Co-op Blog

Skagit Pumpkin-ing

Autumn is in full swing all around us — freshly picked apples, squash, and jack-o-lanterns are just a few of the season’s tantalizing offerings. Get your jack-o-lanterns here! The Co-op’s Produce Department stocks organic, locally farmed pumpkins from Hedlin Farm in La Conner for only 29¢ per pound!

Many of us are familiar with the ritual of cutting open the pumpkin and scooping out the seeds and membrane. But what to do then? Don’t throw out those seeds! Simply wash and pat dry, discard the pulp, and roast those tasty little morsels. Here are a few Co-op staff favorite recipe for roasted pumpkin seeds (also know as pepitas): Heat oven to 350 F. When the seeds are completely dry, combine in a large bowl with a bit of olive oil and season with your favorite spices and herbs. These spiced seeds make a nice accompaniment to cheeses and cured meats, or serve them over vanilla ice cream for a memorable sweet and savory flavor combination.

Roasted Pumpkin Seeds – Sweet & Spicy Recipegiantpumpkin


  • 2 cups pumpkin seeds, rinsed and dried
  • 2 tbsp. butter or olive oil

For spicy, savory version:

  • 1/3 cup shredded Parmesan or Pecorino Romano
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne pepper powder
  • 1/8 tsp. paprika
  • 1/4 tsp. garlic salt

For spicy sweet version:pumpkinsign

  • 2 tsp. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 tsp. sea salt

Don’t forget to stop by our Produce Department to guess the weight of our local Giant Pumpkin. The winner will receive a $20 Co-op gift card. Drawing will be held on November 1st, 2016, and the winner will be announced shortly thereafter.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.