On Being a
Farm Wife
(and other hazard:
Joyce Bupp
Pity the poor pumpkins.
They must be feeling like “has
been’s” about now.
It’s been a tough year for our
traditional, and most loved, sea
sonal symbol.
Our extended damp, dreary
“moldy” if you will weather
pattern over the summer was the
opposite of what a pumpkin
would choose for the perfect en
vironment. Cool, rainy periods in
early summer pushed pumpkin
planting times late. And lack of
sunshine limited their vigor and
left them vulnerable to diseases
and insects.
A bank sloping from the dairy
bam down to our lawn has prov
en in years past to be a great
place for pumpkin cultivation. It
gets full sun exposure, the soil is
BLINK BEDS ’
Sculptured or Na'ural Pine i
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FACTORY !
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rich and, even in dry years, soaks
up and holds extra moisture any
time a cloudburst/rainstorm
drenches us with any runoff.
In an effort to reproduce
orange orbs the size of a few past
memorable ones, we tucked a few
seeds of the specialty giant
pumpkin seeds into the black
plastic-covered bank in early
June. The grandchildren are
pumpkin enthusiasts; the larger
they are, the better they like ’em.
So we watched with anticipa
tion a pumpkin to
a vine drawling out the little
pumpkin patch scvtraJ weeks
later. By late summer it was the
size of a basketball and grow
ing. Regular checks confirmed its
continued swelling. Untifone day
after a prolonged rainy stretch
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36x60 Almond Polyester Table ,
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y
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1019 Hempland Road, Lancaster 717-397-6241
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Nol responsible for typographical errors We reserve the right to substitute gilt items
when the pumpkin had collapsed
into a rotted, soggy mess.
Yeecchhhh!
On closer inspection, we found
under the giant leaves and tangle
of vines a single remaining
pumpkin. Though immature, it
was nicely shaped and already
turning a pale orange. That, we
decided, would have to be the
family pumpkin, dedicated to
giving its life in one brightly-lit fi
nale of the season.
Pumpkins, much like Christ
mas trees, are a crop destined for
our visual and emotional enjoy
ment. Both find fulfillment in
shining lights and the oohs and
aahs of excited children.
But, the chance to glow as a
smiling, frowning or scary Jack-
O-Lantem is history for this year.
How sad. No children’s oohs and
aahs. No brightly-lit grins.
What’s to look forward to?
Take heart, all you sad pump
kins out there. There is still a
chance for you to shine.
Actually, if you happen to be
one of those beige-hued, long
necked types, your day in the sun
is just coming over the horizon.
Can you say “pie?”
Reality is, even the long
necked pie types were challenged
this yew. Several from our gar-
Christmas Special
il- Buy your gift now J
& save money - ■
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j Cash Price $339.95 ;
J Closeout $169.95/
Usi
den have been keeping company
on the porch with the single, big,
round one. At least the first one
we chopped and processed for
the season’s first pies lacked the
brilliant yellow-orange flesh
color. And, the more pale colored
pumpkin pulp also had a less in
tense pumpkin flavor.
That didn’t prevent the pies
from being gobbled up, however.
But, we’ll pump the next ones up
a little more intensely with vanil
la and spice flavorings.
If your pumpkins didn’t get to
smile and glow, and you’re not
into pies, what’s to do with a
pumpkin? There are always the
seeds inside to roast and salt and
nibble like peanuts or sunflower
seeds. Colonial settlers believed, I
recently read, that pumpkin
seeds were good for removing
freckles. And as an antidote for
snakebite.
No freckles or snakes in your
life? Perhaps you’d instead like
to try the Hollywood version of
pumpkin use. Just mooosh-up
some of the raw pulp and apply it
to your skin as a facial treatment.
So there’s a use for that leftover
harvest.
Yeecchhh!
Guess we’ll stick With the pies.
Recipe Topics
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to Lou Ann Good, Lancaster Farming, P.O.
8 Scones and Tea Time
15 Hunting Recipes
22 Thanksgiving Dinner
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I, Saturday, November 1,2003-B3
Featured Recipe
Lee Laverty, Mount Joy is al
ways experimenting with recipes,
which she adapts to create origi
nal dishes that amaze family and
friends. Try this one using the
new green described on 82.
Cavatelli is a ricotta-based
pasta that looks like longated
dumplings, about the size of a
elongated quarter. Cavatelli is
available in the frozen food sec
tion and in the dry pasta section
of supermarkets. Lee prefers the
frozen version, which she said is
more flavorable.
Cook cavatelli as directed on
package. While this is cooking,
add the broccolini flowerets to
boiling water and cook until just
tender. Leave a bit crunchy.
Drain.
In saucepan, place the olive oil
and butter. Melt down the butter
and then add the two cloves of
garlic. Saute for 30 seconds. Add
the juice of one lemon.
Drain cooked cavatelli. Add
the flowerets. Pour the garlic but
ter mixture over and toss well.
Place in serving dish and serve.
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BROCCOLINI AND
CAVATELLI PASTA
1 pound frozen cavatelli
2 cups broccolini flowerets
(small pieces)
1. lemon 2 cloves garlic, minced
'A cup olive oil
'A cup butter