Gardening

Other uses abound for the bounty of an autumn harvest
Cold crisp air nibbles at our ears and cheeks, and the sweet scent of wood smoke drifts on frisky breezes - a sure sign that it's time to harvest the autumn garden. Halloween, Thanksgiving and all those cozy winter days depend on the hardy pumpkins and winter squash varieties that mature when cold weather arrives. Fabulous pies and savory soups, stews and casseroles sustain us through the winter, but our bounty has many other uses too.

Pumpkins originated in Central America and are one of North America's native vegetables. In 2007 pumpkin production was valued at $117.5 million, according to the U.S. Department of Agri­culture. Ohio is one of the five top-producing states.

Not only are pumpkins easy and fun to grow, but they also are versatile veggies outside the kitchen. Miniature pumpkins are a favorite for decorating. Use them for name tag holders, candle holders, tiny vases for dried flowers, or pile them into a basket filled with apples, nuts and colorful fall leaves. Larger pumpkins look great when arranged with other fall materials such as corn stalks, sheaves of dried grass, pots of chrysanthemums, bales of straw or autumn leaves.

Carved jack-o'-lanterns are recognized in North America as a symbol of Halloween, but their original use was as a celebration of the harvest. The first mention of jack-o'-lanterns was in 1837, and the connection to Halloween was documented in 1866.

To make a jack-o'-lantern, choose a firm field pumpkin of a bright orange color. Cut off the top and remove the pulp. (Be sure to save the seeds for other uses.) After carving the design, dry the exposed flesh with paper towels, then spread a thin layer of petroleum jelly on all cut surfaces. This will keep bacteria from entering the flesh, and your artistic creation will last longer.
Don't plan to use a jack-o'-lantern for cooking! Although it might not look spoiled, don't take a chance - discard it in the compost pile or trash.

An alternative to carving is painting a pumpkin, which provides greater latitude for creativity. Faces, flowers, frogs, goblins or ghosts - the only limit is the imagination. Additionally, as long as you use nontoxic paint, the pumpkin can be used for cooking, provided it has remained in cool temperatures.

What else can you do with a pumpkin?
Make a serving bowl
Select a medium-size round pie pumpkin with a flat bottom. Cut the top off, then remove the pulp and seeds. Wipe the inside with paper towels and let dry for 20 to 30 minutes. The pumpkin bowl is perfect for soup or stew. Line it with lettuce for serving cold foods.
Pumpkin leather

Fully dehydrated pumpkin flesh keeps for a long time. Native Americans sometimes wove strips of these together to make mats.
Use the seeds

Pumpkin seeds are great for craft projects. Paint the seeds different colors, then when they are completely dry, create a mosaic by gluing them into a design. It's a fun project for kids.

Roasted pumpkin seeds make a delicious and healthy snack. Mix a little olive oil and salt in a reclosable plastic bag; add the seeds and shake to coat them thoroughly. If you want spicier seeds, add some chili or garlic powder to the mix. Spread seeds on a cookie sheet and bake at 275°F for about 15 minutes. Cool completely, then store in an airtight container.

A gardener's delight
If crafts aren't your style, try growing one of the hundreds of pumpkin varieties. Like other members of the Cucurbita family, pumpkins love plenty of sun and water. Most aren't fussy about soil, but adding compost or well-rotted manure to the planting site will ensure vigorous growth.

For garden-variety pumpkins, an area about 5 feet square will handle two or three plants. You might need to corral some roaming vines, but the plant doesn't mind. Plant the seeds in a sunny spot from Memorial Day through the end of June. The vines will grow quickly, then begin blooming - male flowers first, then female flowers. Soon, tiny green pumpkins will form at the base of the female flower. The fruits will remain green until they reach full size, then turn orange. They are then ready to pick.

If you grow beautiful, unblemished pumpkins, consider entering them in an agricultural fair. It's fun, and you might win a ribbon or even some money.

If you really want a challenge, try growing one of the monster varieties, such as Mammoth Gold or Atlantic Giant (which holds the world record at 1,689 pounds). What does one do with a pumpkin that size? Enter it in one of the many pumpkin festivals around the state. Barnesville held its Pumpkin Festival in September, and the oldest of them all, the Circleville Pumpkin Show, is coming up October 21 to 24. Smaller festivals can be found at Providence Farm outside of Mt. Vernon the first weekend in October and at Ramseyer Farms near Wooster.

Giant pumpkins need lots of growing room as well as other special needs. A good source for more information is Ohio State University's Fact Sheet HY6-1646-94: "Growing Giant Pumpkins in the Home Garden."

Storage
Correct storage of pumpkins preserves their important nutrients: vitamins A, C and K, beta carotene and potassium. So how do you store your harvest for winter use? A root cellar is ideal, but lacking that, pumpkins can be stored in a well-ventilated space maintaining a temperature of 50° to 65°F. Be sure to harvest the pumpkin before the first hard frost. Choose only those without skin damage, and leave the stem on. Pumpkins must be "cured" for about two weeks at 75° to 85°F before storing. This hardens the shell. Cure immediately after harvest.
Cooked pumpkin purée freezes well and can be stored for up to one year. The USDA canning guide recommends NOT canning pumpkin or squash purée, even with a pressure canner; the density of the purée prevents even heat penetration, making canning an unsafe preserving method for it.

The rest of the bounty
Winter squash is easy to grow and stores well; however, its uses are basically culinary. Hard-shelled squash species are one of our earliest-known vegetables, so popular that they were taken back to Europe by the conquerors from that region. Among the most familiar varieties are Blue Hubbard, acorn, butternut, spaghetti and turban.

All winter squash require six to eight hours of sun and plenty of water. The vines spread widely, so plan your growing area accordingly. With the exception of acorn squash, winter varieties must be cured at 70° to 80°F and humidity of 80 to 85 percent before storage. A cool (50°F), dry, well-ventilated location will keep the vegetables at optimum quality. Do not store squash near any ripening fruit such as apples or pears. Fruit gives off ethylene gas, which causes other vegetables to decompose. Cured and stored properly, butternut, turban and spaghetti squash will keep for two to three months; Hubbard for five to six months; acorn for five to eight weeks. Winter squash should be preserved by canning the cubed flesh, or by freezing cubes or purée; spaghetti squash cubes should be frozen, as the cubes disintegrate with canning.

Regardless of how you use your fall harvest, be aware that you are a beneficiary of our rich native heritage!

Toni Leland is a freelance writer from Nashport