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.