THE GREAT PUMPKIN
(Page 5 of 5)
AND THAT'S NOT ALL!
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In addition to its better-known culinary
characteristics, the pumpkin serves a variety of other
practical purposes. Much of this country's crop is sold for
stock feed . . . and in Europe the seeds are pressed to
produce a much-cherished cooking oil. Some say, too, that
the leaves from a pumpkin plant can provide an effective
fly repellent for cattle when crushed and rubbed on the
animals' backs and necks. And you can even make a nifty
wind instrument from a pumpkin vine: Just choose a sturdy
eight- or ten-inch length of hollow stem and then —
at a point about an inch from one end — carve a
1/4-inch hole and (a few inches farther down) three or four
additional bores spaced about an inch apart. Then play the
gadget as you would a fife!
One thing's for sure: No matter what you use your pumpkins
for this year, you'll be joining the ranks of individuals
who — over the decades and centuries and millenniums
— have learned that this humble, easy-to-grow
squash,is a faithful provider . . . and a true friend to
those seeking sustenance and pursuing the path of
self-sufficiency. And that, perhaps, is precisely what
makes the pumpkin great.
EDITOR'S NOTE: If you're interested in expanding your
repertoire of delicious pumpkin-based dishes, you'd do well
to latch onto a delightful little cookbook by Erik
Knud-Hansen entitled Pumpkin Happy . The
illustrated 54-page paperback contains recipes for dozens
of tasty-sounding foods — from pumpkin garlic soup
and pumpkin fritters to soufflé, custard, ice cream,
breads and biscuits, and wine (just to name a few!) —
and is available for $3.00 plus $1.00 shipping and handling
(California residents add 6% tax) from Aniccha Press, Dept.
TMEN, Star Route, Box 5, Camptonville, California 95922.
You may also be interested in the recipes included in
MOTHER NO. 23's "The Pumpkin . . . A Challenge to Creative
Cooking" (page 48), as well as the instructions for making,
preserving, and using pumpkin butter in No. 65 (page 153).
To order back issues, turn to page 52.
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