With Halloween around the corner, pumpkin carving skills need to be honed and executed on the most perfect orange sphere that you can find in the pumpkin patch. If orange isn’t your thing, there is a rainbow of colors to choose from. Check out my post on Decorating Pumpkins-Pumpkin Eye Candy.
Making Your Creation Last Longer
Make sure you thoroughly clean out and scrape the guts. The cleaner and drier you get with the gooey pumpkin innards, the longer it will last.
Rinse the entire pumpkin in cold water and dry.
Spray the pumpkin insides with a solution of 1 Tablespoon of peppermint soap or bleach to a quart of cold water. The peppermint soap acts as an anti-fungal and the bleach kills any organisms that lead to rot and decay.
Apply a thin coating of petroleum jelly to the outside to stop the pumpkin from drying out.
Place pumpkin in fridge in a plastic bag to store overnight or place outside in the cold. The colder it is (not freezing!) the longer it will last.
Rehydrate with a spray of water when you take the pumpkin out of the bag.
Don’t use real candles as the heat and melted wax will hasten the demise of your pumpkin. Use small small floral votives that last for hours.
When you are at the farm stand picking out your perfect specimen, be sure to look it over for soft spots and gouges into the outer skin. If either of these are present, your pumpkin will likely rot before you can start decorating it. Poke and prod the pumpkin all over to make sure it is healthy. Have a plan of what you would like to carve as that determines the shape, size and orientation(sideways, upright, upside down) of your final creation. If you want the pumpkin at its best on Halloween, don’t carve it too early. One day ahead or the day of is perfect so that the pumpkin holds up.
Picking out from a local market means you won’t get a bruised and battered pumpkin that traveled far from the farmer.
An outdoor work area is preferable as the job can get quite messy. Using brown/butcher paper or a trash bag underneath makes cleanup a snap.
Halloween is around the corner and people are starting to decorate with the many types of pumpkins available at the farmer’s market. The past 10 years have seen an explosion of all kinds of colors, sizes, and shapes of pumpkins, but I am in love with a diminutive one, which actually isn’t a real pumpkin, but an eggplant., specifically Ornamental Eggplant, (Solanum Integrifolium). For different types of real pumpkins, go to my Pumpkin Eye Candy post.
Ornamental or Food?
Falling in the eggplant family, the little pumpkins, Solanum integrifolium, are not really pumpkins, but an ornamental used in stir-fried Asian dishes. I grow this cute ornamental jack-o-lantern for jazzing up my Thanksgiving table and fall flower arrangements as it dries nicely and lasts a long time.
Native to Southeast Asia, it grows 3 to 4 feet tall with very large fuzzy leaves that grow from a purple thorny stem. It towers over other eggplants in my garden and the plant looks remarkably like Bed of Nails or Solanum quitoense, profiled in Plant Geek Alert.
Around for over 125 years which makes it an official heirloom vegetable, it has also been called Pumpkin Tree and Pumpkin Bush. Planted directly in full sun in your garden, the plant needs steady moisture and benefits from regular fertilizing as it grows large fast. Pretty soon, the insignificant blooms appear, followed by pale green nubby fruit that turn into their final pumpkin ribbed shape a few weeks later. Insects like to gnaw on the leaves as you can see but deer and rabbits leave it alone because of the wicked thorns.
In late summer, the fruit changes to a scarlet color and when frosts start to hit, the eggplants turn their final rich orange color. You can harvest up to a dozen pumpkins on one plant. When you pick a stem of pumpkins for fresh use, cut the stems and use as is. If you want to dry the pumpkins, hang the entire stalk upside down in a cool dry location, removing leaves. This treatment prevents the fruits from sagging. Fruits will shrivel and the orange color will intensify. For eating, pick the fruits when orange and use in stir-fries.