Plenty of pumpkins or winter squash in 2017 with literally zero hours of maintenance and therefor making it a great return for investment in terms of the time spent to bring them from seed to harvest. With the help of lasagne gardening and woodchip covering we achieved huge productivity with plentiful return at the end of the growing season. Also they have been planted amongst a rich polyculture of various types of perennial and annual plants including fruits, veg and flowers. As a result we had almost no impact from pests, and this without the use of any chemicals or artificial means. The flowers attracted a wealth of pollinators to our garden resulting in virtually 100% pollination rates.
Varieties of winter squash grown include Uchiki Kuri, spaghetti squash and many more. There should be plenty of seeds to save for next years growing season!
Does anyone have any pumpkin recipes? We have been using them mostly for soup, we would greatly appreciate new ways of cooking with them. Thanks!
Here are the little pumpkin seedlings when they were still babies only a few month ago around June.
Take look at the individual harvests from these gardens:
3 thoughts on “Pumpkins – Just on time for Halloween!”
Congratulations! They look amazing! I’ve discovered that pumpkin goes very well with moustard. So I kind of created a purée 🙂
I let big pieces of pumpkin boil in water. Then, if they’re organic, I leave the peel on and mash them completely. If they’re not organic, I take off the peel before mashing. I mash them with a hand mixer. Then I add many spices like turmeric, paprika, less than a pinch of cumin, a little bit of olive oil, a pinch of pink salt, a bit of ground coriander and (here’s the special part) a mixture that is called “moustarde à l’antigue”, which is nothing more that an old recipe for moustard seeds. You can find it easily at the big green grocers or even in supermarkets. I add all of the spices and try it to see if I should add more. It goes great as a garnish with almost everything and it’s quite easy to make! Hope you like it! <3
Thanks Valenina for the great recipe! We will try it 😀
Well done, that’s inspiring! I’ve always loved roasted pumkins, cut in half, clean out seeds, add some spice, go with lots of garlic or maybe maple syrup/honey and roast in medium hot oven until done.
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