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Fresh Ontario pumpkins are in stock!
October 22, 2015 · 0 Comments
Pumpkin is an excellent source of Vitamin A, thiamine and riboflavin and a good source of Vitamin C. One 4 oz. (115 g) portion, cooked and mashed, contains 38 calories. The seeds are rich in protein and a good source of iron. Pumpkins and squashes are native to the New World. They have often been confused with gourds, which can be traced to the Old World (India). Early references to pumpkins go back only several hundred years when they were called “pompions” (from the Greek pepon, “cooked by the sun”). “Pumpkin” first appeared in the 17th century when the Cinderella fairy tale was written. For Halloween pumpkins, look for a sturdy stem, well-rounded shape and one that will stand properly, but is not too heavy (thin walls are easier to carry). For cooking, small pie pumpkins are best. Look for a firm, smooth orange skin with a heavy feel for its size. Avoid cracks and bruises, which can bring on premature deterioration. Small to medium sizes are best for kitchen use because of their finer texture and flavour.
Photo by Wendy Gabrek
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