{"id":8042,"date":"2020-06-15T11:40:54","date_gmt":"2020-06-15T16:40:54","guid":{"rendered":"http:\/\/stateoftheozarks.net\/showcase\/?p=8042"},"modified":"2021-01-07T16:40:22","modified_gmt":"2021-01-07T22:40:22","slug":"cushaw-pumpkins","status":"publish","type":"post","link":"https:\/\/stateoftheozarks.net\/showcase\/2020\/06\/15\/cushaw-pumpkins\/","title":{"rendered":"Cushaw Pumpkins"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Plate 1.<\/span> Shmoo In The Cradle (Jonathan’s Pumpkin or White Cushaw), February 5, 2008.<\/strong><\/p>\n

As a side note, this particular cushaw weighed in at 20.5 pounds. Now that\u2019s prolific! \u2014 the editor<\/strong>[\/vc_column_text][vc_separator][vc_column_text]<\/p>\n

Cushaw<\/h1>\n

by Donny Heston<\/h2>\n

Unsuspectingly, I took a packet of Jere Gettle\u2019s white cushaw seeds and planted four hills, each a hoe-handle length apart.<\/p>\n

By frost, I have no idea how many hundreds of pounds I\u2019d harvested.<\/p>\n

And since they\u2019re good keepers, a lot of the cushaws are still in our machine shop, waiting to be cooked down and frozen. They look like Shmoos from the Lil\u2019 Abner cartoons, in case you wondered.<\/p>\n

Since our family\u2019s not known for wasting food, we started looking for things to do with cushaw.<\/p>\n

This custard recipe is one of the results.<\/p>\n

February 5, 2008<\/span><\/p>\n

\n

Cushaw Custard<\/h1>\n

from Donny Heston<\/h2>\n
    \n
  • 2 cups butchered cushaw* (see below)<\/li>\n
  • 2 eggs<\/li>\n
  • 2 tablespoons butter, softened<\/li>\n
  • 2 cups half and half<\/li>\n
  • 2 tablespoons vanilla<\/li>\n
  • 2 teaspoons pumpkin pie spice<\/li>\n
  • 3\/4 cup to 1 cup sugar<\/li>\n
  • 1\/2 cup self-rising flour<\/li>\n<\/ul>\n

    Combine all ingredients in order of listing. Pour into a well-greased, 8-inch, deep-dish pie pan and place in a 350\u00b0F oven for 45 to 55 minutes.<\/p>\n

    Substitutions:<\/h2>\n

    We don\u2019t recommend using store bought pumpkin, but if you can\u2019t get a cushaw of your very own, it will have to do. If so, get a 16-oz can of pumpkin.<\/p>\n

    Also, the half-and-half can be substituted with 1 can of evaporated milk (not sweetened condensed milk!).<\/p>\n

    * How To Butcher A Cushaw…<\/h2>\n

    Cut the cushaw pumpkin up, peel off the skin, simmer in a large kettle (with water) until soft, then drain.<\/p>\n

    Mash or blend. Be sure to save out two cups for making custard. Pour the remaining pumpkin into zip-lock bags and freeze.<\/p>\n

    Many thanks to Donny Heston, Deana Davis and Jere Gettle for their contributions to this page.<\/strong><\/p>\n

    February 5, 2008.<\/span><\/p>\n<\/div>\n

    [\/vc_column_text][vc_separator][vc_column_text]<\/p>\n

    What Are Cushaws?<\/h1>\n

    There are several types of cushaws pumpkins and chances are, you’ll never meet one in your supermarket. They have extremely mild, sweet flesh and seem to grow prolifically.<\/p>\n

    Cushaw White (Jonathan Pumpkin), 100 days (C. Mixta)<\/span><\/h2>\n

    A rare Cushaw type; white skin and sweet, pale orange flesh. Easy to grow, huge yields, and good resistance to squash bugs. A popular heirloom from the South.<\/p>\n

    Orange Cushaw, (C. Mixta)<\/span><\/h2>\n

    Large, beautiful fruit with crooked necks, light golden-orange color. The large vines are vigorous and are good for the South. Great for fall pumpkin sales.<\/p>\n

    Green Striped Cushaw, 95 days (C. Mixta)<\/span><\/h2>\n

    Big, white fruit with small green stripes; oblong with crooked necks and bulbous bottoms. The large vines are vigorous and are good for the South. A Native American squash that has an ancient history.<\/p>\n

    Hopi Cushaw (C. Mixta)<\/span><\/h2>\n

    Stunning pear-shaped fruit are beautifully splashed in various amounts of green and orange. Fruit grow to 15-17 pounds, and were used by Native Americans for their tasty seeds. A lovely ornamental variety that is part of Native Americana.<\/p>\n

    \u2014 Pumpkin descriptions from Baker Creek Heirloom Seeds.<\/span><\/p>\n

    \u201c…[A]nd were used by Native Americans for their tasty seeds….\u201d<\/h3>\n

    Cushaw seeds taste really great toasted. Wash and separate seeds from the pulp. Spread them evenly on a cookie sheet, sprinkle with good salt and bake in a warm oven (200\u00b0F) for around an hour.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

    [vc_row][vc_column][vc_column_text]Plate 1. Shmoo In The Cradle (Jonathan’s Pumpkin or White Cushaw), February 5, 2008. As a side note, this particular cushaw weighed in at 20.5 pounds. Now that\u2019s prolific! \u2014 the editor[\/vc_column_text][vc_separator][vc_column_text] Cushaw by Donny Heston Unsuspectingly, I took a packet of Jere Gettle\u2019s white cushaw seeds and planted four hills, each a hoe-handle length…<\/p>\n","protected":false},"author":2,"featured_media":8043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[955,938,466,489,582,581,1495],"tags":[1396,1398,1397],"class_list":["post-8042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hillbillyhistory","category-ozarkeditorial","category-ozarkshistory","category-ozarkskitchen","category-sotoarchive","category-sotofeature","category-cooking","tag-cushaw","tag-cushaw-custard","tag-donny-heston","category-955","category-938","category-466","category-489","category-582","category-581","category-1495","description-off"],"_links":{"self":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts\/8042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/comments?post=8042"}],"version-history":[{"count":2,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts\/8042\/revisions"}],"predecessor-version":[{"id":8045,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/posts\/8042\/revisions\/8045"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/media\/8043"}],"wp:attachment":[{"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/media?parent=8042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/categories?post=8042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stateoftheozarks.net\/showcase\/wp-json\/wp\/v2\/tags?post=8042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}