The fall harvest is here and it is time to make use of those wonderful pumpkins that have been maturing on the vine. Before the first frost of autumn, check your pumpkins to find out which ones are ready for harvest. When your thumb nail doesn’t easily pierce the skin of the pumpkin, it is ready to be harvested. Cut them from the vine, leaving about 3 to 6 inches of vine on the pumpkin. Cure the pumpkins by placing them in a sunny, dry spot for 7 to 10 days, making sure to cover them at night if frost threatens. This curing process will harden the skin even more. Store the pumpkins indoors in a cool area (about 50 degrees F. is best). Check the pumpkins frequently during storage. If you notice a soft spot on any of the pumpkins then you will want to use them immediately. If mold should appear on the pumpkins, wipe it off with a cloth and a little vegetable oil. If carefully stored, pumpkins can last until the following spring.

Now back to the garden! The pumpkins that were not quite ready to harvest can still be used to make pies or other tasty treats! The pumpkins that have matured past the green stage, but didn’t have a hard enough skin for winter storage, can be used for this purpose.

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