Pumpkin - Sow after frost.
COMPANION PLANTING - LIKES: Bean, Mint, Nasturtium, Radish, Corn DISLIKES: Potato
(Cucurbita pepo) Austrian heirloom with completely hulless seeds (no need for shelling!). Orange fruit with dark green stripes weighing 3-5kg with thick, sweet flesh, on semi-bush, short vine. Pumpkin used raw or cooked; seeds eaten raw, or lightly roasted. Also processed for pumpkin seed oil. 100 days. 15 seeds
Heirloom. Blue-grey, warted, oval fruit, with thick, bright orange-yellow, fine textured flesh. Stores well. Used in pies, baked or stewed. 100-120 days. 15 seeds
This fruit was carried from the West Indies to New England in 1798 by a sea captain whose name has since been lost. A few gardeners from Massachusetts grew it, saving the seeds from year to year. Around 1842, Mrs. Elizabeth Hubbard noticed its excellent eating qualities and handed it onto her neighbour who was a seedsman. He named it after Mrs. Hubbard and multiplied the seed for sale. The "Hubbard" went on to win acclaim and to become highly regarded fo its fine grained, very dry, sweet, rich flavour.
Heirloom from North Dacota dating back to 1920. Acorn shaped, dark green, striped, flattened fruit 2-3kg & 20cm across, with thin but hard skin, and deep, fibreless, bright orange flesh & sweet flavour. Attractive variety. Stores well. Harvest when the spot touching the ground changes to orange. Large vine. 100-110 days. 30 seeds
HISTORY: Pumpkins are descendants of wild cucurbits first grown in Southern Mexico, Belize and Guatemala. They then spread amongst the native people of Northern & Southern America, gradually making their way into the common marketplace.
American heirloom introduced in 1894. Cylindrical, cream coloured fruit with green stripes produced on trailing vine to 3m length. Flesh is orange-yellow & incredibly sweet. Ideal for stuffing. Prolific. Stores well. 16 seeds
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DID YOU KNOW: 'Pumpkin' originates from the Greek word 'pepon' meaning large melon.
(Cucurbita maxima) Huge, pale yellow-orange fruit, with smooth skin & slight ribbing, to 200kg (current record as large as 485kg) & 1.5m across produced on vines to 4m long. Despite it size, flesh is smooth, creamy & full of flavour. Proper nurturing will produce a huge show pumpkin. For use in pies, carving, decoration etc. 110 days. 8 seeds
Heirloom dating back to 1798. Large, dark green, knobly fruit with sweet, dark orange flesh. Stores well. 110 days. 25 seeds
HINT: To enhance the size of your pumpkin, cut off the end of the vine just after the fruit. This will ensure that all the energy & nutrients is directed at the developing pumpkin.
(Cucurbita pepo) Heirloom; also known as 'Kamo Kamo' by Maori people. Heavily ribbed, speckled green, soft skinned fruit 20-30cm across with nutty flavour. Harvest when young for use like zucchini, or leave to mature for use like pumpkin. Trailing vine. 100 days. 22 seeds
(Cucurbita maxima) Australian heirloom; rare. Also known as 'Tristar of Shamrock' or 'Triangle'. Light green, lobed fruit, 3-5kg with sweet, thick, orange, fine grained flesh. Interesting & unusual with appearance similar to a 3 leaf clover. Stores well - up to 2 years. 110-120 days. 22 seeds
Pear shaped fruit to 30cm with smooth light brown skin & small seed cavity. Rich, dry, orange flesh with nutty flavour. Easy to peel. Vigorous vines. Heavy producer. Originated with Joseph Breck & Sons, Boston in the early 1930's. 80-100 days. 35 seeds
RECIPE: To roast pumpkin seeds, lightly coat them with oil (do not wash first), then bake in a 180'C oven until brown. Sprinkle with sea salt while still hot & serve.