All year long folks wait for their favorite coffee shops to fill with the aroma of pumpkin spice lattes.It’s the season when grocery stores stock their shelves with limited edition pumpkin cookies and ice cream.Thanks to their solid, thick flesh, pumpkins proved ideal for storing during cold weather and in times of scarcity.The recipe was for a side dish made from diced ripe pumpkin that had been cooked down in a pot over the course of a day.Once the pumpkin was cooked butter and spices were added, much like the recipes for mashed squash or sweet potatoes we see today.This trend first began during the 1800’s when it became stylish to serve sweetened pumpkin dishes during the holiday meal.The town was once home to E. Sears Canning, a large cannery that regularly processed pumpkin products.During the fall season, farmers would fill their wagons with pumpkins and head to the cannery to have them processed and canned.In 1903 Circleville mayor George Haswell started an autumn produce festival, and pumpkins became the centerpiece of the event.There you can expect to find a variety of pumpkin-flavored treats including pumpkin donuts, burgers, taffy and ice cream.According to Guinness World Records, Beni Meier of Germany presented the heaviest pumpkin to date on October 12, 2014.Each year, a multitude of creative pumpkin recipes pop up in cookbooks, culinary TV shows and food blogs.Tori’s food writing and photography have appeared on the websites of CNN, Bon Appetit, Zabar’s, Williams-Sonoma, Yahoo Shine, LA Weekly and The Huffington Post.


6 Things You May Not Know About Pumpkins

Harvested in October, this nutritious and versatile orange fruit features flowers, seeds and flesh that are edible and rich in vitamins.Carving pumpkins into jack-o’-lanterns is a popular Halloween tradition that originated hundreds of years ago in Ireland.Back then, however, jack-o’-lanterns were made out of turnips or potatoes; it wasn’t until Irish immigrants arrived in America and discovered the pumpkin that a new Halloween ritual was born.Pumpkins are a member of the gourd family, which includes cucumbers, honeydew melons, cantaloupe, watermelons and zucchini.It was then nasalized by the French into "pompo”, which the English changed "pompon" to "Pumpion,” and so on until American settlers arrived at the word we use today. .


A pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration.Native to North America (northeastern Mexico and the southern United States),[1] pumpkins are one of the oldest domesticated plants, having been used as early as 7,000 to 5,500 BC.[3][4] Under this theory, the term transitioned through the Latin word peponem and the Middle French word pompon to the Early Modern English pompion, which was changed to pumpkin by 17th-century English colonists, shortly after encountering pumpkins upon their arrival in what is now the northeastern United States.[1] In North America and the United Kingdom, pumpkin traditionally refers to only certain round orange varieties of winter squash, predominantly derived from Cucurbita pepo, while in New Zealand and Australian English, the term pumpkin generally refers to all winter squash.The color of pumpkins derives from orange carotenoid pigments, including beta-cryptoxanthin, alpha and beta carotene, all of which are provitamin A compounds converted to vitamin A in the body.Characteristics commonly used to define "pumpkin" include smooth and slightly ribbed skin,[14] and deep yellow to orange color.Giant pumpkins are large squash with a pumpkin-like appearance that grow to exceptional size, with the largest exceeding a tonne in mass.[19][20] Most are varieties of Cucurbita maxima, and were developed through the efforts of botanical societies and enthusiast farmers.In 2020, world production of pumpkins (including squash and gourds) was 28 million tonnes, with China accounting for 27% of the total.As one of the most popular crops in the United States, in 2017 over 680 million kilograms (1.5 billion pounds) of pumpkins were produced.[24] Nestlé, operating under the brand name Libby's, produces 85% of the processed pumpkin in the United States, at their plant in Morton, Illinois.Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and the flowers.In its native North America, pumpkins are an important part of the traditional autumn harvest, eaten mashed[34] and making its way into soups and purées.Often, it is made into pumpkin pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays.In Canada, Mexico, the United States, Europe and China, the seeds are often roasted and eaten as a snack.In the Indian subcontinent, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa.In Guangxi province, China, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups.In the southwestern United States and Mexico, pumpkin and squash flowers are a popular and widely available food item.Pumpkin leaves are also eaten in Zambia, where they are called chibwabwa and are boiled and cooked with groundnut paste as a side dish.They are about 1.5 cm (0.5 in) long, flat, asymmetrically oval, light green in color and usually covered by a white husk, although some pumpkin varieties produce seeds without them.Pumpkin seeds are a popular snack that can be found hulled or semi-hulled at many grocery stores.Per ounce serving, pumpkin seeds are a good source of protein, magnesium, copper and zinc.[42][qualify evidence] In Germany and southeastern Europe, seeds of C. pepo were also used as folk remedies to treat irritable bladder and benign prostatic hyperplasia.[43][44][qualify evidence] In China, C. moschata seeds were also used in traditional Chinese medicine for the treatment of the parasitic disease schistosomiasis[45] and for the expulsion of tape worms.Pumpkin seed meal (C. moschata) represents a rich source of nutrients for poultry feeding with significant improvements in eggs for human consumption.Traditionally Britain and Ireland would carve lanterns from vegetables, particularly the turnip, mangelwurzel, or swede,[48].They continue to be popular choices today as carved lanterns in Scotland and Northern Ireland, although the British purchased a million pumpkins for Halloween in 2004.The practice of carving pumpkins for Halloween originated from an Irish myth about a man named "Stingy Jack".In the United States, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween.[53] In 1900, an article on Thanksgiving entertaining recommended a lit jack-o'-lantern as part of the festivities that encourage kids and families to join together to make their own jack-o'-lanterns.[54] This has led to a notable trend in pumpkin and spice flavored food products in North America.The custom of carving jack-o-lanterns from pumpkins derives from folklore about a lost soul wandering the earth.In some adaptations of Washington Irving's ghost story The Legend of Sleepy Hollow, the headless horseman is said to use a pumpkin as a substitute head.In most folklore the carved pumpkin is meant to scare away evil spirits on All Hallows' Eve (that is, Halloween), when the dead were purported to walk the earth.


Pumpkin Origin & History

Though information about where pumpkins originated remains largely unclear, they have been observed growing wild in parts of northeastern Mexico.The earliest evidence of pumpkins in Europe, for example, can be found in a prayer book made for Anne de Bretagne, the duchess of Brittany, between 1503 and 1508.Jack-o'-lanterns, or simply Halloween pumpkin, emerged from the Irish folkloric tradition of using small lanterns made within turnips and potatoes to ward off tortured, wandering spirits.Since Europeans discovered it in the early 16th century, the pumpkin has become a common food staple in the fall, widely popular in North and Central America and now cultivated in warm climates all over the world. .

Origin of the Giant Pumpkin

Answer: Very large vegetarians like giant ground sloths, toxodons, gomphotheres, and mastodons!These megafauna went extinct during the Late Pleistocene, around 10,000 years ago, soon after humans crossed the land bridge from Asia into the Americas.These newly arrived migrants were not good vegetarians, but as their wild game disappeared, they abandoned their hunter-gatherer lifestyle and became more sedentary.But in short (and in keeping with the story at hand), the wild Curcubita were shaped by these early farmers.The gourd-like squash were selected by the early pumpkin-growers for qualities like palatability and size, along with secondary traits like softer rinds of various shapes and colors.By the time of the European Conquest, squash of up to 200 lbs (90 kg) were common in South America.This first step occurred in the 1700s when C. maxima fruits from South America reached New England and Europe.These large fruits became curiosities, most notably in 1893 where a 365-pounder from Ontario, grown by William Warnock was exhibited at the Chicago World’s Fair.Best practices in cultivation are a constant source of discussion and debate among passionate giant pumpkin growers.Great care must be taken in preventing the sun from overheating one side of the fruit and causing an explosion.I will blog more about these remarkable behemoths at the Garden after they are cut open the end of this month to extract the seeds.


