This is weird, I know, but most years, on All Saints Day, I eat my jack-o-lantern. I usually carve the night before Halloween, then keep the pumpkin in the fridge overnight. In Edmonton, Halloween is typically a chilly evening – sometimes there’s even snow – so setting the pumpkin outside for a few hours, I still feel perfectly comfortable eating it.
I should mention that the pumpkins we carve are from Tipi Creek CSA, so they taste fantastic. Sometimes I carve other types of squash. At left is a butternut squash jack-o-lantern. I can’t attest to the eating-quality of the massive carving pumpkins sold at supermarkets.
So, after the trick-or-treaters have stopped calling, I take my jack-o-lantern off the step, … Continue reading.