Faith, Folklore, and Friends

Nothing says October like pumpkins.   They can brighten up the gloomiest rainy day.   They decorate our porches, our tables, and our yards, bright against the dead leaves on the ground.     After we have enjoyed the pumpkin's outside for a while, the inside gives us pumpkin bread, pumpkin biscuits, and pumpkin muffins. We freeze the cooked pulp in two-cup bags for these things all winter.  The pulp of one average pumpkin goes a long, long way. And who can keep from smiling when we see all these globes of radiant color?   Oh how we love pumpkin season. You did know this gourd-ish squash has its own season, right? Winter, Spring, Summer, Pumpkin.... We anxiously anticipate it every year. ~Trader Joe's Fearless Flyer , October 2010  

  Yesterday, we took about a gallon of the muscadines and made preserves.  There was eight pints and a little extra when we were done. These are not easy preserves to make, because you have to separate the pulp and hulls in order to take all the seed out before you can cook the preserves.  It took a lot of time, but hopefully, it will be worth it when we spread it on bagels and biscuits this winter.  Thanks to my magic Ninja, the hulls and pulp were ground into small pieces, making it almost like a thick jelly.  Sorry I don't have pictures for every step, but it was impossible when there was so much going on. The house smelled fantastic as the preserves were cooking, and for a long time afterwards.  We did the obligatory taste test, and I think these sweet preserves will be worth every bit of the work!