I’m still pleased with my yogurt, and my bread, and now I’ve got one more thing to make with all my frozen pumpkin puree- pumpkin pie ice cream! I saw the recipe a while back, but forgot about it since coconut milk is not something I normally have in my pantry. Lo and behold, there it was on the shelf at Aldi for .99. Had to try it! My puree is not from pie pumpkins, I think- too yellow and runny. The ice cream might be better with pie pumpkin or canned pumpkin, but I am still really happy with my results. Coconut milk gives it such a rich texture. YUM!
In other harvest news, we have tons of sweet potatoes! I blanched and froze many of them in quart bags. This is the right portion for a sweet potato casserole I make. The rest of the still whole, unpeeled potatoes are down in the basement, and I hope they last a while. They are supposed to.
How wonderful to be having foods from my own garden, or grown locally, for my Thanksgiving table. I’ve got corn in the freezer along with the sweet potatoes, and will do something with the pumpkin, too. I’d have other squash if somebody hadn’t sprayed my baby plants. But I am okay with that now.
There is always next year.
Next year gives me flutters in my tummy- I cannot wait to plant a garden on our land! Luke is not even a third as gung ho about it as I am, so I can see I will need to do a fair bit of
nagging motivational speaking to get him on board for the scope (and maybe, ahem, location) I’m dreaming of. It isn’t like he doesn’t have anything else on his mind right now. 🙂