Lets talk pumpkin! In COVID-19

Elevate Home Meals

With the humble pumpkin

As it appears that the end of our time in iso is near and our usual brunch spots start to open their doors, the cooking at home creativity may be running dry as we hang out for our usual ‘avo on toast’. Maybe, after they open the iso lines will be all too much and we might venture back to our kitchens that have been awakened from their slumber, in the corona cooking time. So here is a challenge; keep the passion of cooking alive that we had, whilst in lock down! Have a friend or 20 over for brunch!

There is something to be said about going to markets, buying fresh produce that is in season, talking to the farmers who grew the real food you are going to eat, with their own hands. We could be here all day discussing the benefits of seasonal produce. But for now, lets talk pumpkin. As the leaves are turning all shades of orange and yellow, so to are the market stalls, its all about pumpkins! There are so many varieties. I urge you to ask your local farmer at the market about what is good at the moment, they are so knowledgable and usually able to assist you in what pumpkin is best for what use. When I speak to my farmer he always nudges me as to what to buy, and sometimes cheating himself the sale of a more expensive product mind you. Honor your farmer and the environment try using all parts of the vegetable. You may surprise yourself with which parts of the vegetable you can use. Some of the recipes below highlight this.

I share with you what was in my luggy this week and how a humble pumpkin is not just about pumpkin soup, although sometimes there is nothing better. Here is what I brought and some REALLY simple meals you can make all week with what you purchased from the market, together with some pantry staples. You may surprise yourself with the abundance of what you can make and even indulge in a sublime little cheese board at the end of the week with what’s left over. Yes a cheese board from leftovers, revolutionary!

Provisions

What was in my luggy or market basket:

~ Butternut pumpkin From Mount Prospect Farm

~ Kent Pumpkin - From Mount Prospect Farm

~ Celery

~ Spinach

~ A Lemon

~ An orange

~ Fennel

~ Walnuts from Husk and Harvest Walnuts

~ Ricotta and Fiori di Latte (Fresh mozzarella) from Azzuri

~ Blue Cheese, (St Barbara) from Goldfields Farmhouse Cheese

What you will also need for some of the recipes and you can get these at most markets:

~ Sourdough loaf ~ If you are one of those people who jumped on the sourdough revolution. You might have even made one.

~ Your favorite tomato relish

Recipes

All made from market provisions and some pantry staples. Many of them are suitable for brunch, lunch or dinner.

Funnily enough, they are all vegetarian with one vegan option below.

After all of the above was made (and devoured). I made this beautiful little cheese board.

Cheese board from ‘left overs’~ blue cheese, walnuts, tomato relish, pumpkin skin chips, toasted sourdough and fennel shavings. Cheers.

Happy Cooking…..

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Words By
Anita La Forgia
Multipotentialite, lifestyle elevator and initiator of Levata

A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service. 

Image source: Levata