Why Do We Carve Pumpkins at Halloween?

In Ireland, people started to carve demonic faces out of turnips to frighten away Jack’s wandering soul.Halloween is based on the Celtic festival Samhain, a celebration in ancient Britain and Ireland that marked the end of summer and the beginning of the new year on November 1. .

The History of Pumpkin Carving

Kids especially love the process of carving a pumpkin open and scooping out the seeds, because it’s messy fun!The term, “Jack-o’-Lantern” comes from an old Irish folk tale called “Stingy Jack.” Legend has it, that Jack invited the Devil himself to have a drink with him.Jack wanted to get away with a free drink, so he tricked the Devil into picking up his bar tab!Jack was cursed to eternally wander the Earth in the dead of night, with only a single coal ember to guide him.Regardless if you’re celebrating Halloween here at Brunswick Forest, or maybe visiting a different location in Wilmington, making Jack-o’-Lanterns is a ton of fun.The next time you see a Jack-o’-Lantern glaring at you ghoulishly from someone’s front porch, remember to say a prayer for poor Stingy Jack! .

The surprising European origins of Pumpkin Pie

"This 768-page tome celebrates America's delicious diversity by exploring favorite regional dishes from across the country."[T]he most exuberant celebration yet of our culinary melting pot... Every turn of the page delivers a new delight or an old friend, transforming Langholtz's cookbook into an amble through the abundance of the splendid, sprawling American table.".Essays from influential chefs and food writers from each state add depth and perspective to the book... Rather than simply offering a rote recitation of well-worn classics, Langholtz artfully includes recipes that show America's kaleidoscopic culinary landscape."."Google "American food", hit "Images" and behold this great nation's cuisine in all its glory: lurid hotdogs dripping in luminescent sauce, greasy burgers piled a foot high and sickly sweet pancakes ready to rot your teeth.This is a key driving force behind an exhaustive new tome... "None foresaw the day when chefs would boast of California wine, New Jersey asparagus, Colorado lamb, or American cheese," says Gabrielle Langholtz in her introduction."I wrote this book to refute this misconception that American food means homogenised processed blandness.Apart from being an American who edits food magazines, Ms Langholtz attributes the passion for her project to her parents, who would take her the length and breadth of the US as a child to experience the country's culinary delights... An education that, backed up by exhaustive research, is presented comprehensively in the book, from starters to puddings, from state to state, with recipes and chef interviews throughout."After years of publishing massive tomes devoted to the home cuisine of such countries as Italy, France, and Spain, Phaidon sets its sights on America, sending author Gabrielle Langholtz on a quest to document all the nooks and crannies of American cuisine."."A handsome 800-recipe tome that achieves both breadth, covering every region's specialties... and nuance, exploring the backstories of hyperlocal items.Thunk this one down on the holiday table for lively debate, but do put its recipes to use-it’s hard to quibble when your mouth is full."."After years of publishing massive tomes devoted to the home cuisine of such countries as Italy, France, and Spain, Phaidon sets its sights on America, sending author Gabrielle Langholtz on a quest to document all the nooks and crannies of American cuisine."."Ultimate road trip...

Has everything from the classics (fried chicken & macaroni cheese) to the unusual (to us Brits) shrimp & grits.For the most part, the essays are elegant reflections on the on the foods of the writers' childhoods [...] they are representative of the radical rethink of culinary heritage undertaken by the best among the current cop of American chefs.Following this section [...] are fifty pages of the best index imaginable... An invaluable resource for anthropologists, and, to some extent, for the historian of American foodways... America: The Cookbook does not have much to say explicitly about food politics, although Langholtz implicitly embraces the current progressive position.Anyone who has travelled in the Continental United States in the past twenty years knows that, as she puts it, 'American cuisine' is no longer an oxymoron. .

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