Oven baked pumpkin and must in the carafe


Of course it’s autumn, of course I like it and naturally, I have reasons to wish to keep the traditions of each seasons as they have existed since the beginning of time. And, looking at how the global warming story is starting to lose ground, I have reasons to believe things aren’t going to change, at least for now. Two of the reasons why I love autumn are here, on the blog: pumpkins and must. Pumpkins are great in a lot of ways. Must is nice because it’s tasty and immediately after it follows the wine.
On Saturday, early in the morning, I put in the oven the pumpkin that I got from Răzvan, who brought it to me from his grandmother’s garden. She told me to “leave it outside for the cold to pinch it” before eating it.

There was also the day of harvesting the grapes from the vine surrounding the house.

I cut the pumpkin, I put it on parchment paper, in a tray. Then I put it in the oven.

By the time the pumpkin was baked, a carafe of must appeared from somewhere.

We drank the must after it became slightly clearer.


Special thanks to
Oana Bodnariuc, Authorized Translator

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