We’re back after a little baby break. Now we are a family of four! Having a 2 year old and a newborn is way easier and way harder than I expected. Easier because I know what to expect with our new arrival. Fig is a different story however. Having a new brother has been a bit rough on him and he’s had no problem letting us know!
I think I laid in bed for nearly two weeks after Fig was born. This time I think I laid in bed for two hours after coming home before I decided that my postpartum r&r probably wasn’t going to happen with little Fig. So despite having a baby just day’s old, we headed out to a local farm to let Fig run off his energy while we harvested some awesome pumpkins and gourds for a few cooking projects we’ve been meaning to get our hands on.
Once home we decided that roasted pumpkin seeds were in order. As with all things super messy, Fig loved the activity. Full of scooping, sorting, washing, drying, and organizing. Really a toddler’s sensory playground. The activity was made sweeter by the fact that this was Fig’s pumpkin; the one he had helped picked out at the farm. Connecting the land to our food is something I believe to be highly important and a connection I hope to continue to make throughout his childhood.
Roasted Pumpkin Seeds
- Cut pumpkin open and remove seeds.
- Wash seeds under warm water; remove all pumpkin fiber strings.
- Put seeds in a pot of water with salt; bring to boil and let simmer for 10 minutes. ( For every 1/2 cup of seeds use two cups of water and 1 tablespoon of salt).
- After seeds have boiled, toss lightly in olive oil and spread out on a baking sheet making sure there is ample space between seeds.
- Roast for around 6-7 minutes at 350 degrees F. Check frequently to ensure they don’t over-toast. Ideally the seeds should be lightly browned.
- Baking time will vary depending on pumpkin variety you use. My advice; check the seeds often!