Cropedia:Pumpkin
Pumpkin
source: [1]
Years grown at UBC Farm/LFSOG: one/zero (Planted in 2009-UBC Farm Seed Log 2009)
Growing conditions
Pumpkins require 90 to 120 days to mature, depending on variety and growing conditions. (Kovack, 2003)
- It grows best at temperature of 23-29°C (75°F-85°F) day and 15°C-21°C (60°-70°F) night (OMAFRA, 2010)
- It is grown well on warm and well-drained soil, and soil with rich organic matters and its pH is 5.5 to 7.5 (Kovack, 2003)
- Pumpkin seeds are usually planted in hills; plant two to three seeds per hill about 1 to 1 ½ inch deep and thin to one plant per hill. Spacing varies with variety and vine size; 20 inches between bush varieties; 36 inches between vining varieties (Kovack, 2003)
- Lot of compost and consistent watering are important (OMAFRA, 2010)
- Bees and insects are required for pollination and fruit set (Kovack, 2003)
- Protect the plant from weed, insects, and diseases(OMAFRA, 2010)
- It is harvested when it is fully riped, and its skin is hard (OMAFRA, 2010)
- Require warm, fairly dry storage conditions (OMAFRA, 2010)
Seasonality
- Warm season (late may or early June) - Full-sun exposure
Nutritional information
The pumpkin has beta carotene pigment, which gives bright orange color to its skin. The beta carotene is antioxidant substance that can be converted to vitamin A, and useful in the body. In addition, the beta carotene can reduce risk of some types of cancer, and also protet against heart disease and any disease that related to aging. (University of Illinois Board of Trustees, 2010)
| Nutrition Facts/Valeur Nutritive | |
|---|---|
| Serving Size: 250mL (raw) | |
| Amount Per Serving | %Daily Value* |
| Calories 32 | |
| Total Fat 0.12g | 0% |
| Saturated Fat 0.064g | 0% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 7.97g | 3% |
| Dietary Fiber 1.4g | 6% |
| Sugars 1.67g | |
| Protein 1.23g | |
| Vitamine A | 60% |
| Vitamine C | 20% |
| Calcium | 2% |
| Iron | 8% |
| * % Daily value based on a 2000 calorie diet | |
Recipes
Pumpkin with garlic, ginger, lime - Agora
Ingredients:
• 20 lb pumpkin (cubed)
• 10 lb carrot (chopped)
• 20 T olive oil
• 100 g sugar or 100 ml honey
• salt and pepper
• minced gingerroot
• 5 heads chopped garlic
• optional: 100 g lime zest
• 1.5 L lime juice
• 1.5 L water
Instructions:
1. Combine ingredients on high
2. Bring to a boil, cover, turn to med-low heat and cook 5 minutes
3. Uncover raise heat, stirring occasionally until liquid has evaporated and its cooking in oil
4. Lower heat and cook until pumpkin is tender, add some stock if sticking
5. Add 30 L stock (or enough water to cover veggies) and turn heat to high
6. stir to mix syrup and scrape off bottom,
7. gently simmer 10 minutes
8. Puree soup
Additional usage inventory
Pumpkin can be used as decorative objects, such as carving, decorating, painting, flower displays, and seed work. (Boisset, 1997)
Floral Thanksgiving Display (Boisset, 1997)
Equipments:
3 pumpkins, 1 large and 2 small
Storng kitchen knife
Craft knife
Florist's foam, soaked in water
8 tall candles, various length
Selection of seasonal flowers and trailing greenery
Thin curling ribbon
Scissors
Methods:
1. Find a pumpkin with a good stable base and no holes in the skin. Cut approximately one third off the top of the pumpkin.
2. Remove seeds and strings, then carve a zigzag pattern around the top edge, 1/2 inch / 1 1/4 cm deep to help the flowers sit around the top of the pumpkin.
3. Cut away the pulp from the top opening, then pack the pumpkin with the prepared florist's foam. Poisition the candles by pushing them into the florist's foam.
4. Next position three or four large flowers for structure. Arrange the smaller flowers, pushing them into the foam. Start from the outer edge of the pumpkin and work toward the center.
5. Create each ribbon tendril by pulling a piece of ribbon along the blade of a pair of scissors, making sure that the natural curl of the ribbon is face down on the scissors. If this process does not automatically create a curl, try turning the ribbon over and pulling it again.
6. Repeat the process using the small pumpkins. Use samller flowers and candles. Once the flolwer arrangements are complete, position the pumpkins, placing the smaller ones near the large display and decorate with tendrils of greenery and ribbon.
Academic connections
No available
References
Boisset, Caroline. (1997). Pumpkins & Squash. Quebec, QC: The Reader's Digest Association (canada) Ltd.
Health Canada. (2009). Chapter 6 - The Elements Within the Nutrition Facts Table. Retrieved March 31, 2010, from
http://www.inspection.gc.ca/english/fssa/labeti/guide/ch6e.shtml#a6_3
Health Canada. (2009). Pumpkin, Raw. Retrieved March 27, 2010, from http://webprod.hc-sc.gc.ca/cnf-fce/report-rapport.do?lang=eng
Kovack, John T. (2003). Squash. Retrieved MArch 30, 2010, from http://www.ozaukeemastergardeners.org/JournalVegetablespdf/Squash.PDF
OMAFRA. (2010). Pumpkin and Squash Production. Retrieved March 27, 2010, from http://www.omafra.gov.on.ca/english/crops/facts/00-031.htm
Statistics Canada. (2009). The Pumpkin-A growing Vegetable. Retrieved MArch 30, 2010, from http://www.statcan.gc.ca/pub/11-621-m/11-621-m2004018-eng.htm
University of Illinois Board of Trustees. (2010). Pumpkin Nutrition. Retireved March 27, 2010, from http://urbanext.illinois.edu/pumpkins/nutrition.cfm
Wallace, Stephanie. (2006). Pumpkins. Retrieved March 27, 2010, from http://www.flickr.com/photos/59105317@N00/256900424/
West Coast Seeds. (2010). Pumpkins. retireved MArch 27, 2010, from http://www.westcoastseeds.com/product/Vegetable-Seeds/Pumpkins/
Additional Notes
- Pumpkins are a winter squash, and a member of the cucurbitaceae or gourd family, which includes squash, pumpkins, cucumbers, muskmelons, honeydew melons, cantaloupe, watermelons and zucchini. In addition, these plants are native to Central America and Mexico.(Statistics Canada, 2009)Furthermore, pumpkins, summer squash, watermelons, muskmelons, cantaloupes, and ornamental gourds are a member of the Cucurbitaceae family (commonly referred to as Cucumber, or Gourd family. These plants are also referred to as "cucurbits." (Kovack, 2003)
- Pumpkins are mature late in the season, stored well, and have a thick rind. (Kovack, 2003)
- Pumpkins have variety of flavors, shapes, colors, and sizes.
- Pumpkins are used at Hallowen Festival.
Below, they are types of Pumpkins that are grown at UBC Farm: (UBC Farm Seed Log 2009)
- Wee-B-Little
- Neon
- Racer
- Jamboree
- Cinderella
Other varieties of Pumpkins:
- Big Moon
- Ealripack
- Galeux d'Eysines
- Howden
- Jack of All Trades
- Kakai
- Little October
- Lumina PVP
- Prizewinner
- Rouge vif d'Etampes
- Small Sugar