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MY
ROUSES
EVERYDAY
SEPTEMBER | OCTOBER 2015
At Season’sPeak
Johnny O’Lantern
by
Chef Johnny Blancher
W
arning ... Power tools required! The most fun part of pumpkin carving is getting to
use my hole saw and that Dremel saw I got for Christmas.
It’s important to find the perfect carving pumpkin. At Ye Old College Inn we grow our own
pumpkins on over an acre of urban farm, but a trip to your nearest Rouses will get the job
done. Choose one that’s got a good, sturdy stem.
Lay out towels on a solid surface and place the pumpkin on top. Use a boning knife — it has
a sharp point and narrow blade — to cut out the lid. Scoop out the pulp. And scoop. You
need to make sure you get every inch of it. I use an ice cream scooper instead of a spoon.
It’s less messy.
Now’s the fun part. A battery-operated drill set with a half-inch hole saw will produce
the perfect set of eyes. A slightly larger ¾-inch hole saw will lead to the perfect nose.That
Homer Simpson “D’ oh!” look can be achieved with a 2-inch hole saw right where the
mouth should be. However, for the more intricate carvings, you’ll need a pencil to sketch
your favorite look and a Dremel tool to create the details. A sheetrock knife is also handy
when carving up the details.
Regardless of your artistic talents, remember to remove all the seeds from your pumpkin
along with as much of the pulp as possible. If you choose to light your lantern with a candle
or heat source, remember to carve out the top to prevent burning. But these days a battery
powered LED light will do the trick and prevent any scorching. The best part of carving
your own Jack O’Lantern, or in my case, Johnny O’Lantern, is quality time with the kids.
Children of all ages love the task and the chance to show a little creativity.
P
roper storage is the key to making
fruits and vegetables last longer. Store
fruits and vegetables separately and keep
ethylene-rich avocados, bananas, kiwis,
tomatoes, papayas and stone fruit separate
from apples and watermelon (ethylene is
a ripening agent). Bananas tend to ripen
quickly and can cause nearby fruits and
vegetables to ripen prematurely. Store
bananas separately.
Apples
Store apples in the crisper drawer of your
refrigerator. Top with a damp paper towel
to keep apples fresher longer.
Butternut Squash
This hard-shelled squash is a tough nut to
crack. Use a sturdy, sharp chef ’s knife to
remove the stem and top, then peel, cut
lengthwise, and scoop out seeds and stringy
interior. The dark-orange flesh is great
roasted and steamed or added to soups,
casseroles and pasta dishes. Store whole
butternut squash in a cool, dark place for up
to one month. Peeled squash can be stored
in the refrigerator in a tightly covered
container for up to 5 days.
Cucumbers
Store cucumbers on your countertop, instead
of in the refrigerator, and they will last longer.
Make sure you keep cucumbers separate
from ethylene-gas producing tomatoes,
melons and bananas — ethylene gas will
cause the cucumbers to spoil.
Collard, Mustard & Turnip
Greens
Wrap unwashed mustard, collard and turnip
greens with a damp paper towel and store in
the fridge for up to one week. Wash well
before cooking.
Eggplants
Store eggplants in a cool spot, away from
direct sunlight. Keep away from tomatoes,
melons and bananas.
the
Savings
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