Pumpkins
All of Barfoots UK Squash and Pumpkins are grown to LEAF standards. Our UK season runs from Mid-July to early November. We supply the leading UK supermarkets with a variety of Pumpkins (from small culinary varieties which are ideal for eating to giant varieties which don't eat well but are ideal for carving).
History
Pumpkins play an important part in many customs and traditions, particularly Halloween and in the American celebration of Thanksgiving. Pumpkins which are members of the Cucurbit family (together with Cucumbers, Melons, Marrows and Loofahs) have long been important food plants in Central and North America , complementing the other local staple foods of Maize and Beans. The oldest archaeological remains of these plants, dating back some 7000 years, originate in Mexico .
Growing Pumpkins
Cucurbits are usually climbing or trailing plants with leaves arranged alternately along the stem. It is possible to raise a plant from seed whose shoots can reach up to 3 metres (10 ft) in length and, given the right conditions, can bear fruit weighing easily in excess of 75 kg (155 lb). The plants can bear fruit in many sizes depending on their variety. Cucurbit leaves characteristically resemble hearts, kidneys or hand-prints, with three or more main veins. Most species carry separate male (pollen-bearing) and female (seed-bearing) flowers on the same plant. Many of the wild species produce small, bitter fruits. However, those that have been domesticated bear larger and tastier fruits. Culinary (small) Pumpkin varieties are grown specifically for cooking as they have smaller seed cavities and more flesh but are less stringy than the ones used to make Halloween lanterns. Varieties include Rebecca and Pie Star which have juicy dark orange flesh inside a bright orange smooth skin with a slightly sweet taste. Conventionally grown Small UK Pumpkins are usually available from the beginning of September joined by Organic Small Pumpkins at the beginning of October. Medium Pumpkins (Spirit, Racer and Ghostrider) and Large Pumpkins (Sumo) are ideal for carving. These varieties weigh anything upwards of 2.7 kg and are usually available from mid October. Originally, the Irish carved out turnips or beets as lanterns to represent the souls of the dead or goblins freed from the underworld. When they emigrated to America , they began to carve pumpkins instead. Pumpkins were embellished with terrifying faces representing demons to frighten away evil spirits.
Nutrition
Pumpkins are rich in beta-carotene (hence their bright orange colour), Vitamin A (up to 12 times more than Carrots), Vitamin C, Vitamins E and K, Calcium, Potassium, Magnesium and Zinc. Some species have seeds rich in Oil and Protein. Fresh Pumpkin oil contains protein, and over 60 per cent unsaturated fatty acids. The best part of the pumpkin from a nutritional point of view is the part most people throw out - the seeds. Pumpkin seeds, seeds are high in Protein, Iron, Magnesium, Zinc and Omega 3 essential fatty acids.
Pumpkins in Ancient Medicine
Since ancient times, different people worldwide have used Pumpkins to treat a plethora of ailments and complaints from freckles to snakebites. Native Americans used Pumpkin Seeds for the treatment of intestinal infections and a variety of kidney problems. The flowers were used topically to soothe minor injuries. Eclectic physicians (doctors who recommended herbal medicine) at the end of the 19th century used pumpkin seeds to treat urinary tract problems and gastritis, and to remove tapeworms and roundworms from the intestines.
How to Buy
When buying a Pumpkin, avoid any that feel suspiciously light: heaviness is directly linked to ripeness. Select a pumpkin that is ripe, has a good firm stalk and no bruises, cuts or nicks. Some cultivars keep better than others and those with harder skins at harvesting will keep the longest. Before storage, inspect the fruit carefully for damage and separate those that have bruises or damage to the outer skin. These should be used quickly. Undamaged fruit should be cleaned to remove any organisms that could cause rotting. Carefully sponging off the soil and plant debris should be sufficient to ensure the fruits last through the winter. Fruits that are to be stored must be exposed to the sun for ten days to allow the skin to 'cure' or harden further so that it forms a barrier that slows the rate of water loss during storage. Keep over the winter in a cool frost-free place with good ventilation. Take care to ensure that the fruits do not rot in the store, by checking them frequently. Discard any that show signs of rotting so that the infection does not spread to the whole store.
How to Prepare
Pumpkins may be prepared using a variety of methods. Pumpkin leaves and flowers can also be cooked as vegetables. To Boil: Cut the pumpkin into large (2cm) chunks. Rinse in cold water. Place the pieces in a large saucepan with a cup of water (the water does not need to cover the pumpkin pieces). Cover the saucepan and boil for 20 to 30 minutes or until tender; alternatively steam for 10 to 12 minutes. Reserve the cooking liquor to use as a base for soup. To Oven Bake: Cut the pumpkin in half; scrape away the stringy mass and seeds. Rinse in cold water. Place the Pumpkin cut side down on a large baking sheet. Bake at 180°C for one hour or until tender.
Microwave Method: Cut pumpkin in half, place cut side down on a microwave safe plate or tray. Microwave on high for 15 minutes, if necessary continue cooking at 1-2 minute intervals until fork tender. Preparing Pumpkin Puree: When the cooked Pumpkin is cool enough to handle remove the peel using a sharp knife. Put the peeled Pumpkin in a food processor and puree or alternatively use a Mouli, Sieve or Potato Masher to form a puree. Pumpkin puree freezes well. To freeze, measure cooled puree into one cup portions, place in ridged freezer containers, leaving 1/2-inch headspace or pack into zip closure bags.

© Barfoots of Botley 2008