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Nationally renowned garden expert Melinda Myers helps everyday gardeners find success and ease in the garden through her Melinda’s Garden Moments radio segments. Melinda shares “must have” tips that hold the key to gardening success, learned through her more than 30 years of horticulture experience. Listeners from across the country find her gardener friendly, practical approach to gardening both refreshing and informative! On this page, Melinda shares some more extensive garden tips, which expand on the information provided in her one-minute radio segments.
New tips are added throughout each month, providing timely step-by-step tips on what you need to do next in your garden! Visit Melinda’s website www.melindamyers.com for more gardening tips, how-to videos, podcasts and answers to your questions.
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Roasting Pumpkin Seeds
by Melinda Myers
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posted Oct 12 2012 4:09PM
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Carving pumpkins is a fun Halloween tradition. But don’t let those pumpkin seeds go to waste; try roasting them into a healthy snack for you and your family to enjoy.
Start by removing the stringy pulp from the seeds. Rinse the seeds with cold water and pick off any remaining pulp.
Spread the seeds in a single layer on a baking sheet coated with a non-stick cooking oil. Or use vegetable oil and stir to coat the seeds.
Next, lightly salt and bake at 325° for about 25 minutes or until the seeds are toasted. Stir the seeds after 10 minutes. Allow to cool.
Change up the recipe for a bit of extra flavor. Roast 4 cups of pumpkin seeds as above, but this time season with 1 teaspoon salt and ½ a teaspoon of cinnamon.
Store any leftovers, if there are any, in an airtight container.
A bit more information: Skip the canned filling and try making your own from a purchased or homegrown pie pumpkin. Look online or in your favorite recipe book for tips on mixing your own pie filling.
For more gardening tips, how-to videos, podcasts and more, visit www.melindamyers.com
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