"pumpkin seeds" news and stories

In just a few short weeks, we'll be giving our undivided attention to turkey, but until then, we might give another bird a try: duck. The idea of cooking duck at home might instill fear, but the San Francisco Chronicle went to Bay Area experts to find out the best, easiest way to prepare the bird. The accompanying recipes are: Nancy Oakes' Slow-Roasted Duck, Cindy Pawlcyn's Roast Duck, Bay Wolf's All-Day Duck, Bay Wolf's Seared Duck Breasts with Spice Rub, Manka's 'Shut Up' Duck Legs, and Brussels Sprouts & Mushrooms with Duck Confit.

If you don't have your Jack o' Lantern up yet for Halloween next week, go ahead and grab a pumpkin, do your thing, but save the seeds! Pumpkin seeds are awesome in everything from a deeply rich Pipian Mole to dessert, Candied Pepitas!

I always approach unknown veggies with a bit of trepidation. There are boxes of them on on the produce stand, and everyone looks different -- so what should I be after? Pumpkin is on the grocery shelves rarely enough to qualify (at least to me) as one of these unknowns, so I thought I'd share these tips for picking out your perfect pumpkin, for those braving the fierce waters of pumpkin outside the can.

For a future jack-o-lantern, of course, you're looking for a pretty pumpkin -- with a deep orange color and firm flesh. (You can still have roasted pumpkin seeds from your jack-o-lantern!) But if you do want to cook your pumpkin, you might be a bit pickier. Throughout your local produce department, you're likely to find some pumpkins specifically labeled as pie pumpkins, which are going to be the best sort for eating. You'll want to take a look at the stem -- a strong, green stem will show a pumpkin in good health. And other than that, look for the same signs of quality you would in any other produce: no blemishes or soft spots, and it should feel heavy for its size.

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..but not a bite to eat. With the beginning of October, the grocery stores in my area seem to be overflowing with pumpkins of all shapes and sizes. However, I'm a bit confused by the numerous pumpkins that are not recommended for eating. The small pumpkins in a large display by the store entrance are marked "for display only, do not eat!" and the pumpkins in the produce section are covered with stickers that read "great for painting!" Am I the only one who heads to the produce department looking for things to eat? So, stubborn as I am, I've become set on turning these decorative objects into food -- and hopefully something more interesting than the pie that everyone seems to be so set on this time of year.

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