In 2008, an archaeological team uncovered a clay jar buried on a Menominee reservation near Green Bay, Wisconsin. Inside, they found that it contained seeds. Now, a group of students have brought the plants back to life.
The seeds were carbon dated and found to be 850 years old, and were for a type of squash that had been presumed lost. The seeds, named Gete-okosomin (Anishinaabe for ‘really cool old squash’), were taken and distributed to several growers on the Lac Courte Oreilles Ojibwe reservation.
The squash looks a lot like a Guatemalan Blue. In fact, exactly like one except for the coloring on the skin which is orange (instead of blue). These are both types of winter squash and if it tastes anything like a Guatemalan Blue, it is indeed like a Butternut more than a regular pumpkin.
I hope finds like these are added to the Svalbard Seed Vault. It’d be great to see increasing biodiversity.
I thought I knew pumpkin pie — I mean, you can’t really beat the classic — and then Ruth Reichl comes along and drops this bombshell on me, and now I feel like I’ve been lying to myself about the gloriousness of my pies for years. I would be disheartened if I weren’t so dang excited to bake more pie this Thanksgiving. Enough teasing — here’s what Ruth Reichl has to say on the subject of pumpkin pie.
Would making your own purée make up for this, since you roast the pumpkin to begin with?
I think that would replicate the first of the two methods she tested (roasting plain puree). But the point of the second method (the tastier one) is that you mix in the sugar and spices before roasting.
The Great Pumpkin Shortage may have you grumbling over the price of mashed gourd this Thanksgiving, but if it weren’t for our distant ancestors, America’s favorite nutmeg latte scapegoat wouldn’t even exist.
The good news is I found some nutritional data on the vitamin K content in pumpkins. The bad news is that it’s not specific – there’s no knowing currently the vitamin K content of a sugar pumpkin is different from a Blue Hubbard, Butternut Squash, cheese pumpkin, Jarrahdale, Kabocha… you get the idea. Canned pumpkin could be any combination of, along with preservatives and whatever else.
It’s really not that much more work to make your own, homemade pumpkin puree. Cut the pumpkin in quarters, scrape out the guts, roast for ~1 hour. Peel the skin off the flesh and toss it into the food processor with the rest of the ingredients.