The cellar is stocked, . . . well, . . . sorta

[Dwight55]

It ain't much as a cellar goes, . . . first year using it as a cellar, . . . always before just a tornado shelter.

Didn't have much to put in it either, . . .

But we got our punkins, . . . squash, . . . and sweet taters all in there.

Just wish I had a bigger freezer to put this stuff in.

Oh well, . . . good eatin' ahead.

May God bless,
Dwight

[Deebo]

You have an idea of the temp?
And how long will the produce last?
And I know how to eat squash and sweet potatoes, are you eating the pumpkin like squash? Baked with butter and seasonings?

[Dwight55]

You have an idea of the temp?
And how long will the produce last?
And I know how to eat squash and sweet potatoes, are you eating the pumpkin like squash? Baked with butter and seasonings?

My first year for punkins, . . . gonna have to learn as I go, . . . my brother cooks his, . . . puree's it, . . . and puts it in freezer bags, . . . eats it like mashed potatoes.

Gotta get a thermometer to go in there, . . . see what it is, . . . but I'm figuring it for in the mid 60's at most.

All the family down home in Ky had em when we were growin' up, . . . just had to watch out for copperheads near the door waiting for the fat mouse to come out.

Everything either lasted through the winter, . . . or got ate up, . . . don't every remember anything being thrown out, . . . hoping for the same with mine.

Gonna put a sealed up glass jar full of water down there in a plastic tub, . . . it'll be my hint that it actually gets below freezing.

May God bless,
Dwight

[Arklatex]

I'd like to know more about pumpkins too. Only thing I know is how to toast the seeds. No idea how to make a real pumpkin pie from scratch, or whatever else you can do with pumpkins.

[hawgrider]

Gotta love a cellar. Looks good Dwight!

[Baglady]

Looks good. If it wasn't so warm here we'd use our storm shelter for produce too.

[Dwight55]

I'd like to know more about pumpkins too. Only thing I know is how to toast the seeds. No idea how to make a real pumpkin pie from scratch, or whatever else you can do with pumpkins.

Most important thing, . . . don't buy a jack-o-lantern pumpkin for pies, . . . they're all stringy, . . . too much water, . . . and have a bit of a nasty, harsh taste.

OTOH, . . . pie pumpkins are much smaller, . . . more firm, . . . not so much water, . . .

I cut the top off, . . . bottom off, . . . then slice it, . . . and get all the seeds and stringy stuff out of the middle.

Lay it on cookie sheets, . . . in the oven @ 350 for something between 40 and 60 minutes, . . . until fork soft.

Take it out, . . . I let mine cool, . . . peel it, . . . put the pieces in a bowl, . . . then into the fridge.

When I'm ready for the pie, . . . I'll take it out of the fridge, . . . mash it up right real good, . . . add some spices, . . . or I just might do like my brother does, . . . he eats his like they was orange mashed potatoes.

There are a bunch of different pie recipes out there, . . . I found one the other day I'm gonna try, . . . it's got molasses in it, . . . so it's got to be good, . . . goes like this:

2/3 cup (packed) golden brown sugar
1/2 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 1/2 cups canned solid pack pumpkin
2 tablespoons mild-flavored (light) molasses
3 large eggs
1 cup whipping cream
1 purchased frozen 9-inch pie crust
PREPARATION

Place baking sheet in oven and preheat to 450°F. Whisk first 8 ingredients together in large bowl to blend. Whisk in pumpkin, molasses and eggs, then cream. Pour mixture into frozen crust.
Place pie on preheated baking sheet in oven. Bake 10 minutes. Reduce heat to 325°F and bake until sides puff and center is just set, about 40 minutes. Cool. (Can be made 1 day ahead. Cover and re-frigerate.) Serve at room temperature.


Put it all together, . . . then taste it before you cook it. You might want to add more spices, . . . lots of folks do. One lady said she scrapped the molasses, put maple syrup in it's place.

Anyway, . . . enjoy, . . . just make sure wherever you get the punkins, . . . that they promise that they are pie punkins or sugar pie punkins.

May God bless,
Dwight