Tuesday, October 7, 2014
While apple picking, we also picked up pumpkins, some to carve and some to eat, but all quite decorative.
I love things that are beautiful and useful!
This year we got some old favorites: banana squash (sweet and good for pies, bread, and soup), a blue hubbard (fantastic for soup).
We also tried a few new experiments: the brownish one to the right is a Fairy Tale Pumpkin which is supposedly so good that you can slice it thin and eat it raw. We'll see if that is just a legend...
The orange and green one under the wagon is a Cinderella Pumpkin. It is French, sweet and custardy when cooked, and supposedly the very best pie pumpkin.
We shall see!
The flat white one is a White Boer, a South African Pumpkin that is supposed to be tasty and firm - soup and stew rather than pie.
And, of course, everyone had to pick out a warty gourd. I put a few more smaller edible squashes in there: carnivals, butternut, acorn, and spaghetti.