Two weeks ago I shared the most basic recipe to know for a pumpkin, how to roast it. For the next three weeks I will be sharing a few recipes that highlight the epitomal symbol of october, the pumpkin. Whenever I see a pumpkin I think about autumn, pie, falling leaves, baked goods, jack-o-lanterns, and Halloween. Pumpkins are the visual symbol for the month of October and harvest, especially here in the states. It makes sense that they would be such a great part of our culture, since they are thought to have originated on our continent. Keep reading to find out more facts about pumpkins, including the size of the largest pumpkin ever grown.
- The origin of the pumpkin is not definitively known, although they are thought to have originated in North America.
- Seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C.
- Chris Stevens of New Richmond, Wi. brought his 1810.5 pound pumpkin, to the Stillwater Harvest fest in Stillwater, Minnesota, on October 9, 2010 and broke the world record for pumpkin weight. It beat last years record by 85 pounds.
- On December 14, 2000, Steve carved a 27.5 pound pumpkin in a world record breaking 1:14.8 minutes, shaving 19 seconds off the old record held by Jerry Ayers of Baltimore, Ohio.
- The worlds largest pumpkin pie was made (and eaten) October 8, 2005. It weighed 2,020 pounds after baking, measured 12 feet, 4 inches wide and 4 inches deep. The pie recipe included 900 pounds of pumpkin, 155 dozen eggs, 62 gallons of evaporated milk, 300 pounds of sugar, 3.5 pounds of salt, 7 pounds of cinnamon and 2 pounds of pumpkin pie spice. The pie lost over 200 pounds while baking. The pie made over 3000 pieces. Baking began at about 6:00am and baked for over five hours in a custom made oven. It was baked by the New Bremen Giant Pumpkin Growers in New Bremen, Ohio. Over 5000 people came to witness the event, so people still had to share slices. I wonder how much whipped cream was used?
- The traditional American pumpkin is the Connecticut Field variety.
- Pumpkin is one of the most nutritional foods available year round. Rich in antioxidants, vitamins, and minerals, both the flesh and seeds of the pumpkin provide many health-boosting nutrients.
- Pumpkin is low in fat and calories and rich in disease-fighting nutrients such as:
Alpha-carotene and Beta-carotene (potent antioxidants that the body converts into vitamin A), Fiber, Vitamins C and E, Potassium, Magnesium, and Pantothenic acid (vitamin b5, essential for all forms of life).
- While pumpkin flesh is nutrient-rich, pumpkin seeds also contain essential vitamins and minerals. The seeds are a good source of vitamin E, iron, magnesium, potassium, zinc, and are an excellent plant-based source of omega-6 and omega-3 fatty acids.
- On all hallows eve, glowing jack-o-lanterns, originally carved from turnips or gourds and then pumpkins, were set on porches and in windows to welcome deceased loved ones, and to act as protection against malevolent spirits. Burning lumps of coal were used inside as a source of light, later to be replaced by candles.
selection:
physical characteristics to look for in choosing a quality and fresh Jack-O-Lantern:
- Choose a pumpkin that feels firm and heavy for its size.
- Choose a pumpkin that has consistent coloring throughout.
- Turn the pumpkin over and place pressure on the bottom with your thumbs. If it flexes or gives your pumpkin is not fresh.
- Look for soft spots, mold, wrinkles or open cuts that would indicate damage or early spoilage.
- Choose a pumpkin with a solidly attached stem.
- A green stem indicates a freshly harvested pumpkin.
- Place your pumpkin on a flat surface to check to see if it will sit flat after being carved.
things to look for in choosing a quality baking pumpkin:
- follow most of the guidelines for picking jack-o-lanterns, except for the coloring, being able to sit flat, and having an attached stem as those characteristics are unnecessary when using them to bake with. Be sure to look for these varieties as their flesh is best for pies: cinderella, sugar, pink banana and blue hubbard.
tips for harvesting and storage
use: bake them and use them in pies, breads, soups, salads, drinks, pretty much everything and anything. Don’t forget to save and toast the seeds.
