The Season of Pumpkins
By Johnson County Master Gardener Cindy Adley, a member of the Wildbunch Writers
This time of year brings such comforting feelings; I love to see pumpkins lined up at the Farmer’s Market or in piles at roadside stands. We can plant, decorate and cook with pumpkins.
Pumpkins are related to winter squash and growing requirements are basically the same. Plant in rich well-drained soil, enriched with organic matter in full sun. You will need plenty of space for vines, bush types require six feet between vines and vining types need 10 to 12 feet. Water at least 1 inch of water per week. Pinch off tops to encourage growth of lateral shoots. Place a pumpkin on a wooden shingle to prevent rotting on the underside. Pick when the vine dies back, leaving a 3 inch stem. A light frost will not hurt, but pick before a hard frost and cold settles in.
A few pumpkins to look for or to grow for cooking would be Sugar Pumpkin, Sugar Pie, Baby Bear, Lady Godiva and Triple Treat. Average weight is 5 to 6 pounds, soft rind with thick dense meat with a sweet flavor. Also try Lumina and other white varieties for cooking and decorating.
Pumpkins provide a great source of Beta-carotene, which the body converts to Vitamin A. Pumpkin seeds are rich in oil, vitamins and minerals, especially Zinc.
For a great pumpkin centerpiece, hollow out a pumpkin and put a piece of floral foam at bottom of pumpkin. Skewer apples, small gourds or pumpkins, use branches and bittersweet, and stick in the foam. Water to keep floral foam and inside of pumpkin moist.
Try the following recipe instead of the traditional pumpkin pie.
Pumpkin Indian Pudding
2 cups skim milk
1/3 cup stone-ground yellow cornmeal
2 tablespoons butter, cut into pieces
¼ cup dark brown sugar
¼ teaspoon cinnamon
¼ teaspoon ginger
Dash of nutmeg
1/8 teaspoon salt
½ cup pumpkin
1 tablespoon molasses
Preheat oven to 275. Butter 1 quart baking dish. Combine milk and cornmeal in heavy saucepan. Cook and stir over medium heat until mixture is creamy, 7 – 10 minutes. Remove from heat and add butter and stir until melted. Combine brown sugar and spices, stir into milk mixture. Add pumpkin and molasses. Pour into dish, bake for 1 ½ hours or until knife inserted in center comes out clean. Serves four.
This is great served warm with vanilla ice cream.
Happy Thanksgiving, blessings to all from the Johnson County Master Gardener Association.
“Happy Gardening!”
