By Jessica Pittman
Pumpkins have been grown in North America for thousands of years; Native Americans ate pumpkins roasted, boiled and stewed, and roasted the seeds. Today, most pumpkins are used for jack-o-lanterns or baking sweets.
The deep orange color of pumpkins is not only a sure indicator of fall’s arrival but also a sign that pumpkin is a good source of Vitamin A. In fact, a one-half cup serving of pumpkin contains more than 100 percent of the required vitamin A.
Some enjoy pumpkin pie or custard while others may add slices of pumpkin to a stir fry for a sweet fall reminder. Pumpkins can easily be preserved in the home through methods such as freezing.
Canning pumpkin is another method that requires knowledge of canning basics. Pumpkin puree can also be made in the home by properly cooking, pureeing, and freezing pulp so that it may be used later.
Sugar pumpkins are recommended for use in pie fillings and other cooking needs, which are small and sweet. Pumpkin seeds can be dried and roasted for a healthy snack that is easily taken with you. They are also a delicious addition to any salad.
More information on the basics of pumpkins can be found in HGIC 3536 online at http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgic3536.html. Anyone desiring fruit trees is encouraged to contact your local extension office by calling 774-8218 ext. 114 or e-mail jlpittm@clemson.edu
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