Pumpkins, squash and gourds are from the Curcurbita genus. Very basically, the ones at Gertens are broken down into three main species; c. moschata, c. maxima and c.pepo. Oh, it gets more confusing from there but that’s just TMI for “the scoop”!!
Here’s a Peek at the Pumpkins at the front of the store entrance! One of their experts put together this handy guide to some of the pumpkins and squash we get in. (They are not always the same from year to year)
The biggest question “the scoop” is asked is, “can we eat them?”. Yes, but you don’t want to eat the gourds. They’re not tasty and are very difficult to cook! However, the gourds ARE used in various crafts and have been used as tools. There is another use I won’t mention here, you can look that up on your own!
Gourds galore!
The photos below show edibles! But don’t cook them yet!
White and Gold Acorn squash, Carnival, Turban, Delicata, Burgess
American Tondo, Carnival, Blue pumpkin
Blue hubbard, Red Cinderella, Pink Banana
Flat white Boer, Autumn Bucks, One Too Many
What’s Cooking America has an extensive list of all the pumpkins/squash you can cook and great explanations of the different types, how to prepare and cook them. There are links to recipes on the site. And you can always do a google search for more!
Tip: Winter squash can be used as part of your décor outdoors for at least a month or more. Here’s the thing, if critters or cold temperatures get at it before you bring it in, the squash won’t be good. See below for how to choose the best edibles.
NOTE: There is a difference in how you choose winter squash (which is Autumn) and summer squash that was harvested earlier.
From What’s Cooking America:
Choosing Winter squash for cooking - Choose firm, well-shaped squash that are heavy for their size and have a hard, tough skin. Do not choose those that have sunken or moldy spots. Avoid squash with cuts or punctures in the skin. Also, slight variations in skin color do not affect flavor. A tender rind indicates immaturity, which is a sign of poor quality in winter squash varieties.
Choosing Summer squash for cooking – nearly all summer squash skin is edible including zucchini, yellow and crookneck squash. Patty Pan has edible skin IF it’s not too large. Thoroughly scrub each squash under running water until the skin feels clean. Then cut off and discard the stem end and scrape off the other end. Only if the skin is unusually tough or the surface feels especially gritty after washing, is it necessary to peel the squash. Most summer squash is now ready to be used in any recipe. Depending on your recipe, you may grate, slice, or cut into pieces of various shapes.
Ahhh, Autumn
Such a lovely time of year. Harvesting, decorating, viewing Fall colors and enjoying cool evenings and bonfires.
Looking forward to pumpkin pie and squash soup,
