Q What varieties of pumpkins are better for pies, and which ones are good for jack-o’-lanterns?
A: Baked goods call for specific types of pumpkins. For best results, look for pie (or sugar) pumpkins, which are small and have firm, sweet flesh. In addition to orange, their shells may be light yellow, gray or cream-colored.
When shopping, choose a pumpkin that is heavy for its size, with a stem at least an inch long. Any shorter, and the fruit may decay quickly, if it hasn’t begun to already. There should be no cracks or soft spots on its skin.
For carving, the options are limitless. “It’s fun to try different varieties,” says Marcie McGoldrick, holiday and crafts editorial director of Martha Stewart Living.
Beyond the ubiquitous orange orb, pumpkins and related squashes come in many shapes, textures, colors and sizes, so you’re bound to find one that captures your fancy. Farmers markets are great places to look for unusual, eye-catching specimens.
Once you settle on a pumpkin (or squash) you like, let its appearance inform your design. Are you gravitating toward a squash that’s oblong, green and warty? There couldn’t be a more fitting canvas for a slithering snake or a slimy toad.
Q: I’ve recently scanned my 35 mm slides. What’s the best way to store the slides? Carousels accumulate dust and take up too much space.
A: All photographic materials break down over time, so you’re smart to scan your slides for a lasting digital record. But hard drives, even when backed up regularly, aren’t foolproof, so take care to protect the originals.
Conservators generally recommend two types of slide enclosures. One is transparent sheets, preferably made of uncoated polyester, polypropylene or polyethylene, with a slot for each slide.
These are a good option if you need frequent access to the slides. Store them loosely in binders kept upright, and handle with lint-free cotton gloves.
The alternative is a box-within-a-box system, used by Lee Ann Daffner, the conservator of photographs at the Museum of Modern Art in New York. Curators there organize the slides by artist into little boxes that each hold about a dozen slides; a home collection might be divided by year or vacation. These boxes are labeled and nestled inside a larger one, facilitating quick retrieval and minimizing handling, Daffner says.
Whichever enclosure you choose, make sure its components pass the Photographic Activity Test, a worldwide standard for archival quality. This information is often included in catalogs and on websites.
Store the slides in a place that’s consistently cool and dry. High temperatures and humidity, as well as fluctuations in either, will increase the rate of deterioration. Balmy conditions also encourage mold growth, and spores are nearly impossible to remove.
Aim for a temperature about 65 degrees (or cooler if possible — 60 degrees is ideal) and a stable relative humidity of 30 percent to 50 percent.
Most cellars and attics won’t meet these requirements. Instead, clear shelf space in a closet that isn’t situated along an exterior wall, where the elements can affect even a carefully calibrated atmosphere.
Daffner suggests checking your collection every year to ensure there are no signs of mildew, insect infestation or other problems. If necessary, dust the individual slides with a bulb aspirator, commonly used to clean babies’ ears.
Take out the originals and fire up a slide show once in a while, if you like. “Every time you look at a slide with a projector, you use up a little bit of its life,” Daffner says. But, she adds, “it’s the way the medium was meant to be enjoyed.”
Q: When I cook scallops, they never brown nicely. What am I doing wrong?
A: Scallops have a high moisture content, and without proper preparation and cooking, they’ll steam before a golden crust can form. Start by patting the scallops dry with paper towels. Place a large skillet over high heat and add just enough of a neutral-tasting oil, such as safflower, to coat the bottom of the pan, swirling to cover it evenly.
When the oil is shimmering, add the scallops (it’s important not to overcrowd the pan, so work in batches if necessary). Cook them, undisturbed, until they brown, 45 to 60 seconds. Flip, and then cook for another 30 to 60 seconds.
Dusting the tops and bottoms of the scallops with instant flour, such as Wondra, before cooking also encourages browning.
Address questions to Ask Martha, care of Letters Department, Martha Stewart Living, 601 W. 26th St., Ninth floor, New York, NY 10001. Send e-mail to mslletters@marthastewart.com.
&Copy; 2010 Martha Stewart Living Omnimedia, Inc.
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