Overview: Pumpkins are usually a very orangish color, but can also be white and yellowish sometimes. They are smooth with some ridges and firm to touch. The best time to grow pumpkins is in the early summertime, from May through June.
Seed Starting Advice: Pumpkins grow best when you plant them directly into the ground, about 1 inch deep with the point facing downward. (source: Planting Pumpkin Seeds by Julie Martens Forney.) They should be spaced out at least 5 feet apart in rows that are at least 10 feet apart. You are also able to plant them indoors, in a pot, and under artificial light.
Growing Advice: They usually germinate within 10 days of planting, and grow best in 80-85 degrees. The most common pests for pumpkins are beetles, snails, and slugs, however you can easily get rid of them with pesticides. They are the most common because they like the flesh of new pumpkin crops. Squash bugs are another pest that are harder to get rid and harmful because they can destroy the stem and leaves of the pumpkin. (source: Gardening Know How by Liz Baessler).
Harvesting Advice: You know your pumpkin is ripe when it is fully colored and firm. If the pumpkin seems too soft and not ready to harvest, it will die after just a few days of picking. The best time to harvest is in late September or early October.
Recipe for Pumpkin Bread
Recipe for the best pumpkin bread that is delicious and easy to make provided by the food network.
- Unsalted butter
- 3 1/2 cups of flour
- 3 cups of sugar
- 1 cup of vegetable oil
- 4 large eggs
- 2 teaspoons of salt
- 2 teaspoons of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground nutmeg
- 1 teaspoon of ground allspice
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 2/3 cups of water
- 1 15-ounce can of pure pumpkin puree
- Preheat oven to 350 degrees, and butter and flour two loaf pans.
- Whisk together sugar and oil in a bowl, then once they are fully mixed add in the eggs and pumpkin.
- Whisk together flour, salt, baking soda, baking power, nutmeg, allspice, cinnamon and cloves into a different bowl until fully mixed together.
- Add half of the dry ingredients to the mixture and stir to combine, then add half the water and stir to combine, repeat this step with all of the left over flour and water.
- Divide the batter between the two pans you have.
- Bake for about one hour, until the loaves are golden brown.
- Remove the loaves from the pan and let cool completely, for about one hour.
Written by: Mollie Flanagan