Dan's Papers - October 5, 2007

Now that we are anticipating the cool, crisp days of autumn, we are looking for new ways to use the pumpkin in soups, casseroles and desserts... but first, a little history. Did you know that the pumpkin originated more than 7,500 years ago in Central America, where they've found seeds dating back to 5500 B.C.? Pumpkins are grown every continent except Antarctica.

Native American Indians were enjoying pumpkins long before our ancestors landed at Plymouth Rock. We haven't any proof the pumpkin was served on the first Thanksgiving, but we do know that the pilgrims made their pies in the shell of the pumpkin. Pumpkins are rich in potassium and vitamins A and C. They are also high fiber while being low in fats and sugar. Did you know they are a fruit? They are! And not only are they not a vegetable, they aren't only orange! They can be any color from light yellow-orange to a creamy white but the bright orange ones are the ones we associate with fall. When choosing your pumpkin, note that the size or shape has no bearing on how long it will last.

So if you aren't sure what to look for when you go shopping for a Halloween pumpkin, you may find these few tips helpful: First, choose a pumpkin with a good firm stem, maybe about two to three inches in length. Check the underside of your pumpkin and make sure it's flat so that it can sit straight, especially helpful if you intend to carve it. If you are just putting it in a cart with hay or place in a garden, this isn't so important. Avoid pumpkins with soft spots, holes, or cuts. Also remember that warm weather and hot sunlight can speed up decay. If the weather should warm up and we experience an Indian Summer, be sure to store your uncut pumpkins in a cool location and wait to carve them a day or two before Halloween.

After carving, cover all the edges of your pumpkin, as well as the interior, with petroleum jelly. This is one of the best ways to keep moisture loss to a minimum and you can have your pumpkin looking fresher longer. Once a pumpkin is carved, cover it with plastic for a day or two to help keep moisture in. And remember, when you are lifting your pumpkin, lift from the bottom, not the stem. Don't forget the seeds, they are great cleaned, sprayed with a little oil and baked slowly. If you're looking to cook with pumpkins, the smaller sugar ones, sometimes called pie pumpkins or cheese pumpkins, will give you more 'meat' for cooking purposes and often a better flavor and texture.

Instead of the traditional pumpkin pie, how about a fabulous Pumpkin Dip to usher in one of the best seasons of all... Autumn.

Great Pumpkin Dip
1- cup of Confectioner's Sugar
1- 8 ounce package of Cream Cheese
2- teaspoons of Pumpkin Pie spice
1- 8 ounce tub of Whipped Topping

Bring cream cheese to room temperature. Combine the softened cream cheese with the sugar and pumpkin pie spice. Fold in the whipped topping

Cover and refrigerate at least 30 minutes before serving. Serve with slices of pears, apples and a good gingersnap cookie. Delicious! Happy Autumn!

- Annette Gunnels Garkowski