Category: Eats

Food, glorious food

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In which a pumpkin is roasted

Today’s CSA pickup came with another pumpkin. I still hadn’t done anything with the one I picked up last week (or most of the other squashes from last week either).

A whole pumpkin and knife on a cutting board

This pumpkin bread recipe looked interesting, but I was out of eggs and too lazy to head out to the store this evening, so I decided to roast one of the pumpkins.

A good sharp knife makes splitting it in half a pretty easy job.

Pumpkin sliced in half with the cut sides up. Ready for seeds to be removed.

Scoop the innards out. I like to drizzle a little bit of olive oil inside before roasting.

Pumpkin halves with the seeds removed.

Place the halves cut side down on a half sheet pan and roast for about an hour.

Now you have roasted pumpkin.

Two pumpkin halves with the cut side down on a sheet pan.

Steamy. And much more yellow than I expected. The dogs get canned pumpkin every now and then, which is always orange. Perhaps just a different variety of pumpkin.

Roasted pumpkin halves with the cut side up.

Then just scoop the pumpkin flesh out of the skin and let it finish cooling and draining a little.

Colander filled with roasted pumpkin.

It doesn’t taste like much by itself. Maybe after I get rid of some of the water it will start tasting like something.

Now I have to figure out what to do with this roasted pumpkin…

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CSA Haul

I decided to sign up for the fall Ambrose Farms CSA and made my first pick up today (after lunching on a very delicious crab cake platter at the cafe).

CSA pick-up at the Stono Market turns out to be a pretty simple process. All the items are laid out for you, and coloured tags tell you how many of each item you can pick based on the share size you purchased.

This was today’s haul

Vegetable haul from the Ambrose Family Farm CSA

Seems like a pretty good haul for a 1 person share. There’s zucchini and yellow squash, eggplant, a couple of sweet potatoes, a couple of jalapeno peppers, acorn, patty pan and delicati squashes, a pumpkin and popcorn on the cob. I even got a re-usable bag to carry away all my stuff in.

The zucchini and yellow squash are pretty huge. Mutant huge, at least compared to what I’m used to. I just happened to have a zucchini from Publix in the fridge that I hadn’t used yet.

A very large zucchini from the CSA compared to a smaller zucchini from the grocery store.

The Ambrose Farms zucchini is on the top. The bottom one is (obviously) the Publix zucchini.

It’s going to be fun figuring out what to do with all this stuff.

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Charleston Eats: Tomato Shed Cafe

Crab cake platter with green butter beans and cheesy stone ground grits from the Tomato Shed Cafe

Crab cake platter with green butter beans and cheesy stone ground grits from the Tomato Shed Cafe
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Charleston Eats: Locklear’s Beach City Grill

Lemon pepper mahi-mahi with pineapple-mango salsa over stone ground grits from Locklear’s Beach City Grill at the Folly Beach Fishing Pier on Folly Beach.

Lemon pepper mahi-mahi with pineapple-mango salsa over stone ground grits from Locklear's Beach City Grill at the Folly Beach Fishing Pier on Folly Beach

Key lime pie

A slice of key lime pie from Locklear's Beach City Grill at the Folly Beach Fishing Pier on Folly Beach.
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Tour de Q

For my second Gowalla trip, I created the Lowcountry BBQ trip.

Most of the destinations are drawn from previous Lowcountry BBQ meatups so with the exception of a couple of places, I’ve sampled the BBQ fare at all of them. It’s probably not a definitive tour, but all the places on it are what I would consider trip-worthy.

Go take the tour. I’m pretty sure you’ll enjoy every bite of it.