Pumpkin Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cucurbita maxima
Carved into a Jack-O-Lantern, pumpkin pie, pumpkin bread, soups, baked & fried.
Good quality pumpkin will be hard and heavy for its size.
Avoid pumpkin that is very light for its size or has even a single soft spot.
Hard types of squash can be stored longer than summer or soft squash because their skin is so hard and thick. Most hard squash varieties can be stored in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic
Pumpkins without any signs of decay can be stored in a cool, dry place at 45°F to 60°F for up to a month, or refrigerated for up to three months.
In general, vegetables will not ripen further after harvest.
Pumpkins are low in Saturated Fat, and very low in Cholesterol and Sodium. They're also a good source of Thiamin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Iron, Magnesium and Phosphorus, and an excellent source of Vitamin A, Vitamin C, Vitamin E (Alp
Amount per serving
The Massachusett Indian word for "eaten raw" is "Askutasquash." An important Indian food, few white men shared the desire to eat squash raw, until recent years when raw summer squash types began to appear in salads.
The vegetable responsible for preventing the starvation of the pilgrims during their first winter in America was the pumpkin.
Don't throw away celery that has been in your refrigerator a little too long and gone limp. Revive (or extend the shelf-life of) fresh celery by (...)
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Friday, October 11, 2013