Our favorite squash and pumpkin farmers have a brand new bag... of pumpkin seeds, that is!
Stony Brook Wholehearted is now taking some of the Finger Lakes-grown pumpkin seeds they use in their incredible oils and submerging them in a flavorful brine. Then, they get a low-temperature slow roast until they are crispy and crunchy. A finishing sprinkle of salt seals the deal – we're hooked.
These are a seriously tasty and healthful snack. They're loaded with nutrients like Vitamin E, zinc, copper, manganese, magnesium, omega 3 and omega 9 oils, beta carotene and more!
tip of the tongue
TRY USING AS AN INDIE UPGRADE TO ONE OF OUR FAVORITE RECIPES:
1 pound sweet Italian sausage (or 1.5 pounds of meaty mushrooms like shitake or portobello)
2 tablespoons Enzo Organic Extra Virgin Olive Oil
2 celery stalks, finely chopped
1 jar French Onion Confit
½ cup parsley, finely chopped
½ cup sage, finely chopped
½ cup thyme
1 egg (optional)
1 cup chicken (or vegetable) broth
1 loaf cornbread (yeah, I know that's not precise)
1 bag Sea Salt Pipcorn
1 package Dried Cranberries & Blueberries
1 package Brined and Roasted Pumpkin Seeds
1. Preheat oven to 325°.
2. Remove sausage from casings and break up meat into small pieces (about the size of grapes).
3. Dutch oven over medium-high heat and coat bottom with EVOO. Brown sausage (or mushrooms), then remove with a slotted spoon, leaving oil behind.
4. Add celery, season with salt and pepper and cook until softish (about 5 minutes).
5. Mix in Three Little Figs French Onion Confit, finely chopped herbs and reserved sausage for 1 minute then turn off heat.
6. In a separate bowl, beat an egg then mix in the broth (this will give the mixture body). Add the egg-broth mixture to Dutch oven to deglaze bottom.
7. Break up cornbread then add it, dried fruit and pumpkin seeds to Dutch oven.
8. Blend popcorn in a food processor and pulse 2 minutes or until it turns into a powder. (Be careful when removing the lid – this stuff doesn’t stain, but it’ll fly everywhere if you’re not careful, and it sticks to your clothes like crazy!)
9. Add popcorn flour to the cornbread mixture, toss until well-combined, then season to taste.
10. Cover and put the whole thing in the preheated oven for 45 minutes. If you’re serving soon, uncover and cook for another 15 minutes to brown the top. If not, let it cool. It's great after sitting for day in the fridge.
Total time: 90 minutes
Serves: 6-16 (depending on how hungry they are)
Pumpkin seeds, salt. Comes in a 3 oz bag.