October 15, 2005

Halloween is approaching, and caving a pumpkin is autumn fun for young and old, homes large and apartments small, and knives to power tools. Here are some resources to inspire you.

• http://www.pumpkin-carving.com
  Gives a good overview on carving basics with step by step pictures, and hints to prolonging the life of your jack-o-lantern.
• Better Homes and Gardens has instructions, tool tips, and carving ideas.
  http://www.bhg.com/home/Halloween-Pumpkin-Carving.html
• http://familyfun.go.com/arts-and-crafts/season/specialfeature/ halloween_ms_pumpkins
  Offers a variety of carving ideas, and patterns.
• http://www.extremepumpkins.com
  Goes well beyond the jack-o-lantern, but some designs may not be suitable for all audiences.

After Halloween, be sure to find a place in the back of your garden to bury or compost your carved pumpkin, and to deposit your whole pumpkins, which might reward you next year with vines and a pumpkin of your own.

To roast Pumpkin seeds, or any winter squash seeds, do not wash, but do separate seeds from stings. It’s your preference how much effort to put into de-stringing. Leaving some isn’t bad, and they bake down. Mix with a teaspoon or so of oil. Add salt if desired, or any jar seasoning or dried crushed herbs you like. Spread seeds on a baking sheet and bake at 250 degrees until dry. This will take about 90 minutes. You can also add the seasoning after baking as well. Finally, turn oven up to 350 and toast the seeds.