We will conclude this series of chronicles, on the theme of The Vegetables of New France, with the pumpkin, a vegetable-fruit that originated in North America and has become the emblem for Thanksgiving and Halloween.
Pumpkin
First grown for the nutritional characteristics of its seeds, the primitive pumpkin was domesticated almost 7000 years ago by populations in Central America and later by the Maya of Pre-Columbian Mexico. Through crossbreeding, the vegetable’s leathery pulp became tender and, as a result of the geographic migration of the Aboriginal peoples who grew this vegetable-fruit, it quickly reached North America. In the 17th and 18th centuries, following in the footsteps of the Amerindian peoples, the Europeans who settled in the St. Lawrence valley included the pumpkin in their diets and agriculture.At the same time, the arrival of Irish settlers in New England contributed to the spread of a Celtic tradition that dates back over 2500 years: the festival of Samhain (October 31). During this harvest festival, rituals were conducted at night to ensure a good year to come. These rituals could not be complete without a lantern made from a turnip, which protected mortals against evil spirits. Although the rituals have been set aside and the turnip has been replaced by the pumpkin, which is easier to carve, the festive aspects of the event have been maintained, with children going from door to door in the village or neighborhood to collect candies. As for the term “Halloween”, it is derived from “All Hallows’ Even” which precedes All Hallows’ Day, which refers to All Saints’ Day, a festival for all saints which has been celebrated by Roman Catholics on November 1 since the year 900. Since the two events were quite close they were merged in common practice so that, today, decorating the Halloween pumpkin has become an activity that is widespread throughout both North America and the rest of the world.
Like the melon, the cucumber and the cantaloupe, the pumpkin is a vegetable that belongs to the gourd family. The more orange it is, the more beta-carotene the pumpkin contains. This plant has a high vitamin content. The flesh contains many nutrients that are found in larger concentrations in the seeds. These include: phosphorous, potassium, calcium, magnesium, iron, copper and zinc. Rich in fiber, the pumpkin is a laxative, depurative and emollient. It is particularly tasty in a purée, soup or cake. And, pumpkin pie is the uncontested king of desserts at Thanksgiving. It should be noted that, originally, a mixture of milk, spices and honey was placed in the carved out pumpkin shell and cooked over hot coals... So, it’s not surprising that this fascinating plant has inspired so many tales!
RECIPE
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Pumpkin pie with yogurt
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This brings the series of chronicles on vegetables in New France to an end. We invite you to come back on October 6, 2009 for a completely new series.
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