In a Vegetable on Monday, Part Two. My gourd collection from last week was looking pretty good so I decided to add to the arrangement with an heirloom pumpkin for Halloween. Today is Halloween in the US, traditionally the time to carve a pumpkin into a Jack O Lantern then go door to door seeking chocolate (or that is how I think of it).
This is a Jarrahdale Pumpkin, totally non traditional and it hails from Australia. My father was an enormous fan of pumpkin carving so in his honor, I carve a pumpkin every Halloween. I decided to research this one a bit to see if it was edible – it is, and reportedly has sweet, melon like flesh perfect for pies. My husband is regionally famous for his pumpkin pies – so I read on to find that I should roast the pumpkin for 20-30 minutes if I wanted to save the flesh and then scoop out the flesh and continue with my ‘decorative use’.
Upon the completion of the short roasting time, the shell had changed color a bit and the flesh was slightly softer, but not cooked, so I chiseled it out with a serrate knife, being careful to use my not so nice knife in case it snapped. The pumpkin looked a bit like a crocodile so I carved a mean face into it. The flowers may offset the meaness.
Not so sure about the flesh, I just collected it and put in back in the oven to roast and set about arranging the flowers.
Starting in the front, the yellow flowers are Beach Sunflowers (Helianthus debilis) the coral star shaped flowers are Dwarf Red Ixora, with a bit of Asian Sword Fern. The red and green leafless stems are from a Firesticks Pencil Cactus (Euphorbia tirucalli), red and yellow flowers are Parrot Flower (Heliconia psittacorum), red bell shaped flowers are from Firecracker Plant (Russelia), the grey foliage is from Flapjack Kalanchoes and a leaf from Split Leaf Philodendron (Philodendron selloum) completes the arrangement. The flowers are in a glass I put into the pumpkin, there is also a tealight candle in there, but I have mixed feelings about lighting it.
About this time, I took the pumpkin out of the oven, let it cool, had a taste and discovered it it really good and does taste of sweet melon – unfortunately, after all that I ended up with 1/2 cup of pumpkin puree. Pumpkin bread, anyone?
Here is a much more traditional Jack O Lantern from years past, Happy Halloween!