Harvest Profile: Pumpkin
It’s pumpkin season - and that includes all kinds: whole pumpkins, pumpkin spice lattes, and pumpkin pie in stores. It’s an American classic! In fact, they were some of the first crops grown for food in North America. Pumpkins could be easily stored for winter because of their solid, thick flesh, which especially proved useful in times of food scarcity.
When children think of pumpkins, they often think of Jack-O-Lanterns. Historically, there was folklore about a man named Stingy Jack who made a deal with the devil to never take his soul after Jack outwitted him. When Jack died and the devil could not steal his soul, the devil gave him an ember of coal in a turnip to light his way while he wandered the Earth. Ever since, pumpkins and jack-o-lanterns have become a staple of Halloween.
When it comes to growing these squash varieties off a vine, pumpkins can take 90-120 days to fully mature after being planted. Pumpkins are typically planted in early summer and they need 2-5 feet of space and at least a 3 foot mound of soil. They’ll take 90-120 days to fully mature after being planted. At this point ( in October), they can be harvested. After a growing season, keep in mind they are annuals - they won’t come back and invade your yard next season!
Pumpkins are a low-calorie, high-fiber superfood. They’re a good source for Vitamin A, Vitamin C, lutein, zeaxanthin, beta-carotene, antioxidants, and disease-zapping nutrients. The seeds are packed with protein, magnesium, potassium, and zinc. Of course, the most famous pumpkin recipe is the pumpkin pie. Instead of heading to the store for an expensive pumpkin pie filled with strange ingredients, bake your own from scratch and roast them for a healthy treat!
View the featured recipe below!
Ingredients
1 can pumpkin (29 oz.) or 3 1/2 cups homemade pumpkin puree
4 eggs, slightly beaten
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ginger (opt.)
1 teaspoon nutmeg
1/2 teaspoon cloves
2 cans evaporated milk (12 oz.)
Directions
Thoroughly combine all ingredients.
When ready to bake, pour mixture into two unbaked pastry shells.
Bake in a 425 degree oven for 15 minutes. Reduce heat to 350 degrees and continue baking for 35-45 minutes until a knife inserted into the center of the pie comes out clean. Cool before serving.
