Want to know what nutrients you're getting with that pumpkin? A whole cup of it has only 49 calories, but is loaded with fiber, Vitamin C, riboflavin, potassium, and lots and lots of Vitamin A. For the numbers, see nutrition for cooked pumpkin puree.
For the facts on its seeds, which are a great source of protein, Omega-6's, magnesium, potassium, zinc, copper, and manganese, see nutrition for pumpkin seeds.
This week we had a pumpkin class at my house. It was fun, and I think everyone learned at least one new thing. I have two different ‘handouts’; one is the Pumpkin class handout, two pages from the class; the other is a big collection of recipes I started in college, The Great Pumpkin Cookbook (If it won't load, get it in two parts, here: The Great Pumpkin Cookbook part 1 and The Great Pumpkin Cookbook part 2). I had asked a roommate if I could have her jack-o-lantern after Halloween. When I told her I was going to make pie out of it, she incredulously responded with, “You can do that? How?” So I started by typing up instructions, and one thing lead to another…
The Great Pumpkin Cookbook includes information on cooking pumpkin, canning, dehydrating, freezing, and ‘root cellar’ing it, plus things like Pumpkin Cheesecake, Pumpkin Shake, and Pumpkin Pancakes.
If you want to learn more about storing vegetables through the winter, with or without a ‘real’ root cellar, click on Storing Vegetables At Home, which is a chart and information from the Wisconsin Extension Office.
Here’s something to chew on, from the LDS Family Home Storage pamphlet; italics are mine:
Dear Brothers and Sisters:
Our Heavenly Father created this beautiful earth, with all its abundance,
for our benefit and use. His purpose is to provide for our needs
as we walk in faith and obedience. He has lovingly commanded us to
“prepare every needful thing” (see D&C 109:8) so that, should adversity
come, we may care for ourselves and our neighbors and support bishops
as they care for others.
We encourage Church members worldwide to prepare for adversity
in life by having a basic supply of food and water and some money in savings.
And another, related, quote:
“Can we see how critical self-reliance becomes when looked upon as the prerequisite to service, when we also know service is what godhood is all about? Without self-reliance one cannot exercise these innate desires to serve. How can we give if there is nothing there? Food for the hungry cannot come from empty shelves. Money to assist the needy cannot come from an empty purse. Support and understanding cannot come from the emotionally starved. Teaching cannot come from the unlearned. And most important of all, spiritual guidance cannot come from the spiritually weak. President Heber J. Grant declared, “Nothing destroys the individuality of a man, a woman, or a child as much as the failure to be self-reliant.” -The Celestial Nature of Self-Reliance, Marion G. Romney
I challenge you to expand your home storage efforts, to find some part of it to learn more about, to try for the first time (or try better for the second-- or tenth-- time), to do something that will help you become a little bit more self-reliant. The Lord doesn’t ask us to do everything, all at once, but he does ask us to be diligent. (See Mosiah 4: 27) I know our capacity and freedom will increase as we do this.
Here's some great information I found at http://www.americanpreppersnetwork.net/viewtopic.php?f=122&t=2166
"Only fresh and sound produce should be root-cellared. The food should be free from cuts, cracks, bruises, insects and mechanical damage. When I prepare produce for winter storage, I inspect it carefully. Items with any damage are either eaten quickly or canned or frozen. Apples and pears can be made into sauce, squash roasted and frozen, and beets pickled.
Quantities for a family of four:
Apples: 5 bushels
Carrots: 40 to 60 pounds
Cabbage: green, 20 heads; red, 10 heads
Beets: 20 pounds
Celeriac: (celery root, use instead of celery) 10 to 20 heads
Leeks: 40 plants
Potatoes: 100 pounds or more
Jerusalem artichoke: 10 pounds
Onions: 40 pounds
Garlic: 10 to 20 pounds
Winter radish: 10
Parsnip: 20 pounds
Squash: 40 ‘Delicata’ and 30 pounds butternut
Pumpkin: 5 to 10
Turnip and rutabaga: 10 or more"