When thinking of autumn, Halloween and Thanksgiving, a common theme comes to mind: pumpkins. This fruit, yes fruit, is a member of the cucurbit family, which includes squash, cucumbers and melons. Its name is derived from the Greek word “pepon,” which means large melon. The French and English had different translations, but Americans eventually decided on “pumpkin.”
Pumpkins are thought to have originated in the Americas. American Indians roasted strips of pumpkin to eat, and also wove dried pumpkin strips into mats. They used the seeds and blossoms in medicines and stews. Pumpkin pie as we know it may not have been recognized hundreds of years ago. The top of a pumpkin was sliced off, the seeds were removed, and milk, honey and spices were added before baking the pumpkin in hot ashes. It is hard to imagine that this technique would have led to the world’s largest pumpkin pie ”“ as of September 2010 ”“ which had a 20-foot diameter and weighed 3,699 pounds.
The heaviest pumpkin on record as of October 2013 weighed 2,032 pounds, according to the official Guinness World Records website. While you may have no desire to have one that size guarding your doorstep, many people enjoy carving pumpkins this time of year. How did this tradition start? There are various stories, but many seem to be based on an Irishman named Stingy Jack. Long story short, apparently Jack liked to play tricks on everyone, and the devil was no exception. Jack was not accepted into heaven or hell after he died, and had to spend eternity wandering in darkness. However, the devil did give Jack an ember with an eternal flame, so Jack carved a turnip and placed the ember inside to use as a light. He was given the name Jack of the Lantern, which was shortened to Jack O’Lantern. People would carve different vegetables such as potatoes, beets and turnips, and place burning coals inside to protect them from dark spirits like Jack. The tradition was continued here in America using pumpkins.
Pumpkins are a good source of Vitamins A, C and E as well as zinc, potassium, fiber and carotenoids ”“ also offering options besides food and protection from evil spirits. A word of warning before reading the list of possible uses below, if you carved a pumpkin and it has been sitting out for more than 24 hours, please do not use it for the food suggestions ”“ those are best done with fresh, uncarved pumpkins.
Ӣ Pumpkins can be used as decorative planters for mums or other favorites. Once its festive purpose is complete, feel free to plant it in your backyard. The pumpkin will decompose and provide a natural fertilizer.
Ӣ Speaking of festive, have you tried using pumpkin shells as serving bowls? I attended a party where the hostess served a delicious soup in delightful, small pumpkins. Not only did it add a nice touch to the dinner and a hint of flavor to the soup, it also made for an easy cleanup.
Ӣ Want to give your skin a boost? Try a pumpkin face mask. There are a few easy home recipes, one of which is a simple mixture of pumpkin puree and brown sugar.
”¢ Share your bounty with animal friends. I have made pumpkin treats for my dog, and know of some people who will put the pumpkins and seeds out for birds and other small creatures that may visit their yard. Zoos and other animal facilities sometimes use pumpkins as enrichment items for their resident animals ”“ the Maine Wildlife Park’s mountain lion was recently seen with one ”“ so if you have some extras, feel free to check with organizations that may be able to put them to use.
”¢ Don’t forget the seeds: They can be baked and flavored to your liking for a healthy snack.
Ӣ While there is the usual assortment of pies, soups, cookies, etc., you may want to add your own twist to some favorites. Jeddy Nevells, proprietor of Naturally Jammin in Limington, said some of her customers have recommended using her Pumpkin Apple Butter on bagels, pumpkin bread, mixed in with hot cereal, and, of course, straight from the spoon. You can find locally made Naturally Jammin products online at the Saco River Market.
— Tammy Cloutier is a wildlife scientist and freelance writer for the Journal Tribune. She lives in Kennebunk.
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