visiting my parents in western ny brought two of my favorite fall foods: pumpkin seeds and concord grapes.
we have concord grapes here in ohio but they are a weaker imitation of western ny's concords. they have a rich, deep complex flavor and i love the pop of sweet juice in my mouth. here's the quart i picked up:
my other favorite is pumpkin seeds. there are many schools of thought on the best way to roast seeds, but here's my favorite method:
scoop the guts out of your pumpkins and carve them:
pick the seeds out of the guts
and rinse. drain, removing as much water as possible.
spread on parchment lined jelly roll pan and add equal parts of celery salt and table salt to taste. roast at 275 degrees until totally dry and just starting to brown: