Pumpkins and Pulses

Live Holistically is a multi-author site.
This post was written by: Pat Kennelly

• Question: When the pumpkins are on sale I make a good hefty soup with them, but I’d like them to last longer. If I leave them in the kitchen, after a few weeks they die. How do I store them to make them last?

Pumpkins are keepers if you store them correctly. My guess is your kitchen is too warm. Pumpkins do not like a warm, humid environment. Make sure your pumpkin is clean and dry. When choosing a pumpkin make sure that the stem is intact and that there are no bruises or nicks on the skin. Don’t pick up the pumpkin by the stem. A bad stem will rot the pumpkin quicker. Lay the pumpkins on a piece of cardboard or board and store in a cooler environment. Maybe a pantry or an outdoor shed.I’ve successfully kept pumpkins through the fall and winter by storing them in the garage. Pumpkins love a cool, dry, dark environment the best. And they need air circulation, so don’t store pumpkins with their skins touching or near apples; apples produce a gas that will make the pumpkin rot quicker. *But don’t just limit yourself to soup. Try pumpkin in risotto, curries, breads, and stews. Yum! Read more about my passion for pumpkins.

Pumpkin, a Super Food for All 12 Months of the Year

• Question: This year’s pea harvest was totally flooded out, which is going to make frozen peas hard to come by, or very expensive. I’ve started buying dried peas, and so making a thick soup with pulses would be a good idea. What is the best way to treat dried peas please?

Pulses, (dried peas, lentils, chickpeas, dried beans) are easy to cook and store. Store pulses in a clean, dry, airtight container that won’t be exposed to excessive humidity or sunlight. Not over the stove. I use glass jars with a screw on lid in a dark pantry. They will store well for six months to a year. For chickpeas, beans, and whole dried peas I recommend rinsing thoroughly, you may find small stones in dried pulses, cover with cold water and store overnight before cooking. Split peas and lentils because of their smaller size can be cooked in soups, stews and rices without soaking, just rinsing.

Bean Feast: An International Collection of Recipes for Dried Beans, Peas, and Lentils