FoodReference.com Logo

Food Trivia & Facts Section: FoodReference.com

  Home   ][   Food Articles   ][   FOOD TRIVIA & FOOD FACTS   ][   Cooking Tips   ][   Recipes   ][   Today in Food History   ][   Food Quotes   ][   Who Who's   ][   Videos   ][   Crosswords   ][   Food Trivia Quizzes   ][   Food Poems   ][   Cookbooks   ][   Gardening   ][   Free Magazines   ][   Food Posters   ][   Gourmet Tours & Schools   ][   Key West   ][   Food Festivals  

You are here > Home >

 FOOD TRIVIAPOST to PURPLE HULL PEA >  Pumpkin >
 

 

Food Trivia &
Food Facts

  POST to PURPLE HULL PEA
  Post Grape Nuts
  Post Toasties
  Potassium
  Potatoes
  Potato Production & Use
  Potato Classification
  Potato Chips
  Potato: Mr. Potato Head
  Potato Pancakes
  Potato Peeler
  Pot Cheese
  Pottage
  Poultry
  Pound Cakes
  Powdered Milk, First
  Powdered Sugar
  Prairie Oysters
  Preserves
  Preserving Food
  Presley, Elvis
  Pretzels
  Prickly Pear Cactus
  Princess Laratte Potato
  Pringles
  Progresso
  Prohibition
  Protein
  Prunes
  Psycho
  Puffed Rice
  Pummelo
  Pumpkin
  Pumpkin Pie
  Pumpkin Seed Oil
  Purcell Mtn Farms
  PurpleHull Peas


Free Food Magazine Subscriptions

 

See also: Article on Pumpkins; Quotes

PUMPKIN TRIVIA

Pumpkins

There are 21 people in the U.S. listed on whitepages.com with the last name 'Pumpkin'
(Mark Morton, 'Gastronomica', Fall 2010)

Total production of pumpkins by major pumpkin-producing states in 2009 was 931 million pounds. Illinois led the country by producing 429 million pounds of the vined orange gourd. California and Ohio were also major pumpkin-producing states: each produced at least 100 million pounds.
(USDA National Agricultural Statistics Service)

99% of all pumpkins are sold for decorations.

Pumpkins are about 90% water.

Pumpkins were once recommended for removing freckles and curing snake bites!

Pumpkin takes its name from the medieval French word 'pompom', meaning 'cooked by the sun.'  (Ultimately, probably from the Greek 'pepon.')

Pumpkin, Kentucky

An average pumpkin weighs 10-20 pounds, though some varieties can weigh 600-800 pounds.

Total U.S. pumpkin production in 2007 was 1.1 billion pounds.

Illinois led the country by producing 542 million pounds of the vined orange gourd.

Pumpkin patches in Ohio, California and New York also provided lots of pumpkins: Each state produced at least 100 million pounds.

The value of all pumpkins produced by major pumpkin-producing states was $117 million.

Total U.S. pumpkin production in 2003 was 805 million pounds.
US Census Bureau

One of the first published recipes for pumpkin pie (Pompkin Pudding) was in Amelia Simmons’ 1796 cookbook, ‘American Cookery’. This the first cookbook to be written by an American and published in the United States.

The winner of the 2003 biggest pumpkin contest weighed 1,140 pounds.

When Howard Dill of Ontario, Canada, known as the Pumpkin King, sent one of his championship pumpkins to the U.S. for a competition, customs officials called drug agents, not believing that there could be a 616 pound pumpkin in the crate.

Championship pumpkins today are over 800 pounds. These pumpkins grow 10 to 15 pounds per day!

Pumpkin halves were supposedly used as guides for haircuts in colonial New Haven, Connecticut, giving rise to the nickname 'pumpkinhead.'

 

 

  About Us & Contact   ][   Chef James Bio   ][   Bibliography   ][   Food Timeline   ][   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2012 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 





 



 Search FoodReference.com



 


POPULAR PAGES

 Recipe Contests
 Local Food Festivals
 Witty Food Poems

 Food History Calendar
 Food History Articles
 Janet’s Garden