Market Fresh Finds: Carve out place for pumpkins on menu

Fall has arrived and we are seeing a lot of pumpkins being hunted, carved and served up at the dinner table.

There are numerous pumpkin varieties featuring various external colors (orange, green, yellow, red, white, blue, multicolored, and striped), shapes (flat, short, tall, round, pear, necked, smooth, warty), and sizes (small to huge). The internal pulp can range in color from a golden yellow to orange.

The jack-o’-lantern pumpkin varieties are specifically bred for their upright and straight side shape, hollowness, bright orange color and structural strength for carving. Although their flesh and seeds are edible, jack-o’-lantern varieties are not recommended for eating.

For cooking, the smaller, denser pumpkin varieties are preferred. Almost every part of the pumpkin can be consumed. The blossoms can be stuffed or breaded and fried; the cooked pulp is used for pies, cakes, cookies, stews, soups, appetizers, or main dishes; and the seeds dried or roasted for healthy snacks. An average-size pumpkin contains approximately 1 cup of seeds.

When considering a pumpkin for cooking look for one that:

• Feels firm and heavy for its size.

• Displays consistent coloring throughout.

• Does not flex or deflect when bottom (blossom end) of pumpkin is pressured with thumbs.

• Has stem still attached.

• Has no soft spots, mold, wrinkles, or open cuts.

Fresh pumpkins can be stored for several months in a cool (45 to 60 degrees), dry, well-ventilated location. Avoid exposure to frost, freezing, or direct sunlight. Set on a cloth or a piece of cardboard, as nonporous surfaces cause premature aging. It is not recommended to place on either a wooden or carpeted surface; the blossom end may soften and weep pumpkin juice onto the surface.

Before cutting and preparing the pumpkin, clean the surface by rubbing with a soft bristle brush under cool, running water to remove soil, animal, insect or chemical residue. Remember to wash the stem and surrounding area as well.

Cut the pumpkin into workable pieces. Remove the seeds and fiber, saving the seeds for later drying or roasting. Using a vegetable peeler, remove the skin. Once the fiber, seeds, and skin are removed, the pumpkin pulp is ready to be cooked.

Cut pieces of uncooked pumpkin can be stored in the refrigerator for several days.

Roasted pumpkin seeds (“pepitas”) provide a delightful treat. Toss 1 1/2 cups of seeds with 2 teaspoons of melted butter or oil. If desired sprinkle seeds with dried or powered flavorings such as garlic, cayenne pepper, or seasoning salt. Spread seeds in a single layer on a baking sheet and cook in pre-heated 300-degree oven for 45 minutes (stirring occasionally) until golden brown. Let seeds cool to room temperature and enjoy!

If fresh storage is not an option, pumpkin pulp can also be frozen (easiest method and produces best quality product), dehydrated (as either strips or fruit leather), or pressure canned in chunks.

As pumpkin is classified a low acid food, research-based and tested recipes must be followed to ensure botulinum spores are killed during home food preservation processing. At this time, home canning recipes do not exist for mashed or pureed pumpkin or other preserved products that contain pumpkin, such as salsas, relishes, chutneys, butters, jams, jellies, preserves, or conserves. These pumpkin products must be served immediately or be refrigerated. Water bath canning is NOT a safe method for home pumpkin preservation.

Visit the WSU Extension website for free recipes, information, and down-loadable how-to publications for each home food preservation method. ext100.wsu.edu/clark/healthwellness/foodpreservation

Leigh Rosenberger is a WSU Clark County Extension master food preserver. For more information, call the Master Food Preserver hotline at 360-397-6060, ext. 5366, or visit clark.wsu.edu.