Trick or Tr(eat)!

When I was younger pumpkins were associated with two things; Halloween and Cinderella. Now Cinderella based stories have been told in folklore for many years in many cultures but the version we know was written in 1697 and brought in the glass slipper, fairy godmother and the magical pumpkin to carriage scenario.

Pumpkins originate in North America and were the foodstuff pilgrims lived off during the 1600s to see them through the winter months.

Halloween has its origins in Celtic Ireland with the festival of Samhain (meaning end of summer) when autumn signified death and it was thought that spirits wandered the earth in search of a soul to inhabit. The Celts would dress as goulish creatures so the spirits would think they were one of them and leave them alone. Turnips would be hollowed out and candles placed inside to ward off evil spirits and warm good spirits to bring good luck into the household.  During the 19th century Irish immigrants brought their stories with them to America and celebrated Halloween (meaning All Hallows' Eve which was the day before All Saints Day on November 1st.) Pumpkins were then carved and lit rather than turnips. The Americans turned it into a holiday for communities with the emphasis on fun and games rather than pranks and witchcraft. During the 20th century it became more popular with trick or treating and pumpkin carving and has become the 2nd largest commercial holiday in the USA.

Whilst pumpkins are good for carving and illuminating, their flesh can make a tasty meal. They can be steamed, boiled and roasted, baked into muffins, fried in fritters and tempura and bashed into mash.

They make delicious soup, curries, bruschetta, galettes and, of course, Pumpkin Pie (best made using the green kabochahas variety with its vibrant orange flesh). The seeds can be scooped out, rinsed, dried, seasoned, drizzled with oil and roasted for 10 mins before cooling and storing for use in soups, salads and as a healthy snack.

This week I have embraced all things pumpkin (and squash and gourd). At Jamie's Italian I feasted on roast squash bruschetta and pumpkin ravioli, in Starbucks I enjoyed a comforting mug of pumpkin spice latte and at home I roasted squash with red onions, pine nuts and sage before adding tiny cubes of salty gorgonzola. All delicious and a warm welcome to winter.

In Awe of Iron!

Last week many people around the world will have celebrated St. Patrick's Day, the commemoration of the arrival of Christianity in Ireland. Whilst many will have attended church services, many others will have spent the day in pubs and bars enjoying a pint of the black stuff; Guiness.

In days gone by doctors would often recommend that pregnant ladies, and those who had just given birth, drink Guiness in order to restore their iron levels. Not only would this not have been good for baby but probably did very little to boost mum's iron intake either. Similarly, vegetarians have been known to suffer anaemia because of the lack of meat in their diet. It would seem that Vegetarians should not be drinking Guiness either due to the likelihood that it contains traces of fish bladder used in the fining process. However, a good vegetarian diet should not have the need for Guiness nor iron supplements just because we don't eat red meat. We now know that a diet of plant foods should be enough to control our iron levels.

Sources of iron rich plant foods are:-

Pulses and soya bean products

Dark green leafed vegetables

Fortified breakfast cereals

Wholegrains

Dried fruits

Black treacle

Plain dark chocolate

Foods containing Vitamin C should be combined with these iron rich foods in order to aid the absorption of the iron.

As well as celebrating St. Patrick's Day this week we could also embrace the First Day of Spring. Yes! For those who enjoy growing their own produce it's time to start chitting those potato seedlings ready for planting out. After all, eating potatoes, especially with their skin on, is a great way to boost your iron intake.