Rocket science it`s not, but there are a few tricks to selecting a healthy pumpkin. Herewith is some advice from Joe Sable, who runs the gardening program at Cantigny Foundation in Wheaton.
Stem: ”The first thing I`d look for is a good, firm stem. That`s a sign that the pumpkin was picked at the right time. If the stem is missing or rotten, it probably was picked either too late or too early. A healthy stem is either a woody green or brown.”
Skin: On the pumpkin itself, Sable says, ”Look for blemishes, gashes or bruises. Sometimes bruises don`t show, so you should feel for soft spots. If the pumpkin`s been cut, then you may have rot inside. Once the skin is punctured and the flesh inside is exposed to bacteria, it could cave in within a week.
Flavor: It`s an especially good year for pumpkin varieties bred for sweet flavor, Sable says. ”We had a dry, cool summer, and plants-including the pumpkin-generally create more sugar under those conditions, so they`re tastier.”
Pumpkins whose pulp can be used for roasting, stir-frying and making puree for soup or pies include the Small Sugar, the mid-size Cinderella, Connecticut Field and the large Big Max.