Sept. 21, 2007

Photos and Graphics Click for larger images

FLOYDADA – Growers in Texas' largest pumpkin patch haven't yet sited the Great Pumpkin, but they haven't had much time to look for him. They are busy harvesting, processing and shipping a bountiful crop of decorative squash to wholesale and retail outlets.

"The 2007 crop is ample – yields are up and quality is good," said J.D. Ragland, Texas Cooperative Extension agriculture agent in Floyd County, the state's No. 1 pumpkin-producing county. "We're harvesting from about 900 acres this year. Timely rains and a cooler-than-normal growing season have pushed yields to 25,000 to 27,000 pounds per acre, up a bit from the 20,000-pound average we normally see.

"The quality of this year's crop is good across the board, from pie/baking pumpkins to jack-o-lanterns to miniature ornamentals to the huge Big Mac varieties. We'll be harvesting and shipping pumpkins into October, to wholesale and retail outlets across the country and statewide. Most of our crop goes east to the larger metropolitan areas in Texas, but we have one grower whose sales have reached as far as Japan."

Ragland reminds consumers to remember these qualities when selecting their 2007 harvest season pumpkins: look for uniform shape and bright color, and a long, fat stem.

"We're also gearing up for our annual Punkin Day on Oct. 13 – the second Saturday in October," Ragland said. "We celebrate the crop with a community harvest fair that features a parade, contests and other fun events."

Photos are available online at: http://agnews.tamu.edu/dailynews/stories/SOIL/photos/Sep2107a.htm

Resources: Pumpkins In Texas brief: http://aggie-horticulture.tamu.edu/extension/cropbriefs/pumpkins.html Production Guide: http://www.ipmcenters.org/cropprofiles/docs/TXpumpkin.html

Suggested Sidebar:

Get The Right Pumpkin For Your Table

Writer: Kay Ledbetter, 806-677-5600,k-ledbetter@tamu.edu

Contact: Dr. Russ Wallace, 806-746-6101,r-wallace@tamu.edu

AMARILLO – Selecting a jack-o-lantern is largely a matter of eye appeal and personal taste, but how do you select a pumpkin for the table?

Remember these tips from Dr. Russ Wallace, Texas Cooperative Extension vegetable specialist based at Lubbock and a vegetable judge at the 2007 Tri-State Fair here.

"Don't pick a jack-o-lantern, or carving, pumpkin for baking," Wallace said. "Jack-o-lantern varieties have tough, stringy flesh that is not as sweet. Stick with the smaller pie pumpkins, varieties such as Small Sugar or Triple Treat. They are less fibrous and have better taste and texture.

"Look for a one that is about 8 inches in diameter, weighing 2 to 6 pounds. They will provide about 1 cup of baking puree per pound of pumpkin. Select a pie pumpkin with good orange coloring that seems heavy for its size. It should be firm and blemish-free, with the stem still intact."