No other vegetable is as reminiscent of autumn as the pumpkin. Although only a few farmers grow pumpkins, there is a real boom. One product after the other conquers the market.
Summer is slowly coming to an end, the time of the pumpkins is just around the corner. “2017 was a good year for the pumpkin,” says Peter Voss-Fels, Secretary General of the Hessian Farmers’ Association. The heavy rain in summer did not harm the vegetables.
Anna Bankiel runs flower and pumpkin fields in Liederbach am Tanus (Main-Taunus-Kreis). There she grows 35 different types of edible pumpkin. “Many only know Hokkaido, nutmeg and butternut,” says Bankiel. These are particularly easy to process and have a long shelf life. There are far more unusual varieties: the microwave pumpkin can – as its name suggests – be prepared particularly quickly in a microwave. The spaghetti squash also bears its name for a good reason. “You can use it to make pumpkin carbonara,” explains Bankiel. There is even a special type of pumpkin for Halloween celebrations: the Jack O’Latern, which is particularly suitable for making cakes and jam.
Reiner Paul is one of the few pumpkin farmers in his region. Every year his farm in Wallau organizes a pumpkin festival to honor the vegetables. “Many people have an outdated image in their mind when they think of pumpkins,” says Paul. “The sweet and sour pickled pumpkin that we used to know is rarely sold today.” In addition to the well-known pumpkin soups, Paul also sells jams, creams, juices, secco, pesto and snacks made from pumpkin on his farm. “We can speak of a true rebirth of the pumpkin,” says Paul.