Being Green: A Symbol of Fall, and a Fruit for All Tastes

From exquisite jack-o’-lanterns to sumptuous pies, pumpkins play a prominent role in the fall season. Called a winter squash because its thick skin allows it to be stored well throughout the winter—and for even up to a year—the pumpkin is botanically categorized as a fruit and is believed to be one of the oldest known crops. There are at least a thousand varieties in all shapes and sizes; the largest on record is 2,624 pounds.  

Pumpkins come in white, green, gray, blue and, of course, orange, and they may also be striped. We steam, purée and bake them. They are high in potassium, magnesium and iron, and in vitamins A, B2, C and E. Pumpkin pulp is great for pies, desserts, breads and soups or to eat as is; the blossoms and seeds are also delicious and nutritious. They provide beneficial food to farm animals and wildlife as well.  

All pumpkins are edible, but the ornamental varieties such as the gourds and jack-o’-lanterns are not bred for flavor. The Seminole pumpkin is the best for all-around eating. The sugar pumpkin, also known as pie pumpkin, is the best for pies. It’s dark orange and on the small side, with a thick flesh.   

Pumpkins are easy and fun to grow, but they can require 50 to 100 square feet—the larger the pumpkin, the more space it needs. You’ll want to use a barrier between the pumpkin and the ground, such as mulch or cardboard, to prevent rot. Alternatively, they can be grown on a strong trellis or fence. If you use that method, it’s a good idea to make a sling for the larger ones to keep them from falling off the vine too soon. 

When planting in the spring, wait until the soil temperature is at least 60. Plant three seeds in a circle, 4 inches apart, an inch down, in a heavily fertilized soil—this is called a hill in gardening. Do not mound up the soil into an actual hill since this will cause the soil to dry out too quickly.   

If you live where you expect very little rain, plant the seeds in a concave hill in order to catch the rain. Hills should be 4 to 6 feet apart. You can get a jump on the season by starting seeds indoors in seed trays. Pumpkins don’t like their roots disturbed, so transplant carefully. They require plenty of water, at least an inch a week, and full sun.  

Once the vines have started to ramble, do not disturb or walk on them because they have put down roots all along their vines. They are ready to harvest when the vines have started to die back and the pumpkin has turned its expected color. Be sure to harvest before a frost: Once they’ve experienced frost damage, they will soon rot. Use nippers when harvesting and leave a long stem.  

Don’t try pulling the pumpkin off the vine. This usually results in a detached stem. If this or any other type of damage happens, use that pumpkin first, since it will not store well. Wash it with water and wipe down with vinegar, to kill bacteria.  

To properly cure your harvest, place in a sunny spot for one to two weeks. After curing, to store for an extended time, put it in a cool, dark space. Do not stack the fruits on top of each other, or place them where rodents can get to them.  

I definitely recommend giving it a try, if you have the space.  

Elizabeth White grew up on a farm in Shekomeko Valley and holds a degree in agronomy fromSUNY Cobleskill. She’s been an active member of the Pine Plains Community Garden since 2020.