It’s pumpkin time! As the growing season winds down, pumpkin season cranks up into full swing. There are plenty of opportunities to showcase these autumn beauties over the next few months. Think beyond pumpkin seeds and pumpkin pie. How about Pumpkin Rigatoni? Or hearty Pumpkin Stew?
They are as versatile inside as they are on the outside. Try something new, and delight in the season of the pumpkin!
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Selecting and Storing
- Select pumpkins that have dull rather than shiny skin, as this could mean it was picked too soon. Sugar pumpkins are best for cooking; they are less stringy and have more flavor.
- Store in a cool, dry place for a month or so.
- To freeze: Remove seeds and roast until tender. Scoop out flesh and puree in a food processor until smooth. Place in freezer containers leaving space at the top.
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Fun Facts
- Pumpkin flowers are edible.
- In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
- The name "pumpkin" originated from "pepon", the Greek word for "large melon."
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Nutritional Information:
- Pumpkins are a nutritious, low-fat, low-calorie food.
- They are high in potassium and Vitamin A and are also a good source of beta-carotene.
- Pumpkin seeds are rich in magnesium, copper and cholesterol-lowering phytosterols.
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Recipes:
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Sources/Links:
www.agday.org
The Pumpkin Nook
Whole Living
For a list of farms in your area and more recipes, visit www.localdifference.org.
Taste the Local Difference is a project of the Michigan Land Use Institute’s Entrepreneurial Agriculture Project, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.
