We have feral Jap pumpkins taking over the place here and there are lots of kins looking ready to eat.
Do I pick the “ready” ones even though the vines are still well and truly alive? Or do I wait till the vines have died off?
As I still have the old GA Archives, I went through all the pumpkin threads and I’m still confused.
I reckon you could pick now to eat straight away, but if you want to store them wait until the vines have died off.
bluegreen said:
I reckon you could pick now to eat straight away, but if you want to store them wait until the vines have died off.
What BG said, we have often indulged in eating a pumikin straight off the vine, but in order to store, wait for Death’s icy hand on the vine.
i agree with BG and PM. i also think that picking the first fruit helps the rest to develop.
good work – fresh pumpkin yum – all you need now is soup weather LOL.
pain master said:
bluegreen said:
I reckon you could pick now to eat straight away, but if you want to store them wait until the vines have died off.
What BG said, we have often indulged in eating a pumikin straight off the vine, but in order to store, wait for Death’s icy hand on the vine.
Thankyou BG and PM.
You know, I am rather fond of Jap pumpkin…so over butternut pumpkin.
Pa introduced it to me when he was last here:D
Lucky1 said:
You know, I am rather fond of Jap pumpkin…so over butternut pumpkin.Pa introduced it to me when he was last here:D
Japs are a good Pumpkin, Problem is that they aren’t very Large.
Lucky1 said:
You know, I am rather fond of Jap pumpkin…so over butternut pumpkin.Pa introduced it to me when he was last here:D
I only buy jap.
pepe said:
i agree with BG and PM. i also think that picking the first fruit helps the rest to develop.
good work – fresh pumpkin yum – all you need now is soup weather LOL.
I’ve been collecting pumpkin recipes (off the net) for a couple of weeks so I can get the best use out of the crop.
800 g pumpkin
8 garlic cloves
2 onions (I think)
place in roasting pan, spray with olyve oyl and turn to coat…add S & P to taste…bake until tender…put through Oscar (or other food processor) et voila! you have pumpkin soup!
I’ll check the quantities when I get home, but I’m sure that’s all there is…
Lucky1 said:
You know, I am rather fond of Jap pumpkin…so over butternut pumpkin.Pa introduced it to me when he was last here:D
Good flavour but doesn’t keep as well as the Qld blue.
veg gardener said:
Lucky1 said:
You know, I am rather fond of Jap pumpkin…so over butternut pumpkin.Pa introduced it to me when he was last here:D
Japs are a good Pumpkin, Problem is that they aren’t very Large.
My first ones are large enough for me. I’ll weigh one when we pick it.
Dinetta said:
800 g pumpkin
8 garlic cloves
2 onions (I think)place in roasting pan, spray with olyve oyl and turn to coat…add S & P to taste…bake until tender…put through Oscar (or other food processor) et voila! you have pumpkin soup!
I’ll check the quantities when I get home, but I’m sure that’s all there is…
Thanks D.
Speaking of JAP which stands for just another pumpkin., I had some Golden Nuggets cross with Queensland blues here one year. The resulting pumpkins were dark green with orange stripes and a blocky shape ie; rather cylindrical and uniformly regular. Wish I had kept the strain as they were great keepers as well as eaters. I did so for a number of seasons but my yard quickly became too shady for much in the way of pumpkin. I lost my fave home bred spaghetti marrow by the same reason. Too much shade.
roughbarked said:
Speaking of JAP which stands for just another pumpkin., I had some Golden Nuggets cross with Queensland blues here one year. The resulting pumpkins were dark green with orange stripes and a blocky shape ie; rather cylindrical and uniformly regular. Wish I had kept the strain as they were great keepers as well as eaters. I did so for a number of seasons but my yard quickly became too shady for much in the way of pumpkin. I lost my fave home bred spaghetti marrow by the same reason. Too much shade.
we miss spaghetti marrow too :(
I was rather fond of spaghetti marrow. I’ll have to source some new seed.
At the moment I’m working on a type of zucchini that makes all the others redundant.
roughbarked said:
I was rather fond of spaghetti marrow. I’ll have to source some new seed.At the moment I’m working on a type of zucchini that makes all the others redundant.
Diggers sell Spag Marrow.
A Super Zuchinni? Does it have…. dare I say it…. Taste?
pain master said:
roughbarked said:
I was rather fond of spaghetti marrow. I’ll have to source some new seed.At the moment I’m working on a type of zucchini that makes all the others redundant.
Diggers sell Spag Marrow.
A Super Zuchinni? Does it have…. dare I say it…. Taste?
Wouldn’t be a zuccinni then, would it?
CollieWA said:
pain master said:
roughbarked said:
I was rather fond of spaghetti marrow. I’ll have to source some new seed.At the moment I’m working on a type of zucchini that makes all the others redundant.
