Pennsylvania Vegetable Marketing and Research Program
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Pennsylvania Vegetable Marketing and Research Program
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FOR IMMEDIATE RELEASE Plenty of Pennsylvania Pumpkins Available October 5, 2007 Despite a challenging growing season across much of the state, most growers are reporting a good harvest of nice pumpkins. While growers in some areas are reporting smaller sizes due to the dry weather that prevailed this summer, other growers indicate that size is near normal. Pennsylvania is the fourth largest pumpkin growing state in the country and growers harvest about 7,500 acres of pumpkins each year. While Pennsylvania pumpkins are shipped to many other states, many farm markets offer Keystone State consumers the opportunity to pick their own pumpkins right from the field. Pumpkins and their cousins, winter squash, are one of Pennsylvania’s major vegetable crops. Pennsylvania growers annually produce about 500 acres of winter squash in addition to the 7,500 acres of pumpkins. While the production is centered in the southeast corner of the state, acres of pumpkins and squash are grown all over the state. As the Halloween and Thanksgiving seasons near, farmers are bringing wagon and truck loads of pumpkins and squash along with other fall ornamental specialties like gourds, squash, Indian corn, corn shocks, mums, ornamental cabbage and kale, and straw bales to the wholesale produce auctions, retail farm markets and garden centers for sale. Pumpkins come in all shapes and sizes. The most common is the jack-o’-lantern type that generally ranges from 10 to 30 pounds. Small pumpkins, usually about the size of a cantaloupe, are popular for indoor decorations as well as eating. Mini-pumpkins, such as the variety “Jack-be-Little”, are a relatively recent addition to the pumpkin industry. They are about the size of a large tomato and also are extremely attractive for indoor fall decoration. Giant pumpkins, which are actually squash weighing from 50 to 200 plus pounds, are great for special eye-catching displays. Choosing a pumpkin is mostly a matter of taste as to the shape and size. In general, pumpkins should have a rich orange color indicating full maturity although the shade varies between varieties. For long-term fall displays, it is important to choose a pumpkin which is free of any unhealed skin punctures or soft areas. The stem should be firm also. While pumpkins can withstand frosts in outdoor displays, they will last longer if they are protected from the frost. For jack-o’-lanterns, it is not as important to find a pumpkin that has no skin punctures since carving the pumpkin subjects the flesh to decay-causing organisms more than small punctures. Many farm markets offer pumpkins that have colorful faces painted on the pumpkin. These will usually keep longer than a carved jack-o’-lantern. While large jack-o’-lantern-type pumpkins can be cooked for pies or other recipes, their flesh is stringy and the eating quality is poor compared to the smaller pie-type pumpkins, often called sugar pumpkins because of their sweetness. Pumpkins are close relatives to winter squash and most commercially prepared “pumpkin” is actually winter squash. Neck pumpkins (which are really squash), butternut and Hubbard squashes all make tasty “pumpkin” dishes, such as pumpkin pie or pumpkin bread. Pumpkin or squash can be cooked a number of different ways. After splitting the fruit and removing the seeds and attached strings, the flesh can be cut out of the rind and cubed. The cubed flesh can then be boiled, steamed or microwaved until tender, drained and then mashed. For the smaller squash varieties, the fruit can be cut in half. After scooping out the seeds, the halves should be placed cut-side up in a shallow pan with a small amount of water or cut-side down on a baking sheet, covered with foil and baked in a hot oven until the flesh is tender. The halves can also be partially covered and cooked in a microwave oven until tender. The cooked flesh can then be scooped out and mashed for use in recipes. Or for a quick vegetable side dish, put a little butter and brown sugar on top of an acorn or small butternut squash cut in half, bake until soft and serve as is. Pumpkin and squash are both good sources of vitamin A although squash generally has more than pumpkin. They also have good amounts of fiber and help fulfill the recommended 2 to 3 cups of vegetables per day recommended by nutrition experts. The following recipes for pumpkin and squash were finalist recipes in the 2006 “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest:
Pumpkin Chili Serves 10
2 lb. Sausage - without casing 1 c. Onions - grated 1 c. Green Peppers - diced 1 tsp. Garlic - minced 29 oz. Chili Style Diced Tomatoes - canned 15 oz. Extra Thick and Zesty Tomato Sauce - canned 4.5 oz. Green Chiles - chopped 2 c. Pumpkin – cooked, pureed (or 15 oz. canned pumpkin puree) 1 T. Chili Powder 1 tsp. Cumin 1 tsp. Salt 1 tsp. Pepper 1 1/2 c. Corn – fresh, cut off the cob 31 oz. Kidney Beans - canned, drained 32 oz. Pinto Beans – canned, drained 2 c. Cheddar Cheese - shredded
Cook sausage until it is no longer pink. Add next 11 ingredients. Stir in corn, kidney beans and pinto beans. Simmer for 1 1/2 hours. Serve with cheddar cheese.
