Pumpkins for Hallowe'en and Beyond

Pumpkins and other squash are a source of rich nutrients, especially the immune system strengthener vitamin A and the healing mineral zinc. Hallowe'en is a good time to prepare for next year's squash and cucumber harvest to make sure it will be your best ever. Pumpkins can be kept all through the winter if you grow the ones with thick skins.

List of Cucurbits

Let me first give you a list of cucurbits so we all know what I am talking about:
• pumpkin
• squash
• marrow
• zucchini
• cucumber
• gourd
• watermelon
• canteloupe
• honeydew melon
• bitter melon
• any other melon
• decorative little squashes

Healing Power

Orange and peach-colored veggies and fruits are a rich source of vitamin A. We need that vitamin to fight infection and to ward off disease. I use vitamin A capsules derived from fish liver oil to put on injuries to avoid the development of infection. During cold and flu season and when exposed to pollution, I take extra vitamin A. I make sure that it is from natural sources, because the synthetic oil-based vitamins are toxic and can lead to an overdose.

I have a problem digesting the flesh of pumpkins and their relatives, except for cucumbers. Those cucurbits require different digestive enzymes from fruit or from veggies. When mixed with either of them, my stomach revolts. I do, however, love pumpkin seeds. They are a source of the healing mineral zinc. They are one of the best preventions of prostate problems in men.

Cucurbits for the Winter

There are two kinds of cucurbits, they either have thin soft peels or really tough ones. Only the ones with tough skins will keep through the winter, but only if stored in a cool dry place, e.g. an unheated basement or garage.

The so-called pumpkins used in growing competitions, weighing hundreds of pounds, are not pumpkins but squash. They need to be used within a few weeks, because the skin in not strong enough to protect them from rotting. Their flesh has to be frozen or canned.

• acorn squash
• the colorful one pictured whose name I do not remember
• Mother Hubbard squash
• the little decorative squash keep the best, because they are very dry inside. Some people keep them year after year.

Preparing Cucurbits for Eating

A year ago, I published an article with recipes of how I use pumpkin seeds and flesh in a way which does not bother my digestion. One of them is my mother's recipe for pumpkin pickles which seem to originate in Germany. I was able to buy some in Winnipeg recently, and they came from a German company. Possibly Ukrainians and Russians make them as well. The Mennonites from Russia brought the watermelon pickling recipes to Canada.

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