COMMON NAME: Pumpkin

SPECIES: Cucurbita pepo pp.

SIZE: Varies according to variety. Miniature ones weigh ounces while jack-o-lantern and decorative pumpkins for Thanksgiving weigh 2-20 pounds or even more.

VARIETIES: Many. Autumn Gold, 10-inch pumpkins; Spirit, bush type; Howden, large and uniform, good for jack-o-lanterns; Spookie, small; Jack-Be-Little, miniature, ornamental.

CULTURE: Likes fertile, well-drained soil. Prepare hills about 8 feet apart or as directed on packages according to variety selected. For jack-o-lanterns without scars, mulch plants while young with a layer of straw under each pumpkin. Needs sun. Plant May-July. Matures 85-120 days, depending on variety.

HARVEST: Pick before frost. Leave a 3-inch stem stub attached to fruit.

USES: Fun way to introduce children to gardening. Pies, puddings, jack-o-lanterns, decorative centerpieces for home, blossoms of pumpkin can be used ins salads, stuffed or fried in batter. Seeds for snacking can be roasted on baking sheet at 300 degrees Fahrenheit for 30-45 minutes can be salted; roasting necessary to destroy protein toxins which can cause sickness.

PROBLEMS: Few; powdery mildew can be a problem. To avoid, use disease resistant varieties, space plants for good air circulation and sun.

FERTILIZER: 10-10-10

Sources: Virginia Cooperative Extension, Taylor's Guide to Vegetables, Southern States

PUMPKIN SCONES

• 2 cups self-rising flour
• 2 cups whole wheat flour
• 3/4 teaspoon baking soda
• 1/2 cup cold butter, cut into bits
• 1/2 cup granulated sugar
• 1/2 cup golden raisins
• 1/2 cup pumpkin puree
• 1 cup milk, preferably buttermilk
• milk for brushing

Preheat over to 425 degrees Fahrenheit. Dust 2 baking sheets with flour.

Stir together the flours and baking soda in a large bowl.

Cut in the butter until the mixture resembles cornmeal. Stir in the sugar and raisins. Mix in the pumpkin puree first with a spoon, then with your hands.

Add just enough buttermilk to make a soft dough, kneading it briefly in the bowl. Dough will be crumbly. Don't handle it too long.

Roll out on a floured board to a thickness of about 1 inch and cut into rounds with a floured 2-inch cutter. Reroll and cut scraps once.

Place on prepared baking sheet and brush with milk. Bake for 10-15 minutes, or until well risen and golden brown. Allow to cool on a wire rack. Serve with butter or cream cheese. Scones freeze nicely.