Pumpkin
lat. Cucurbita pepoGroup: Fruits and Vegetables
The ivy’s stripped and bare;
No longer can the autumn wind
Blow softly rustling there.
Kakiu
Pumpkin is an annual or perennial plant (vine) from Cucurbitaceae family. This family is friendly and big, and includes melons, watermelon, cucumber, squashes, lagenaria, luffa, pattypan and other wonderful, tasty and healthy members.
Most of the pumpkin species came from tropical and subtropical regions of Africa, Asia and America. Pumpkin was discovered by humans thousands of years ago and hasn't lost its popularity in the present. Besides having one of the biggest fruits, it can also claim to be one of the healthiest ones! When I look at the golden pumpkin I feel that it adsorbed all the energy and strength from the sun and is ready to share it.
Orange varieties contain more beta-carotene (pro-vitamin A) then carrot. It is a good source of iron, copper, zinc, calcium, potassium, vitamins E, B, C and fluorine. Pumpkin seeds are kids' favorites! Pumpkin seeds also have many health benefits, as they are a good source of protein, zinc, and other vitamins, and they are even said to lower cholesterol, as well as being a good source of magnesium, manganese, phosphorus, and phytosterols. You can toss them in salads or enjoy raw or slightly roasted.
Pumpkin seed oil contains fatty acids and is a thick, green-brown oil that is produced from roasted pumpkin seeds. When used for cooking or as a salad dressing, pumpkin seed oil is generally mixed with other oils because of its robust flavor. It is used in cooking in central and eastern Europe. It is considered a delicacy in Austria, where a little is often added in traditional local cuisine on pumpkin soup and on potato salad. Pumpkin flowers are actually edible and a wonderful addition as a delicacy in salads. It is better to use male flowers, because pollinated female flowers are going to produce fruits.
Cucurbita maxima (or Giant pumpkin) and Cucurbita pepo are the most popular varieties used in agriculture all over the globe. How can you beautify your table and your diet in autumn season? Pumpkin can be used in soups, salads, cakes, bread, pies, as an addition to porridge, ice cream… O, and pumpkin beer, indeed! I just bought yesterday some seasonal flavorful pumpkin ale and pumpkin wheat beer. Mmmmmmm….
In the kitchen, the way you cook pumpkin influences the final result (taste and aroma).Steaming or stewing pumpkin might not be a good idea because the aroma won’t crystallize. Baking in the oven enhances the unique pumpkin aroma. It also goes well with such spices as ginger, nutmeg, clove and cinnamon.
And now – THE RECIPES:
BAKED PUMPKIN: Remove skin and seeds. Cut the cubes, put them in a ceramic (stoneware) or cast iron flat pot, sprinkle with sugar and spices and bake in the oven for about 20-40 minutes. Serve with raisins, dried apricots, honey and whipped cream or whatever you desire to add.
PUMPKIN PORRIDGE: Pour water in the pot on the stove. Add pumpkin cubes and wait until the water starts boiling. Add millet and cook for about 30 minutes. Don’t forget to stir it up! If you like sweet porridge, add spices and brown sugar or whipped cream, nuts and dry cranberries; if you like salty, add soy sauce and pepper.
And finally! PUMPKIN BREAD: Take 3 cups sugar, 1 cup vegetable oil, 3 large organic cage-free eggs, 1 cup of pumpkin cubes, 3 cups unbleached flour, 1 teaspoon ground cloves, 1 tsp ground cinnamon, 1 tsp nutmeg, 1 tsp baking soda and 1 cup chopped walnuts and raisins. Preheat oven to 350°F. Butter and flour the loaf pan. Beat sugar and oil in a large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda into another large bowl. Stir into pumpkin mixture. Mix in walnuts. Bake until a tester inserted into the center comes out clean, about 1 hour. Cool for a few minutes.
Bon appetit! Yours, Ikebanova
Author: Olga Ikebanova
Perfumes and Colognes With Pumpkin
Pumpkin Pie Demeter Fragrance
True Star Gold Tommy Hilfiger
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