Description:Pumpkin is in the squash family of watermelons, cucumbers, and gourds. Sylvia A. Johnson, author, Tomatoes, Potatoes, Corn, and Beans says that “Native Americans cooked pumpkins whole in the ashes of a fire, scooped out the soft flesh, and ate it sweetened with maple syrup. Europen settlers in North America at first used this same cooking method and later combined pumpkin with milk, eggs, and molasses to make a filling for a European-style pie.” Pumpkins are used for Halloween Jack-o-Lanterns for centuries which is a story in itself.

Nutrient content Contains vitamins A and C, some B vitamins, potassium, iron and calcium. A cup of pumpkin contains 40 calories. Pumpkins, like carrots, are rich in the antioxidant, beta-carotene which offers protection against heart disease, other diseases, and other degenerative aspects of aging.

Peak season: Eighty percent of the pumpkin supply is available in October. A few can be found in September and November.

Selection: Look for firm pumpkins and heavy for its size. Skin should be a bright orange, glossy color and not dull in appearance. Avoid any blemishes or soft spots. Look for pumpkins with 1 to 2 inch stems. A stem less than that size could indicate decay. One pound of raw pumpkin will yield a cup of pumpkin puree.

Storage: Store in cool, dry area. Possible to keep for several months if stem is attached.

Preparation: Methods include boiling, steaming, baking and microwaving.