I keep hearing reports about a pumpkin shortage. Folks at the grocery store, searching the shelved for a can of pumpkin and not finding any.
Maybe they are just looking in the wrong place.
No denying the reality, last year's pumpkin crop was less than previous year's, which explains why there are just not enough cans of processed pumpkin to last until this year's harvest. That, and this year is not looking any better with several states' pumpkin crop down by up to 80 percent.
Here's a tip, while you don't eat the jack-o-lantern variety, the best pumpkin for eating may be right there in front of you at the farmers market. It's not in a can, either. It is, however, disguised as "decorative." Don't be fooled, two hundred years before Halloween I, II, III and 48, some of those cool-looking types of squashes at the farmers market were planted for eating. Not being squirrel bait on the front stoop.
Given the size of some of those "decorative" beauties, the task looks a bit more daunting than it is. The hardest part is getting the pumpkin cut. It's going to take a knife the size of the one in Psycho (I, II or ... take your pick). Some of these heirloom varieties have very thick flesh. Slice it down to halves, or thirds, or even fourths if that is what it takes to get it into your oven. Remove seeds and stringy pulp, leaving firmer flesh.
Preheat the oven to 350 degrees. Place the pumpkin cut side down on a cookie sheet sprayed with non-stick cooking spray. Bake for about an hour, or until soft. Remove from the oven and allow it to cool. Then, scrape the cooked flesh from the shell. For more stringy flesh, a trip through the food processor is a good idea.
If the pumpkin has a high water content, you may want to wrap the cooked pumpkin flesh in cheese cloth, place in a colander over a bowl, and allow to drain overnight in the refrigerator. Voila. Pumpkin puree. Freeze 15 oz. portions in a sandwich baggie and you have no worries about pumpkin shortages at Thanksgiving, you just made your own. It really is that easy.
Here's a few great eating pumpkins that are disguised as decorative. I've found that even that farmers that grow these don't know which are best for eating — or that they can be eaten.
From left, 1) a Cinderella Pumpkin, it's true name is Rouge Vif d'Estampes. This is a French heirloom with deep orange flesh. Delicious. 2) Long Island Cheese, light tan and flattened, this one gets its name from its resemblance to a wheel of cheese. 3) Blue Hubbard, this one will keep til April, seriously. It makes me contemplate just how important long-lasting vegetables were during the winter when eating local was the ONLY option. 4) This crazy-looking warty one was dubbed the unfortunate name of "Uncle Fester" pumpkin when I saw them at the market. The name of this French heirloom is Galeux d'Eysines. It has sweet orange flesh. 5) Jarrahdales are green-blue in color. The flesh is dark gold-orange and very tasty.
Other edible winter squashes that you may find being sold for fall decor include "Fairytale" or Musquee de Provence, a stunning, heavy-lobed beauty. Also look for an Italian heirloom, Marina di Chioggia which is hard to miss with its deep blue-green color and crazy bumpy, wrinkled skin.
posted by Expat Chef (Beth Bader) from Expatriate's Kitchen.
