Pumpkin Season Has Officially Begun!

It’s the first day of October, and that means the start of all things pumpkin. If your family is planning a trip to the local u-pick patch this weekend, consider some of these pumpkin picking tips from Spigola Ristorante in Hamilton Township, NJ:

• Selecting. You’ll know you’re picking a mature pumpkin if the outside is firm (check by pressing with your fingernail—it shouldn’t be able to leave a scratch) and has a bright orange color. Avoid pumpkins with scars or cracks.
• Storing. If you’re not planning on using your pumpkin right away, it will keep for at least a month if held in a cool, dry place. Want to hold onto it even longer for cooking or baking? Remove the skin from the flesh and freeze or can.
• Using. In addition to carving for a jack-o-lantern, pumpkins can be baked whole in a 325 degree oven (time varies with size, but be sure to poke holes in the skin!). What’s more, you can scoop out the seeds and roast on a baking sheet for 12-15 minutes at 250 degrees.
• Discarding. Try composting! If that’s not an option, find out about donating your pumpkin to a local animal farm.

-Marygrace, KIWI staffer

Tags: composting, pumpkin picking, pumpkin seeds, pumpkins

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