Here are some of the bodacious babes that I lugged out of my garden.
I’m both excited and stymied by them—I love pumpkin, but how in the world are we going to eat them all (and remember, there are more in the garden)? I’ll make pumpkin soup, bread, and pie, but you can only eat so much pumpkin, right?
Should I bake them up now and freeze the pulp? Can it? Pressure can it? Line them up down in the basement and forget about them?
Ideas, anyone? What’s the best way to maximize their potential? That is, without overdoing it and turning into a big orange ball, myself, in the process.