Seed Saving, Harvest Time and Pumpkin Pie

This weekend was absolutely lovely.  The weather was cool but sunny and dry.  This time of year is very busy as we try to prepare for winter.  There is wood to cut, and winterizing of the yard to do.  This is also time to start saving seeds.  Since the whole garden is now heirloom and open pollinated, I can save seeds from year to year.  This time, I needed more of the Tendersweet carrots and the Detroit dark red beets.  Since these two plants are biennials, it was necessary to save a couple of carrots and beets from last year and plant them into the garden this spring.  These are just allowed to go to seed, and are not harvested as vegetables.  Once they have bloomed, allow the blooms to fade and the seed heads to form.  This is what they will look like:

Carrots:

Beets:

You can either cut off the seed heads and shake the seeds off later, or just go ahead and shake them off still attached.  Shake them into a bowl.  

Once you have removed the seeds, they will need a few days to dry out before storing them for next year.  A paper plate with the name of the plant written on the corner works great for drying.  Once the seeds have dried out, it is time to put them away for next year.  I save my seeds in little glycerin envelopes, but you can just use paper envelopes if you don't have the glycerine ones.  Don't forget to write the name of the vegetable, the variety and the year the seeds were saved on the outside of the package.

I also allow some of the green beans and yellow wax beans to "go to seed" which simply means, leave them until they become dried and brittle.  Pick the dried pods and shell out the beans.  Allow them to dry out just like you did the carrot and beet seeds and store them away for next year.  

This was the first year I planted "Amish Pie" Pumpkins. 

Now I must tell you that these are the most awesome pumpkins ever.  It is an heirloom and comes true to form when you save seeds.  (Tip:  Don't plant pumpkins and summer squash anywhere near each other as they will cross pollinate.  They should be separated by at least 100 feet.  Otherwise your pumpkins will eventually start looking more like squash!) The insides are not gooey and stringy like regular pumpkins, instead the insides come out quite dry, the seeds are thicker and the meat is thicker.  Save the seeds by allowing them to dry out on a paper plate as before, then store them in an envelope till next year.  These pumpkins make the best pie.  To get your pumpkin into something that can be made into pie, cut the pumpkin in half, remove seeds and core.  Cut the pumpkin into wedges (like a cantaloupe) and peel.  Cube the wedges down to 2" pieces and place into a microwave safe bowl.  Microwave on high for 25 - 30 minutes until very soft.  Puree in the blender or food processor.  It is now ready to be frozen or made into pie, cookies, cakes, breads or whatever your heart desires.  Speaking of pumpkin pie, Here is the recipe I always make, which is adapted from the "Libby's Pumpkin Pie" recipe that is found on the canned pumpkin.  There are a few minor adjustments that I have made over the years.  The crust comes from my Grandma Toftner:

Pumpkin Pie

You will need:

A large deep dish pie plate
rolling pin
pastry cutter
large bowl
medium bowl
Recipe for crust (see below)

In a large bowl add:
2 eggs lightly beaten
1-3/4 cup pureed pumpkin
3/4 cup granulated sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1-1/2 cup fresh whole cows milk (or what ever milk you have available) 
Whisk the ingredients together until combined.  Pour into prepared crust.  Cover edges of crust with tin foil and bake at 425 degrees for 15 min.  Reduce heat to 350 degrees and continue to bake for 40 - 50 minutes or until a butter knife inserted in the middle comes out clean.  Cool completely and refrigerate until cold.  Top with ice cream or whipped cream and enjoy!!

Grandma Toftner's Pie Crust:

Each recipe makes one crust - for a double crust pie (such as apple) double the recipe.  

1 cup all purpose flour, sifted
1/2 tsp salt
6 tbsp shortening (I only use Crisco brand)
3 tbsp ice water

Using a pastry cutter combine the flour, salt and shortening until well blended in the medium bowl.  Add ice water a little at a time while stirring with a butter knife and just until blended.  Do not stir too much and only add as much water as needed to get the flour mixture to stick together.  This should be slightly dry while not having excess flour left in the bottom of the bowl.  Place in refrigerator while making the filling, or for at least 10 - 15 minutes.  Roll out on a lightly floured surface, taking care to not work the dough too much as this will make it hard and less flaky.  Fold the dough in half, place in a greased pie plate and open out.  Lightly press the dough to fit the pie plate and trim off the excess with a butter knife.  The bottom crust should always be thicker than the top crust.  Flute the edges, fill and bake as instructed above.  

Enjoy! 
Tammie