The Durham Council of Garden Clubs was founded in 1929 in federation with the National Garden Club and The Garden Club of North Carolina, Inc.
The Council served more than eight decades as the umbrella group for garden clubs and junior garden clubs in Durham, NC. Today, Durham Garden Clubs continue the same mission of philanthropic projects of preservation, conservation, education and beautification under District 9 of the Garden Clubs of NC.
Friday, October 21, 2011
A Fall Favorite: Sweet & Spicy Pumpkin Seeds
by Justine Patton
It’s hard to believe it, but October
is well underway, and with it comes searching for the perfect Halloween
costume, scaring others with tales of ghosts and ghouls, and—my personal
After you scoop out all of your
pumpkin’s insides, it’s time to ask yourself, “What should I do with all this
slimy, orange goop?”
Before busting out a trash bag and
kicking your seeds to the curb, consider this: The pumpkin seed is one of the
most nutritious edible seeds you can eat. These off-white seeds are full of
iron, protein and fiber. They also contain vitamins E and B.
So, instead of throwing them out,
turn your pumpkin seeds into a healthy snack.
This recipe takes your typical
roasted pumpkin seed recipe and kicks it up a notch, adding a few of our
favorite spices, cumin, cinnamon and ginger, which add their own benefits
to this already healthful recipe. MAKES 1 CUP SEEDS
• 1 medium pumpkin
• 5 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• A pinch of cayenne pepper to taste
• 1 1/2 tablespoons peanut oil
1. Heat oven to 250 degrees.
2. Line a baking sheet with
parchment paper. Cut pumpkin open from the bottom, removing seeds with a
long-handled spoon. Separate flesh from seeds, and reserve the flesh for
another use. Spread seeds on parchment in an even layer. Bake until dry,
stirring occasionally, about 1 hour. Let cool.
3. In a medium bowl combine 3
tablespoons sugar, salt, cumin, cinnamon, ginger and cayenne
pepper. Heat peanut oil in a large nonstick skillet over high heat. Add
pumpkin seeds and remaining 2 tablespoons of sugar. Cook until sugar melts
and the pumpkin seeds begin to caramelize, about 45 to 60 seconds.
4. Transfer to bowl with
spices, and stir well to coat. Let cool. These may be stored in an airtight
for up to one week.