, cinnamon, nutmeg and salt by hand.
4. Roll out into 1/2 inch thickness and cut into rounds. Place on tray close together and bake for 15 to 18 minutes.
Note: I made half this recipe and it made 5 scones … more manageable for a two-person household.
RECIPE: Toasted Pumpkin Seeds
1. Preheat the oven to 400 degrees F.
2. Pull the seeds from the guts of the pumpkin and rinse.
3. Spread out in an even layer on a baking sheet.
4. Sprinkle with salt, Old Bay or cinnamon and sugar depending on your mood.
5. Roast for about 15 minutes or until crispy light brown.