Giant Pumpkin Growing & Eating

Competition is high in the "field" of giant pumpkin growing -- considered far beyond a hobby -- and rather as a serious sport by many who participate.

Just searching for seed-stock through google I found individual seeds priced up to $40 EACH -- and already sold out!!  Plus lots of warnings that germination rates are very low!  I'm sure prices run even higher for seeds which come from the same genetic line, or even directly from, world record breaking squash monsters...



An interesting thing I learned when researching "How to Grow Giant Pumpkins" is that the shading is very important:

When the pumpkin is small, the leaves of the plant will shade it. When the pumpkin grows larger, shade should be provided. Shading reduces the aging stress of direct sunlight on the tender skin of the fruit, and allows the shell to expand and stay flexible longer. Shading also reduces the internal temperature of the pumpkin, reducing the threat of rotting or splitting. merebrowgiantpumpkins.com

What about the eating-kind?  Well -- this is exciting -- pumpkins/winter squash are my absolute favorite example of a "whole food" and in line with parts of the macrobiotic diet.  Their orange flesh is the giveaway that they are loaded with beta-carotene -- which is converted to Vitamin A when combined with zinc!

So where do you get this zinc?
The pumpkin's very own seeds!

Nature created the pumpkin and many other fruits and vegetables to be complete and so by utilizing the entire fruit or vegetable you receive the most complete amount and type of nourishment.

What else is good about it?  Here are just a few of many more benefits that come from adding pumpkins and other winter squash to your next shopping (or harvest!) list.

• Beta-carotene is an antioxidant and anti-inflammatory agent.
• Alpha-carotene thought to slow aging.
• Zinc builds bone density as well as boosts your immune system
• Winter squash are also delicious sources of fiber. 

Did you know that winter squash (acorns, butternuts, hubbards, pumpkins, spaghettis, etc.) are actually grown at the same time as summer squash (such as zucchini and yellow squash) -- but because of their thicker skins they keep better through winter-storage -- hence being known as winter squash?  I didn't know that until I grew them and thought I'd pass it on.


Selecting Winter Squash

• Look for a squash that is a good example of it's variety with the correct shape.
  
• The skin should be smooth -- no blemishes, rot-spots or any soft spots as these indicate weakening of the skin will reduce it's storability.
• The skin will dull as it matures -- shininess of the skin may indicate that the squash was picked before it was actually ripe or that a wax was applied.
• Specific squash have different colorations that indicate their level of maturity -- such as orange blushing on acorns or relatively darker shades of tan vs. light khaki on butternuts.
• Pick a squash that is heavy for it's size -- for a pie pumpkin the smaller varieties are better for cooking with because they have a denser flesh that is higher in sugar content.

Storing Winter Squash

• If you harvest your own squash you need to cure your squash.
• Store your squash in a place where it will receive good ventilation -- avoid piling them directly on the ground.
• 50 to 55 degrees Farenheit is optimal in a dark place with 50 to 75% relative humidity.
• Refrigerating your squash it not recommended because temperatures of 45 degrees Farenheit or lower may cause chilling injuries and decrease the storage life.  High temps will decrease weight, color and culinary viability -- and too high of humidity can promote rotting.

Preparing Winter Squash

My go-to preparation is just to always have cooked squash on hand since it takes around an hour to bake it.  I cut the squash in half, then scoop out the seeds (or not) and place it open-side down on a tray or dish and bake at 375 to 400 degrees for about 40 minutes to an hour -- I just keep checking on it.  I also puncture it with a fork a few times before putting it in -- and then use a fork to test it.  Once you can easily "fork" the squash through the skin to the desired consistency for whatever you are going to use it for -- then it's ready!  I usually let them get pretty soft.  Some people suggest putting about 2 inches of water in the pan with the cut-sides up to reduce drying-out -- but I haven't had a problem doing it this way yet.

I've also just baked them whole -- being sure to puncture it with a fork to release steam and avoid a squash bomb in the oven.  This works well and keeps it super moist too -- but takes a looot longer.  But totally fine and easy if you have the time!

With your cooked squash now you can make soup or purée or add it to baked goods like breads or make a pudding or add some flour and make squash gnocci or a meat-alternative for tacos or whatever -- or eat it plain because it is absolutely delicious the way it is -- with the seeds of course!