            Recipes > Ingredient Archive > Pumpkins  Why Organic? Choosing organic pumpkins will guarantee that they’ve been grown without synthetic pesticides or fertilizers, using sustainable methods that regenerate the soil, build healthy field ecosystems, and keep potentially harmful chemicals out of the environment — and our food supply. We believe organic is the healthiest choice for people and the planet, and we think organic tastes better, too!
• Decadent Pumpkin Pie You know Fall has arrived when pumpkins start popping up on doorsteps everywhere. With Halloween and Thanksgiving just around the corner, this is the season when pumpkins are king. They’re at their prime from September to late November, so now is the time to transform these attractive seasonal squashes into delectable dishes — and we’re not just talking pie! Pumpkins are grown on every continent of the world except Antarctica, and they’re central to the cuisine of many cultures. They’re a rich source of nutrition and can keep for months without refrigeration.  Selecting Pumpkins Pumpkins come in many varieties, some of which grow to an enormous size.
Along with squashes, cucumbers, gourds, and melons, pumpkins are members of the cucumber family. They come in a wide range of colors, sizes, textures, and quirky shapes. Pumpkins fall into the subgroup of winter squashes; they’re prized as ornamental accents as well as delicious additions to autumn and winter menus. Though pumpkins are commonly eaten as vegetables, they’re actually vining fruits. Common to all winter squashes is a hard, indigestible outer skin surrounding dense golden or orange-colored flesh that’s peppered with numerous large, flat seeds. Unlike their tender summer cousins, none of the winter squashes can be eaten raw. A pumpkin’s mild, succulent flesh can taste rather bland, but it marries beautifully with many other flavors, making it a cook’s delight. Cooking varieties can be used interchangeably in recipes, even if they vary slightly in taste or texture. Versatile pumpkins can be prepared in almost any way that’s suitable for other winter squashes: baked, roasted, grilled, boiled, braised, or hollowed out and used as serving containers. Canned pumpkin purée can be used in place of puréed or mashed fresh pumpkin. Delicious as they can be, pumpkins require some preliminary prep work. To cook the flesh, cut off the stem end with a large, heavy knife, then scoop out the seeds and fibers with a sturdy spoon. (Reserve the seeds for roasting, if you like.) Peeling a whole pumpkin is a difficult and tedious task! If you’re not baking the pumpkin whole, cut it into manageable wedges and remove the tough outer skin with a vegetable peeler. Roasting is an easy way to skip the challenge of peeling; the hard rind softens after cooking, and then it’s easy to scoop out the flesh or cut away the peel. Remember that after you’ve enjoyed decorating the house with these handsome seasonal ornaments, you can recycle your pumpkins and transform them into delicious, nutritious treats both sweet and savory. Check out our recipes for plenty of inspiration! Delicious and Wholesome  Whatever the variety or color, pumpkins deliver good nutrition.
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