Early in October I harvested our one pumpkin. I chronicled the strange case of the heirloom pumpkin in my blog, explaining how we unexpectedly happened to grow it. Since then, I’ve learned from a reader that our large pumpkin is a Heirloom Neck Pumpkin.
This was one of the most effortless crops I’ve ever grown. I transplanted it in early July, watered it, and then just let it grow. It crawled slowly across and out of our garden, and eventually produced its single fruit. My €0.25 transplant produced a heirloom pumpkin which weighed 10.5 kilos, and provided the main ingredient of 4 dishes, which served a total of about 30 people.
Here’s how we used it:
~ Pumpkin soup ~
With barley, red lentils, cabbage, onion, garlic, dry(ing) peppers, dried sage and rosemary. I made a very large pot of it, enough for two meals for our family: a nice thick vegetable soup is most welcome on cold fall evenings.
~ Skillet-roasted pumpkin ~
With fresh rosemary and garlic.
~ Stuffed pumpkin with sage-infused rice ~
I first boiled black and brown rice, adding six large sage leaves to the water. Then I mixed in cubed pecorino cheese, and used this mixture to fill the part of the pumpkin where the seeds are, which I’d split in half and scooped out. I set these filled bowls in the oven and baked them.
~ Pumpkin pie ~
With Marsala sweet wine, pine nuts and raisins.
So a single vegetable that grew from a €0.25 transplant yielded a surprising range of dishes. I even got a tasty snack out of it, because of course I saved the pumpkin seeds, sprinkled them with salt, and popped them into the oven to roast while the rice was baking.
What other wonder vegetables have you come across? Vegetables that are easy to grow, are abundant and can be used in a variety of dishes, savory and sweet?