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Sunday, October 23, 2011

Munchy, Crunchy Pumpkin Seeds!

Easy to roast at home,
and a delicious, nutrient-rich snack

After carving your jack-o'lanterns, separate the seeds from the stringy pulp and get ready to roast 'em!  (save a few to plant in next year's pumpkin patch--see "Seed Harvesting" in the garden section.)

Here's What You Need:
about 1 1/2 cups pumpkin seeds,  separated from the pulp.
sea salt, or any salt
bowl of water
baking pan (line with foil for easy clean-up)
olive oil, (or other oil)
Optional:  garlic power, Mrs. Dash, other seasoning sprinkles. 

Here's What You Do:  
*separate the seeds from the pulp as well as you can--
*put about 2 cups of water in a bowl with about 3 tablespoons of salt.
*Soak overnight, drain, and pat dry.
(alternately, you can skip the overnight soak process and sprinkle salt on the seeds after tossing them with oil.)
*heat oven to 300 degrees.
*toss pumpkin seeds with a bit of olive or other oil and spread on the foil lined baking sheet in a single layer.
*sprinkle with other seasonings, if desired.
*bake for 40-45 minutes, stirring and turning occasionally, until the pumpkin seeds are golden brown.

Pumpkin seeds are packed with vitamins and fun to eat!  You can also toss them into salads.

Five Little Pumpkins Fingerplay

Five little pumpkins sitting on a gate.
The first one said, 
"Oh my it's getting late!"
The second one said, 
"There are witches in the air!"
The third one said, 
"But we don't care."
The fourth one said, 
"Let's run and run and run!"
The fifth one said, 
"I'm having so much fun!"
Then Wooooooooo went the wind
and OUT went the lights (clap hands)
And the five little pumpkins 
rolled out of sight.

Mr. Jack O'Lantern Poem
Mr. Jack O'Lantern, is very round and fat.
He has a yellow candle, 
Lit right beneath his hat.
It makes his face look happy,
and very, very bright.
When he winks and smiles at me,
On spooky Halloween night!

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