Pumpkin Talk With City Hall

For those Quincy residents who are looking for some holiday decor, Pumpkin posts have some great ideas. Entitled ‘Pumpkins 101‘, is the latest City Hall publication being offered at the business and building counter. The publication reads, ‘for holiday decor pumpkins, choose one with a sturdy stem, well rounded shape and one that will stand properly.

For cooking, small pie pumpkins are best. Small to medium sizes are best for baking and cooking because there finer texture and flavor. Look for a firm pumpkin with a heavy feel, and smooth orange skin. Avoid cracks and bruises, these can cause premature deterioration.’

Whole, unblemished pumpkins will keep cool for several months in a cool dry place. Once the pumpkin is cut open it should be wrapped, placed in the refrigerator and used within five days. If pumpkin is cooked and frozen, it will keep for up to six months.

If you’re thinking about throwing those pumpkin seeds away, think again. Pumpkin seeds can be toasted and roasted within an oven and in hardly any time. There is a variety of salts and spices that can be applied to the seeds to deliver a delicious taste. The shells are a very good resource for fiber, protein, and a great source of iron.

City Hall suggests the following recipe:
2 cups pumpkin seeds cleaned of pulp
1 1/2 tablespoons melted butter
1 1/4 teaspoon of salt

For this recipe for the oven to 250°. Combine pumpkin seeds, butter and salt. Mix well. Spread in a shallow pan. Roast in oven for about 35 minutes or until browned and crisp, stirring often to brown evenly.

For storage strategies, pumpkin seeds are said to be good for three months in a room temperature container or one year in a refrigerator.

For more recipes please visit our latest pumpkin recipe post on the Quincy cove.

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