812-Lancaster Farming, Saturday, Novamber 12, 1994
Al and Barb Sarver with their three prize-winning Bedford County pumpkins.
The Great Pumpkin With A
Whole Patch Of Giant Peers
LINDA WILLIAMS
Bedford Co. Correspondent
BEDFORD (Bedford Co.)
When the “Great Pumpkin” visits
the home of Barbara and Alfred
Sarver of Manns Choice RD 1, it
meets a whole patch of giant
peers.
A 1 and Barbara Sarver have
been raising and entering pump
kins in the competition at the
annual Pumpkin Festival at Old
Bedford Village for the past four
years.
Grown on two acres of farm
land in the southern part of Bed
ford County, the pumpkins are an
Atlantic Giant and Prize Winners
cross. Al says he uses the largest
pumpkins each year for seed.
This year, as in years previous,
the Sarver pumpkins placed first
in Bedford County competition.
“We usually get beaten by a few
pounds by pumpkins from else
where,” Barb says. “But, the
judges always say that if they
were judging for beauty, ours
would win all awards.”
A deep golden color puts the
Sarver pumpkins in the asthenic
spotlight.
This year, the Sarver entries
weighed in at 262, 200 and 182
pounds. One of the entries was
that of Lisa Daulton, a niece of the
Sarvers who enjoys helping with
the pumpkins each summer.
A 1 credits Miracle Grow and
cow manure with the success of
his pumpkin patch. He also waters
on a daily basis if there is no rain.
The Sarvers are very aware of
the role pumpkins play in today’s
health conscious diets.
Pumpkins are an excellent source
of vitamin A and if the added fat
and sugar are kept low, it is sur
prisingly low in calories.
The big orange fruit plays an
important role in Thanksgiving
and, while we are all used to the
traditional pumpkin pie dessert,
there are many other ways to use
pumpkin in our daily diets.
Baked pumpkin halves can be
stuffed with meat, rice, or vegeta
bles.
Grate raw pumpkin into your
Thanksgiving stuffing or substi
tute pumpkin in any recipe that
calls for winter squash.
The easiest way to cook a
pumpkin or winter squash is to
halve it, scoop out the seeds and
stringy pulp and bake the rest in
the rind until tender.
Sprinkle the halves’with spice,
cinnamon, nutmeg, ginger, all
spice, or mace, and microwave
cut side down or waip in plastic
until tender, 6 to 7 minutes per
pound.
Of course, these suggestions
work better with pumpkins small
er than those raised by the
Sarvers.
Barbara Sarver does can
pumpkin and might choose one of
the following recipes for her
Thanksgiving dessert-
VELVETY PUMPKIN
CHIFFON PIE
I baked 10-inch pastry shell
1 envelope unflavored gelatine
1/4 cup cold water
3 eggs, separated
3/4 cdp brown sugar, packed
1 1/3 cups mashed, cooked
pumpkin
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup milk
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 cup heavy cream, whipped
1/4 cup slivered almonds
1/4 cup chopped dates
3 tablespoons crystallized
ginger
Bake and cool pastry shell,
Soften gelatine in water. Beat egg
yolks; add brown sugar, pump
kin, pumpkin pie spice and salt.
Mix well, then stir in milk. Cook
over medium heat, stirring until it
begins to boil Then cook 2 min
utes, stirring constantly. Remove
from heat. Add softened gelatine,
stirring until melted. Cool.
Beat until smooth and add
almonds, chopped dates, and gin
ger. Beat egg whites with cream
of tartar until soft peaks form.
Add the 6 tablespoons of sugar, 1
tablespoon at a time,beating until
stiff but not dry. Fold into pump
kin mixture. Chill. Top with
whipped cream.
HEART HEALTHY
PUMPKIN PIE
I 9-inch baked pie shell
1/2 cup firmly packed
brown sugar
I teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 Pinch of ground cloves
1 16 ounce can pumpkin puree
1 1/4 cups evaporated skim
milk
3 large egg whites
Preheat oven to 350°F
Bake pie crust until lightly
browned, about 10 minutes.
Remove from oven and let cool to
room temperature.
Preheat oven to 450'F.
In' a large bowl, beat all filling
ingredients until no lumps remain.
Pour into pie shell and bake 10
minutes. Reduce heat to 325’F
and bake SO minutes undl a knife
comes out clean.
PUMPKIN TART WITH
GINGER MERINGUE
I pie shell
1 tablespoon currant jelly
2 eggs
3/4 cup cream
1/3 cup sugar
3/4 cup cooked pumpkin puree
1/2 teaspoon ginger
1/4'teaspoon nutmeg
1/4 teaspoon cinnamon
meringue topping
2 to 3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon crushed candied
ginger.
Preheat the oven to 400’.
Brush the pie shell with cur
rant jelly.
Beat together the eggs, cream,
and sugar. Beat in the pumpkin
and spices. Pour into the prepared
shell and bake for 10 minutes.
Lower the oven temperature to
350 and bake for 25 to 30 minutes
until the filling is set. Chill the
pie.
Beat the whites until foamy
and add the cream of tartar. Beat
until just stiff and beat in the
sugar. Beat until stiff peaks form
and the whites are shiny. Preheat
the oven to 450*.
Cover the chilled pie with the
meringue. Be sure to spread the
topping over the edges of the pie
or it will shrink from the edges
while browning. Sprinkle with 1
teaspoon crushed candied ginger.
Bake for 4 to 5 minutes until the
meringuer is browned. Cool and
serve.
SEE YOUR NEAREST
I\EW HOLLA W
DEALER
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