Pumpkins -- glorious, round, orange fruits that take center stage every October -- bring joy to everyone. Whether you're 6 or 60, they immediately call to mind carving contests, Thanksgiving dinners and that perennially popular TV special, "It's the Great Pumpkin, Charlie Brown." And this time of year, there's plenty of opportunity for nostalgia: Grocery stores and farmer's markets are flush with pumpkins.
Known for easy germination, a single pumpkin seed can bear as many as nine fruits. And there's no shortage of varieties. More than 100 exist with wild names like Baby Boo, Spooktacular and Cinderella. Although orange is still the predominant color, varieties also come in pink, red and white. Their sizes are even more diverse, with 4-ounce miniatures like Jack Be Little that are great for table decorations, Small Sugar pumpkins that weigh only a few pounds and are ideal for baking and, of course, the "giants."
Giant-pumpkin-growing contests became internationally known when the first 400-pound specimen was sent to the Paris World's Fair in 1900. Competition has grown considerably, thanks to hybrid seeds and big prize money. Last year, Larry Checkon of Northern Cambria, Pa., won $2,000 for his 1,469-pound Atlantic Giant, the heaviest on record. At its peak, the pumpkin packed on an astounding 50 pounds per day.
Once my children were old enough to celebrate Halloween, I started to grow pumpkins in my vegetable garden. They weren't giants, but from the moment the seedlings burst forth until the first fruits ripened, the kids were mesmerized. They would race outside to check the growth practically every day. With vines that rivaled Jack and the Beanstalk's, pumpkins became our household's favorite crop, stealing the No. 1 spot from tomatoes.
As long as you're not planning to break any world records, growing your own pumpkins is relatively easy and doesn't require acres of land. A 6-by-8-foot area or a sturdy fence that gets at least six hours of sun a day will suffice. Once the threat of frost has passed and the soil temperature is 65 F to 70 F (use a soil thermometer to check), plant four to six seeds in the middle of a 3-foot-wide mound. (Most varieties mature in 90 to 140 days, so plant accordingly if you want to have pumpkins for next Halloween.) Water daily, pick three of the strongest-looking sprouts and pull out the others. Once the sprouts become plants, water at their bases often enough to keep the soil moist but not too wet.
When it's time to harvest your pumpkins (whether they're plucked from your backyard or a local farm), handle them with care. If treated right, they can last for several months. Pick pumpkins when they're ripe, not a moment before. You'll know they are ready by the color, which will be uniform and deeply saturated. Flesh will be firm and resist denting when pressed with a thumbnail. Use a pruner to cut the fruit off the vine, leaving a 2- to 4-inch stem. To cure pumpkins (which will harden their shells and ensure a longer shelf life), place in a sunny spot (about 80 F to 85 F) for 10 days; if it's too cool outside, a windowsill with direct sunlight will do. Then, store them in a well-ventilated, cool, dry place.
You'll be happy to have extra pumpkins on deck. Scoop out the seeds for roasting, or prepare them to start next year's crop. (Rinse seeds with water, place on a paper towel until they have completely air-dried, then store them in an envelope in a cool spot until next planting season. Note:The germination rate may not be as high as packaged seeds.) You also could try your hand at a velvety soup or a piping hot batch of pumpkin muffins for a cold December morning.
FRAN'S FAVORITE PUMPKIN VARIETIES
TYPE: Small Sugar
GOOD FOR: This heirloom pumpkin from the 1800s, also known as New England Pie, develops a non-stringy, sweet flesh that's perfect forpies and canning.
SIZE: 5 to 8 pounds
GROWING TIME: 100 to 105 days to maturity
TYPE: Lumina
GOOD FOR: White skin and bright orange flesh distinguish this variety, which is great for cooking and carving. Its short growing season will appeal to gardeners in colder climates.
SIZE: 10 to 12 pounds
GROWING TIME: 90 to 100 days to maturity
TYPE: Rouge Vif D'Etampes
GOOD FOR: This beautiful French heirloom has ribbed, bright red or burnt orange skin and a taste and texture that works well in soups.
SIZE: 5 to 40 pounds
GROWING TIME: 110 to 150 days to maturity
TYPE: Orange Smoothie
GOOD FOR: Children will like to paint on this all-American winner with a strong stem and smooth skin.
SIZE: 5 to 8 pounds
GROWING TIME: 90 to 100 days to maturity
