Spiced & Roasted Pumpkin Seeds from Ashley, Meta Street Bungalow
On warm, dry, windy days and cool, dark California nights with candlelight dinners and the french doors open to the ocean air, my sister and I make our Halloween costumes. It’s 1978. We dig through the dress-ups closet. We glue, and sew. On Halloween night we eat a spaghetti and meatball dinner with neighbors before sprinting up and down the hills from house to house….to the house who gives out coins…to the house who plays scary music…to the house who gives extra-large candy bars. We hold flashlights and fill our trick or treat bags. Neither Memory nor I eat candy throughout the year, so the taste of a Reece’s Peanut Butter Cups and Milky Way bars is “the taste of Halloween.” I save mine, eating one piece a day to make it last until well into the New Year. My sister eats hers as fast as our mom lets her. We pour our bags on the floor at home and start trading: M&Ms for Skittles, Twix for Nerds, Hersey for Jolly Ranchers.
One year, we went to our Jr. High School Halloween party to bob for apples, a mask-making contest, and walk in the costume parade. My dad sat outside in the pitch black of the campus wearing a terrifying rubber mask and holding a flashlight to read aloud a ghost story he had written. From within the story, screeching monsters rose from fish ponds and a bloody, detached hand emerged from the dark. My dad screamed and not one of us would forget the thrill of Halloween.
This week on the southern California coast, October days are finally dry, warm and windy and the nights are cool. I help my preschool aged daughter craft a butterfly costume to wear trick or treating. Our jack-o-lantern flickers in the darkness of the early nights. I buy candy bars that are unique to this time of year. We plan our Halloween dinner with the neighbors, and we roast pumpkin seeds.
Spiced & Roasted Pumpkin Seeds Recipe
Pull pumpkin seeds from inside the pumpkin. Spread them in one layer on a baking sheet. Coat with olive oil and salt. (I used WeOlive Garlic Olive Oil.). Add spices, like cumin, garlic salt, or dried chipotle. For a sweet version, coat seeds in butter and add sugar and pumpkin pie spices, cinnamon, & nutmeg.
Bake at 300 degrees for 30-45 minutes, until seeds are brown and fragrant.
Green Tacos for Halloween Dinner, from Sarah, Summerland Kitchen
With a ghoulish green hue, these tacos will make a festive Halloween dinner. They are inspired by what I have received in the farm box and garden. It is a great way to sneak extra greens into the children, and my husband enjoys the flavors.
Green Tacos Recipe
Dice 6 poblano peppers, 1/2 white onion, and 6 tomatillos. Cut 3 limes in half. Toss everything with a little olive oil and salt and roast at 450 until browned.
When everything is cool enough to handle squeeze the limes into a blender, and add the roasted veggies. Add 1/2 bunch chopped cilantro, one pinch of sugar and puree. Pour puree into a dish.
Grill 2 fillets of firm white fish (tilapia, rockfish. . .). When fish is done add it to the puree and break it apart with a fork. Spoon the mixture onto tortillas and enjoy. We served these with a little goat cheese on top.