Pick Up A Pumpkin
Halloween has always been one of the big events in the American calendar and here in the UK it’s also getting bigger every year. With creative costumes, parties, ghoulish make up and of course not to mention the obligatory pumpkin or two, all of which make for a happy Halloween
Why do we carve pumpkins at Halloween? The tradition is said to have been started by the Celts. Celts were people who predominantly lived in territories in western Europe, Brittany, Wales, Scotland, Ireland, and the Isle of Man. Irish immigrants who went to live in America introduced the custom. They used to make lanterns out of turnips but couldn’t find enough so used pumpkins instead. From there it has made its way over to the UK where it is becoming increasingly popular. The carving of a pumpkin all lit up and put outside your house is supposed to scare evil spirits away.
So, is pumpkin a vegetable or a fruit? They are a member of the squash family and are a type of fruit, although pumpkins can be used to make both savoury and sweet dishes. They are usually seasonal, being ready to pick between October and December and as well as being extremely versatile as an ingredient, they are also very good for you, containing a great source of minerals and vitamins, including A and C, plus the seeds are full of zinc and antioxidants.
Pumpkins tend to be grown in Lancashire in parts around Ormskirk, Skelmersdale, Hesketh Bank, West Lancashire due to the soil, they like well drained, fertile soil and the micro-climate the area has. Farmers are growing more pumpkins each year in the UK to cope with increasing popularity, however come the end of October demand decreases significantly.
Places to pick your own pumpkin in Lancashire include: Windmill Animal Farm, Ormskirk, Big Pumpkins, Hesketh Bank, Roby Mill Pumpkin Patch, Upholland and Croston Pumpkin Patch, Croston.
How to carve your pumpkin. Make sure you have a sharp knife and cut around the top of the pumpkin. Scoop out the flesh inside as well as the seeds with a large spoon. Get creative with your design. Get a black marker and draw what you want on the front. Have a look at some designs in magazines or online for inspiration. Then use a smaller knife to cut out your shape. If you have young children, always make sure they are supervised by an adult. Once you are happy with your design, place a tealight inside, light and replace the top.
Once you have carved out your pumpkin, don’t throw the insides away.
There are plenty of easy, tasty, recipes available, from pumpkin soup, to pumpkin muffins and of course pumpkin pie. Check out the recipe.
Pumpkin pie and maple cream
Recipe courtesy of Olive magazine
Ingredients
500g shortcrust pastry
Cinnamon – a large pinch
800g pumpkin, peeled and chopped
150ml single cream
150g light muscovado sugar
1/4 nutmeg, grated
Ground ginger – a pinch
3 eggs
30g butter, melted
150ml double cream
3 tbsp maple syrup
Method
STEP 1 – Roll out the pastry and line a 20cm round tart tin, trimming the edges (keep the excess pastry for decoration). Sprinkle the cinnamon onto the pastry. Chill for 30 minutes.
STEP 2 – Meanwhile, put the pumpkin, single cream, sugar, nutmeg and ginger in a saucepan and bring to a simmer. Cook gently with the lid half on for about 20 minutes, or until the pumpkin is tender, then purée the lot and cool the mixture until warm.
STEP 3 – Heat the oven to 200˚C/fan 180˚C/gas 6. Line the tart case with baking paper or foil and fill with baking beans, then bake the pastry blind for 15 minutes. Remove the paper and beans and bake for a further 5 minutes or until the base is dry and cooked. Turn the oven down to 180˚C/fan 160˚C/gas 4.
STEP 4 – Beat the eggs and butter into the purée and pour it into the case (you might have a bit of mix left over depending on the depth of your case). Cut pastry shapes out of the extra pastry, if you like and use them to decorate the edges of the tart, don’t put them in the centre or they will sink. Bake for 30 minutes and then check the tart, it should have a slight wobble in the centre, Cook for another 10 minutes if it’s too runny.
STEP 5 – Beat the double cream until thick and then beat in the maple syrup. Serve with the pie.
