What’s in season – November

What’s in season – November

Every month we feature a fruit or vegetable that is in season, along with a fun fact or recipe idea.

What vegetable is more emblematic of this period of the year than the mighty pumpkin? The clocks turning back last weekend and Halloween decorations all around herald the start of the darker period of the year, in which we love to spend more time cozy indoors, as well as enjoying the beautifully green Maltese countryside on winter walks.

Did you know that it was not always carved pumpkins that were used as the Jack o’ Lanterns we now associate with Halloween? In Ireland, where the tradition originates, they originally used turnips. However, when the pumpkin was introduced from the Americas this vegetable was deemed a much better fit for the purpose, as it easier to hollow out and carve. If you decide to try your hand at carving a pumpkin, don’t forget to make good use of the leftovers by using the pumpkin meat to make pumpkin puree (which can be used in sauces, (pan)cakes or even smoothies and seasonal hot drinks), and cleaning and roasting the seeds.

Last month we published the AgroKatina report about the local fruit & vegetable supply chain, and the pocket guide highlighting when local fruits & veggies are in season. Find out more on www.foemalta.org/agrokatina, where you can also order a free copy of the pocket guide.

Here is a favourite, simple recipe that stars pumpkin! :

Pumpkin & ginger soup

  •  1 kg pumpkin
  • 2 shallots
  • 75 g ginger
  • a few sprigs of fresh herbs , such as chives, mint
  • extra virgin olive oil
  • 1 litre organic vegetable stock
  • 125 ml coconut milk , plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime

Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Source: Jamie Oliver

This activity has been funded with support from the EU and co-financed by the Ministry for Social Dialogue, Consumer Affairs, and Civil Liberties. This project reflects the views only of the author, and funders cannot be held responsible for the content or any use which may be made of the information contained therein.

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