Pumpkin

Fun Facts:

Variety we grow: Cinnamon Girl PMR
Seasonality: Late summer/Fall
Crop origin: First pumpkin seeds found by Archaeologists were dated back 7,500 years ago in Mexico.
Health Benefits: Rich in vitamin A ((important to eye health, growth, immunity, reproduction), and also has vitamin C, potassium, vitamin B2, Vitamin E, and Iron.
One cup of cooked pumpkin gives us 245% of our daily requirement of vitamin A.
The name “Pumpkin” was first used in the fairytale book of Cinderella, in 1697.
The original Jack-O-Lanterns were made with turnips and potatoes by the Irish.

Storage information :

Temperature: 50-55F
Percent Humidity: 50-70% RH
Wash? wipe the skin with a damp cloth and dish soap or a 1 part bleach in 10 parts water to prevent decay. Be sure to fully dry squash.
How to Store: store in a single layer
Where to Store: on a shelf, kitchen counter, etc.
Best Used By: 1 month at room temperature
Maximum Storage: pumpkins: 2-3 months, hubbards: 5-6 months, acorn: 5-8 weeks, butternut/buttercup: 2-3 month
Notes: do not store in the fridge or with ethylene producers

How to cook pumpkin:
Bring 1 inch of salted water to a boil in a large kettle. Add unpeeled pumpkin chunks. Return to a boil; reduce heat and simmer, covered 25-30 minutes or until fork tender. Drain. Peel when cool enough to do so. Or peel 1 1/2 to 2 inch chunks and cook about 10 minutes after water returns to a boil.

Baked pumpkin:
Cut a small pumpkin in half and clean out cavity. Place flesh side down in a cake pan or cookie sheet with sides. Add a little water. Bake at 350º for 1 1/2 hours or until pumpkin is fork tender. Scrape out and mash or puree in the blender. Use in recipes that call for mashed pumpkin or freeze for later use.

Pumpkin can also be cut into 3-inch unpeeled pieces and baked, covered at 375º approximately 40 minutes. Cool, peel, and mash or puree in a blender.

How to freeze pumpkin
Wash pumpkin. Cut or break into uniform pieces (or cut in half) and remove seeds. Place cut side down on baking sheet and bake at 350º to 400º until tender. Cool. Scoop out pulp; mash or put through ricer; thoroughly chill before packaging, leaving 1 inch headspace in rigid containers.

Featured Recipes

Spiced Pumpkin Pecan Butter
From The Practical Produce Cookbook by Ray and Elsie Hoover

Ingredients:
3 1/2 cups cooked, mashed pumpkin
1 cup toasted, chopped pecans
1 tbsp. pumpkin pie spice
4 1/2 cups sugar
1 box fruit pectin
1/2 tsp. butter

Directions:
Measure pumpkin, pecans and pumpkin pie spice into a large kettle. Measure sugar into a separate bow. Stir fruit pectin into pumpkin mixture. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into five 1 cup jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with lids. Screw bands tightly. Process in a boiling water bath for 5 minutes.

Spiced Pumpkin Pie with Brown Sugar Bourbon Whipped Cream

Ingredients:
1 All-Butter Pie Crust (See below)
1 ½ cups pumpkin pureé (fresh of course!)…or one 15 oz can
1 ¼ cups heavy cream or evaporated milk
½ cup light brown sugar
2 large eggs
2 Tbs Kentucky bourbon
1 tsp ground ginger
1 tsp cinnamon
½ tsp allspice
½ tsp salt
Brown Sugar Bourbon Whipped Cream (see below)

Directions:
Preheat the oven to 425°F. Line a 9-inch glass pie plate with the All-Butter Pie Crust and refrigerate. In a bowl, mix the pumpkin pureé, cream or evaporated milk, brown sugar, eggs, bourbon, ginger, cinnamon, allspice, and salt. Place the pie plate with the crust on a rimmed baking sheet. Pour the pumpkin mixture into the prepared pie shell. Bake for 15 minutes. Reduce the temperature to 350°F and bake for about 40 more minutes, or until the filling no longer jiggles in the middle when the pan is gently moved back and forth. Cool the pie on a rack and refrigerate until ready to serve. Top with Brown Sugar Whipped Cream.