What we offer in the Patch
Pumpkin Varieties		Squash Varieties		Other Items
Pie Pumpkins Mini Pumpkins Painted Face Pumpkins Large Pumpkins		Acorn Squash Spaghetti Squash Butternut Squash Delicata Squash Buttercup Squash Carnival Squash Sweet Dumpling Squash		Variety Gourds Indian Corn

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THE DIFFERENCE

What is the difference between a pumpkin and a squash?

The genetic history of the pumpkin is so intertwined with the squash and the gourd that it's sometimes difficult to tell them apart. Generally speaking a pumpkin is something you carve, a squash is something you cook and a gourd is something you look at. Though it's really not that simple, it's also not that difficult. The answer is in the stem.

Pumpkins and squashes and gourds all belong to the same genetic family - Cucurbita. Within that family are several species or subgroups - Cucurbita pepo, Cucurbita maxima and Cucurbita moschata.

The pepo species is usually recognized as the true pumpkin. Varieties within this group have bright orange skin and hard, woody, distinctly furrowed stems. But the group also includes gourds, vegetable marrow, Pattypan summer squash, scallop summer squash, gray and black zucchini and summer crookneck squash.

The maxima species also contains varieties that produce pumpkin-like fruit but the skin is usually more yellow than orange and the stems are soft and spongy or corky, without ridges and without an enlargement next to the fruit. They don't really make good handles for jack-o'-lanterns. Varieties such as Atlantic Giant, Big Max and Show King are often listed as pumpkins but are more properly called pumpkin-squash or squash- type pumpkins. Other members of the maxima group are Hubbard squashes, banana squashes, buttercup squashes and turban squashes - in short, most autumn and winter squash.

Finally, there's the moschata species. Varieties in this group are usually long and oblong instead of round and have tan rather than orange skin. The stems are deeply ridged and enlarged next to the fruit. Ironically, a member of this group is used for much of the canned pumpkin sold in this country. Other non-pumpkin members include the squash-like cushaw, winter crookneck squash and butternut squash.

RECIPES

HOME MADE PUMPKIN PIE - from a Real Pumpkin
ROASTED PUMPKIN SEEDS
BUTTERNUT SQUASH SOUP
BAKED ACORN SQUASH
SPAGHETTI SQUASH

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Homemade Pumpkin Pie - from a Real Pumpkin

1 medium pie pumpkin
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
3 cups evaporated milk
4 eggs, beaten
2 (9 inch) unbaked pie crusts

1. Preheat oven to 400 degrees F.
   
   
2. Cut out top of pumpkin and clean out all seeds and strings from inside.
   Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet.
   
   
3. Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin
   from the skins, then beat with a mixer or puree in a food processor until smooth.
   
   
4. Preheat oven to 425 degrees F.
   
   
5. Mix the nutmeg, ginger, salt, evaporated milk and eggs with
   the pumpkin puree. Pour mixture into two 9 inch pie crusts.
   
   
6. Bake in preheated oven for 15 minutes. Reduce oven temperature
   to 350 degrees F and bake for an additional 35 to 40
   minutes, or until toothpick inserted into center comes out clean. Cool and refrigerate.
   
   

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Roasted Pumpkin Seeds

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

Preheat oven to 300 degrees F (150 degrees C).
Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

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BUTTERNUT SQUASH SOUP

One two-pound butternut squash, peeled and chopped into medium dice
Two tablespoons sugar
Five tablespoons butter
One small onion, chopped
One quart water One cinnamon stick
Two ounces heavy cream
Salt & white pepper to taste

In a soup pot sweat the squash, sugar, and some salt in the butter, covered, for three minutes. Remember sweating, as opposed to sautéing, means low heat. We do not want to brown the butter or the squash, just soften it. Add onion and sweat ten minutes more. Add water and the cinnamon stick and simmer, covered, for thirty minutes. Remove cinnamon and puree soup in a blender for at least one minute. Then pass through a fine mesh chinois or strainer. Finish with cream, salt and white pepper to taste. A final option is to sprinkle some nutmeg on it just before service.

Some recipes instruct you to roast the squash first in the oven. I've tried it both ways and found that the roasted squash, (which inevitably browns to some degree), produces a darker, unappealing colored soup. Sweating and simmering the squash renders a soup with a more vibrant hue.

