Orange or blue?
Those without a Halloween pumpkin need not despair: All shapes and sizes still can be found for sale.
"We plant maybe 20 varieties," said Betsy Cheeseman of Cheeseman Farm near Portersville. "They range anywhere from a little mini pumpkin that weighs a pound or less, up to hundreds of pounds."
With names like "Cinderella" and "Fairy Tale," the pumpkin varieties can be round and plump or tall and elongated — and anything in between. Some have thin flesh, which are easier to carve. Others are thicker and better for baking.
At Harvest Valley Farms in Middlesex Township, owner Art King also lists color varieties among the offerings.
Among them are blue pie pumpkins — yes, they are a gray shade of blue — and pumpkins that are white or tan.
"Then we have a real tiny one, strictly for decorating, that is only four inches in diameter," King said.
Although many stores and farm markets offer pumpkins for sale, farms like Cheeseman's and King's offer the option of picking a pumpkin in the field.
Once picked, Cheeseman said intact pumpkins can often last into the winter if stored in a cool, dry place.
Once cut, however, the gourds soon begin to cave in.
"They're going to start to deteriorate as soon as they're cut, like anything," Cheeseman said.
According to the website pumpkincarving101.com, moisture loss is the primary reason pumpkins begin to shrivel. To prevent moisture loss, the site suggests using petroleum jelly to coat cut surfaces as well as the pumpkin's interior. For jackolanterns that have already begun to sag, the site suggests soaking pumpkins in water overnight to help restore the shape.
Preservative sprays and dips also are available at some sites where pumpkins are sold, but King doubts the expense would warrant the purchase. Although he hasn't tried the technique, King also has heard a dip in vinegar will stall deterioration.
Cheeseman said although carving on Halloween Eve is the best insurance against premature decay, quantity dictates that she begins carving earlier."Because of temperature — particularly heat — it's important to move the pumpkins to a dry, shaded area during the day. This will extend their life," she said."If you have a spare refrigerator, you can empty it out and keep them in it overnight to slow down decomposition."Although last year's rains made it difficult to harvest pumpkins from muddy fields, Cheeseman said this year's climate has been beneficial, allowing for greater ease in offering hayrides to the pumpkin patch, where farm customers can pick their own.As far as how to select a pumpkin, both growers say it depends on the beholder."If you put 10 different people in your field, you're going to get 10 different answers to that question. You never know." King said."I remember seeing one out there that a groundhog chewed on. It had ... little bite marks on it. Sure enough, later that same day, I saw it going out to a guy's car. It's definitely a personal preference. We have learned the better selection we have, the more we sell."
These facts about pumpkins were found on www.pumpkinpatch.com:• The pumpkin is a member of the Cucurbita family, which includes squash and cucumbers.• Pumpkins are grown on six of the seven continents and grow in northern climates like Alaska. Antarctica is the only continent where pumpkins won't grow.• The tradition of carving pumpkins started with the carving of turnips. When the Irish immigrated to America, they found pumpkins, which were easier to carve for their ancient holiday.• Pumpkins contain potassium and Vitamin A.• Pumpkin flowers are edible.• The largest pumpkin pie ever made exceeded 5 feet in diameter and weighed more than 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.• In early colonial times, pumpkins were used as an ingredient for the crust of pies.• Pumpkins were once recommended for removing freckles and curing snake bites.• The largest pumpkin ever grown weighed 1,140 pounds.• The Connecticut field variety is the traditional American pumpkin.• Pumpkins are 90 percent water.
