I’m a bit gaga over this book – as far as I’m concerned, for new gardeners, it is the best book on the subject of seed starting and saving that I have seen so far. Beautifully written in accessible language that you don’t need a botany degree to understand, Thompson-Adolf’s Starting and Saving Seeds covers all the important stuff: germination, grow lights, heat mats, seed tape (DIY!), propagation and growing media, containers, winter sowing, and wet/dry processing of harvested seeds. Most of the book is taken up with plant profiles and specific seed starting/saving tips for each one, delving into veggies, herbs, and flowers. I was pleased to see crops such as asparagus included – not one that we here in zone 4 often grow from seed (we usually use crowns), so the tips are especially valuable. The expanded section on tomato seeds – apparently a subject near and dear to the author’s heart – will be bookmarked by many readers, I’m certain. This fantastic reference guide is a must-have!
*Quarto Publishing Group generously provided me with a copy of Starting and Saving Seeds; as always, my opinions about the book are my own.
I posted this recipe way back in 2012, but I recently made it again and updated the photography on the original entry (which also explains how to properly save pumpkin seeds, if you’re interested). This is a really easy recipe, and it has just the right amount of spiciness (you can omit the cayenne pepper if you prefer a bit milder flavour).
Lime and Chili Roasted Pumpkin Seeds
Seeds from one pumpkin
3 tbsp freshly-squeezed lime juice
1 tbsp olive oil
1/4 tsp salt (if you have coarse salt, use that)
1/2 tsp chili powder
pinch cayenne pepper (optional)
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Combine all ingredients except seeds in a small bowl. Carefully wash pumpkin seeds in cool water, removing all of the extra bits of pulp. Dry the seeds thoroughly between several layers of paper towel and transfer to the bowl with the lime and chili. Combine thoroughly and spread seeds in a single layer on a baking sheet. Roast seeds in preheated oven for 10 minutes, then remove pan and stir the seeds, spreading them out once again in a single layer. Place in oven for another 10 minutes, then remove and allow to cool. Enjoy!
What is your favourite recipe for roasted pumpkin seeds?