Pumpkins: One of America's Heritage Vegetables

Though this isn't the main season for using pumpkins, this article could give you a little nudge for some advance planning.

Fall Harvest: A Treasured Heritage

Article and Photographs by Toni Leland

Cold crisp air nibbles at our ears and cheeks, and the sweet scent of wood smoke drifts on frisky breezes – a sure sign that it’s time to harvest the autumn garden. Halloween, Thanksgiving, and all those cozy winter days depend on the hardy pumpkins and winter squash varieties that mature when cold weather arrives. Fabulous pies and savory soups, stews and casseroles sustain us through the winter, but our bounty has many other uses too.

Beyond Pumpkin Pie

     Pumpkins originated in Central America and are one of North America’s native vegetables. In 2007, pumpkin production was valued at $117.5 million, according to the United States Department of Agriculture; Ohio is one of the five top-producing states.

Everyone's favorite fall dessert!

     Not only are pumpkins easy and fun to grow, they are versatile veggies outside the kitchen. Miniature pumpkins are a favorite for decorating. Use them for nametag holders, candle holders, tiny vases for dried flowers, or pile them into a basket filled with apples, nuts, and colorful fall leaves. Larger pumpkins look great when arranged with other fall materials such as corn stalks, sheaves of dried grass, pots of chrysanthemums, bales of straw, or autumn leaves.

     Carved jack-o-lanterns are recognized in North America as a symbol of Hallowe'en, but the original use was as a celebration of the harvest. First mention of  “jack-o-lanterns” was in 1837, and the connection to Hallowe'en was documented in 1866.

     Choose a firm field pumpkin of a bright orange color. Cut off the top and remove the pulp. (Be sure to save the seeds for other uses.) After carving the design, dry the exposed flesh with paper towels, then spread a thin layer of petroleum jelly on all cut surfaces. This will keep bacteria from entering the flesh, and your artistic creation will last longer.

Wikimedia CC Toby Ord

     Don’t plan to use a jack-o-lantern for cooking; though it might not look spoiled, don’t take a chance­–discard it in the compost pile or trash.

     An alternative to carving is painting a pumpkin, which provides greater latitude for creativity. Faces, flowers, frogs, goblins or ghosts – the only limit is the imagination. Additionally, as long as you use non-toxic paint, the pumpkin can be used for cooking, provided it has remained in cool temperatures.

What Else Can You Do With a Pumpkin?

Make a Serving Bowl

     Select a medium-size round pie pumpkin with a flat bottom. Cut the top off, then remove the pulp and seeds. Wipe the inside with paper towels and let dry for 20-30 minutes. The pumpkin bowl is perfect for soup or stew. Line it with lettuce for serving cold foods.

Pumpkin Leather

     Fully dehydrated pumpkin flesh keeps for a long time. Native Americans sometimes wove these strips together to make mats.

Use the Seeds

     Pumpkin seeds are great for craft projects. Paint the seeds different colors, then when they are completely dry, create a mosaic by gluing them into a design. A fun project for kids.

     Roasted pumpkin seeds provide a delicious and healthy snack. Mix a little olive oil and salt in a re-closable plastic bag; add the seeds and shake to coat them thoroughly. If you want spicier seeds, add some chili or garlic powder to the mix. Spread seeds on a cookie sheet and bake at 275°F for about 15 minutes. Cool completely, then store in an airtight container.

Male pumpkin flower grows on long stem; female is close
to ground (lower left).

A Gardener’s Delight

     If crafts aren’t your style, try growing one of the hundreds of pumpkin varieties. Like other members of the cucurbita family, pumpkins love plenty of sun and water. Most aren’t fussy about soil, but adding compost or well rotted manure to the planting site will ensure vigorous growth.

     For garden variety pumpkins, an area about 5 feet square will handle 2-3 plants. You might need to corral some roaming vines, but the plant doesn’t mind. Plant the seeds in a sunny spot from Memorial Day through the end of June. The vines will grow quickly, then begin blooming – male flowers first, then female flowers. Soon, tiny green pumpkins will form at the base of the female flower. The fruits will remain green until they reach full size, then turn orange. They are then ready to pick.

     If you grow beautiful, unblemished pumpkins, consider entering them in an agricultural fair. It’s fun, and you might win a ribbon or even some money.

Monster pumpkins over 1100 pounds!

     If you really want a challenge, try growing one of the monster varieties, such as Mammoth Gold or Atlantic Giant (which holds the world record at 1,689 pounds). What does one do with a pumpkin that size? Enter it in one of the many pumpkin festivals around the state:

• Barnesville Pumpkin Festival
• Circleville Pumpkin Show
• Giant Pumpkin Festival (Yankee Lake)
• Providence Farm Pumpkin Festival (Mt. Vernon)
• Ramseyer Farms Pumpkin Festival (Wooster)

     Giant pumpkins need lots of growing room as well as other special needs. A good source for more information is Ohio State University’s Fact Sheet HY6-1646-94: “Growing Giant Pumpkins in the Home Garden.”

Storage

Pumpkin tower at the Barnesville
Pumpkin Festival, Ohio

     Aside from the jack-o-lantern and use in decorating, pumpkins provide an important source of nutrients: Vitamin A, Vitamin C, Vitamin K, Beta Carotene, and Potassium. So how do you store your harvest for winter use? A root cellar is ideal, but lacking that, pumpkins can be stored in a well ventilated space maintaining a temperature of 50°-65°F. Be sure to harvest the pumpkin before the first hard frost. Choose only those without skin damage, and leave the stem on. Pumpkins must be “cured” for about 2 weeks at 75°-85°F before storing. This hardens the shell. Cure immediately after harvest.

     Cooked pumpkin puree freezes well, and can be stored for up to one year. Pumpkin may be cubed for canning. The USDA Canning Guide recommends NOT canning pumpkin or squash puree, even with a pressure canner; the density of the puree prevents even heat penetration, making it an unsafe preserving method.

The Rest of the Bounty

     Winter squash is easy to grow and stores well; however, its uses are basically culinary. Hard-shelled squash species are one of our earliest known vegetables, so popular that they were taken back to Europe by the conquerors from that region. Among the most familiar varieties are Blue Hubbard, Acorn, Butternut, Spaghetti, and Turban.

Squashes of all kinds compete at the county fair.

     All winter squash require 6 to 8 hours of sun and plenty of water. The vines spread widely, so plan your growing area accordingly. With the exception of Acorn squash, winter varieties must be cured at 70°-80°F and humidity of 80-85% before storage. A cool (50°F), dry, well-ventilated location will keep the vegetables at optimum quality. Do not store squash near any ripening fruit such as apples or pears. Fruit gives off ethylene gas which causes other vegetables to decompose. Cured and stored properly, Butternut, Turban, and Spaghetti squash will keep for 2-3 months; Hubbard for 5-6 months; Acorn for 5-8 weeks. Winter squash should be preserved by canning the cubed flesh, or by freezing cubes or puree; Spaghetti squash cubes should be frozen, as the cubes disintegrate with canning.

     Regardless of how you use your fall harvest, be aware that you are a benefactor of our rich native heritage.

______

©2011 Toni Leland. All rights reserved. This article first appeared in Country Living, Oct ’09. No portion of this work may be reproduced without written permission of the author. Links to this article are welcomed, with proper full credit.