First of all welcome to Pam of A Good Life in Tydd, and Blondie.
The vegetable garden in autumn is a busy time, produce to be picked and stored for winter and plots ready for winter crops. In this part of the world, that is mainly brassicas, especially the kales and broccoli’s. Oh I forgot Leeks and Celery.
The vegetable garden in autumn is a busy time, produce to be picked and stored for winter and plots ready for winter crops. In this part of the world, that is mainly brassicas, especially the kales and broccoli’s. Oh I forgot Leeks and Celery.
Yesterday I tidied up the pumpkin
patch and added three more to my pile hardening off. I noticed one buttercup had cracked skin from
where the sun had burnt the skin. That
would not keep, so I took it into the kitchen to use straight away.
My vegetable cool box in the fridge
is chocker full, so I needed to use it all up straight away as this variety is
prone to mould if left out for more than a couple of days when cut. Not a problem!
I was making bread for the week so pulled of some dough and used it to make a pumpkin, chorizo and feta pizza for dinner.
The rest I will puree and freeze ready for pumpkin bread or for a recipe I am dying to try pumpkin spicy muffins.
Of course I had to taste test the scones for lunch, yummy. Here is the recipe.
Spicy Pumpkin Scones
- 50g softened butter
- 1 cup mashed pumpkin
- 1 tsp. dried coriander and1 tsp. cumin or ½ tsp. curry powder
- 2 tbsp. chopped coriander or parsley
- 1 ½ tsps. Salt
- 2 tsps. Baking Powder
- 2 ½ - 3 cups s/r flour (depends on the water content of your pumpkin)
Cream butter and spices together. Whisk in all other ingredients except the flour. Fold in flour with a knife. You may need to add more flour or a little milk depending on how watery the pumpkin is. Turn out on to a floured surface and lightly knead, just until the ingredients come together. Make a roundish shape circle with the dough, and roughly divide or use round cutters to cut out rounds. Place on a floured baking tray and bake at 210C for about 10 - 15 minutes. They last longer than ordinary scones and in fact taste better the next day. For keeping longer than 2 days I would freeze.
( I have used mashed sweet potato and even parsnip! All delicious) If you don’t like spice leave it out however they do need the herbs).
The weather here is glorious at the moment, cold first thing, but lovely and hot during the day, perfect autumn weather. Today I am going to get stuck into some preserving - zuchinni pickles and chow chow as I have a glut of zuchinnis, cauliflower and beans! Of course I will do some crochet during my breaks. Will blog about that tomorrow.

























