The Citizen, 2008-10-23, Page 29Submitted by the OntarioFederation of Agriculture (OFA)Halloween may be the scariestnight of the year but what would thiscelebration be without one of Ontario’s fall harvest favourites.The pumpkin, or cururbitamaxima, is also known in its carvedout state as a jack-o-lantern.And as Irish legend would have it,the soul of a deceased, miserly mannamed Jack O’Lantern was barredfrom both heaven and hell, andforced to wander the earth with alantern fashioned out of a hollowed-out turnip with a burning emberinside to light his way.In North America, the jack-o-lantern turnip has since beenreplaced with a pumpkin and istoday one of the most recognizable
symbols of fall and All Hallows’
Eve.
Pumpkins are an excellent source
of vitamin A, thiamine and
riboflavin, and a good source of
vitamin C.
Not surprisingly the names of
common Ontario pumpkin varieties
reflect their connection to
Halloween. Funny Face, Jackpot
Hybrid, Trick or Treat and Bushkin
are just a few. Other varieties such
as Spooky and Small Sugar are best
for pies but can also be used for
decorating.
Always look for a pumpkin with a
sturdy stem and well-rounded
shape.
Small pie pumpkins with firm,
smooth orange skin are best for
cooking and baking but be sure to
check for cracks and bruises
because they can cause premature
deterioration.
Unblemished whole pumpkins
can be kept in a cool, dry spot for
several months; however once you
cut up a fresh pumpkin, wrap it
plastic, place in the refrigerator and
use it within five days.
Alternatively, it can be cooked and
stored in the freezer for up to six
months.
Not only does pumpkin add a
tangy flavour to pies, muffins,
breads, cakes and casseroles, but
pureed pumpkin also serve as a
thickener.
When using pumpkin for baking,
cut it into chunks and remove the
seeds and fibre from the centralcavity. Place the chunks in a dish,add a little water and then cover andbake it at 325°F for about 50minutes or until tender.When boiling or steaming
pumpkin, once again cut the
pumpkin into pieces and remove the
seeds and fibre. Cut these chunks
into large cubes and boil them in
lightly-salted water or steam them
for about 20 or 30 minutes until
tender.
Pumpkin can also be cooked in
the microwave. Simply cut the
pumpkin in half, remove the seeds
and fibre and peel it.
The flesh should then be cut into
smaller 4 cm chunks and placed in a
2L casserole.
Cover and microwave on high for
about 15 to 18 minutes, stirring
several times until the chunks are
tender.
For a great-tasting treat, why not
roast some pumpkin seeds? They are
rich in protein and a good source of
iron. The Buskin or Treat or Trick
varieties are best.
To prepare the seeds, first wash
them and remove any of the clinging
fibre. Spread the seeds on a baking
sheet and allow them to dry
overnight at room temperatures.
Toss the seeds with vegetable oil
and bake at 250°F for about one and
a half hours, stirring occasionally
until the seeds are golden and
crunchy.
Many farmers across Ontario
produce and sell pumpkins.
You can find a grower near you by
visiting the Ontario Berry
Growers Association website:
www.ontarioberries.com/location.
htm
THE CITIZEN, THURSDAY, OCTOBER 23, 2008. PAGE 29.
Donation
Students from Grey Central Public School donated nearly a van-load of food to the food bank
last week, sending it on its way. Back row, from left: Chelsey Terpstra, Leah Davidson, Mervin
Brubacher and Luke Seymour. Fourth row, from left: Stephanie Rechsteine, Ainsley Purius,
Delayna Smith, Stephanie Kuetsier and Alison Terpstra. Third row, from left: Lexi Smith, Neide
Bachant, Kirsten Chance and Tiffany Deitner. Second row, from left: Jasmin Rotin, Adrian
Shilling, Adam Martin, Bennett Smith, Wesley Kraemer, Emily Brubacher, Baxter Teichroeb
and Nicole Gulutzen. Front row, from left: Leah Stevenson, Brandon Unran, Brooklyn Rose,
Jayden Fraser, Adam Martin, Sarah Alexander and Emma Hruska. (Shawn Loughlin photo)
Pumpkins carve their place in Ontario harvest
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