Every year the UK wastes around 18,000 tons of perfectly edible pumpkin flesh and seeds as the nation carves away to make spooky Halloween lanterns.
Like squash, pumpkin is sweet and warming and can be delicious if cooked in the right recipes. Here are a few veg-centric recipes to help turn your pumpkin waste into a tasty meal or treat.
For all of the below you can substitute pumpkin for squash if you need a little inspiration to use up your Squash Box.
Pumpkin Madeleines with Pumpkin Custard & Cinnamon Meringue
Unusual and slightly long winded but totally worth it. The meringue isn’t necessary but adds an impressive finish. All the elements can be made individually if you don’t want to tackle the whole recipe.
Pumpkin Fritters with Romesco
These fritters are simple to prepare and the romesco is a delicious accompaniment, but can be substituted for a simple mayonnaise mixed with paprika and garlic. We like the romesco with a mix of nuts rather than using just almonds. Cashews add a creamy taste to the sauce.
Roasted Pumpkin Salad with Pumpkin Seed Dukka, Sumac Red Onions, Wootton White, Pistachio & Pomegranate
This dish has a Middle Eastern feel to it and is a good way to use up pumpkin flesh and seeds. Wootton White is an English Greek style sheep’s cheese and can be substituted with feta.
Thai Pumpkin Curry
Squash and pumpkin work well in a Thai curry as the coconut milk complements the sweetness of the veg and lemony flavours add a fresh flavour. Make sure you bruise the lemongrass by bashing it with a rolling pin to release the aromatic flavour. If you don’t fancy making the paste, you can buy it ready made.
Last week we packed up the Riverford Yurt, our Human Veg Machine and more and made our way to the small Welsh town of Abergavenny to what can only be described as the Glastonbury of all food festivals.
We set up camp in the gorgeous Linda Vista Gardens and spent the weekend inspiring people of all ages to Live Life on the Veg with us.
The yurt was home to Master Veg cooking classes where Ben showed attendees how to turn a brimming box of veg into an inspirational organic feast.
Our I Can Eat a Rainbow classes were a big hit with the little ones, where they made beautiful fruit and veg rainbows (and ate lots of “carrot rain” and fennel slices in the process!)
Close by at the demo area Head Chef at The Duke of Cambridge, Peter, wowed the crowds with his ‘cooking veg over fire’ show. Festival-goers watched on as Peter made charred lettuce and cucumber, ash cooked beetroot with charred orange, and queued in large numbers after to try his veg creations.
It was a full house for Guy’s appearance at the Great Farmyard Debate where he sat with Professor Tim Lang, John Davies from NFU Cymru and farmer Kate Beavan for an informal yet intellectual discussion on what agriculture may look like post-Brexit.
It’s safe to say however that the hit of the weekend was our Human Veg Machine. We made a lot of noise with whistles, the giant carrot bell and horns and played match the veg with hundreds of contestants eager to win Riverford prizes. We thought we were in a spot of trouble and making too much noise when we saw three police women approaching, but they just couldn’t resist a go either!
Yet again our weekend at Abergavenny was inspiring, fun and totally exhausting. The energy when a group of fantastic British producers, food journalists and food lovers come together in a beautiful location is infectious. We’re already looking forward to the next! Thanks to all who came and visited us during the weekend.
This summer, we were joined at the farm by Maddie – our first IT intern, from Bristol University. In her last week, she wrote about her experiences with us…
Almost as soon as I left home for university I became a Riverford customer. I was delighted by their ethical stance and their product. Eva Wiseman, a columnist at the Guardian, said receiving her veg box made her ‘feel a bit loved’ and I felt the same about my weekly veg delivery. So naturally, I was thrilled to spend the summer working as a software developer at Riverford.
The projects I worked on were just as novel. One of which was automatically generating recommendations for the website. This involved strategically weighting statistics for popularity, seasonality and similarity to produce sensible product recommendations. I hope this feature offers a source of inspiration to customers whilst alleviating the burden for those tasked with curating these recommendations manually.
I am very grateful for my time at Riverford. I had the opportunity to work alongside exceptionally skilled developers who are passionate about their craft. What’s more, I leave this week with the same admiration for Riverford’s business ethic that I arrived with. It has been a pleasure to work with highly motivated people to further the prospects of a business with a proven commitment to the planet and its people.
Thank you, Maddie! It’s been wonderful having you with us!