4 • October 2014 • UPBEAT TIMES.com With Executive Chef Ron Skaar ~ ronskaar@comcast.net


hey began has a ruddy crookneck squash vari-


ety cultivated along the river and creek banks by ancient South American farmers. First they grew amongst the sun fl owers and beans. With the in- troduction of maize, squash became an intricate part of the “Three sisters” planting method. They were practic- ing an anticipatory


The Pumpkins Progress T


winters. Columbus brought the seeds back to Europe where the fruit was used primarily as ani- mal feed. It is referred to as a “pumpion” in Shake- speare’s the “Merry Wives of Windsor”. Around this time, early Jack-o-lanterns were being carved- out during Celtic cel- ebrations, a hot coal resting in hollowed out potatoes, turnips and beets. Over in the New


form of “sustainable agricul- ture”.


By 1000 BC, squashes and pumpkins had travelled up to North America. Pumpkin strips were roasted over early campfi res for a food source. The


plumb fl esh was also


baked, parched, boiled and dried. Pumpkin seeds were eaten and were used for medi- cal remedies. Dried pumpkin could be ground into fl our, helping the Native Americans make it through their harsh


World, the Pilgrims found the native pumpkins a signifi cant source of nourishment (besides being well suited for carving). The fruit also helped these folks make it through their long, cold winters. For special occasions they cut the top off, scooped out the seeds, fi lled the cavity with cream, eggs, honey and spices and buried it in the embers. This certainly was the birth of our now sacred pumpkin pie. Today, the pumpkin is one


Eat Well & Prosper!


Note: Please contact Ron for your Holiday Celebrations! He is a phenomenal caterer! ~ Paul Doyle, Publisher UT


of the most nutritional foods available, year round.


The


canned variety is nearly as nu- tritious has fresh cooked puree. Pumpkin puree can be used for soups, muffi ns, bread, puddings and smoothies. Try mixing it with Greek yogurt, honey, cinnamon and cocoa powder, to create a satisfy- ing treat. Pumpkin puree can also be used in place of oil or butter in many baking reci- pes.


Pumpkin has


few calories, contains no satu- rated fats or cholesterol but is rich in dietary fi ber, anti- oxidants, minerals, and vita- mins. It is recommended by dieticians for weight reduction and cholesterol control. Pump- kin is packed with vitamin-C, vitamin-E and provides 246% of the RDA of vitamin-A! Eat- ing approximately a ½ cup of


puree will help maintain the integrity of your skin while preserving your vision. The fruit contains natural anti-oxi- dants which help protect from “age-related macu- lar disease” and cataracts.


It is also a rich source of minerals like copper cal- cium, potassium and phosphorus. The pumpkin seed is another treasure trove of nutrition. The seeds are con- centrated sources of


dietary fi ber, protein, minerals


and health benefi ting minerals. Besides, ½ cup of seeds pro- vides niacin, selenium, large amounts of zinc and 110% RDA of iron, without any cholesterol. The seeds are an excellent source of health pro- moting amino acid tryptophan, which is converted to GABA in the brain. GABA helps to fi ght off age-related dementia. Toasted pumpkin seeds are great as snacks and in salads. Sprinkle them over a fall salad with roasted beets, butternut squash, crisp apple and your favorite vinaigrette. Buy the seeds at your local market or use the ones from that carved out pumpkin in the recipe be- low.


Toasted Pumpkin Seeds:


Remove pulp from seeds, rinse, drain and let dry. Pre- heat oven to 250 degrees and line a cookie sheet with parchment. Toss in olive oil and your favorite spices, in- cluding salt, cayenne pep- per, garlic powder or onion powder. Bake for 1 hour, tossing every 15 to 20 min- utes, until golden brown. Let cool before enjoying.


4 • October 2014 • UPBEAT TIMES


The roots of the marsh mallow (Althaea offi ci- nalis) were the source for the original marsh- mallow candy, made by boiling the soft inner pulp from the roots with sugar until very thick.


Rejoice with your family in the beautiful land of life! ~Albert Einstein


JOKES & Humor # 2


Mr. Smith was terribly over- weight, so his doctor placed him on a strict diet. “I want you to eat regularly for 2 days, then skip a day, and repeat this procedure for 2 weeks. The next time I see you, you’ll have lost at least 5 pounds,” his doctor promised. When Mr. Smith returned he shocked the doctor by having lost nearly 20 pounds. “Why,


that’s amazing!” the doctor said, “Did you follow my instructions?” Mr. Smith nodded. “I’ll tell you though, I thought I was going to drop dead that 3rd day.” “Why? From hunger?” asked the doctor. “No, from skipping.”


Fun Facts & Trivia #1 The French marigold


(Tagetes patula) with a yellow to red fl ower is used in Africa and India to color foods (butter, cheese, etc.) and as a fabric dye. The leaves are used as a


seasoning in central Africa. The dried fl owers are sometimes used to adulterate saffron.


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