Those who know me know just how much I LOVE Halloween. Tom and I even got married on Halloween, in the ultimate DIY labor of love. Half of the tower is packed with Halloween decor, most of it being the classy Martha Stewart-esque type of decor. No plastic crap for us.
So it was kind of a surprise last year when I decided to forgo growing pumpkins. Between pumpkins and zucchini, I didn’t want to deal with the whole saving-seeds thing. (Both are the same species, C. pepo.) I also decided not to “waste” space on nonedibles. Pumpkins, the jack-o’-lantern types, are edible but bland, watery, and stringy. We just don’t eat them. Of course, when I made my decision, fall, my favorite time of year, was well behind us. I think my judgment was clouded, because now I’m sitting here mad that I didn’t grow any pumpkins.
Granted, I did grow some Musquee de Provence squash, otherwise known as “fairytale pumpkins.” They’re gorgeous but they just aren’t the same. They aren’t easy to carve, and I would prefer not to waste them on jack-o’-lanterns because they are good eating. But they’re also big, and I find that, around here, big squash go uneaten because we never want to cook a whole one all at once. We generally don’t want to eat squash two days in a row, either. The other squash we’re growing this year, rather unsuccessfully, is Marina di Chioggia, also known as a sea pumpkin. (Notice a theme here?) It’s a type of turban: big, green, and warty. It has the most amazing flavor I’ve ever had in a squash. But they don’t make very good substitutes for pumpkins.
I’ve spent years growing pumpkins. Most years were pretty disappointing, but I continued to try to grow them. I remember how excited I was about the very first pumpkin I was able to produce. The plant in the picture at left gave us four of these monsters, each weighing more than 50 pounds, with the largest topping out at 75 pounds. These weren’t even a giant pumpkin variety. They were Howdens, the typical jack-o’-lantern, grown with a good helping of chicken manure. if you couldn’t tell, I’m very proud of these. So is Squeek.
This is what I want to start growing again. Big orange pumpkins. So this coming year, I’m going back to growing pumpkins—and also some other squash, such as Tromboncino, Acorn, Spaghetti, Marina di Chioggia, and probably some other random types. I’m rather enamored with Iran squash, which Baker Creek now carries seeds for.
Are you growing gourds this year? What kinds? Got any suggestions to add to the Leftover Pumpkin Parts 101?
Rachel’s friends in college used to call her a Renaissance woman. She was always doing something crafty, creative, or utilitarian. She still is. Instead of crafts, her focus these days has been farming as much of her urban quarter-acre as humanly possible. Along with her husband, she runs Dog Island Farm, in the San Francisco Bay Area. They raise chickens, goats, rabbits, dogs, cats, and a kid. They’re always keeping busy. If Rachel isn’t out in the yard, she’s in the kitchen making something from scratch. Homemade always tastes better!