Did you know?
… a pumpkin is really a squash?
It is! It’s a member of the Cucurbita family which includes squash and cucumbers.
… that the Irish brought this tradition of pumpkin carving to America?
The tradition originally started with the carving of turnips. When the Irish immigrated to the U.S., they found pumpkins to be plentiful and they were much easier to carve for their ancient holiday.
… that pumpkins are grown all over the world?
Six of the seven continents can grow pumpkins, including Alaska. Antarctica is the only continent that they won’t grow in.
- The largest pumpkin ever grown weighed 2,323 pounds in Ludwigsburg, Germany on October 12, 2014 — it currently holds the world record however, it’s only a matter of time before that number increases
- Pumpkins were once recommended for removing freckles and curing snake bites
- The Connecticut field variety is the traditional American pumpkin
- Pumpkins are 90 percent water
- Eighty percent of the pumpkin supply in the United States is available in October
- Native Americans flattened strips of pumpkins, dried them and made mats
- Native Americans called pumpkins “isqoutm squash”
- Native Americans used pumpkin seeds for food and medicine
- California ranks #2 in the nation in pumpkins — Illinois is #1
- There are 5,500 acres of pumpkins planted in California. The leading counties are San Mateo, San Joaquin, Sacramento, Venture and Stanislaus
- California produces 15% of the nation’s total pumpkin crop
- Over 700 farms and ranches are involved in agritourism, creating an environment that brings city people to visit the country
This article originally appeared here.
I am no expert in Italian cuisine. I started making one by one for my daughters. My older one loves italian food. I used to buy canned pasta sauce as I dint know how to make. I did see they have food colors. Even all natural sauce stained plastic box with orange color. Then I started making my own sauces. This is one of them. I used best out of fall season pumpkins to make sauce. This sauce stays fresh in refrigerator for 2 weeks.
- 2 cups - pumpkin of your choice
- 2 cups - roma tomatoes.
- 2 tbsp - Olive oil
- 1 small sized red onion
- Pink Himalayan salt
- 8 garlic pods
- 3 green chillies - optional
- 1 tsp - brown sugar
- ½ tsp - dried or fresh oregano
- 2 sprigs - fresh basil - optional
- Boil water in a pot. Turn off heat. Wash and place tomatoes in water for few seconds. I place for 40-60 seconds until at-least one tomato skin slits.
- Remove from water. Peel skin. Save water for future use.
- Peel pumpkin skin. Cut into cubes.
- In another pot, add 1 tbsp oil. Heat to medium.
- Add onion, garlic. Fry for 2 mins. Stir.
- Add peeled and diced pumpkin, tomatoes and fresh basil.
- Cook for 15 mins stirring every 5 minutes. Watch TV in the mean time.
- After 15 mins add salt and oregano. Cook another 60 minutes. Stir every 5 minutes.
- Add water if sauce becomes thick. If sauce is watery, cook till water evaporates.
- Turn off heat. Pour remaining 1 tbsp olive oil on top.
- Blend this in a blender or with hand blender. You can store this sauce in refrigerator for 2 weeks.
- Cook whole wheat pasta according to package instructions.
- After cooking, discard remaining water. Make sure to leave a little water. Extra starchy water keeps pasta moist.
- Add sauce to pasta. Stir thoroughly.
- Sprinkle your favorite cheese. I used organic parmesan cheese. You can use mozzarella, goat, gorgonzola or blue cheese.
- To make it vegan, skip cheese.
- Use gluten-free pasta to make it gluten free.
- You can make it oil free. Instead of using oil to fry onion, pour a little water and cook. Follow same procedure for remaining.