IT'S PUMPKIN TIME

Like Easter and lilies or Christmas and poinsettias, Halloween and pumpkins go together and enhance the close of the harvest season.

Pumpkins can be found everywhere this month, sitting on porches or swings, next to scarecrows and witches, smiling with crooked teeth through windows or maybe hanging from a tree limb.

Most commercially grown pumpkins end up as jack-o'-lanterns or part of some seasonal decoration, said Tim Baker, University Extension horticulture specialist based in Kennett.

Baker, who works primarily with commercial growers, said one of the largest is Beggs Melon Co. near Blodgett. The approximately 100 acres devoted to pumpkins have to be ripe by about Sept. 1 to make the national markets.

Baker said several Southeast Missouri producers grow pumpkins for the national market. Beggs' pumpkins, for example, are shipped throughout the country, mainly for jack-o'-lanterns in suburbia.

This year's yields are much better than 1993's, Baker said, meaning prices are lower.

Last year's crop was hit by a number of mosaic viruses, which distort leaf growth and cause pumpkins to be abnormally shaped and oddly colored. There were very few reports of mosaic viruses in 1994, Baker said, leading to the higher yields.

Americans' fascination with pumpkins as decorations is not universal, Baker said.

He related a story about some Russian agriculturists who had visited Beggs Melon Co. Since Russians grow squash to eat, they found it hard to understand that pumpkins could be profitably grown for ornamental purposes.

Giant pumpkins, ranging from 50 to 200 pounds, top the list as decorations.

David Diebold, co-owner of Diebold Orchards with its retail market near Benton, said a few people have told him the large pumpkins are good to eat. However, they're mostly for show.

A good giant pumpkin will keep much longer than the smaller varieties, Diebold said. Customers can buy them early in September and have them around until Thanksgiving.

One of the giant pumpkins he produces is a hybrid variety called Prizewinner. The seeds, which are relatively expensive at $140 per pound, are planted in an 81 square-foot layout to give the plant plenty of room to grow.

Good management will usually be able to produce a good pumpkin, Diebold said. His yield on giant pumpkins this year reached 80,000 pounds per acre, which he called "really phenomenal."

Diebold reported a good yield on all varieties this year, except jack-o'-lantern pumpkins, which are more susceptible to disease than other varieties. Diebold's probably will have pumpkins until Thanksgiving, he said.

The cook makes all the difference in baking pumpkin pies, Diebold said. He likes to start with pink banana squash. Tan-colored cow pumpkins, touted for their flesh quality and flavor, also make tasty pumpkin pies, he said.

Home-grown pumpkins can be found at local farmer's markets, roadside stands, orchards and pick-your-own operations. When selecting pumpkins make sure they're clean, firm and have a rich orange color, the Missouri Department of Agriculture suggests.

Because there are several varieties, pumpkins should be chosen according to how they'll be used. The department suggests these guidelines:

-- Sugar Pie pumpkins are small, heavy and have a deep orange hue. They have a good flavor, which makes them suitable for pies and canning.

-- Jack-O'-Lantern pumpkins are used primarily for decorating. These pumpkins tend to be nicely shaped and weigh about 15 pounds.

-- Jack-Be-Little miniature pumpkins fit in the palm of a hand and make great decorations. They keep up to six months.

But pumpkins are more than just a Halloween tradition. They're a rich source of fiber and vitamin A low in calories, fat, cholesterol and sodium.

Roasted pumpkin seeds make a terrific high energy snack. Here are the directions:

Wash off strings and blot seeds dry. Toss with a small amount of vegetable oil, spread in a single layer on a shallow baking sheet and bake at 250 degrees for 10 to 15 minutes, stirring occasionally. Salt if desired, cool and store.

More information on pumpkins is available at the local University Extension centers in a free brochure numbered MP601 -- "From Harvest To Health: Pumpkins."

It offers tips on fresh pumpkins, ideas on how to preserve them and even a couple of recipes, one of which is for pumpkin pancakes.