Hooray—It’s Pumpkin Season!

Have you ever eaten pumpkin? I’m not talking about pumpkin pie; I’m talking about pumpkin, mashed and served with lean pot roast, or cubed and stirred into soup for a flavor and nutrient boost at lunch. 

Pumpkin is as potent a veggie as you’ll find anywhere. Its deep orange color is a sure sign that it’s just crazy with carotenes, which fight both heart disease and cancer. So how do you pick the perfect pumpkin? It's easy... Here's your guide:

• Check out farmer's markets and roadside stands for the freshest selection.
• Find a small, flat, red-orange pumpkin. It'll be the sweetest. 
• Pass up large pumpkins, which tend to be tough and stringy--and harder to work with. The last thing you need is a wrestling match! 
• Choose one that's unblemished, evenly shaped, and fresh-smelling. 

Okay, you’ve picked the perfect pumpkin. Now how do you get it ready to eat? Follow these simple steps, and you’ll have plenty of table-ready pumpkin for quick meals at a moment’s notice: 

• Wash all the dirt off the pumpkin. 
• Place the pumpkin on a sturdy cutting board. 
• Cut the pumpkin in half, using a large, sharp knife. 
• Scoop out the seeds and set them aside to toast later (yum!).

Then use either of these methods to skin and cook:

• Method 1. Cut your pumpkin into chunks and put the chunks on a well-greased baking sheet. Bake at 325°F for about an hour, or until the pulp is soft. Scrape the pulp from the shell, then toss it into your food processor to puree. 
• Method 2. Cut your pumpkin into chunks, peel the chunks, and place them in a saucepan. Add about ½ cup of water, cover, and simmer until tender, about 25 minutes. 

Now you’re ready to enjoy your pumpkin!

Pumpkins Pumpkins Everywhere!

Have you harvested your pumpkins yet? There’s no need to rush—in fact, don’t pick ‘em until they’ve reached the rich color you prefer. Once they’re off the vine, their color stops developing. So here’s how to make sure you’re pickin’ positively perfect pumpkins!

·        Gently rotate your pumpkins once more to keep ‘em nice and symmetrical.

·        If they’re not sitting on boards, cardboard, or plastic by now, carefully set something under them to keep them from rotting.

·        Give ‘em lots of water until they’re ready to be picked.

·        When you’re ready to harvest, cut the stem free with a sharp knife, and carry the orange orb in your hands—not the stem.

·        To store pumpkins, wash ‘em in a solution of 1 cup of chlorine per gallon of water. After they’re dry, store them in a cool, dry, dark place on a board or piece of Styrofoam. Hot and humid areas are no good—and neither is a cement floor.

Then, come Jack-o-lantern carving time, haul your pumpkins out of storage. You’ll have the most ghoulishly delightful decorations on the block!