It’S Time For A Primer On Pumpkins

Saturday night groups of little goblins will be knocking at our doors requesting handfuls of sweet treats. Many homes will guide their way with the Jack-o’-lantern, the Halloween watchman. For years the Stephens’ version bore triangular eyes and fanged teeth. As he grew older, he began to mellow. As with many lanterns, the triangular eyes gave way to ovals and the contorted smirk, to a smile.

The jack-o’-lantern face isn’t the only change in the pumpkin carving tradition. For proof, just pick up an October issue of any home and garden magazine. The covers glow with lighted pumpkins etched with intricate designs.

Based on what we see in the magazines, it would appear that the traditional rules for pumpkin carving have been scrapped. For example, if you look closely at these decorated lanterns, the tops have never been removed. The innards were pulled out through the backs or bottoms.

The sharp kitchen knife (the only tool we needed for carving) has been replaced by a whole arsenal of tools designed just for chiseling pumpkins. By using the right tool, thin layers of the pumpkin flesh can be left to create a stunning, translucent appearance. Any shape can be carved into a pumpkin — from thin, wavy lines to intricate carvings of animals, leaves or flowers. The whole concept is positively fascinating.

And that’s not all, even the traditional candle has been shelved. Now, pumpkins are lit be means of miniature Christmas lights or a flashlight.

Though the traditional jack-o’-lantern is still a must at the Stephens household, I have to admit, I do find this new look of carved pumpkins quite enchanting.

Even the miniature pumpkins can get into the act. A few years ago I found an idea suggesting carving faces in mini-pumpkins and hanging them around the patio or front door. The candles used in the pumpkins were the same type as used for burning potpourri. The effect was quite playful.

Totem poles crafted out of pumpkins also make for very interesting Halloween displays. The first time I saw one of these monsters was on Green Bluff many years ago at the home of orchardist Louie Anderson. Louie stacked a number of carved pumpkins on a large pole and lit them with lights. It was quite an impressive sight on a dark, country road. But there is more to pumpkins then just carved faces or designs. Pumpkins are members of the squash family, and can be prepared and eaten just like any other squash. The meat of the pumpkin can be baked or pureed for pies, cookies, breads, cakes and more.

The seeds are also delicious when baked. Here’s an easy recipe: Remove the pulp from around the seed. Rinse the seeds in water and lay them out on a paper towel to dry. Lightly cover them with a bit of vegetable oil and spread onto a cookie sheet. Heat them in an oven at 350 degrees for 5 to 10 minutes or until golden brown. Stirring them every now and then is a good idea. Salt or season to taste. They’re great.

Hollowed out pumpkins also make excellent containers for floral arrangements. Picture an orange pumpkin holding a bouquet of flowers in warm, autumn colors. It’s gorgeous. If you’re going to want pumpkins for decorating at Thanksgiving time, get them now. Believe me, when Thanksgiving rolls around, there just aren’t any pumpkins to be found. Bright orange pumpkins are a sure sign of fall and the upcoming holidays. Though the carving of pumpkins is a tradition for Halloween, using the whole pumpkin as part of fall decorations or experiencing its many culinary delights is something we can continue to enjoy for the next month.

Happy Halloween.