Posts tagged ‘Halloween’
BOO! In honor of Halloween, we are celebrating another #SpookyPlantsWeek. Here’s our round-up of the weird, creepy, gross, scary, and wonderful plants that we featured on Facebook this week. All can be found growing in our gardens at the Smithsonian museums or in our greenhouses in Maryland.
With Halloween just around the corner and Thanksgiving on our minds already, we are celebrating the season of the pumpkin here at Smithsonian Gardens.
Will you carve a pumpkin for Halloween? Jack-o’-lanterns as we know them today are rooted in European traditions. In Ireland and Scotland, people used turnips and potatoes to make scary faces that would frighten evil spirits. When immigrants from these countries came to America they began using pumpkins, a native fruit.
The modern-day pumpkin pie evolved from early recipes that arrived in the America from England and France. Pumpkins (called “pompons” in French) were stuffed with sweet fillings or were served in a pie crust along with apples. By the mid-nineteenth century the custard-style pumpkin pie (with a bottom crust and no top crust) was a familiar “Yankee” delicacy. This excerpt from the “The Pumpkin” by John Greenleaf Whittier (1850) pretty much sums up how we feel about this gorgeous gourd:
Then thanks for thy present!— none sweeter or better
E’er smoked from an oven or circled a platter!
Fairer hands never wrought at a pastry more fine,
Brighter eyes never watched o’er its baking than thine!
And the prayer, which my mouth is too full to express,
Swells my heart that thy shadow may never be less,
That the days of thy lot may be lengthened below,
And the fame of thy worth like a pumpkin-vine grow,
And thy life be as sweet, and its last sunset sky
Golden-tinted and fair as thy own pumpkin-pie!
Over the years we have grown a variety of heirloom pumpkins in the Victory Garden at the National Museum of American History. This year keep an eye out for the ‘Long Island Cheese,’ pumpkin. Canned pumpkin has been a popular and convenient alternative to fresh pumpkin since the 1920s. For those who have the time to make a pie from scratch this season, Rebecca Sullivan, Fellow in Food History at the National Museum of American History, has a delicious recipe to share with you:
Recipe for Pumpkin Pie
2 cups pumpkin puree (steam 1 ¼ lbs. peeled pumpkin until soft, then puree)
1 ½ cups thickened cream
1 cup brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
Zest of 1 orange
2 cups plus 2 tablespoons plain flour
1 cup confectioner’s sugar, sifted
¼ lb. unsalted butter (1 stick), chilled, cubed
-Pecan, gingersnap layer and nut topping:
¼ cup pecans, toasted and ground
¼ cup crushed gingersnap cookies
½ cup almonds or in-season nuts
2 tablespoons maple syrup
1 cup light cream
2 tablespoons pure maple syrup
- Starting with the pastry, place the flour and confectioner’s sugar in a food processor and pulse for a few seconds. Add butter and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F. Once chilled, roll pastry out on a lightly floured workbench and use to line a lightly greased 9-inch pie pan. Place back in the fridge for 30 minutes to chill further. Next make the pecan gingersnap layer by toasting the pecans in the oven for 8 minutes or until lightly browned. Cool and then place the pecans, along with the gingersnap cookies, in a food processor and process until finely ground. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
- Line the pan with baking paper, place the almonds and a drizzle of maple syrup on top of the baking paper and blind-bake for 10 minutes. Take out of the oven and set the nuts aside for later. Increase oven temperature to 420°F. Place pumpkin puree, eggs, cream, sugar and spices in a processor and whiz until smooth. Pour into the tart shell, then bake for 10 minutes. Reduce oven temperature to 300°F and bake for a further 30 minutes. Take out of the oven and sprinkle the nuts on top of the pie, then return to the oven for a remaining 10 minutes. The pie should be just firm when cooked.
- Cool, and then make the maple cream by pouring the cream into a small bowl and mixing with a hand mixer. As the cream starts to thicken, slowly drizzle in the maple syrup and mix until the consistency you desire. Serve the pie in slices with the whipped maple cream.
Spiders, moths, ghosts, and vampires, oh my! Orchids might not normally comes to mind when you think of Halloween, but these fascinating members of the Orchidaceae family have adopted (and adapted) all sorts of creepy-crawly characteristics as strategies to survive. Some are on the list just because of their spooky names or association with human traditions. Smithsonian Gardens has a large collection of almost 8,000 orchids at our greenhouse facilities in Suitland, Maryland. The orchids come out to play once a year for a winter exhibit on the National Mall co-hosted with the United States Botanic Garden.
#10 Brassavola nodosa
Also known as the the “Lady of the Night” or “Flor de la Noche,” Brassavola nodosa has ghostly white flowers that emit strong a nocturnal fragrance to attract night-pollinating moths.
#9 Mediocalcar decoratum
Mediocalcar deocatum is more cute than creepy, with blooms that resemble Halloween candy corn!
#8 Brassia gireoudiana
Brassia species orchids and hybrids are also known as “spider orchids” due to their Arachnid-like looks. The orchids use visual mimicry to trick spider-parasitizing wasps into spreading their pollen. The wasp mistakes the orchid for a spider and attempts to lay its eggs there on the lip of the flower, taking pollen without even knowing it as it flies off to the next orchid. If it was a real spider, the wasp larvae would devour the spider as their first meal!
#7 Myrmecophila tibicinis
Myrmecophila tibicinis is literally the ant lover (its name means “ant lover”). Its hollow pseudobulbs provide a home for stinging ants. The ants secrete formic acid, which feeds the plant, and act as plant bodyguards in the dry season when thirsty animals are looking for a drink from a nice succulent bulb.
#6 Laelia anceps
This beautiful orchid is native to Mexico and traditionally used to decorate graveyards on for Day of
the Dead (Día de Muertos) festivities.
#5 Bulbophyllum phalaenopsis
Bulbo phalaenopsis is a smelly, carrion fly-pollinated orchid whose fragrance, according to an old taxonomic text, is said to be like the stench of 1,000 dead elephants rotting in the sun.
#4 Aeranthes antennophora
A genus mostly from Madagascar that’s believed to be pollinated by bats looking for moths to eat, which the flowers resemble.
#3 Dendrophylax lindenii
Made famous by the book The Orchid Thief, the Ghost Orchid is a rare orchid found in Florida, Cuba, and some islands in the Caribbean. We have a couple of examples of this leafless epiphyte in our greenhouses.
#2 Bulbophyllum medusae
Named for the most famous female Gorgon of Greek mythology, Bulbophyllum medusae has many bizarre umbels of flowers like a head of snakes.
#1 Dracula vampira
Dracula vampira takes the #1 spooky spot. You might want to bring garlic with you when seeking out this striking pleurothallid orchid with sharply pendant, black striped flowers and a lip like a mushroom.