PUMPKIN FESTIVAL USA 

 

Written and photographed by June Grayson 

 

 

What is as American as the Fourth of July, Old Glory, and apple pie all rolled into one? 

Would you believe the annual pumpkin festival? 

Archeologists say that the pumpkin originated in the Western Hemisphere. The first pumpkin remains, some seeds and part of a rind, were discovered in a Mexican cave and reliably dated to before 5,000 B.C. Ever since then, Indians throughout the Americas have held the pumpkin and its flowers in religious awe. They portrayed pumpkins in their art and sold them in their markets. American Indians met the Spanish explorers with pumpkins seeds as a gift of peace - not that it did much good. 

After the returning conquistadors introduced the pumpkin 

to Europe, Parisians celebrated a yearly "Fete du Roe Potiron" (King Pumpkin Festival) and crowned the biggest pumpkin as the star of the parade. 

The Pilgrims in 1620 found pumpkins growing wild in New England. Pumpkins, along with corn and beans, sustained them until they could raise their own crops and livestock. Since then, many an American farm family has made good use of pumpkins during lean years.  

Even when pumpkins were despised as human food, they were considered important as food for livestock. Farmers planted pumpkins among the corn rows. After the corn was harvested, cattle were let into the fields to feast on the pumpkins.  

During the Cold War after WW II, a pumpkin even starred in a spy drama. During the trial of Alger Hiss in 1949, Whittaker Chambers, an ex-communist, hid important secret documents in a hollowed-out pumpkin on his farm. 

A 385-pound pumpkin won a first prize at the Missouri State Fair in August. But Missouri farmers at pikers at producing pumpkins, probably because no big pumpkin processing plant is located in Missouri. According to Paul Walsh, Missouri state statistician at Columbia, the 1987 farm census showed that only 136 farms devoted a combined total of 749 acres to pumpkin production. These are the pumpkins you see at roadside stands for home use, Halloween, and the fall holidays. 

Five states produce almost all of the United States' commercial pumpkin crop: California, Illinois, New Jersey, New York, and Pennsylvania. Farmers have discovered that pumpkins can withstand heat and drought better than corn, and as a specialty crop bring a higher return than either corn or soybeans.  

 

Seed companies extrapolate that there are over 500,000 pumpkins growers in the United States. Every fall, the World Pumpkin Confederation sponsors a giant pumpkin weigh-off with telephone hook-ups throughout the world. Growing the giant pumpkins for fun and glory has become a widespread hobby for the backyard gardener. It helps to start with seeds from other giant pumpkins as early as you can get into the garden in the spring. 

Little wonder that, given this rich heritage, so many American communities stage an annual pumpkin festival and call themselves the pumpkin capital of the world. How drab a fall would be without this glorious monarch of the fields. 

 

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PUMPKIN RECIPES 

What other garden vegetable is so versatile? It is even  

good for you, high in fiber and Vitamins A and C.  

 

ROASTED PUMPKIN SEEDS 

Be sure you use the seeds from a "naked seed" pumpkin such as Triple Treat or Lady Godiva. Remove the seeds from the pumpkin, separating them from the fibrous strings. Spread seeds on a greased cookie sheet. Salt lightly as desired. Roast uncovered in a 325 degree oven for 30 minutes. Stir occasionally. Remove from oven and cool. Store in a tightly covered container.  

 

PUMPKIN PIE 

I have never found a recipe that makes a better pumpkin pie than that found on the label of every can of Libby pumpkin. 

Easy, tastes good, and never fails. Why work any harder? 

 

 

 

PUMPKIN MOUSSE WITH GINGERSNAP CRUST 

 

Crust:  

1 cup fine gingersnap crumbs 

1/4 cup melted butterMix together and press into bottom of 8" springform pan. Bake in 400 degree preheated over for six minutes. Do not burn. Cool. 

 

Filling: 

2 cups pumpkin puree 

1/2 tsp. ground ginger 

1/2 tsp. ground cloves 

1 tsp. ground cinnamon 

1 quart vanilla ice cream, softened 

16 ounces frozen whipped topping, softened 

1/2 cup brown sugar 

3 Tbsp. lemon juice 

 

Combine and blend until smooth in mixer, blender, or food processor. Pour over crust in springform pan. Freeze until firm, at least four hours. Cover tightly. Will keep in freezer several days. Remove from freezer and place in refrigerator at least two hours before serving. Serves 10-12. 

Since this is rich and bland, serve with two bowls of topping to pass: tart whole cranberry sauce and whipping cream with slivers of crystallized ginger. 

 

PUMPKIN DATE NUT BREAD 

4 cups sugar 

3 1/2 cups pumpkin puree 

3 eggs 

1 cup safflower oil 

5 cups flour 

1 Tbsp. baking soda 

2 tsp. cinnamon 

1 1/2 ts. ground cloves 

1 tsp. salt. 

1 cup chopped dates 

2 cups chopped black walnuts 

 

Preheat over to 350 degrees. Grease four loaf pans, 4" x 8". 

Combine sugar, pumpkin, and eggs in large bowl. Beat until well-blended. Add oil and beat again. Blend in flour, soda, cinnamon, cloves, and salt. Add dates and nuts. Fill pans 3/4 full and bake one hour, or until toothpick comes out clean. Invert on racks and cool. May be frozen indefinitely, keeps well, remains moist. 

 

Note: this is a big recipe, but if you bake the batter in those little foil gift pans and then cool, wrap, and freeze, you will have some of your Christmas baking done for gifts or unexpected occasions.

 

 

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