I gave out the Rouge Vif d'Estampes Pumpkins as part of the CSA share this week and, I have to say, I hated to see them go. I had grown quite attached to the little buggers. I suppose I owe my pumpkin-loving office mate, Tom, a big thank you. He convinced me to grow pumpkins this year, despite my fairly adamant initial refusal. I'm glad he talked me into it - I'm already planning next year's pumpkin crop.Rouge Vif d'Estampes is a C. maxima type of heirloom pumpkin that is deep red-orange, flattened, and heavily sutured. It was the prototype for Cinderella's carriage pumpkin and is sometimes sold as "Cinderella" pumpkin. It's semi-sweet flesh is good for pies and soup. Some people like it for all kinds of pumpkin cooking. Others think it is better left as an ornamental. Either way, it should be stored in a cool (but not cold), dry, well-ventilated place out of direct sunlight (for maximum longevity).
Pumpkins are loaded with vitamin A and C, as well as alpha and beta carotene and fiber. They are also high in potassium. They can be baked, steamed, boiled or microwaved, but once cut, should be refrigerated in a loosely sealed plastic bag for no more than a week, or frozen for later use. Recipes for pumpkin pie abound on the Internet and in recipe books. Some other recipes you might enjoy can be found at these websites:
http://tinnedtomatoes.blogspot.com/2007/08/spicy-orange-soup-colour-not-fruit.html
http://lowcarbdiets.about.com/od/whattoeat/a/pumpkin.htm
http://www.cooks.com/rec/search/0,1-0,fresh_pumpkin,FF.html
http://www.mariquita.com/recipes/Pumpkins.html
http://www.vrg.org/recipes/vjpumpkin.htm
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