Page 28 - North Haven Magazine Issue 20 Autumn 2021

Fall Prediction: l Prediction:
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Pum
Pumpkins Everywherepkins Everywhere
Pumpkins Everywhere

by Sally Brockett
As the warm summer temperatures start to decline and there is some chill in the air, our thoughts move to fall as we experience the
change of seasons. Pumpkins are a favorite image for fall because many of us have wonderful memories associated with pumpkins.

he first seasonal image of pumpkins is
Ttypically associated with October and
fields of bright orange pumpkins. Everyone
remembers a trip to the farm or farmer’s
market to pick out the best pumpkin for
carving into the perfect image for Hallow-
een. Should it be huge, or petite, round or
tall? Should it be lit with a real candle or
a battery LED? Will this year’s carving be
scary, cute, or funny? If you decide to ex-
periment with elaborate carving, look at
some of the pumpkin carving tools that
are now available to make the task easier.
There are a lot of decisions to make for one
pumpkin!
A field of pumpkins is a sure sign of fall.
As the calendar moves into November, our
thoughts of pumpkins shift to decorating for hearth. pie pumpkins have a medium or dark or-
Thanksgiving, and cooking delicious reci- ange flesh that is more dense. Popular va-
pes with pumpkins. Will it be a pumpkin Pumpkin seeds have been dated back to rieties include Sugar Pie, Winter Luxury,
pie or soup, or pumpkin muffins or cook- between 7000 and 5500 B.C. and were first Deep Red, and Golden Cushaw. The larger,
ies? Maybe a new recipe for pumpkin bread discovered in Mexico. Despite its antiqui- decorative pumpkins are mostly hollow,
or custard? Will you use canned pumpkin ty, new pumpkin varieties continue to be and the flesh is more bland and watery. The
for ease, or make your own pumpkin puree, cultivated. Around 2005, white pumpkins seeds will be good for toasting but avoid us-
which will have more robust flavor, from a were developed. Some have a pure white ing the flesh for cooking recipes if you want
fresh pumpkin. skin while others may be slightly blue, a richly flavored result.
striped, or freckled. The deep orange flesh
makes a beautiful contrast to the white Although pumpkin is often used in des-
skin. These specialty pumpkins are unique sert foods, it is nutritious and an excellent
and fun to grow. Children love to see these source of nutrients while being cholester-
novel pumpkins so check them out on the ol-free, sodium-free, fat-free, and a good
Internet when planning your garden in the source of fiber. One cup of pumpkin con-
spring. Some websites provide tips on how tains 87% of the RDA of Vitamin A in the
to grow these pumpkins so they maintain form of beta carotene. It is also an excellent
their white skin color. source of Vitamin C and potassium. Ac-
cording to the USDA, 1 cup of fresh (not
When you want to cook with fresh pump- canned) cooked pumpkin with no added
Creative carvings! Kids love it! kin, it is best to select pie pumpkins that are fat contains:
grown specifically for eating. These smaller
* Calories: 49
Outdoor and indoor decorating takes place * Fat: 0.17g
from October through November. Porches * Sodium: 390mg
may have carved or painted pumpkins on * Carbohydrates: 12g
them, or pumpkins used as containers for a * Fiber: 2.7g
floral arrangement. They may be placed at * Sugars: 5g
the base of cornstalks or piled into a wag- * Protein: 1.8g
on or wheelbarrow. When used indoors,
the pumpkins may be smaller and placed There are a variety of recipes for hearty
on a table or mantle. They can be used with pumpkin soups that are great for a chilly
other plant materials as a centerpiece, or a Pumpkin soup! Delicious for fall fall evening. Fresh pumpkin puree can also
large pumpkin might decorate the fireplace and winter. be added to smoothies. Be aware that the

28 North Haven Magazine - Autumn Issue 2021