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Always pick up a pumpkin from the bottom.
Never carry it by the stem, as this might damage the pumpkin around the stem and maybe even cause it to break off.
Once you pick it up, notice how it feels. A pumpkin that has a good, solid weight is more likely to be healthy all over. However, a pumpkin that appears oddly lightweight and hollow might just be rotting on the inside.
If you’ve decided to forgo the canned pumpkin this year and give fresh pumpkin a try, here are some tips for choosing one that won’t let you down.
First, you want to make sure that you’re not buying a Halloween pumpkin. You want the smaller, darker orange sugar pumpkin for cooking.
Then you want to check the rind and make sure it is firm. If the rind is soft, this is a sign of either immaturity or improper storage.
Also look at the color quality of the skin. If it is shiny, the pumpkin may be underripe or waxed (which could mask bad quality).
To avoid mold or bacteria growth, look for a pumpkin with the remnant of a dried-out stem still attached. Give it a little push — if it moves, move on. If it holds firm, you should be O.K.
Once you get your selected pumpkin home, store in a cool spot with good air circulation — not the refrigerator. It should stay good for up to a month.
Of course, if you’re looking for other types of winter squash, these tips work just as well.
Yesterday, we were driving by our local Food 4 Less and as I looked in through the store’s open windows, I saw a big box of pumpkins.
Wow. It’s only half-way through September and its already time to think about your October Jack-o-Lantern.
But, as I’ve mentioned in earlier posts, the pumpkin crop isn’t going to be as big as it was in the past. In fact, many pumpkin farmers are advising you to expect quality over quantity.
Also, keep in mind that the purpose of your pumpkin dictates which kind of pumpkin you should choose. “For carving jack-o-lanterns, select Happy Jack, Halloween or Spookie varieties, which are larger than 12 inches and weigh 20 to 40 pounds,” Dr. Dymple Cooksey, nutrition specialist with the Texas Agricultural Extension Service, told Texas A&M Agriculture News. “These are too coarse, stringy and dry for eating.”
If you want to cook with your pumpkin, you want to choose the smaller, sweeter varieties such as Small Sugar or Triple Treat, which are 8-10 inches in diameter, weight around 6-8 pounds, are more rounded than your typical Jack-O-Lantern varieties.
Russia Looks at Pumpkin Pectin
According to Stephen Daniells of Nutraingredients-USA.com, Russian research indicates that “pectin extracted from pumpkin and then modified using an enzyme could offer an interesting alternative for jams and confectionery.” More
First Pumpkin Seed Oil Created in US
“Pumpkin seed oil is big in Austria and France, where it is used in salads and drizzled over cooked foods, especially roasted meats,” Ken Seguine told Darlene Ramos of The Dunn County News. He’s created the US’ first pumpkin seed oil, a high-end product that imparts the taste of roasted pumpkin seeds to many foods. More
Pumpkin Crop Depends, In Part, On Honey Bees
The news has reported a mysterious malady called “colony collapse disorder” has seriously affected honey bee colonies throughout the U.S. This not only impacts the future of honey production, but crops that depend on honey bees for pollination. According to Terry Bibo of the PJ Journal Star, “Some crops are more vulnerable than others. Corn, for example, does not need bees.” However, honey bees are the main pollinator of pumpkins. Bibo’s story discusses how the decreased honey bee population may not adversely affect the pumpkin crop in Illinois. More
As I’ve been testing the recipes for my pumpkin cook book, I’ve been trying each recipe with both canned and fresh pumpkin. Some recipes, such as Baked Stuffed Pumpkin or Pumpkin Curry, require fresh pumpkin because the shell or chunks of pumpkin meat are used. However, a vast majority of pumpkin recipes use pumpkin puree, for which you can use canned.
Brooke Dojny writes in her cookbook, “Dishing up Maine,” that after much trial and error, she has found that “it’s really not worth the trouble” to use fresh pumpkin. “in fact, canned pumpkin is superior in some ways because the puree has been cooked down to a properly thick consistency.”
I have to agree with her. I’ve found no difference in flavor. And because fresh pumpkin puree often has a higher water content, I find I have to cook or bake recipes longer to account for it.
Another thing I’ve noticed is that Libby’s pumpkin is far superior to the generic canned pumpkin. Canned pumpkin isn’t that expensive, so splurge on the Libby’s*. And before you leave the grocery store isle, check to make sure you have the pumpkin, and not the pumpkin pie mix. The latter has the spices and sugar already added in.
Although the first fresh pumpkin I used in a recipe had once been my jack-o-lantern, I’ve since learned that there are different pumpkins for these uses.
Thayer Wine of the Gannett News Service wrote a wonderful little article — with recipes for pumpkin bread, pumpkin soup, orange-walnut pumpkin bars and easy pumpkin cake — that explains a bit about the difference in pumpkins and their purposes. He also mentions the difference between canned and fresh pumpkin.
