October marks the seasonal transition from summer to winter, providing salvage from the heat with cooler temperatures and forecasting the holiday season ahead. Leaves that once radiated with green pigments turn a vibrant golden-orange, ghoulish decorations and costumes line store shelves. And one harvest item takes center stage – the pumpkin.
Pumpkin history
The pumpkin is popular this time of year for its carving potential, with the diverse jack-O-lantern creations of children and adults adorning front porches in neighborhoods everywhere. As the signature icon of the Halloween season, the pumpkin̢۪s elaborate history proves it̢۪s good for more than just hacking into.
The pumpkin has been domestically grown in North America for 5,000 years and was a fundamental part of the Native American diet centuries before colonists arrived. Once arriving, colonists quickly adopted the versatile fruit (yes, fruit) to their menu. The origin of pumpkin pie is believed to stem from the colonial practice of slicing off the pumpkin tip, filling the hollowed pumpkin with milk, spices and honey and then baking it in hot ashes.
Pumpkin is a variety of squash belonging to the gourd family, which also includes cucumbers, squash, and melons. It can range in size from less than 1 pound to over 1,000 pounds.
Six of the seven continents are able to grow pumpkins, with the exception of Antarctica. The top states in the U.S. for producing pumpkins are Illinois, Ohio, Pennsylvania, and California. The self-proclaimed pumpkin capital of the world is Morton, Ill., home of Libby̢۪s Corporation, whose canned pumpkin products are a staple in many homes during the holidays.
Cooking pumpkins
Fresh pumpkins contain an earthy, rich flavor perfect for pies, soups, and breads and succulent when included in savory dishes. The pumpkin is low in calories, with only 49 calories per cup. They are also high in fiber, and are a good source of potassium, iron and protein.
Smaller pumpkins, also known as a “pie pumpkinâ€Â or “sugar pumpkin,â€Â are best when choosing a variety to cook with. Since pumpkins are 90 percent water, the large pumpkins more commonly used for decoration are less flavorful.
Pumpkin can be cooked like any winter squash. It can be roasted, mashed, or pureed depending on what the recipe calls for.
One way to prepare pumpkin, according to the Food Network Web site, is to first cut it in half lengthwise and, as traditional practice, scoop out the seeds and the stringy flesh (save the seeds). Place the pumpkin, cut side down, in a roasting pan with about half a cup of water and bake at 350 degrees until tender. After cooling, remove the flesh from its shell and mash with a potato masher or puree in a food processor.
Pumpkin seeds can be rinsed, dried, and roasted in the oven with a little olive oil, salt and pepper. The seeds can be enjoyed as a snack or to top off a salad.
With 80 percent of the pumpkin supply available in October, take advantage of fall̢۪s harvest offerings. Grab one for fun and another for dinner.
Pumpkin world records
The world record for the largest pumpkin grown weighed in at 1, 725 pounds and was set by two Ohio pumpkin growers.
The largest pumpkin pie in the Guinness World Records was 12-feet long and 2,020 pounds, made by New Bremen Giant Pumpkin Growers from Ohio.
