Hitting Send

Their name has been changed a few times, but the word “pumpkin” originates from the Greek word pepõn, which means “large melon.” The French adapted this word to pompon, which the British changed to pumpion or pompion, and was later changed that to the word we use today, “pumpkin” by American colonists. While the origin of the pumpkin seems uncertain, they are indigenous to the Americas, and were completely unknown to Europe prior to the time of Columbus. It is known that when the Pilgrims arrived, the Native Americans were making good use of the squash, pounding strips of pumpkin flat, drying them, and then weaving them into mats for trading. They also cooked strips of it over the fire and dried pumpkin for food. The sweet fruit was readily embraced by the New Americans, who used it in everything from soups to desserts, from which our Thanksgiving customs arouse. Colonists sliced off pumpkin tops, removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie. Mmmm… good call!

Pumpkins aren’t just yummy, they’re good for us too! Despite being 90% water, that bright orange colour should be a dead giveaway that it is loaded with an important antioxidant, beta-carotene, which helps to reduce the risk of certain types of cancer and lowers the risk of heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging, which almost explains why it can be found listed as an ingredient in certain wrinkle creams. Then again, perhaps it makes about as much sense as pumpkins once being recommended for removing freckles and curing snake bites? They are fiber-rich, contain zero cholesterol, but are a source of both omega-3 and omega-6 fatty acids, are a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron! Pumpkin seed oil and pumpkin seeds, known as pepitas, are a good source of zinc and unsaturated fatty acids which are effective help for prostate ailments.

The History of the Jack-o-Lantern
People have been making Jack-o-Lanterns from turnips, mangelwurzel, or swede, (yellow) turnip, Swedish turnip or rutabaga for centuries. The custom of making Jack-o-Lanterns arose from an Irish myth about a crafty farmer named Jack. The mischievous fellow, referred to as “Stingy Jack” tricked the devil, not once, but twice, making the devil promise not to take his soul. So, when Jack died, he was turned away by heaven for being an unsavory character, and was also rejected by hell, per his agreement with the devil not to claim his soul. Instead he is sent into the night with only a burning coal to light his way. Jack put the lit coal into a carved turnip and has been roaming the world with it ever since. The Irish called his ghostly figure “Jack of the Lantern,” which later was shortened simply to “Jack O’Lantern.”

In Ireland and Scotland, people began making their own versions of these “Jack-O-Lanterns” using turnips and potatoes. The Irish would carve scary faces into the gourds and place the lanterns on their window sills on All Hallows Eve (October 31) to welcome home the spirits of their ancestors while warding off evil spirits. Throughout Britain and Ireland, there is a long tradition of carving lanterns from root vegetables. When immigrants from these countries brought the custom to North America, they discovered that the native fruit pumpkin made perfect Jack-o-Lanterns and so our current custom came to be. Growing up in Holland, I remember using various root vegetables, lighting them up and carrying them through the dark night with my fellow students. It was a lovely custom, the unique shapes of gourdes providing a scarier effect, their smaller sizes more easily managed by small hands.

Oh!—fruit loved of boyhood!—the old days recalling,
When wood-grapes were purpling and brown nuts were falling!
When wild, ugly faces we carved in its skin,
Glaring out through the dark with a candle within!

Almost all of the pumpkin is edible, including the flowers, which are frequently stuffed with a cheese mixture, lightly beer batter dipped and fried to make fried squash blossoms. This versatile fruit can be boiled, baked, steamed, or roasted. If you are one to bake using fresh pumpkin (bless you!), avoid field pumpkins which are bred to be perfect jack-o-lanterns and are often too large and stringy for baking. You want a pumpkin that is heavy for its size. The lighter ones are drier, with a bigger open space in the middle. For the most part, stay away from the large pumpkins when selecting a pumpkin for eating; 2 to 5 lbs is about right. Use sugar pie pumpkins or other flavorful varieties which are small and have sweet, dark orange-coloured flesh perfect for baking up pie, breads, muffins soups, and such! It’s going to take about a 4 pound, medium sugar pumpkin to yield 1 and 1/2 cups of mashed pumpkin. I hear that well-seasoned chefs rely on the crook-necked pumpkin, which looks like a neck cushion and has bright orange, nearly string-less flesh that makes a perfect puree for baking. I love those mini pumpkins too! While most are not good for cooking, they make festive serving dishes for soup or custard.

Here it is, beloved readers!! My mother’s amazing pumpkin bread recipe!!! Aren’t we lucky?

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Kathryn’s Fabulous Pumpkin Bread!

Warning: when you first read this, it sounds like a lot of steps and can seem
overwhelming. What it really is is a lot of BOWLS. If you follow each step
it’s really quite easy and you will reap the rewards of something very yummy
that your whole family will love you for.

Now. Preheat your oven to 350 degrees F. And grease a 9″ x 5″ loaf pan with
olive oil.

Whisk following in a medium bowl:

1 cup wholewheat flour
1/2 cup white flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg (freshly grated is better)
1/2 teaspoon ground cloves
1/4 teaspoon baking powder

Combine in a cup:

1/3 cup milk
1/2 teaspoon vanilla (use only real vanilla)

Then, in a large bowl, beat for about 30 seconds:

6 tablespoons unsalted butter (use only real butter)

Gradually add and beat on high speed until light in color and texture (about
3 to 4 minutes total):

1 cup sugar
1/3 cup brown sugar (or 1/3 cup molasses–take your pick)

Beat in, one at a time:

2 fresh eggs from free-range chickens (don’t cheat)

Then, add and beat on low speed until blended:

1 cup pumpkin puree (if you can do fresh, even better–you just steam an
organic pie pumpkin; it’s easy)

Add the flour mixture to the big bowl in three parts, alternating with the milk mixture in two parts, mixing it all up with a wooden spoon. Don’t overmix.

Fold in:

1/2 cup raisins (make sure they are a bit plump)
1/2 cup chopped nuts (I like pecans)

Now pour the batter into the pan and spread evenly. Bake until a fork comes out clean when inserted into center, about one hour, sometimes longer. I slide a knife around edge when it emerges from oven, then allow it to cool before taking from pan. Then I usually wrap it in a colorful cotton cloth into which I’ve laid white cotton napkins, which will wash out easily later, and put the entire lovely concoction in a nice basket. What could be more festive? And it smells just delicious! Your whole house and household will thank you.
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They will, indeed! It’s Delicious! Thanks, mom!!!

Don’t forget to roast those yummy seeds! Roasted pumpkin seeds have a nutty flavor and are packed with protein and fiber. Pumpkin seeds are delicious toasted and salted, but they’re even better flavored with sweet and savory spices.

How to Roast Pumpkin Seeds

1. Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)
2. Spread out seeds on paper towels to dry.
3. Toss seeds in olive oil, butter and sprinkle with salt, garlic powder, seasoned salt, cayenne pepper, or your choice of seasonings. I always use tamari in lieu of salt and it’s delicious!
3. Bake at 250 degrees F, about 1 hour, tossing every 15-20 minutes, until toasted golden brown.
4. Let cool and store in an air-tight container.

Pumpkin Seeds with Cinnamon and Salt

INGREDIENTS

* 4 cups pumpkin seeds
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* vegetable oil cooking spray

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.
3. Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.