Pumpkin Poem

Pumpkin seedling sprouts in a tea caddy © Gretchen Bernet-Ward 2021

PUMPKIN POEM

One day I found two pumpkin seeds.

I planted one and pulled the weeds.

It sprouted roots and a big, long vine.

A pumpkin grew; I called it mine.

The pumpkin was quite round and fat.

(I really am quite proud of that)

But there is something I’ll admit

That has me worried just a bit.

I ate the other seed, you see.

Now will it grow inside of me…?

I’m so relieved since I have found

That pumpkins only grow in the ground!

Source DLTK’s Crafts for Kids
https://dltk-holidays.com/fall/pumpkinpoem1.htm

Home-grown Kent Jap Pumpkin ready for cooking – June 2020
© Gretchen Bernet-Ward

Unstoppable Springtime

Plants and flowers come and go in the garden according to the seasons but Spring seems to be the best time for Nature to attract my attention.

Here is a tiny sample of what’s happening now in a suburban backyard in Brisbane…

A pumpkin sprout, one of many seeds planted in many containers…
Four healthy little plants from mystery seeds…
The jasmine has been cut back for 30 years and still flourishes…
Mint regularly eaten by humans and insects…

Protect the natural environment, recycle, reuse, conserve water, and remember social distancing doesn't apply to plants. 

♥ Gretchen Bernet-Ward

Pumpkin Chia Mini Muffins

IMG_20200617_181800 — Pumpkin Chia Mini Muffins 2020

Following on from our large home-grown pumpkin and Grandma’s Pumpkin Scone Recipe, every cookery book containing a pumpkin formulation now comes under scrutiny. Our most recent addition is Pumpkin Chia Mini Muffins.

Here’s the recipe if you feel like something tasty for lunch – with or without an accompaniment – and you can make them any size you wish!

Pumpkin Chia Mini Muffins

I N G R E D I E N T S

80g ( ⅓ cup) Butter

1 Spring Onion, thinly sliced

2 Garlic Cloves, crushed

250g (1 cup) Pumpkin, peeled, seeded, coarsely grated

375g (2 ½ cups) Self-Raising Flour

½ tsp Salt

120g (1 cup) Cheddar Cheese, coarsely grated

2 tbs Chia Seeds

1 Egg, lightly whisked

310ml (1 ¼ cups) Buttermilk

Chia Seeds, to sprinkle

Butter/Condiment, to serve

M E T H O D

Preheat oven to 190°C (374° F)

Grease a 12-hole (80ml) Muffin Pan (or 2 x 12-hole Mini Muffin Pans)

Heat 1 tbs of butter in a medium flying pan over medium heat.

Add spring onion and garlic and cook, stirring 3 mins until spring onion softens.

Add pumpkin and cook, stirring 5 mins or until pumpkin softens.

Set aside to cool.

Melt remaining butter into a saucepan over medium heat.

Combine flour and salt in a bowl.

Stir in cheddar cheese and chia seeds.

Whisk egg, buttermilk and melted butter in a bowl.

Season with salt.

Pour the egg mixture over the flour mixture.

Add pumpkin mixture.

Use a large spoon to stir until just combined.

Spoon mixture into prepared pans.

Sprinkle with extra chia seeds on top.

Bake approx 20-25 minutes, depending on your oven.

Insert skewer to check, should come out clean.

Cool muffins in pan for 5 mins before turning onto wire rack.

N O T A T I O N S

Eat Pumpkin Chia Mini Muffins with soup, plain or with savoury topping.

Can be baked in muffin pans or paper patty pans for children.

Next time I would add corn or diced capsicum or chopped green herbs.

Using buttermilk seemed to make a difference.

Chia seeds taste is not very noticeable, but apparently is very good for you.

♥ Gretchen Bernet-Ward

Winter Pumpkin Scone Recipe

IMG_20200606_160101 — Home-grown Kent Jap Pumpkin ready for cooking – June 2020

Pumpkin scones are a traditional morning tea favourite in Queensland. Unsophisticated yet delicious, these golden scones were much-loved by the late Lady Flo Bjelke-Petersen, politician and wife of former Premier Sir Joh Bjelke-Petersen, and she often baked them for public occasions.

Seen as tea-time treats, they are available by the half dozen in bakeries and displayed in the cookery section of annual shows and exhibitions. For home cooking, pumpkin scones have stood the test of time due to their quick preparation and adaptability. They can be eaten sweet with strawberry jam and whipped cream, or savoury with cheddar cheese and chutney.

For full flavour, pumpkin scones are best eaten warm from the oven, but they store well and a quick turn in the microwave gives them a boost on a chilly morning.

IMG_20200611_130000 — Packed and ready for visiting family – June 2020

Grandma’s Pumpkin Scones

3 cups self raising flour

pinch salt

½ cup sugar

1 tablespoon butter

1 cup mashed pumpkin – cooled

1 egg

milk

Cream butter and sugar. Add egg, add mashed pumpkin. Sift in flour alternately with enough milk to make soft, light dough. Pat out or roll on floured board to desired thickness. Cut with round cutter. Place on tray and brush with milk or lightly dust with flour. Bake in a hot oven. Serve warm; plain or with topping.

Above recipe is adapted from Jenny Purvis, “Kilmarnock” Clermont, Queensland.
Courtesy of “Country Hospitality: A Comprehensive Cookery Book” compiled by the Clermont Branch of Isolated Children’s Parents’ Association 1984 edition.

IMG_20200606_181544 — Plain, buttered, chutney or jam topping?

A prayer follows the foreword by former Executive Officer, Queensland Council ICPA, Mr E C Powne MBE, and reprinted below:

My Kitchen Prayer

Bless my little kitchen, Lord,
I love its every nook,
And bless me as I do my work,
Wash pots and pans and cook.

May the meals that I prepare,
Be seasoned from above,
With thy blessing and thy grace,
But most of – thy Love.

As we partake of earthly food,
Thy table Thou has spread,
We’ll not forget to thank thee, Lord,
For all our daily bread.

So bless my little kitchen, Lord,
And those who enter in,
May they find nought but joy and peace,
And happiness therein. Amen.

IMG_20200611_163708 — Nature’s winter bounty brightens our day – June 2020

♥ Gretchen Bernet-Ward

ADDENDUM: Kent pumpkin (also known as Jap pumpkin) has ribbed, grey-green mottled skin and golden yellow flesh. This pumpkin is of the sweeter variety, perfect for pumpkin scones, salads and baked dishes. Great mashed, roasted or steamed and mixed with a variety of sweet or savoury foods. Pumpkin is an excellent source of beta carotene and contains dietary fibre, potassium, and vitamins C and E for good health.