• Pumpkin Butter

    Posted by Mill Road Garden on 11/12/2015


    Pumpkin Butter


    • 2 Pounds of Pumpkin (about the size of a medium pumpkin)

    • 1/4 Cup Sugar

    • 1 Tablespoon Cinnamon

    • 1/2 Teaspoon Allspice

    • 1/2 Teaspoon Ground Clove

    • Olive Oil

     Weighing Pumpkin


    1. Preheat oven to 350°F.

    2. Carefully cut pumpkin in half and clean out all seeds. 

    3. Rub olive oil on inside and outside of pumpkin.

    4. Place on baking sheet and cook for 1 hour.

    5. Remove from oven and let sit for 1 hour.

    6. Scoop out inside pulp of pumpkin from shell and place in food processor/blender.

    7. Add remaining dry ingredients to food processor/blender.

    8. Enjoy! 


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  • Roasted Pumpkin Seeds

    Posted by Mill Road Garden on 11/4/2015

    Roasted Pumpkin Seeds

    Over the past couple weeks we have had a great time in the garden playing pumpkin games and working on measuring pumpkin circumferences.

    Pumpkin Games


    This week we are going to have roasted pumpkin seeds, savory and sweet, from pumpkins we got at Hearty Roots Community Farm.


    Pumpkin seeds

    Savory Ingredients:

    • Pumpkin seeds
    • Olive Oil
    • Salt



    1. Clean pumpkin seeds thoroughly.
    2. Add 2 cups water and one tablespoon of salt for every half cup of pumpkin seeds into a saucepan.
    3. Bring salted water to a boil and let simmer for 10 minutes, remove and drain.
    4. Preheat the oven to 400°F.
    5. Toss seeds in about a Tablespoon of olive oil and salt to desired taste.
    6. Spread seeds out on a baking sheet in a single layer.
    7. Bake on top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds.

    Recipe From: http://www.simplyrecipes.com/recipes/toasted_pumpkin_seeds/

    Sweet Ingredients:

    • Pumpkin seeds
    • Olive oil
    • Brown sugar
    • Pumpkin spice



    1. Clean pumpkin seeds thoroughly.
    2. Preheat oven to 350°F
    3. In a bowl add pumpkin seeds, drizzle with olive oil, add brown sugar and pumpkin spice to taste.
    4. Spread seeds out on a baking sheet in a single layer.
    5. Bake on top rack for 25 minutes, toss seeds and bake for another 25 minutes.
    6. Brown sugar will be gooey at this point but remove from oven and place on a cooling rack to harden.


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  • Salsa Verde

    Posted by Mill Road Garden on 10/21/2015

    Green Tomato Salsa

    Cold weather is approaching and we still have hundreds of green tomatoes on our tomato plants. Classes have been diligently picking a variety of green tomatoes for a tasty treat, Salsa Verde!

    Picking Green Tomatoes




    • 7 cups cored green tomatoes
    • 2 cups chopped onions
    • 3 cloves garlic
    • 1/2 cup cilantro
    • 1/2 cup lime juice
    • 1 tsp unrefined salt
    • 1-2 jalapeno peppers seeded (or to taste)


    Salsa Ingredients



    1. After coring the green tomatoes, chop them into chunks.
    2. Place the green tomatoes into a food processor and pulse until chopped finely. Pour the green tomatoes into a large soup pot.
    3. Place onion, garlic, and jalapeno peppers in the food processor. Pulse until chopped fine and add to soup pot.
    4. Pour the lime juice into the soup pot and stir. Heat to boiling and then simmer for 5-10 minutes.
    5. Place the cilantro in the food processor and pulse until chopped fine. Add to soup pot.
    6. Mix in salt to taste.
    7. If the salsa is too bitter and tart for your taste, ass a little sugar to sweeten it up.


    And don't forget the compost!!!



    Recipe By: http://montanahomesteader.com/green-tomato-salsa-verde/

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Last Modified on November 14, 2015