Sugar Pie Pumpkin Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Carved into a Jack-O-Lantern, but best variety for 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.
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.
Also called Star Fruit, good quality Carambola is firm and its skin will be yellow with no green tinges. Avoid fruit with brown, shriveled ribs. (...)
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Friday, October 11, 2013