It’s squash season! Our special, surprise recipe for the snack-a-holic in you

The good thing about farming is you get to have freshly harvested fruits, vegies and meats in season. Nothing misses that rumbly tummy. It's almost harvest season for our pumpkins and local squash varieties and oh we're so excited to just try out tons of recipes in our newly built test kitchen. Here's one unique recipe

that we would like to share to you.

Pumpkin-chip Nachos topped with left-over pulled pork surprise

Pumpkin Chip

• 1 or 2 small to medium sized squash or pumpkin cut into thin shapes (no specific but nachos are triangles, right?) about 4-6 cm in size

• 3-5 cups vegetable oil for deep frying

Breading

• 3 cups All-purpose flour or potato starch

• 1 cup water

• salt and pepper to taste

• 1- 2 tsp of paprika

• Optional: crushed fresh basil or dill

Toppings

• 1-2 cups pulled roasted pork or chicken (you can always do more...yummy)

• 1 cup of barbecue sauce

• 4 medium tomatoes minced

• 2 medium sized white onions minced

• 3 stalks of celery minced

• 1/2 cup of melted or grated cheese (or you can put more, more, more )

• Add jalapenos or habaneros (fresh or canned) to taste

Instructions:

Pumpkin Chips

Mix all breading ingredients and pour the batter on the pumpkin slices

Heat oil in a fryer or a deep pan and fry the pumpkin slices. Don't fry them all at once or the heat from the oil would go down and the chips would not be crispy.

After frying, drain excess oil from the chips by putting paper napkins on a plate or bowl.

Transfer the chips on a serving plate and put the toppings to your hearts delight