Pumpkins for Fall Eating

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Time for an article on something a little more light...

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Misty L. Trepke

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Pumpkins for Fall Eating

By Mary Emma Allen

 

" When the frost is on the pumpkin you know that fall is here, " my mom

was fond of saying. At this time of year when the air is nippy, the

skies are autumn blue, and the leaves are turning orange, bronze, and

scarlet, we begin to think of pumpkin recipes old and new.

 

We see the pumpkins piled beside the roadside stands, among the

cornstalks in farmers' fields, and on front porches.

 

History of Pumpkins

 

Pumpkins first were grown in tropical America. The Indians in the

northeast used this vegetable, too, so when the first colonists

arrived they became acquainted with this food.

 

Soon the settlers were growing pumpkins in their fields of corn,

using them fresh and dried. They learned from the natives various

ways to cook the pumpkins, such as boiling, drying, grinding into

meal, and making soup. The ground pumpkin meal was used like cornmeal

in making puddings and breads.

 

A Nutritious Food

 

Pumpkins are nutritious. Rich in minerals such as phosphorus,

calcium, and iron, the pumpkin also is high in carbohydrates. It

contains Vitamin A as well.

 

And roasted pumpkin seeds make a good snack.

 

Used In Many Ways

 

Pumpkin can be cooked, mashed, and then frozen for use in cookery

throughout the winter. Or you can cut pumpkin into rings and hang to

dry for later use, like the native people used to do.

 

Today, throughout the fall months, pumpkin dishes galore come from

New England kitchens. For the pumpkin is a versatile food which can

be used in breads, cakes, cookies, pies, casseroles, and even jam.

 

To Prepare Pumpkin

 

To prepare pumpkin for use in cooking, scoop out the seeds and cut

into pieces. You can fidyl peel it before or after cooking. Boil the

pumpkin until tender, and then mash it.

 

Or you can cut the pumpkin into quarters, scoop out the seeds, and

lay the pieces in a pan of water, filled to about one inch. Then bake

at 350 degrees F. until the pumpkin is tender. Peel and mash it. It's

best to put the mashed pumpkin through a strainer or sieve to

eliminate the stringy portions.

 

Early Pumpkin Pie

 

One of the earliest recipes for PUMPKIN PIE didn't call for a crust.

The pioneer cooks cut the stem end from the pumpkin, as you do for a

jack-o-lantern, and saved it. Then they scooped out the seeds and

fiber.

 

They next filled this hole 2/3 full of milk. Sweeten with honey,

maple syrup or molasses. Add some spices you have on hand, such as

ginger, cinnamon, and nutmeg.

 

Then the cook put the end back on and baked the pumpkin in a brick

oven for 5 or 6 hours. For serving, the pumpkin was placed on the

table the pulp was scooped out and served with 'butter' and more

sweetening.

 

 

Mary Emma Allen has been a food writer and columnist for 30 years.

Her columns appear in newspapers and on websites. She also writes

travel articles, children's stories, and books for writers. Visit

her web site at http://homepage.fcgnetworks.net/jetent/mea