 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
 |
|
|
We begin picking pumpkins Columbus Day weekend and continue picking till the end of October. Field pumpkins—These are usually available in either orange or white and weigh between 15 and 30 pounds.
Gourds—There are various types and colors of gourds to choose from, shapes range from mini-pumpkins to crown shapes. Some Pumpkin History The pumpkin is a member of the gourd family, which also includes muskmelon, watermelon and squash. Pumpkins are available in all shapes, colors and sizes, from the miniature to the gigantic pumpkin weighing as much as 900 pounds. Its orange flesh has a mild, sweet flavor that is used in side dishes and in many desserts. Pumpkins have come to represent the harvest season. What Thanksgiving feast would be without turkeys, cranberries and of course—the pumpkin? References to pumpkins date back many centuries. The name pumpkin originated from the Greek word for large melon, which is pepon. The English termed it pumpion or pompion. This term dates back to 1547, yet it did not make an appearance in print until 1647. Shakespeare referred to the pumpion in his Merry Wives of Windsor. American colonists changed pumpion into pumpkin. Native American Indians pounded strips of pumpkin flat, dried them, and wove them into mats for trading, but pumpkins were also a staple in Indian diets centuries before the pilgrims landed. The new Americans heartily embraced the sweet, multi-purpose fruit. Settlers learned from the natives various ways to cook pumpkins, such as boiling, drying, grinding into meal and making soup. Ground pumpkin meal was used like cornmeal in making puddings and breads. They even made beer of it. It’s interesting that the first pumpkin pie, if you can even call it that, was actually a whole pumpkin with the seeds removed. Then the cavity was filled with honey, milk and spices and the whole thing was cooked in hot ashes. For cooking purposes, choose smaller sizes, which will have a more tender, flavorful flesh. Select pumpkins that are free of blemishes, harvested with their stems intact, and those that feel heavy for their size. Store in a cool dry place, such as an attic or spare room (root cellars are too damp) at 45-60 degrees F up to a month, or refrigerate for up to three months. Higher temperatures cause the flesh to become stringy. For extended storage, wash skins in a solution of about a tablespoon of chlorine bleach to a gallon of water to disinfect the skin and discourage mold or rot. Dry immediately as dampness encourages spoilage. If you find mold, wipe with vegetable oil to remove the mold and seal the spot. Leftovers can be frozen or canned. ©
2004 George Hill Orchards |
Sugar
pumpkins—These are excellent for making pies and squash and are a good size for your miniature pumpkin pickers, they weigh between 2 and 5 pounds.