Q: Our pumpkin vines are growing very well. We have some that are already orange, but there are still small green ones starting to develop. We want some for Halloween, but we were also thinking of storing some for eating later and maybe saving the seeds for planting next spring. How do we do all this?
A: Pumpkins are a variety of winter squash like butternut or acorn squash and are a good source of vitamins. Winter squash are left on the vine until they are mature and have a hard rind, and then they are baked for eating. Summer squash are picked off the vine while still green and have a soft rind and can be eaten raw or cooked. They don’t store well and are eaten fresh.
Pumpkins can be stored at low humidity at 50 to 55 degrees F until next spring. For best storage, they should have a 3- or 4-inch piece of stem and should not have been exposed to a frost. They should be cured properly before storage. Cure the pumpkins at a temperature of 80 to 85 F (27 to 29 degrees C) and at a relative humidity of 80 percent to 85 percent for about 10 days. Curing helps to harden their skins and heal any cuts and scratches. Immature fruit that are not fully orange and don’t have a hard skin should be used quickly, as they don’t store well.
