Today will be the first of two posts on how I’m greening my Halloween, often one of the worst holidays in terms of its ecological impact. In a couple hours, I’ll be hopping on my bike and heading over to a friend’s house for his annual Punkinpalooza carving competition. He has a live band playing on his porch, lots of harvest-time food and an official judging panel.
It should be lots of fun, but at the same time I’m not really comfortable with taking a knife to a gourd unless I know it won’t be wasted. While a lot of people do make an effort to toast the seeds, not many folks actually eat the pumpkin after it’s been sitting outside on the front steps with a melting candle in it all night.
But I’m going to make sure I not only eat the seeds from my pumpkin — which I can toast in a frying pan, as I don’t have access to my oven — but the meaty innards, too. They’ll be perfect for soup, or fried up with some other root veggies and lots of olive oil. I just hope the kiddies who come to my door on the 31st will appreciate homemade organic pumpkin purée in reusable Tupperware containers (just kidding).
Image courtesy of this website