going out of your gourd

by Annie Cunningham

The signs of fall are upon us – turning leaves, cooler temperatures and the fruits of summer labor. Pumpkins, squash and zucchini are filling your grocer’s shelves and local producers’ farm markets.

Ohio produces many types of gourds, pumpkins being the most popular. Ohio farmers plant approximately 4,500 acres of pumpkins and 1,500 acres of squash and zucchini. The fun in planning a dish using one of these fruits may be where you buy your ingredients. Many local farm markets have pick-your-own operations. You can go out with your family and pick the biggest and best pumpkin or ripest zucchini. For those who want fresh-from-the-field fruit without the work, most farm market operators will have plenty to choose from right in their store. To find a farm market or pick-your-own operation near you, visit the Buying Local section of the Our Ohio Web site.

How to choose

Color is a big factor in choosing a pumpkin. You have to choose one that is a rich, solid orange, and the color should be evenly distributed, not splotchy, across the entire pumpkin's surface. Choose well-shaped pumpkins that are firm and slightly heavy. It should have tough skin without any wrinkles or blemishes. Zucchini should be soft-skinned, but not mushy and have even color.

There are a couple different types of squash, and what you’ll find in stores now is winter squash – acorn, buttercup and butternut. Acorn squash is small, dark green and deeply ridged. Avoid ones with orange marks on the rind – that’s generally a sign of a loss in quality. Buttercup squash is usually a bit larger, has a smoother green rind and a small dome shape on top. Both are sweet and slightly dry, with buttercup having a nuttier flavor. Butternut is much larger, smooth skinned and light beige in color. It is shaped like a gourd, with a bulbous end and has a sweet, rich flavor.

If you’ve never eaten these rich, Ohio treats, you’d be out of your gourd not to make a trip to your local farm market and try them out.

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