Odeum Farms has new season Kent Pumpkin (jap pumpkin) available now, freshly grown on our local farms in the South West of Western Australia.
Local Kent Pumpkin supply and quality will be strong in the coming months as the weather cools down. Perfect for salads, roast and soups.
Kent Pumpkin is an excellent source of beta carotene. It also contains dietary fiber, potassium, and vitamins C and E.
Pumpkin less known facts
Pumpkins are usually orange but can sometimes yellow, white, green or red.
The name pumpkin comes from the Greek word ‘pepon’, meaning ‘large melon’.
Scientifically speaking, pumpkins are a fruit (they contain seeds) but when it comes to cooking, they are often referred to as vegetables.
Pumpkin plants feature both male and female flowers, with bees typically being involved in pollination (the transfer of pollen).
100 grams of pumpkin produces around 26 calories of energy.
Pumpkin and Spinach Salad Recipe
600g Kent pumpkin, deseeded, peeled, cut into wedges
2 teaspoons olive oil
2 teaspoons honey
2 teaspoons sesame seeds
1 tablespoon fresh lemon juice
1 tablespoon honey
2 tablespoons extra virgin olive oil
2 teaspoons wholegrain mustard
150g baby spinach leaves
75g toasted pine nuts
Salt, to season
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the pumpkin in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the pumpkin is well coated. Place in a single layer on the lined tray. Bake, turning once during cooking, for 25 minutes or until golden brown. Remove from oven and sprinkle evenly with the sesame seeds. Return to oven and bake for 5 minutes or until the seeds are lightly toasted. Remove from oven and set aside for 30 minutes to cool.
Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.
Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately