We have just returned from a trip to Eastern Canada where along with beautiful fall colours, we enjoyed fall decorations and community activities to celebrate harvest. Pumpkins play a prominent role.
Uniquely decorated small markets and roadside stands with fresh picked produce are common.
Jo-Ann’s Deli Market and Bake Shop was one of my favourites in Mahone Bay, N.S., which is also known for the Great Scarecrow Festival and Antique Fair. It features a pumpkin carving contest, scarecrow decorating challenge and candlelit pumpkin path.
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We also visited the Howard Dill Pumpkin Farm, where Dill’s Atlantic Giant, the world’s largest pumpkin variety, was developed.
These monsters can weigh in at more than 2,000 lb. (900 kg). The 2012 World Record pumpkin was grown by Ron Wallace of Rhode Island, whose gourd topped the scales at 2,009 lb. (911.27 kg).
For Western Canada, the records are held by Henry Banman of Schanzenfeld, Man., with a 1,379.5 lb. (625.7 kg) pumpkin, John Lobay of Smoky Lake, Alta., with a 1,199 lb. (543.86 kg) pumpkin and Katrina Pierce of Moose Jaw, Sask., with a 727 lb. (330.5 kg) pumpkin.
At the Dill farm, fields were full of bright orange pumpkins, ranging in size from miniature to mammoth.
The largest pumpkin we saw was more than 1,000 lb. (450 kg).
You may ask what do you do with such a large pumpkin.
They can be dressed up to look like a turkey, carved into huge jack-o’-lanterns, included in displays with straw bales, cornstalks and scarecrows or hollowed out to become a PVC (personal vegetable craft), another word for a watercraft for the great Pumpkin Regatta held on Lake Pesaquid at Windsor, N.S.
Dill’s son, Andrew, known as the pumpkin chef, grew up among the pumpkins. We purchased some of his pumpkin jam, pumpkin salsa and pumpkin marmalade while at the farm.
His sister, Diana MacDonald, recommended his roasted pumpkin seeds and pumpkin seed brittle for a great snack.
Roasted spiced pumpkin seeds
Seeds from of a pumpkin (usually a pumpkin yields about two cups of seeds)
- 1 tbsp. olive oil 15 mL
- 1/4 tsp. garlic powder 1 mL
- 1/4 tsp. cayenne pepper 1 mL
- 1/4 tsp. smoked paprika 1 mL
- 1/4 tsp. dehydrated onion 1 mL
- 1/4 tsp. allspice 1 mL
- 1/4 tsp. salt 1 mL
- 1/4 tsp. freshly ground 1 mL black pepper
Preheat the oven to 350 F/180 C.
Rinse the pumpkin seeds well and remove pulp. Pat dry. In a bowl, combine everything and toss well.
For easy cleanup, spread seeds on a foil or parchment lined, lipped baking sheet. Make sure the seeds are laid out flat and not on top of each other.
Roast for 20 minutes, toss them and continue to roast until they are crisp.
Makes 1 1/2 cups. Source: Andrew Dill.
Spiced pumpkin seed brittle
- 1 c. white sugar 250 mL
- 1 1/2 c. roasted, spiced pumpkin seeds 375 mL
Follow recipe for spiced pumpkin seeds. Add sugar to a small pot over medium heat, stir constantly until it melts and turns light brown, approximately three to five minutes.
Stir in spiced pumpkin seeds and spread on parchment paper or a cookie sheet. Let cool, then break into pieces. Source: www.gluttonforpunishment.tv.
The Dill Family’s Favourite Pumpkin Jam
- 2 lb. peeled, seeded and coarsely chopped pumpkin 1 kg
- 1 1/2 c. granulated sugar 375 g
- 1/2 tsp. ground cinnamon 2 mL
- pinch of cloves
Combine all ingredients in a large saucepan; bring to a boil, reduce heat and let simmer for about 30 minutes, or until thickened. Stir often to prevent scorching. Ladle into sterilized jars, seal, label when cool and store in a cool, dark place.
Makes four eight-ounce (250 mL) jars. Adapted from Andrew Dill.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
