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The Juice on Heirloom Pumpkins

Photo by Wendy Hondroulis
Photo by Wendy Hondroulis

Halloween may be over, but pumpkins are all still very plump and very present. On a recent trip to Greenville, SC, we found the women of Kuka Juice selling their cold-pressed sips at the local farmers market, and our ears perked at their new seasonal flavor, “Pumpkin Spice and Everything Nice.” Samantha Shaw and Abigail Mitchell started their juice company Kuka after a trip to South America left them committed to healthy living and everything fresh. Now the two sell their juice at various pop-up locations around Greenville and regularly at the Greenville Farmers Market.

Their new seasonal pumpkin juice features carrot, apple, pumpkin pie spice, and heirloom pumpkin supplied by Iszy’s Heirloom Veggies, a vendor that sets up shop right next door to them at the market. Heirloom pumpkins from South Carolina juiced and cold-pressed by Kuka in their kitchen space overnight—that’s about as local as it gets.

Look for these beauties, still at some markets through Thanksgiving, and take Kuka’s lead and find local pumpkin for your fall table:

  • Baby Pam Sugar Pie: This pumpkin is bred for eating, not carving. The skin is thin and the body sweet — perfect for cooking and baking.
  • Cushaw Green and Gold: These skinny pumpkins look like bowling pins with their creamy skin and stripes, and they are best served straight with butter.
  • Marina Di Chioggia: This heirloom might sound like an Italian opera star, and it is, in fact. Very blue, knobby and surprisingly sweet.
  • Lumina: Lumina is the ghost of the pumpkin patch—stark white, smooth skin, and great for cooking but this one doesn’t last, so prepare soon after purchase.

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