tag:blogger.com,1999:blog-8700793314658085909.post6456275486419048898..comments2024-02-17T12:19:45.319-08:00Comments on The Uncarved Block: PumpkinAndrew Sigalhttp://www.blogger.com/profile/15497546378492997366noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8700793314658085909.post-59597359974141915592011-02-20T20:39:42.104-08:002011-02-20T20:39:42.104-08:00Wait Kathleen -- shouldnt you be reminding me that...Wait Kathleen -- shouldnt you be reminding me that this is very close to a dish that probably would have been eaten by the colonists at Plymouth? My understanding is that pumpkins were an important winter foodstock. They had sheep(right?), they certainly had barley, onions, carrots and other root vegetables (rutebagas?) Rice hadnt arrived yet, but staghorn sumac is native to North America (not the same kind used in Middle Eastern Cuisine, but similar.)<br /><br />So really, this is a dish you could probably make at Plymouth if you wanted to. Que no?Andrew Sigalhttps://www.blogger.com/profile/15497546378492997366noreply@blogger.comtag:blogger.com,1999:blog-8700793314658085909.post-67144854417781116732011-02-20T09:19:50.563-08:002011-02-20T09:19:50.563-08:00I especially like the part where I get to burn min...I especially like the part where I get to burn mint leaves in my kitchen - and I'll have to remember to grow pumpkins,because I've never seen them for 10 cents a pound,and then where I saw this...Kathleennoreply@blogger.com