Bonnie Mortimer, Mount Pleasant, 2006 Finalist
Crowning Touch of Harvest Serves 4 1 Carrot - medium, peeled and minced 1 Apple – medium, peeled, cored and cubed 1 Onion – small, finely minced 1/2 C. Pine Nuts 1/4 C. Honey 1 tsp. Tarragon - dried 1/2 C. Romano cheese - grated 1/4 tsp. Salt 1/8 tsp. Black Pepper 2 Acorn Squash - halved and seeded 4 T. Butter - unsalted Preheat oven to 400ºF. In a medium bowl combine carrot, apple, onion, pine nuts, honey, tarragon, cheese, salt and pepper. Blend well and set aside. Fill 9 x 9 inch square baking dish with water one inch deep. Place squash in dish, skin-side down. Fill cavity with carrot and apple mixture. Place 1 T. butter on each filled half. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes or till tender
Michael J. Holowis, Pottstown
Creamy Curried Pumpkin Soup with Cinnamon Serves 6
1/2 lb. Mushrooms – fresh, chopped 1/2 C. Onions - chopped 1/4 C. Carrots - chopped 3 T. Butter 2 T. Flour 3 C. Chicken Broth 2 C. Pumpkin – cooked 1 tsp. Curry Powder 1 tsp. Cinnamon 2 C. Half & Half 2 T. Honey 1/2 tsp. Salt 1/2 tsp. Pepper Cinnamon Croutons (see below)
In large saucepan sauté the mushrooms, onions and carrots in butter until tender. Stir in flour until well blended. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Mix together pumpkin, curry powder, cinnamon, half & half, honey, salt and pepper. Heat through. Garnish with cinnamon croutons. Cinnamon Croutons - Blend 3 T. soft butter, 1 T. brown sugar, and 1/4 tsp. cinnamon. Spread onto 4 slices whole grain bread. Place on cookie sheet and bake at 4000F for 8 to 10 minutes. Cut into small triangles or squares.
Connie Shuff, York
Apple Butter Pumpkin Pie Serves 8
1 C. Pumpkin – canned puree or fresh cooked, mashed 1 C. Apple Butter 1/4 C. Brown Sugar - dark 1 tsp. Cinnamon – brown 1/2 tsp. Nutmeg – ground 1/4 tsp. Salt 3 Eggs – beaten 1 C. Evaporated Milk 1 Pie Crust – 9-inch, deep-dish, unbaked 3 T. Butter 1/2 C. Flour – all purpose 1/3 C. Brown Sugar – dark 1 tsp. Cinnamon 1/2 C. Pecans – chopped
In a large bowl, combine the pumpkin, apple butter, brown sugar, cinnamon, nutmeg and salt. Stir in the eggs and evaporated milk. Pour into prepared pie shell. Mix the butter, flour, brown sugar, cinnamon and pecans together in a bowl. Sprinkle this mixture on the top of the pie for the streusel topping. Bake at 425ºF for 10 minutes. Lower temperature to 350ºF and bake for an additional 45 minutes.
Barbara Nissley, Ephrata
Quick Buying Tips for Pennsylvania Pumpkins The Pennsylvania Vegetable Marketing and Research Program offers these tips when buying pumpkins: -- Select pumpkins that have a rich orange color with no green. -- Look for a good solid stem. -- For long-term displays, avoid pumpkins with unhealed cuts or bruises.
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