ALL ABOUT PUMPKIN
Pumpkin Facts
are four main species of cucurbits.
Squash are usually divided into two different main categories: Winter and Summer.
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Pepo: Some Pepos are eaten in the immature stage as thin skinned summer squash. Most traditional Jackolantern carving and baking pumpkins are of the Pepo species. Acorn squash and spaghetti squash are also part of this family. They have distinctive hard woody stems that have furrows in them. The pumpkins in this family are a deep or bright orange. Maxima: Maximas can get huge, and keep fairly well in storage. You can usually tell them from a Pepo or Moshata in that they have a spongy corklike stem. Most winter squash are also part of this family. Varieties include Pink Banana, Buttercup, Hubbard and Turban. Moschata: Moshatas are excellent keepers. Their flesh is usually orange in color, sweet and refined. They store extremely well and are well suited for a multitude of recipes. Their stems are smooth and have deep ridges. Examples are the Cushaw Green and Gold and Butternut. Their color is usually tan or cream and they are elongated in shape. Mixta: Mixtas typically have pale yellow or creamcolored flesh. They are usually not quite as sweet or refined as a Moshata or Maxima. They are often stuffed or baked with brown sugar or maple syrup to complement their flavor. The above descriptions are general and I have found there can be many exceptions. Mixta are also known as argyrosperma. Varieties: There are hundreds of different varieties of pumpkins and squash. I am particularly fond of the oldfashioned heirloom varieites. What is an heirloom?
Heirlooms are the varieties that were grown generations ago, many dating back to hundreds of years old. They are open pollinated unlike the new hybrids on the market today. There are organizations who specialize in preserving heirloom seeds for future generations to come. One example is the Queensland Blue which was nearly lost to cultivation. A group of Australian gardeners worked together to bring back this treasured heirloom.
Winter Squash Winter squash develops a thick hard skin. When it reaches maturity it will have a long storage life. It will keep for months (and commonly up to a year) when stored in a cool, dark ventilated place like a cellar; or buried in straw in a shaded barn. I have had good luck storing winter squash on my front porch on an old wooden bench. It is shaded, protected and has good air circulation. It's almost June and I still have butternut squash and a few pumpkins still good enough to eat. It is a great way to have some color during the cold winter months. Their bright colors always make me smile when coming in from a long day in town or in the fields.
Summe r Squash In contrast summer squash is harvested and eaten when the skin is thin and tender, and they have a short storage life. (Note: winter squash can be eaten when it is very young and has a thin skin. It has a bland taste, is not sweet and has a short storage life. In most instances winter squash is not harvested until it is mature.).
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