You may have noticed at some point in your life that not all pumpkins are exactly alike – and you probably have never given much thought to it, either.
That’s okay, because as usual, we asked the questions you never even knew you needed the answers to. Specifically, we wanted to find out what the difference was between all the different types of pumpkins, because it’s not as simple as, “Those ones are big and those ones are small,” although sometimes that really is the case.
Basically, the smaller the pumpkin, the better it is for eating, said Lewis Farm owner James Meinecke. This is why sugar pumpkins, which never really get much bigger than a human head (but are often about half that size or smaller), are the best for cooking with. The “meat” is easier to work with and tastes better than the stuff that’s inside the big pumpkins.
Those bigger ones, commonly referred to as jack-o’-lantern pumpkins, are the classics. Carve them, paint them, put them on your front steps –just don’t smash them. And don’t forget to scoop out the seeds when you cut it open – that’s good eatin’!
Some farms sell white pumpkins, which have become popular with the kids.
“These are basically designed to be little and cute,” Meinecke said. The stark white outer skin makes a perfect canvas for painting, so it’s easy to see why these are fun for the kids. Much like the jack-o’-lantern pumpkins, these ones are mostly for show and not so good for making pies and muffins.
Give them all a try!
