seminole pumpkin

June

about

Traditionally grown by the Calusa, Creek and Miccosukee people, Seminole pumpkins are one of the tastiest and most reliable pumpkins for Florida Summer Gardens.

Seminole pumpkins are a cultivated variety of Cucurbita moschata and is in the same family as butternut squash and calabaza. While generally rounded and dull orange, Seminole pumpkins come in a variety of shapes and colors. Sometimes this is the result of cross-pollination with nearby butternut squash or another member of their species. The inner flesh of Seminole pumpkin is orange, similar to butternut squash, but sweeter. The flesh is firmer and less fibrous than that of a traditional jack-o-lantern pumpkin (Cucurbita pepo). Mature fruits generally weigh 6 to 12 pounds.

planting

In N. Central Florida seeds are generally planted directly in the ground between February and April but can be planted as late as June or July. The plants need 6-8h of direct sun each day. The vines can grow up to 25 ft so they need plenty of room. Plants should be 4ft apart in rows 6-9 ft apart or with trellises to encourage climbing.

Seminole pumpkins require pollination of the female flowers (the ones with a round base) to produce fruit. Flowers should be planted nearby to encourage pollinators.

care

Seminole pumpkins take the summer heat and humidity in stride and require little maintenance; some gardeners even claim they thrive on neglect. As vines grow, they will become weighed down by the pumpkins — this is normal for fruiting vines. Pumpkins that grow hanging from the vine are usually tear-drop shaped, while fruit that develops on the ground more closely resembles a traditional pumpkin.

While these plants don't suffer from many of the usual summer vegetable pests and diseases, they are not pest free. Gummy stem blight occurs occasionally. This fungal disease can be prevented by keeping mulch away from the base of the vine and watering only in the early morning.

Caterpillar infestations may also occur as the weather warms up. Squash vine borers may appear in early summer, Pickleworms may drill holes in the flowers and folded leaves or silk webs suggest pupae of the Melonworm. The vines should be inspected regularly, especially the newest leaves. Caterpillars, can be hand picked or treated by biological pesticides like Bacillus thuringiensis (Bt).

harvest

The pumpkins can be harvested at almost any time. Seminole pumpkin makes an excellent substitute for pumpkin or butternut squash when cooking. Young, green fruits can be harvested and eaten without peeling. The beautiful yellow flowers are also edible raw, stuffed, or even fried.

References

Florida Vegetable Gardening Guide. https://edis.ifas.ufl.edu/pdf/VH/VH021/VH021-Dk6jmncj9h.pdf

Gardening Solutions -Seminole Pumpkin https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/seminole-pumpkin.html

Squash vine borers https://edis.ifas.ufl.edu/publication/IN1068

Pickleworm https://edis.ifas.ufl.edu/publication/IN321

Melonworm https://edis.ifas.ufl.edu/publication/IN320

Submitted by Alachua County Master Gardener Volunteer Dr. Colin F. Burrows

selecting, preparing and storing

If you are looking for a vegetable that is nutritional, low in calories, high in beta-carotene and antioxidant that convert to Vitamin A Seminole pumpkin is the veggie for you! When you go to select a Seminole pumpkin look for the following: a pumpkin free of blemishes, cuts, or cracks. A pumpkin that has been harvested with their stems intact and it should feel heavy for its size. Also, a smaller pumpkin will have flesh that is more tender, sweeter, and less-watery. When you get your pumpkins home if you want to store them whole to keep them fresh place the pumpkins in a single layer where they do not touch one another. Be sure you have good air can circulate around the pumpkins to prevent moisture from forming on the surface which can cause growth of decay fungi and bacteria. The pumpkins can be kept for up to a month in a cool, dry place, dark, well-ventilated place staying away for light and humidity. When preparing pumpkin wash the outside in clean, running water before eating. Use clean knives and cutting surfaces to cut in half, quarters, or cubes to avoid cross commination. If you do not wash the outside when you cut the pumpkin the dirt and bacteria on the outside is now on the inside. Once you have cut in half or quarters scoop out the seeds to roast or save the seeds to plant later. Different ways to cook pumpkin are baked, boiled, steamed, roasted, mashed, fried or air fried, microwaved, and grilled. You can puree pumpkin to use in many baked dishes, soups, curries, smoothies, dips, and pumpkin for pies, breads, and cakes. The yellow flowers are also eatable. They can be eaten raw, fried, or stuffed with a cream cheese herb blend, pimento cheese, egg salad or your favorite stuffing. Fresh and cooked pumpkin can be stored in the refrigerator or freezer. Freshly cut pumpkin can be stored in an airtight container in the fridge for up to three days or in the freezer for up to eight months. Remember frozen fresh pumpkin will soften as it thaws, making it a better choice for things like soups, purees, pies than roasting. Leftover cooked pumpkin can be kept 5 days in the refrigerator stored in a covered container. Leftover cooked pumpkin can be frozen for up to a year in the freezer if safely stored in a freezer container. Seminole pumpkin is 90 percent water and 1 cup of cooked pumpkin flesh is less than 50 calories. Nutritional Value of Pumpkin for ½ cup cooked pumpkin: 25 Calories, 0 grams Fat & Saturated Fat, 6 grams Total Carbohydrates, 1 gram Protein, and 1 milligram Sodium.

J.R.'S PUMPKIN HASH

Serves 10 to 12

Ingredients:

1 Seminole pumpkin, peeled, seeded, and diced

2 pounds sweet potatoes, peeled and diced

2 large rutabagas, peeled and diced

3 tablespoons extra virgin olive oil

1 tablespoon thyme

2 tablespoons minced rosemary

½ teaspoon ground black pepper

Directions: Preheat the oven to 350 degrees. Toss the pumpkin, sweet potatoes and rudebakers in oil and seasonings. Put on one large or two small baking pans. Bake in the oven until the vegetables are tender, stirring occasionally. Cook about 20 to 30 minutes. You want veggies tender not overly soft! Place in a bowl and garnish with caramelized onions and chives. Enjoy.

GRANDAD'S STUFFED PUMPKIN BLOSSOMS

Serves 8

Ingredients:

8 Blossoms

½ cup cheese crumbled or finely chopped (feta or jalapeno jack)

¾ cup chopped fresh spinach

1 teaspoon red pepper flakes (1/2 teaspoon for less spicy)

1 tablespoon minced fresh onion

2 tablespoons chopped fresh herbs (I like basil & thyme or sage, basil & rosemary mixture) You can experiment with the herbs you love.

1 teaspoon fig balsamic vinegar

Directions: Gather your blossoms. Wash gently inside and outside under cool water. (Do not soak in a big bowl of water because this could damage the blossoms by keeping them wet to long.) Remove the stems and stamen before stuffing. Use blossoms the same day you pick for best results. Store in rolled up lint-free cloth in refrigerator until ready to stuff. Mix all your stuffing ingredients in a bowl. When mixed well place mixture in a pastry bag and fill blossoms. After filling lightly brush blossoms with sour cream and roll in panko breadcrumbs. Lightly coat a non-stick skillet with olive oil and barely sear on med-high heat for 25 seconds. Serve and Enjoy!

Selecting, Preparing and Storing Seminole Pumpkin submitted by Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.

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