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BAKED ACORN SQUASH

I have two recipes for baked acorn squash that I like. I never can decide which I like better so I usually make one half of the squash one way, and the second half the other. I have also never measured the ingredients. I begin either recipe, or a combination thereof, with one acorn squash. Cut it in half through its poles, (as in north and south), and scoop out the seeds. You can save the seeds and roast them if you like. Place the halves flesh side down in a covered baking dish, (such as Corningware), with enough chicken stock to come at least a quarter inch up the side of the squash. Bake in a preheated 350 degree oven for 45 minutes. Remove the squash, drain the fluid, and turn the squash over, flesh side up. Cover the flesh with:

Butter to taste. (I like 2-3 tablespoons per half but you can adjust it accordingly).
Brown sugar. Just sprinkle it on until the entire half is lightly coated.
Powdered Cinnamon. A light dusting over the entire surface.
Salt and pepper to taste.

Here's where the recipe can go one of two ways. After applying the above ingredients add either 1) allspice and ground cloves and/or nutmeg or 2) 2-3 teaspoons of soy sauce per squash half. Allspice and cloves are strong spices so I would sprinkle them lightly. Now put the squash back into the oven for 10-15 more minutes, flesh side up, without the lid. Try each recipe on each half of the squash and choose your own favorite.

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SPAGHETTI SQUASH

Spaghetti squash is so named because the flesh, after being cooked, separates into golden colored strands reminiscent of its namesake. Choose specimens that are yellow in color. Green ones are immature.

Cut the squash in half lengthwise and cook it flesh side down in a quarter inch of chicken stock for a full hour at 350 degrees in a covered baking dish. Check it by turning it over and poking it with a knife or a fork.

Continue to cook if it is not soft all the way through. It may take more than hour depending on the size. Once it's done, simply scrape out the pulp and treat it exactly like spaghetti. Add your favorite tomato sauce and Parmesan cheese.

DECORATING TIPS

Autumn provides a bounty of decorating ideas. No need to decorate for fall with cheap, plastic, fake items when the real thing is inexpensive, more tasteful, and easily creates a beautiful fall ambiance in your home. Here are 13 ideas that you can easily do.

1. Use a taller pumpkin as a vase for fresh flowers. Clean out the guts and seeds and use the pumpkin to arrange your flowers. Taller ones work well, but so will squatty pumpkins if you cut your flower stems short.
   
   
2. Make topiary out of a foam form (conical shapes always work well) and hot glue a variety of large seeds ? acorns, walnuts, pinecones ? to the form. Completely cover the foam. Easy and makes a wonderful piece for any table or countertop.
   
   
3. Pick brightly colored fallen leaves. Rub a good moisturizer onto the front and back of the leaves and let dry. This helps the leaves keep their color and avoid curling. Once dry, scatter the leaves on a table, around a centerpiece, or on a fireplace mantle.
   
4. Fill a tall vase or extra-large brandy snifter with a variety of colorful miniature pumpkins and gourds.
   
   
5. Make a centerpiece using pie pumpkins, gourds, and leaves. Vary the sizes and colors of these squashes and fill in the gaps with leaves, mini pumpkins, and gourds.
   
   
6. Arrange large pumpkins in a group (odd numbers work best) or on stairs. Carve or paint designs or messages on the pumpkins. For example, I saw white pumpkins used on stair treads, each with a letter spelling "Welcome".
   
   
7. Carve a small hole, one inch deep in miniature pumpkins for use as taper candle holders.
   
   
8. If you have a tiered cake or serving plate, arrange pumpkins, gourds, or squash on each tier. Use a pie pumpkin or turban squash (looks like two placed one on top of the other) on the top level. Use smaller ones, even miniatures, as well as leaves and nuts on the other tiers.
   
   
9. Cut a branch for a tree. Place lengthwise on a table. Nest miniature gourds, pumpkins, leaves, nuts, and votive candles among the smaller branches. (Whenever you bring branches in from outdoors, spray insect repellent on the branch outside before you cut it. Let it stay outside for a day or two. Then bring into the garage or on a porch for another day or two until the smell is gone.)
   
   
10. Soften a three-wick candle by blowing a hairdryer on it until the wax is soft. Then press small colored leaves into the softened wax to add a fall touch.
    
    
11. Take tall corn stalks and attach to porch columns or mailbox or even trees with a large fall colored ribbon. Further accent with pumpkins or mums around the base.
    
    
12. Cut long branches with colored leaves still attached (see instructions above to prevent bringing bugs into your home). Place in a tall vase or an umbrella stand. Be sure the branches are proportionate to the vase or stand.
    
    
13. Use potted mums to replace your summer flowers in flower beds, on porches, near fireplace hearths, in corner of rooms ? this classic never goes out of style. To give added height within a group, place one potted mum on a miniature straw bale.

Using the natural beauty of fall nature, you can easily and inexpensively decorate your home for the changing season.

Content provided by: Julie Lohmeier, myhomeredux.com