... growing and hybridizing all kinds of plants in zone 6b Maryland since the 1980's.

Saturday, October 15, 2016

INCREDIBLE{!!!} Neck Pumpkin harvest

I could hardly believe how well this one volunteer plant of 'Neck Pumpkin' performed. It sure is humbling, considering that I actually planted three different kinds of squash earlier in April and all of those failed completely. I noticed this little squash seedling coming up under the lilac bush and decided to leave it, since the garden "wasn't happening" this year. When it started flowering I could tell it was a neck pumpkin by the tiny squash at the bases of the female flowers. I was totally impressed by the first wave of harvested fruit, 8 of them, that weighed 71 pounds combined. But there were still 13 more on the way and when they were harvested and added to the total, the final yield was a whopping 165 pounds!!! All from a single plant that I didn't even plant.
The squash range from 7-11 pounds generally. See the roll of masking tape in the one picture for scale.
 Here's how I've been preparing them. I cut the seed cavity off, kind of low so that there's a hole to get the seeds and slop out. Then I put that hollowed out end on a cookie sheet (preferably with edges so the juice doesn't run anywhere) and poke some "steam escape holes" in the top. I then covered the cut edges with foil and baked for two (or two and a half) hours at 350 degrees F.
 Here it is after baking.

And see how the skin is just sloughing off. Otherwise you can easily scoop out the soft pulp now with a spoon. Then it's into the food processor to puree. And put into two cup portions (a standard can amount) into zip lock sandwich bags for freezing.
 In our house, most of this puree has been getting made into pumpkin cake.
Here's a link to an old post with the recipe, which I haven't changed except for to add a Tablespoon or two of lemon juice to the "wet ingredients". Pumpkin cake recipe

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