Diggers sell Spag Marrow.
A Super Zuchinni? Does it have…. dare I say it…. Taste?
Wouldn’t be a zuccinni then, would it?
yeah.. in a nutshell, taste is what it has.
roughbarked said:
I was rather fond of spaghetti marrow. I’ll have to source some new seed.At the moment I’m working on a type of zucchini that makes all the others redundant.
What does it do that’s special?
pomolo said:
roughbarked said:
I was rather fond of spaghetti marrow. I’ll have to source some new seed.At the moment I’m working on a type of zucchini that makes all the others redundant.
What does it do that’s special?
I’ve already pointed out that it actually has the ability to have taste.. and more than that.. to blend the tastes you cook it with. Special indeed.
roughbarked said:
pomolo said:
roughbarked said:
I was rather fond of spaghetti marrow. I’ll have to source some new seed.At the moment I’m working on a type of zucchini that makes all the others redundant.
What does it do that’s special?
I’ve already pointed out that it actually has the ability to have taste.. and more than that.. to blend the tastes you cook it with. Special indeed.
The best of British with it then.
pomolo said:
roughbarked said:
pomolo said:What does it do that’s special?
I’ve already pointed out that it actually has the ability to have taste.. and more than that.. to blend the tastes you cook it with. Special indeed.
The best of British with it then.
It isn’t actually mine.
It is one that has stayed in a certain family for generations. I just happen to want to grow my own viable seeds that hold true.Dinetta said:
800 g pumpkin
8 garlic cloves
2 onions (I think)place in roasting pan, spray with olyve oyl and turn to coat…add S & P to taste…bake until tender…put through Oscar (or other food processor) et voila! you have pumpkin soup!
I’ll check the quantities when I get home, but I’m sure that’s all there is…
OK, have the recipe to hand….
Serves 6-8
1.5 kg pumpkin, peeled and chopped
8 garlic cloves, unpeeled
2 tablespoons olyve oyl
sea salt and cracked black pepper
2 cups (500ml) chicken stock
½ cup sour cream
Preheat oven to 200C.
Place pumpkin, garlic, olyve oyl, salt and pepper in a baking tray/pan, tossing to combine.
Roast for 45 minutes, or until golden and tender.
Place the pumpkin in the bowl of a food processor.
Squeeze the garlic out of its skin and add to pumpkin with the stock and sour cream.
Process until smooth. Serve with toast or crusty bread.
Will keep for a couple of days in the fridge.
This is a Donna Hay recipe, as found in The Sunday Mail, July 26 2009 (page 10).
I don’t peel the pumpkin. Just wash and scrub (if necessary), then chop. Also, I often don’t add the sour cream when processing: can just put it out on the table and people can put their own in if they want.
The garlic is the fun part: no peeling or trimming whatever and when it’s cooked, it squeezes out like toothpaste from a tube. I like this one because it does not involve potatoes.
Lastly, but you probably already know this: you need only process half the vegetables with the stock: you could hand-mash the rest and add to the processed mix. This gives you a soup with a few little chunky bits. Depends on what soup texture you like.
Good luck.
Dinetta said:
Dinetta said:
800 g pumpkin
8 garlic cloves
2 onions (I think)place in roasting pan, spray with olyve oyl and turn to coat…add S & P to taste…bake until tender…put through Oscar (or other food processor) et voila! you have pumpkin soup!
I’ll check the quantities when I get home, but I’m sure that’s all there is…
OK, have the recipe to hand….
Serves 6-8
1.5 kg pumpkin, peeled and chopped
8 garlic cloves, unpeeled
2 tablespoons olyve oyl
sea salt and cracked black pepper
2 cups (500ml) chicken stock
½ cup sour creamPreheat oven to 200C.
Place pumpkin, garlic, olyve oyl, salt and pepper in a baking tray/pan, tossing to combine.
Roast for 45 minutes, or until golden and tender.
Place the pumpkin in the bowl of a food processor.
Squeeze the garlic out of its skin and add to pumpkin with the stock and sour cream.
Process until smooth. Serve with toast or crusty bread.
Will keep for a couple of days in the fridge.This is a Donna Hay recipe, as found in The Sunday Mail, July 26 2009 (page 10).
I don’t peel the pumpkin. Just wash and scrub (if necessary), then chop. Also, I often don’t add the sour cream when processing: can just put it out on the table and people can put their own in if they want.
The garlic is the fun part: no peeling or trimming whatever and when it’s cooked, it squeezes out like toothpaste from a tube. I like this one because it does not involve potatoes.
Lastly, but you probably already know this: you need only process half the vegetables with the stock: you could hand-mash the rest and add to the processed mix. This gives you a soup with a few little chunky bits. Depends on what soup texture you like.
Good luck.
