The air is still warm with what feels like a late summer breeze, but according to the calendar and our coffee cups – pumpkin-spiced everything! – the fall season is here. When you’re ready to pick out a pumpkin, whether for decorating or baking, we’ve got some great information from experts to share with you this week! Two California-based farms were kind of enough to provide their advice for today’s blog post.
“Picking the perfect pumpkin isn’t about looks as much as it is about freshness. Pumpkins have a very long shelf life, so you have no idea how long a pumpkin has been in a big box store when you get it home to carve or decorate. For pie pumpkins and regular pumpkins, you can judge freshness by how firm the flesh is. The more “give” the pumpkin has, the older it is. For a very fresh pumpkin, try to go to a local farmer or pumpkin patch, pick it from the field, and find whichever one is visually appealing to you!” – Justin Bloss of Vierra Farms / Dave’s Pumpkin Patch, West Sacramento, CA
“Select winter squash that are hard and heavy for their size – avoid cracked shells or those with decayed areas. Hard-shelled squash can be stored at room temperature for 2 months, and in a cool, dry place for 3-6 months. Squash that is already cut should be wrapped in plastic and will stay fresh in the refrigerator for 3-4 days. Cooked and mashed squash can be frozen and stored for up to 6 months.” – Cindy Groverman of Petaluma Pumpkin Patch, Petaluma, CA
If you’re in Northern California, make sure to visit Dave’s Pumpkin Patch and Petaluma Pumpkin Patch to check out their beautiful fields and wonderful selection of very fresh pumpkins!