We are thrilled to have harvested our pumpkins ! After having to throw one away because mice had eaten it we decided that harvesting beat the temptation to let them grow bigger.
You can tell that the pumpkin is ripe because it will be an orange colour, depending on the variety and the rind will feel hard.
If you use a sharp knife and allow a good length of stem when you cut the pumpkin will keep better.
Pumpkins bruise easily and need time to cure outdoors in the sun if they are to keep properly after you bring them indoors. Protect them from the wet and allow about a week outdoors before bringing them in and storing in a cool, dry room.
Fingers crossed that ours don't get nibbled during the curing process. We've placed them on the patio dining table really close to the house to try and deter creatures like deer, rats and mice, not to mention slugs. Then we plan to keep them for Halloween !
We grew rouge vif d'etampes last year - grew 9 pumpkins, harvested them maybe late Sept (it seems like it was warmer last year), gave one away, they stored through until about March when the last few needed to be processed and frozen. As we still had plenty we didn't grow any this year but we'll need to next year as my husband loves pumpkin pie but especially pumpkin cheesecake. I eat alot of it as a simple pumpkin soup :-)
ReplyDeleteThat is so helpful to know that they will keep for so long. Good to know that we won't have to process them straight away after Halloween. I haven't heard of that variety either, so would be worth looking out for next year !
ReplyDeleteI confess to never having tried pumpkin. I don't like squash or marrow and I've always imagined it to be similar. Do you think it is?
ReplyDeleteYes, it is similar and I think that is why it is always paired with tasty spices like cinnamon and nutmeg !
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