814-Lancastar Farming, Saturday, October 28, 1995 Novelty Isn’t Squashed In Pumpkin Fields LOU ANN GOOD Lancaster Fanning Staff LEOLA (Lancaster Co.) It used to be that the mention of the words pumpkin, squash or gourd conjured up a distinctive image of the item. Pumpkins were bright orange jack-o-lanterns, squash were tan butternuts, and gourds were miniature duplicates of pumpkins and squash. But today an onslaugh of pump kin, squash, gourds, and ornamen tals in all sizes, shapes, colors, and varieties can be found at roadside stands and produce auctions. Pumpkins vary from brilliant orange miniatures to milky orange shades that reach weights of 600 pounds. Squash may be found in black, blue, green, white, yellow, and orange shades. They vary from smooth oblong shapes to rough rugged Blue Hubbards. Ornamental gourds come in multicolored and solids in smooth and warty textures and in delight ful shapes such as Turk’s Turban, Crown of Thoms, snakes and alli gators. “Novelty is in. People get tired of the same old thing. In the veget able field, anything that looks dif ferent has appeal,” said Tom Elk ner, horticultural agent for Lancas ter County. How can you tell the difference between miniature squash and a gourd? Take a Jersey Golden Acorn, which is a bright golden squash that may be eaten when it is no larger than a golf ball. How do you know that bright orange. squash at the Leola Produce Auction. //,, Ell t NOlt <4 pt hundreds of pumpkins 772 in Tslmags. smooth skinned pumpkin isn’t a delightful ornamental grown strictly for a touch of color in fall anangments? “That’s a hard question.” said Elkner. “Squash and gourds are from the same family. Generally gourds are really haid shelled. If you cut open a gourd, it is thin fleshed. A squash has softer, thick er flesh and the skin is generally softer.” Gourds or ornamentals are hard rinded inedible fruits or plants that are cultivated for beauty rather than food usage. While gourds are often arranged in their natural beauty, some craftspersons capitalize on unusual shapes and add artistic touches. Gooseneck gourds are adorned with hats, eyes, ribbons and aprons. Crown of Thoms are rounded gourds with unique thom like protuberances. The white vari ety is often painted to look like miniature ghosts. Large bottled gourds make unique birdhouses with an opening inserted and hung from a tree. Although one can technically eat pumpkins grown for jack-o lantcms, a seasoned cook will tell you to never use them for baking pies. Squash are considered the favorites but the varieties that make the best pies are a body con tested issue. “Definitely neck pumpkins,” said the mother of John Meek who grows several varieties to sell on his Willow Street farm. Many people agree with her. But just as many prefer acorn or .thabamanaatplacatoplay.Tha all diffartnt slzaa and ahapaa at thalr farm locatad along Rt. Elaine and Jeanette NoH play with gounla and pumpkins to which their mother added an artistic touch to portray the shapes they are named after shapes such as alli >, and snake. Wagonloads of pui butternut varieties, The odd-shaped Blue Hubbard squash is fast becoming a popular choice for pumpkin pie usage in this area. The blue-gray rough and rugged looking squash covers deep it reflect the richness of the tetton. yellow flesh with good flavor and texture. It’s the recommendation from Nolt’s Roadside Stand in Talmage. “I’ve never actually baked pies from all the different types at the same time and compered them because I’m so busy talcing care of this,” said Mrs. Nolt as she pointed to the hundreds of pumpkins arranged 'inside the bam and out side on (arm wagons and child ren’s wagons. “Lately, I’ve used the Hubbard variety and it makes really good-lasting pies.” Fay Slrickler, extension home economist who writes the column “ConsuipbiK Thoughts” for this latlas In shadaa and shapas thay prafar. Turk’s Turban and other varieties.
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