Thanks D. Pasted to my recipes.
roughbarked said:
pomolo said:
roughbarked said:I’ve already pointed out that it actually has the ability to have taste.. and more than that.. to blend the tastes you cook it with. Special indeed.
The best of British with it then.
It isn’t actually mine.
It is one that has stayed in a certain family for generations. I just happen to want to grow my own viable seeds that hold true.
It sounds great RB. Good luck with that, I hope we get pics of beaut fruit , and a run down of the taste :)
Dinetta said:
Dinetta said:
800 g pumpkin
8 garlic cloves
2 onions (I think)place in roasting pan, spray with olyve oyl and turn to coat…add S & P to taste…bake until tender…put through Oscar (or other food processor) et voila! you have pumpkin soup!
I’ll check the quantities when I get home, but I’m sure that’s all there is…
OK, have the recipe to hand….
Serves 6-8
1.5 kg pumpkin, peeled and chopped
8 garlic cloves, unpeeled
2 tablespoons olyve oyl
sea salt and cracked black pepper
2 cups (500ml) chicken stock
½ cup sour creamPreheat oven to 200C.
Place pumpkin, garlic, olyve oyl, salt and pepper in a baking tray/pan, tossing to combine.
Roast for 45 minutes, or until golden and tender.
Place the pumpkin in the bowl of a food processor.
Squeeze the garlic out of its skin and add to pumpkin with the stock and sour cream.
Process until smooth. Serve with toast or crusty bread.
Will keep for a couple of days in the fridge.This is a Donna Hay recipe, as found in The Sunday Mail, July 26 2009 (page 10).
I don’t peel the pumpkin. Just wash and scrub (if necessary), then chop. Also, I often don’t add the sour cream when processing: can just put it out on the table and people can put their own in if they want.
The garlic is the fun part: no peeling or trimming whatever and when it’s cooked, it squeezes out like toothpaste from a tube. I like this one because it does not involve potatoes.
Lastly, but you probably already know this: you need only process half the vegetables with the stock: you could hand-mash the rest and add to the processed mix. This gives you a soup with a few little chunky bits. Depends on what soup texture you like.
Good luck.
For those who don’t eat chicken, this recipe or similar ones work just as well with a vegetable stock cube of chicken flavour.
roughbarked said:
For those who don’t eat chicken, this recipe or similar ones work just as well with a vegetable stock cube of chicken flavour.
It does indeed, and that’s the “chicken” stock I use… Massell…
We ate a very nice zucchini last night which is unusual (nice flavoured bought zucch) and so I am looking forward to the fruits of your efforts, RoughBarked…
Dinetta said:
roughbarked said:For those who don’t eat chicken, this recipe or similar ones work just as well with a vegetable stock cube of chicken flavour.
It does indeed, and that’s the “chicken” stock I use… Massell…
We ate a very nice zucchini last night which is unusual (nice flavoured bought zucch) and so I am looking forward to the fruits of your efforts, RoughBarked…
Don’t you hate that? I just lost a post…
Are you saying you saved seed from a store bought zucchini, RoughBarked?
My “lost” post was saying that I put a lime half in the cavities of the “organic” chickens that I roast every week, they go further than the store-bought roasted ones. These are placed in the baking pan on a wire rack and covered with alfoil which is crimped into the rim of the pan…the resultant juices are refrigerated, and the fat thrown out, and then I have (lime-flavoured) chicken stock…but mostly I use the Massell “chicken” stocks and theu’re fine…
roughbarked said:
Interestingly, A store bought yellow zucchini changed colour and flavour mid season due possibly to pollination from this other zucchini.
OK, after reading that again, you bought a yellow zucchini seedling from a store, and it changed mid-season because of the other zucchini growing near it? Wouldn’t surprise me, pollinators are non discriminating…
for the record. I like the taste of zuchinni. But like a lot of vegies of similar ilk, they are a little watery and will soak up other flavours before parting their own. But they do have taste and I do enjoy them.
Dinetta said:
roughbarked said:
Interestingly, A store bought yellow zucchini changed colour and flavour mid season due possibly to pollination from this other zucchini.
OK, after reading that again, you bought a yellow zucchini seedling from a store, and it changed mid-season because of the other zucchini growing near it? Wouldn’t surprise me, pollinators are non discriminating…
Yes that is what I said.
Which does also worry me that my seed from the tastier zucchini may be tainted by the yellow zucchini. It may alsoprovide me with a newer variety. However I can still get the pure strain from the friend who originally gave it to me. As he only grows this variety.
pain master said:
for the record. I like the taste of zuchinni. But like a lot of vegies of similar ilk, they are a little watery and will soak up other flavours before parting their own. But they do have taste and I do enjoy them.
