![]() It has been said that animators used the variety in the studio as a muse and sketched multiple variations of the pumpkin before the final version of the carriage was created. The Rouge Vif D’Etampe pumpkin is rumored to be the original inspiration for the carriage in the classic Disney film Cinderella. They will keep 3-5 months when stored in a cool and dry place. Cinderella pumpkins pair well with meats such as sausage, poultry, bacon, or turkey, carrots, celery, parsnips, rutabagas, cabbage, green and red bell pepper, broccoli, zucchini, corn, mushrooms, garlic, onions, chives, cream cheese, cinnamon, honey, rice, quinoa, parsley, Italian seasoning, rosemary, thyme, and cheese such as cheddar, Emmenthal, or Gruyere. ![]() In addition to sweet preparations, Cinderella pumpkins can be cooked and made into pumpkin butter, pureed into soups, stews, or casseroles, or hollowed out and used as a decorative bowl. They can also be pureed and used to make pumpkin ice cream. Their sweet flavor and creamy texture make them ideal for use in baked goods and desserts such as pies, bread, muffins, cookies, and cakes. Today Cinderella pumpkins are predominately used as an ornamental pumpkin, but they are also used by home gardeners and chefs for soups and pies.Ĭinderella pumpkins contain dietary fiber, vitamin A, vitamin C, potassium, and some iron.Ĭinderella pumpkins are best suited for cooked applications such as roasting, baking, and steaming. Rouge Vif D’Etampes translates to “vivid red” in English, a nod to the bright rind, and French chefs favored the pumpkin for making rich soup stock. Also known as Rouge Vif D’Etampes, Cinderella pumpkins were one of the most popular and common pumpkins in the French marketplace in the 1880s. When cooked, Cinderella pumpkins are creamy and moist with a mild and slightly sweet flavor.Ĭinderella pumpkins are available in the fall through winter.Ĭinderella pumpkins, botanically classified as Cucurbita maxima, are a French heirloom variety that grows on sprawling vines reaching over three meters in length and are members of the Cucurbitaceae family along with gourds and squash. The skin is thick, dense, and rich orange, encasing a central cavity with pulp and flat, cream-colored seeds. The deeply-ribbed or lobed rind matures from yellow to a bright red-orange and is smooth with a rough, light brown stem. ![]() Or hollow out the inside and use the ornamental pumpkin whole as a show-stopping serving dish for soup or stew.Cinderella pumpkins are medium to large in size, averaging 30-38 centimeters in diameter and weighing 15-35 pounds, and are round in shape with a flattened blossom and stem end. Steam or bake the rich orange flesh for baked goods, soups or casseroles. Let cure in the sun for 10 days then store in a cool dry place and they’ll keep for months. Cut from vines, leaving good stem handles. Wait to pick until their rinds are fully deep orange and tough enough to resist piercing with a fingernail. These big plump beauties need to mature properly before harvest. Give vines ample water and feed several times for best yields. Protect young seedlings from marauding birds by covering with berry baskets at sowing time, removing before plants get crowded. Plant pumpkins where the vigorous vines can sprawl. Thin to the strongest 3 seedlings in each mound, so vigorous vines have room to grow and fruit. Plant 6 seeds, 6 inches apart in center of each mound. Or, make circular soil mounds 3 feet across. Sow groups of 3 seeds 3 feet apart and 1 inch deep in rows 4 feet apart. ![]() Plant only when night temperatures are above 50☏ (10☌). Pumpkins need full sun, rich fertile soil and warm temperatures.
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