Key Ingredient
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Pumpkin
Approximately 80 percent of the U.S. pumpkin supply is available in October. Undoubtedly most are destined to become carved-out creations for Halloween. But, first and foremost, these pumpkins are winter squashes that are edible, too.The basics: The pumpkin is part of the Cucurbitaceae family, which includes squashes, gourds, cucumbers and melons. Technically a fruit, it originated in North America, with some varieties coming from South and Central America. It's believed that certain pumpkin varieties have probably been cultivated as long as maize or corn. Native Americans introduced pumpkins to the Pilgrims, who made them an integral part of the Thanksgiving feast.
Pumpkin is a good source of beta-carotene, vitamin C and potassium.
Until a couple of years ago, all the so-called jack-o'-lantern pumpkins available in Hawaii were imported from the mainland. Two years ago locally grown pumpkins became available from Aloun Farms.
After much experimentation with growing pumpkins in a tropical climate, Aloun Farms now grows an extra-large variety (12 to 15 pounds), a standard (3 to 12 pounds) and a mini (1 to 3 pounds). The pumpkins are widely available this year and a U-pick pumpkin patch operation at Aloun's Kapolei field was a success, although rain took its toll at harvest time. Look for an even bigger patch next year.
Selecting: Choosing a pumpkin for decorative value is very subjective, with size and shape playing major roles. Choosing a pumpkin for consumption, however, is a different story. Smaller pumpkins (1 to 3 pounds) have better flavor and are probably more tender and less stringy. Make sure the skin is free of blemishes and is generally heavy for its size.
Storing: Fresh pumpkins can be stored in a cool, dry area for several weeks. If you have room in the refrigerator, they can be kept whole for several months. They may also be cut in pieces and wrapped in plastic, to save space in the refrigerator.
Use: Aloun Farms advises that the typical jack-o'-lantern pumpkin may not be the best eating pumpkin. The best way to use these is in pumpkin purées for baked goods.
A 3-pound pumpkin yields approximately a pound of purée. Using a sharp knife, cut off the rind and remove the seeds. The flesh can then be baked, boiled or microwaved, then puréed in a blender or food processor.
Don't throw out the seeds. Wash thoroughly and dry them on a paper towel for a day. Drizzle with oil and bake at 350 degrees, about 45 minutes.
Pumpkin can also be cut up for soups and stews.
Where to buy: Most markets in town should have locally grown pumpkins in stock. Prices are running at 25 to 39 cents per pound.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
