Or, “pumpkin” if you please.
These cuties are Rouge Vif D’Etampes. They’ll also been called cheesecake pumpkins or the Cinderella pumpkin given their fairytale look. Mine are just starting to orange up. A couple times a week I turn them ever so slightly, not only to get even color and shape, but to check that the sluggos or borers haven’t taken up residence on their underside. Yes, we had slugs last year that started in on our pumpkins. We could solve this by elevating the fruits onto a board, laying down some diatomacious earth, or gravel.
These are, once again, volunteers. This particular pumpkin is a french heirloom variety, grown for both looks and as an edible. I was watching PBS’ “The Victory Garden” and the resident chef on the show made a delectable looking succotash out of this same pumpkin (cubed and steamed), green beans and sweet corn – I can hardly wait! I’ll be sure to save one to make into baby food. Maybe you don’t think of pumpkins beyond pie or jack O lanterns, but they are very versatile: breads, sautees, roasted, mashed, etc. And, never EVER throw out those tasty seeds (which variety doesn’t seem to matter here)! I was just munching on some roasted ones from last year. I’ll also keep a few raw for seed-starting next year – or let the volunteers do their work.