A Pumpkin Patch of Tidbits, Tips & Recipes

by Faith Heinauer

When the Colonists first came to North America, they discovered the Native Americans growing and using pumpkins. The pumpkin was wholeheartedly embraced and later became a Thanksgiving tradition.



The pumpkin is a member of the gourd family, which also includes watermelon and squash. It has an orange flesh, with a mild and sweet flavor. Fresh pumpkins are available in the fall and winter. Choose pumpkins that are free from blemishes and heavy for their size.

Some Other Pumpkin Tidbits:

Last years world record for pumpkin weight was 1,262 pounds!

Pumpkins are rich in Vitamin A and potassium. They are also high in fiber.

Pumpkins were once recommended as a cure for freckles and as a remedy for snakebites.

• Use an ice-cream scoop to clean out your pumpkin.
  
  
• Coat the cut surfaces & inside of the pumpkin with petroleum jelly immediately after cutting. The petroleum jelly acts as a barrier to seal in moisture.
  
  
• If the pumpkin shrivels, it can usually be restored back to the original condition by soaking it in cold water overnight.
  
  
• Sprinkle pumpkin pie spice in the Jack O' Lantern to give it a spicy, seasonal scent.
  
  

• 1 1/2 cups pumpkin seeds
  
• 2 teaspoon melted butter or oil
  
• salt to taste
  
  

• large onion, finely chopped
  
• 1 cup celery chopped
  
• 2 cloves garlic, minced
  
• 3 Tablespoons butter
  
• 1 ­ 29 oz. can pumpkin puree
  
• 4 cups vegetable (or chicken) broth
  
• 1 cup water *
  
• 1 Tablespoon curry
  
• 3 Tablespoons brown sugar
  
• 1/2 teaspoon cumin
  
• 1/4 teaspoon pepper
  
• 1 teaspoon salt
  
• 2 dashes nutmeg
  
• 1/4 teaspoon thyme
  
  

• 3 cups granulated sugar
  
• 3/4 cups (1 1/2 sticks) butter
  
• 1 -5 1/3 oz. can (2/3 cup) evaporated milk
  
• 1/2 cup solid pack pumpkin
  
• 1 teaspoon pumpkin pie spice
  
• 1 -12 oz. package butterscotch morsels
  
• 1 7 oz. jar marshmallow creme
  
• 1 cup toasted pecans, chopped
  
• 1 teaspoon vanilla extract