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This was a good summer for squash. County fairs displayed gigantic squash that resembled Cinderella’s carriage. In October Master Gardeners usually get calls asking how to make green pumpkins orange by Halloween. I don’t think we will need to joke about orange spray paint this year. Gardeners have squash, cucumbers, pumpkins and gourds in abundance this summer.
Pumpkins made into jack ‘o lanterns have a long tradition associated with Halloween and the bright colors and strange textures and shapes of ornamental gourds make them a natural for indoor and outdoor decorating. Both are frequently used as part of the decorative scene from October through the Thanksgiving holidays.
Many gardeners, particularly those with children, grow pumpkins and gourds. If you have good soil, plenty of space for the vines to roam and a warm summer, they are not difficult at all. The tricky part comes at harvest. With proper harvesting and curing, pumpkins can last for months and gourds can retain their colors and shapes nearly forever.
The first important step is harvesting them. They should not be picked while they are still soft. Green or immature pumpkins or gourds usually will last only a few weeks at normal house temperature before they begin to shrivel or mold. Pumpkins should be fully colored with a fairly hard rind. Gourds should be allowed to remain on the vines until their rind is very hard.
Picking is generally best done at the end of the growing season -- after the vines have withered and the stems have actually turned brown and begun to dry. Regardless of what the poet says, you do not want to see frost on the pumpkin, so harvest before we get freezing night temperatures.
Use a sharp knife or pruning shears to cut the pumpkins and gourds from the vine. Always be sure to leave about 2 – 4 inches of stem. Don’t break the stem from the fruit, since this can encourage decay.
Wash the fruits in warm, soapy water to remove any traces of soil that may be adhering to them. Then rinse them in a diluted household disinfectant solution. For this purpose a five to ten percent chlorine bleach solution works fine (one part bleach to ten parts water). This rinse will destroy the fungi and bacteria, which are the prime agents of spoilage.
To enable the insides of the gourds to dry thoroughly, a ¼ -inch hole can be drilled through the blossom ends -- well into the seed cavities. This procedure will speed the drying process and reduce the chance of spoilage.
After wiping off any excess disinfectant, the pumpkins and gourds can be spread out on layers of newspaper or on window screening. The essential thing is to arrange a situation that will provide good air circulation.
Cure them for a week or two where it is warm – at least 70°F. This will toughen the skin and heal surface cuts. Then store in the attic, basement, garage or shed. Whatever area is chosen should be dry, provide good air movement and have temperatures between 45 and 60°F.
The pumpkins are then ready for decorating, carving or eating. Out of doors, carved pumpkins will usually last a week of two. Painted ones will last for many months, if protected from hard frosts. Baked into a pie, the pumpkin probably won’t last more than a day!
The drying process for the gourds may take anywhere from three weeks to three months, but the more thorough the drying, the longer the gourds will last. After drying is completed, the gourds may be left in their natural state or they can be polished with a good floor wax, furniture polish or clear varnish. In any event, don’t use shellac, since this may shorten their life.
Hortsense: Managing plant problems with Integrated Pest Management
