Vegetable of the Month
Pumpkins
A pumpkin is basically a squash plant that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp.
Native to North America, pumpkins are widely grown for commercial use and are used both in food and recreation. Pumpkin pie is a traditional part of Thanksgiving meals and carved jack-o'-lanterns are used for decoration around Halloween. Commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the ones used for jack-o'-lanterns.
Raw pumpkin is an excellent source of provitamin A beta-carotene, which is good for the eyes. Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat and 1% protein.
Pumpkin seeds, also known as pepitas, are edible and nutrient-rich. Pumpkin seed oil, a thick oil pressed from roasted pumpkin seeds, appears red or green in color depending on the oil layer thickness, container properties. When used for cooking or as a salad dressing, pumpkin seed oil is generally mixed with other oils because of its robust flavor. Pumpkin and squash flowers are a popular and widely available food item. They may be used to garnish dishes, and they may be dredged in a batter then fried in oil.
Canned pumpkin is often recommended by veterinarians as a dietary supplement for dogs and cats that are experiencing certain digestive ailments such as constipation, diarrhea, or hairballs. The high fiber content aids proper digestion.
Raw pumpkin can be fed to poultry, as a supplement to regular feed, during the winter to help maintain egg production, which usually drops off during the cold months.
Cindy Davis' Pumpkin Bread
15-oz can pumpkin puree or fresh pumpkin
4 eggs
1 C vegetable oil
2/3 C water
3 C white sugar
3-1/2 C all-purpose flour
2 t baking soda
1/4 t salt
1 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/4 t ground ginger
Preheat oven to 350 degrees. Grease and flour three 7” x 3” loaf pans.*
In large mixing bowl mix together pumpkin, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the
flour, baking soda, and spices. Stir the dry ingredients into the pumpkin mixture until smooth and blended. Pour into prepared
pans.
*Note: Can be baked in muffin form as well -
Large muffin pan (6) estimate 14-16 muffins
Small muffin pan (12) estimate 2 dozen muffins