I’m quite fond of simple things and have been known to make a meal of simply zucchini. Some varieties have more taste than required., ie; they taste like poison. I suppose it depends upon where they are grown and whether other factors are involved such as cross pollination.
pain master said:
for the record. I like the taste of zuchinni. But like a lot of vegies of similar ilk, they are a little watery and will soak up other flavours before parting their own. But they do have taste and I do enjoy them.
Ditto.
Large oversized ones are tasty fried.
roughbarked said:
Dinetta said:
Dinetta said:
800 g pumpkin
8 garlic cloves
2 onions (I think)place in roasting pan, spray with olyve oyl and turn to coat…add S & P to taste…bake until tender…put through Oscar (or other food processor) et voila! you have pumpkin soup!
I’ll check the quantities when I get home, but I’m sure that’s all there is…
OK, have the recipe to hand….
Serves 6-8
1.5 kg pumpkin, peeled and chopped
8 garlic cloves, unpeeled
2 tablespoons olyve oyl
sea salt and cracked black pepper
2 cups (500ml) chicken stock
½ cup sour creamPreheat oven to 200C.
Place pumpkin, garlic, olyve oyl, salt and pepper in a baking tray/pan, tossing to combine.
Roast for 45 minutes, or until golden and tender.
Place the pumpkin in the bowl of a food processor.
Squeeze the garlic out of its skin and add to pumpkin with the stock and sour cream.
Process until smooth. Serve with toast or crusty bread.
Will keep for a couple of days in the fridge.This is a Donna Hay recipe, as found in The Sunday Mail, July 26 2009 (page 10).
I don’t peel the pumpkin. Just wash and scrub (if necessary), then chop. Also, I often don’t add the sour cream when processing: can just put it out on the table and people can put their own in if they want.
The garlic is the fun part: no peeling or trimming whatever and when it’s cooked, it squeezes out like toothpaste from a tube. I like this one because it does not involve potatoes.
Lastly, but you probably already know this: you need only process half the vegetables with the stock: you could hand-mash the rest and add to the processed mix. This gives you a soup with a few little chunky bits. Depends on what soup texture you like.
Good luck.
For those who don’t eat chicken, this recipe or similar ones work just as well with a vegetable stock cube of chicken flavour.
I use veg stock for everything. Except for maybe beef mince.
roughbarked said:
pain master said:
for the record. I like the taste of zuchinni. But like a lot of vegies of similar ilk, they are a little watery and will soak up other flavours before parting their own. But they do have taste and I do enjoy them.
I’m quite fond of simple things and have been known to make a meal of simply zucchini. Some varieties have more taste than required., ie; they taste like poison. I suppose it depends upon where they are grown and whether other factors are involved such as cross pollination.
I prefer to eat zucchini raw. Thought I’d just stick that in here.
bubba louie said:
pain master said:
for the record. I like the taste of zuchinni. But like a lot of vegies of similar ilk, they are a little watery and will soak up other flavours before parting their own. But they do have taste and I do enjoy them.
Ditto.
Large oversized ones are tasty fried.
I’ve found the big ones a bit bitter at times.
pomolo said:
I use veg stock for everything. Except for maybe beef mince.
I use the afore-mentioned chicken stock (Massell) in beef mince…mind you I’ll be using the drips from the last rolled beef roast in tonight’s mince (sans fat, of course)
pomolo said:
veg gardener said:
Lucky1 said:
You know, I am rather fond of Jap pumpkin…so over butternut pumpkin.Pa introduced it to me when he was last here:D
Japs are a good Pumpkin, Problem is that they aren’t very Large.
My first ones are large enough for me. I’ll weigh one when we pick it.
Tell me when its Peeled and Gutted weight, not full weight.
pomolo said:
I prefer to eat zucchini raw. Thought I’d just stick that in here.
Go for it Pomolo! However a “nice” zucch improves in flavour if cooked/steamed just right…only a “nice” one tho’, some it doesn’t make much difference…
We had friends who were small croppers at Bundy. They did slices of big zucc (home grown) on the barby. it was really yum.
veg gardener said:
pomolo said:
veg gardener said:Japs are a good Pumpkin, Problem is that they aren’t very Large.
My first ones are large enough for me. I’ll weigh one when we pick it.
Tell me when its Peeled and Gutted weight, not full weight.
Now I know what you’re on about. You’re talking about your job peeling them aren’t you?
Sometimes I just have so much zucchini that I eat them in all ways possible to stuff it down. There is a great recipe on Alive and Cooking.. I’ll see if I can remember it ..
it uses grated zucchini if I remember correctly.
awww… a baby!
When they get to the size of larger than 7cm diameter they are starting to get too big to call a zucchini. However, this depends on how you want to eat them as well. Their taste is unique and rather special. The way they can absorb other tastes and still keep their own and be enhanced by cooking is worth noting.