Port Potager

Happy Thanksgiving! My observation of this, my favorite holiday of the year, began yesterday afternoon, when I began preparing our pie pumpkins:  Our squash harvest this year was kind of small: just these 3 pumpkins, and no butternut squash. I think we'll eventually feel that dearth over the winter as we run out vegetables to make it through our "no buying veggies” challenge: These guys store really well, without doing really anything to them at all. The processing only happens when you want to use it. Here's how: Cut off the top with the stem, then put that newly flat end down (for stability) and the pumpkin in half.  Use a spoon to scoop out the guts and seeds. Set those aside--we don't waste things around here! Scrape out any strings and admire the beautiful yellow flesh of the pumpkins. Put the pumpkin halves face down in a baking pan or casserole dish. Or both. Just make sure it's a dish with sides, to hold in the juices. Having ...