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  Issue No. 11.41October 13, 2011  

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On The Bob's Market Blog             
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There's a lot happening this week at Bob's Market!  This past weekend we had representatives from Bob's attend the America in Bloom awards ceremony in Washington, DC.  Also, this week we are at the International Master Gardener Conference in Charleston, WV.  I'll have more on the conference next week in the newsletter, but in the meantime here are a couple links to all the action:
 
 
 
 
Plant Spotlight

Amazing Pumpkin Facts            

 

Pumpkins are a plant with an interesting history.  Originally cultivated in the Americas, they are now enjoyed throughout the world both for their festive appearance and also as a food source.  Here are some amazing pumpkin facts:

  • Belong to the Cucurbitaceae plant family.  This family includes squashes, melons, and gourds.
  • The word pumpkin is derived from the Greek word pepon meaning "large melon".
  • Pumpkins are monoecious, meaning they have both male and female flowers on the same plant.
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  • Honeybees are essential for the pollination of pumpkins.  The pumpkin industry and the honey industry work closely together.
  • Pumpkin flowers have an extremely short lifespan, only blooming for one day.
  • Their color is derived from orange pigments. The main nutrients include lutein and both alpha and beta carotene.
  • Pumpkins are 90% water.
  • 1.5 billion pounds of pumpkin are grown in the United States each year!
  • Illinois, Indiana, and Ohio are the top three pumpkin producing states.
  • The current world record for giant pumpkins was set in 2010 and it weighed in at 1,810.5 lbs!
  • Fatty acids found in pumpkin seed oil help maintain healthy blood vessels.
  • 1 gram of pumpkin seeds has as much tryptophan as a full glass of milk. (Tryptophan is an essential amino acid.)
  • Chemicals extracted from pumpkins are currently being tested for their ability to regenerate damaged pancreatic tissue.  This may actually lead to a cure for some forms of diabetes.
  • The current distance record for a pumpkin fired from an air cannon is 4,483 feet!

 

 
 
Uncle Jim's Almanac

October 2011 

4th-6th Good for planting Aboveground Crops, Indoors In The North, Outdoors In Lower South.
7th-8th
 Poor Planting Days. Kill Poison Ivy, Weeds, Clear Land, But Do No Planting.
9th-10th 
Good Days For Planting Aboveground Crops, Extra Good For Vine Crops, Where Climate Is Suitable.
11th-12th 
A Barren Period.
13th-15th 
Good Days For Planting Beets, Carrots, Onions, Turnips And Other Hardy Root Crops, Where Climate Is Suitable. Good Days For Transplanting.
16th-17th 
Poor Days For Planting, Seeds Tend To Rot In The Ground.
18th-19th 
Best Planting Days For Fall Potatoes, Turnips, Onions, Carrots, Beets And Other Root Crops, Where Climate Is Suitable. Also Plant Seedbeds, Flower Gardens. Good Days For Transplanting.
20th-23rd
 Grub Out Weeds, Briars, And Other Plant Pests.
24th-25th 
Good Days For Planting Root Crops, Fine For Sowing Hay, Fodder Crops, And Grains. Plant Flowers.
26th-28th 
Good Days For Planting Aboveground Crops And Leafy Vegetables Such As Lettuce, Cabbage, Kale And Celery, Where Climate Is Suitable. Start Seedbeds.
29th-31st
Do Clearing And Plowing, But No Planting. 

 

"Love your enemies, for they tell your faults." 

-Benjamin Franklin, Poor Richard's Almanack, 1756

  

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Kitchen Head

Pumpkin Turkey Chili   

by: Nancy Brown 

 

 Ingredients

  • 1 Tbsp. vegetable oil
  • 1 cup chopped onion
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup yellow bell pepper, chopped
  • 1 clove garlic, minced
  • 1 lb. ground turkey
  • 1 can (14 oz) diced tomatoes
  • 2 cups pumpkin puree
  • 1 1/2 Tbsp. chili powder
  • 1/2 tsp. ground black pepper
  • 1 dash salt
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream

 Preparation

Heat the oil in a large skillet over medium heat and saute the onion, bell peppers, and garlic until tender.  Stir in turkey and cook until evenly browned.  Pour meat mixture into slow cooker.  Mix in tomatoes and pumpkin.  Season with chili powder, pepper, and salt.  Cover and set on low, and cook for 4 to 5 hours.  Serve topped with cheese and sour cream.  Refrigerate any leftovers.  Makes 4 to 6 servings.

         

Send your recipes to ask@bobsmarket.com

 

Picture of the Week   

Pumpkins at Mason
Photo by: John R. Morgan
Taken: 10/5/2011
Send Your Garden Photos to ask@bobsmarket.com

 

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Bob's Market & Greenhouses
Mason, West Virginia 25260
1-800-447-3760