Fall Leaves, Pumpkin Seeds and Two Years of Growing Sweet Potatoes and Peanuts
00:09 Intro
00:38 Fall Leaves
04:10 What to do with pumpkin seeds
09:26 Two years of growing sweet potatoes and peanuts
University of Illinois Extension Recipe for Roasting Pumpkin Seeds
- 1 quart water
- 2 Tablespoons salt
- 2 cups pumpkin seeds
- 1 Tablespoon vegetable oil or melted, unsalted butter
- Preheat oven to 250°F.
- Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
- Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
- Place the seeds in a bowl and toss with oil or melted butter.
- Spread evenly on a large cookie sheet or roasting pan.
- Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
- Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.
- Yield 2 cups
Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode
Transition music: Savannah Peterson, unnamed composition. Used by permission.
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