For example, did you know the Long Island Cheese pumpkin is sometimes called a “hog pumpkin”? Had you even heard of a Long Island Cheese pumpkin? Did you know that four cups grated pumpkin equals 1 cup of pumpkin puree?
Check out his article here: www.thenorthwestern.com/apps/pbcs.dll/article?AID=/20061010/OSH05/610100304/1168.
Tim Carrigan wrote yesterday, in the South Bend Tribune, words that warmed the cockles of my heart (whatever they are), and I thought I’d share them with you.
“The nice thing about having fresh pumpkins is you know it won’t be long before it will be ready to be a pie, or some roasted pumpkin seeds. Pumpkins are versatile; besides the obvious pies and dessert items they can make, you also can make some fantastic soups and bisques.”
Of course, I’d add to that some wonderful breads, muffins, cookies, curries, etc. All that will be showcased in the cookbook I’m working on, A Passion for Pumpkins.
Then, he went on to say, “So next time you see a pumpkin, think beyond what you can carve with it, and make something your family can eat.”
Mmmm. Like I said, a man after my own heart.
For the full article, go to www.southbendtribune.com/apps/pbcs.dll/article?AID=/20060911/Lives07/609110430/-1/LIVES/CAT=Lives07.
Miniature pumpkins are often seen at the super market with faces painted upon them. Their small size and bright orange color make them perfect for autumn decorating. Combined with exotic corn and small gourds, they make a lovely harvest center or mantle piece. With a quarter-sized hole scooped out of the top, they make great candle holders. But did you know they can also make great serving dishes?
First, select fresh pumpkins that are about three to four inches in diameter. You want them big enough to hold a decent sized serving. Always buy more than you think you’ll need, especially if you haven’t worked with them before. You want extras in case you goof up while cutting them, and you’ll want some extra dishes incase someone wants seconds or to take a sample of your creation home!
Wash of the pumpkins and let them dry.
Cut the top off, as you would for a jack-o-lantern, and scoop out the seeds and pulp. (Keep the lids intact, you may want to use them later.) It is also a good idea to scoop out some of the meat, as well. But don’t over do it – you need the walls of the pumpkin to be thick enough that the sides don’t sag.
Depending on the recipe you’re using, you’ll either want to bake the mini pumpkins before or after stuffing them. If you are baking them before, place the scooped out pumpkins and their lids in a baking dish with about an inch of water. Bake for 30 minutes at 350°F. Don’t cook them for as long as you would to make puree – you want them to be firm to act as a dish.
The options for what you can stuff into your little pumpkin dishes are many. Here are some suggestions:
Use your imagination and enjoy!
What I like best about pumpkins is how versatile they are. Like most winter squash, it is nearly impossible to overcook a pumpkin. Because they have a mild flavor, the seasonings you use determine the taste of your dish.
Pumpkins can be found in recipes for main dishes, side dishes, desserts, beverages and more. You can serve them steamed, roasted, boiled, sautéed, baked, stuffed and added in to numerous sauces, soups and more. I’ve got more than 300 recipes I’m testing for A Passion for Pumpkins.
Most people associate pumpkins with Thanksgiving pumpkin pie, but I have to admit my favorite pumpkin recipes are savory, not sweet. One of the recipes that will be featured in the A Passion for Pumpkins is a curried lentil dish with chunks of pumpkin in it. Another is a curried pumpkin soup that is the perfect accompaniment to a sandwich on a cold, winter day.
Want a little extra fiber in you diet? Add pumpkin! This may sound strange, but I’ve been giving my dog a tablespoon of pumpkin with each meal and she no longer suffers from constipation!
I made a really good stew this weekend that I think would be great with pumpkin chunks. In a slow cooker I combined one can of low fat condensed cream of chicken soup, one packet of onion soup mix and two and a half cans (from the cream of chicken soup) water. I mixed it up then tossed in some frozen chicken thighs and some sweet potato. I let it cook on low for 8-10 hours. Boy was it ever good! Next time, I’ll try it with pumpkin. Mmmmmm, yum.
Back in the day, Native Americans cut pumpkins into rings and hung them out to dry so that they would have a supply throughout the winter. Today, we just need to go to the local grocery store and buy a can.
I’ve tried both Libby’s and the generics, but I find that Libby’s gives me a more consistent flavor and texture.
If you’re contemplating making your own pumpkin pureé from fresh pumpkin, you can do so for a bit longer than pumpkin season. A whole pumpkin can be stored on the kitchen shelf for one month and in the refrigerator for one to four months. And, once made into pumpkin pureé, it can then be stored in the freezer for up to one year!
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A Passion For Pumpkins