The edible garden - Pumpkin
Netherlands pumpkins are traditionally not as well known as food. However, there are masses recipes with pumpkin and it is fun experimenting in all sorts of dishes. At my house we use pumpkins for soup, but also in Thai or Indian curry and "fritters" (a kind of homemade vegetable burger). There are even recipes for fresh pumpkin pie, as traditional Thanksgiving pumpkin pie, but we have not tried.
pumpkin (Curcurbite maxima 'hubbardianna) in the garden
Depending on the type of use, the specific flavor of pumpkin more or less prominence. Pumpkin soup has a real, slightly sweet pumpkin flavor. In a curry or "Fritter" getting the pumpkin from the herbs taste much more modest, more part of a mix.
The main species are edible pumpkin Cucurbita pepo, C. maxima and C. moschata. Within it there, in all shapes and sizes, a huge selection of pumpkin varieties. The taste differences are generally subtle. The supermarket is often the Hokkaido (Cucurbita maxima 'hubbaridianna') pumpkin sold. This is delicious and good self to grow.
Species and varieties
Last year I bought seeds from a Hokkaido pumpkin kept and very successfully grown.
I have positive experience with the little orange C. Pepo 'Jack Be Little', the green acorn squash C. Pepo 'Table King' and 'pumpkin butternut' C. moschata 'Pilgrim'. (grown from seeds from the seed trade.)
Do you actually try to grow pumpkins, then it is best to order the seeds in the winter, because later in the season there is less choice. Please notice: white flowering species (Lagenaria cineraria) are not edible and ornamental gourds.
In the spring I come back to the "how" and "what" of pumpkins grow.
Would you, for your seed order, first taste something? Once buy a pumpkin to get acquainted. Below a (vegetarian) recipe for Pumpkin "fritters". Serve with baguette and a salad!
Pumpkin "fritters" For 3 persons:
350 grams pumpkin
1 red onion
1 bunch fresh coriander
1 garlic clove
150 ml cream (about right)
1 egg
3 big tablespoons grated Gouda cheese
2 large tablespoons flour
Olive
Black pepper
Peel the pumpkin and grate it with a coarse rasp. (possibly in the food processor). The red onion and then cut into thin (half) rings cut. Stir the onion, crushed garlic and black pepper grated pumpkin.
Turn the egg and stir the cream, grated cheese, coarsely chopped coriander and flour through it. Mix this "herd" the pumpkin / onion mixture.
Create a layer (0.5 cm) olive oil in a hot non-stick frying pan with the mixture and make two or three piles in the pan. Then press the piles with a flat spatula. Bake 4-5 minutes per side. You can use the "fritters" the best reversing the spatula. Put them on a plate and pat the excess oil with paper towels any way. You can use the "fritters" during baking of the next load in a hot oven (150 ˚ C) fine warm. Eat them immediately after preparation on.
Serve with fresh bread or rice and a fresh green salad.
Depending on the type of use, the specific flavor of pumpkin more or less prominence. Pumpkin soup has a real, slightly sweet pumpkin flavor. In a curry or "Fritter" getting the pumpkin from the herbs taste much more modest, more part of a mix.
The main species are edible pumpkin Cucurbita pepo, C. maxima and C. moschata. Within it there, in all shapes and sizes, a huge selection of pumpkin varieties. The taste differences are generally subtle. The supermarket is often the Hokkaido (Cucurbita maxima 'hubbaridianna') pumpkin sold. This is delicious and good self to grow.
Species and varieties
Last year I bought seeds from a Hokkaido pumpkin kept and very successfully grown.
I have positive experience with the little orange C. Pepo 'Jack Be Little', the green acorn squash C. Pepo 'Table King' and 'pumpkin butternut' C. moschata 'Pilgrim'. (grown from seeds from the seed trade.)
Do you actually try to grow pumpkins, then it is best to order the seeds in the winter, because later in the season there is less choice. Please notice: white flowering species (Lagenaria cineraria) are not edible and ornamental gourds.
In the spring I come back to the "how" and "what" of pumpkins grow.
Would you, for your seed order, first taste something? Once buy a pumpkin to get acquainted. Below a (vegetarian) recipe for Pumpkin "fritters". Serve with baguette and a salad!
Pumpkin "fritters" For 3 persons:
350 grams pumpkin
1 red onion
1 bunch fresh coriander
1 garlic clove
150 ml cream (about right)
1 egg
3 big tablespoons grated Gouda cheese
2 large tablespoons flour
Olive
Black pepper
Peel the pumpkin and grate it with a coarse rasp. (possibly in the food processor). The red onion and then cut into thin (half) rings cut. Stir the onion, crushed garlic and black pepper grated pumpkin.
Turn the egg and stir the cream, grated cheese, coarsely chopped coriander and flour through it. Mix this "herd" the pumpkin / onion mixture.
Create a layer (0.5 cm) olive oil in a hot non-stick frying pan with the mixture and make two or three piles in the pan. Then press the piles with a flat spatula. Bake 4-5 minutes per side. You can use the "fritters" the best reversing the spatula. Put them on a plate and pat the excess oil with paper towels any way. You can use the "fritters" during baking of the next load in a hot oven (150 ˚ C) fine warm. Eat them immediately after preparation on.
Serve with fresh bread or rice and a fresh green salad.
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