Pumpkin

References to the pumpkin dates back many centuries from the Greek word for "large melon" which is "pepon." To the French it was "pompon," to the English it was "pumpion," and American colonists changed "pumpion" into "pumpkin," as it is still named today. While there are conflicting reports of whether the pumpkin was a part of the first Thanksgiving meal, or didn't come along until the next year, it continues to be a Thanksgiving tradition. The Colonialists used the pumpkin as the piecrust, not the filling, by slicing off the top, removing the seeds, and filling the inside with milk, spices, and honey. The pumpkin was then baked in hot ashes. Pumpkin flowers are edible; roasted pumpkin seeds are great snacks, and were used as medicine at one time. Pumpkins have also been used to adorn and decorate homes and communities for hundreds of years.

With jack-o'-lanterns for Halloween, and pumpkin pies for Thanksgiving, 80 percent of the pumpkin supply in the United States is available during the month of October. Libby's pumpkin industry and plant located in Morton, Illinois, USA, is the self proclaimed "Pumpkin Capital of the World." They will process 2.4 million cases of pumpkin between August and October, from 4,200 acres within a 45-mile radius. Pumpkins are grown on six of the seven continents, with Antarctica being the only exception, and range in size from less than a pound to over 1,000 pounds.

Pumpkins are members of the gourd family, and in reality are a winter squash. "Pumpkin" should be used to define edible fruit of any species of Cucurbita utilized when ripe in pies, or used for Jack-O-Lanterns, and not generally served as a baked vegetable.

Storage & Selection
Pumpkins are considered to be drier, coarser, and strong-flavored compared to squash and are therefore used differently in cooking. Pumpkins that make great jack-o'-lanterns, don't make great eating; they will be stringy and tasteless. The smaller "pie" or "sweet" pumpkins have a sweeter flesh that is less watery.

You want to look for a pumpkin with 1 to 2 inches of stem left, free from blemishes or soft spots. The shape is unimportant, but it should be heavy for its size. This means greater moisture, and less of a tendency to be dry and stringy. Do not refrigerate unless cut. The best temperature range is 50�F to 55�F with relatively low humidity. Stored away from light and with good ventilation, they will last one to two months.

Preparation
Use newspaper to cover your work surface. With a sharp knife, remove the stem and cut the pumpkin in half. Scoop out the seeds and scrape away all of the stringy mass.

Cook pumpkin using one of the following methods:

Microwave: Place the pumpkin halves cut side down on a microwave safe plate or tray, and microwave on high for 15 minutes. Test to see if they are fork tender, if not, cook for additional 1-2 minute intervals until done. How to puree instructions listed below.

Oven: Rinse the cut pumpkin halves in cold water. Place the cut side down on a large cookie sheet, and bake at 350�F for one hour or until fork tender. How to puree instructions listed below.

Boiling/Steaming: Cut the pumpkin halves into large chunks, and rinse in cold water. Boil in a large covered pot with about one cup of water, (water does not need to cover the pumpkin pieces,) for 20 to 30 minutes, or until fork tender. Steaming will take about 10 to 12 minutes. Drain the cooked pumpkin in a colander, reserving the liquid to use as a soup base if desired. How to puree instructions listed below.

How to Prepare Puree
Remove the peel with a sharp knife and your fingers when the pumpkin is cool enough to handle. Pur�e the peeled pumpkin in a food processor, or use a food mill, ricer, strainer or potato masher to form the pur�e. This pur�e can be substituted in any recipe calling for solid pack canned pumpkin, using the same amount as called for.

Pumpkin freezes very well, and can be kept frozen up to one year at 0�F. Place 1cup portions in ridged freezer containers leaving � inch headspace, or use freezer bags.

Roasted Pumpkin Seeds
If you want to roast the seeds, just smash the pumpkin against a hard surface to break it open. Pull the seeds from inside and rinse in a colander. Remove any pulp or strings from the seeds, rinse again, blot the seeds dry, and put in a bowl. Add a few drops of olive oil, or a combination of olive oil and sesame oil, spread on a cookie sheet, and sprinkle with salt to taste. Roast in a 375� oven until a golden color. Cool completely and store in an airtight container.

Tony's Tip
Large pumpkins, hollowed out, are great containers for winter stew.

Tony's Favorite Recipe
Pumpkin Risotto

Varieties
Pie and baking pumpkins include Sugar Pie or Sweet Pie, Small Sugar or New England Pie, Sugar Baby, Lumina (white skin but yellow flesh), Autumn Gold, Prize Winner (very large), Spirit, Spookie, and Triple Treat (for carving and pies.)

Mimi pumpkins can fit into your hand and are great for stuffing.

Golden Nuggets are a pumpkin-like squash with a round, orange ridge shell and slightly sweet flesh.

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