Skip to content

Hello Pumpkin

April 17, 2012

Tis the season of our friend the Pumpkin, and we have a multitude of varieties available online! It was a little intimidating at first, all these pumpkins and what to do with them?

Jarrahdale: The Jarrahdale pumpkin has soft, melon-like aroma and delicious deep, bright orange, very firm flesh with very little stringiness. We source them from Zoe’s Garden in the produce dreamboat that is the Hawkes Bay.

They are quite versatile, you can boil, bake or roast them. I found this recipe for a Pumpkin Soup with Gruyere cheese. It has a hint of chilli in it to keep you toasty warm.

The Butternut Pumpkin: I just want to buy it because the name is so cute. Come here you little butternut. This is one of the sweetest pumpkins. It has a hearty, nutty flavor.

Great in soups and baking, like this Pumpkin Cake with brown butter salted caramel glaze. I know right, that sounds like the key to my heart too.

Marina Di Chioggia: large grey-green bumpy heirloom pumpkin which hails from Italy. Grown by our friends at Zoe’s Garden. It has a sweet dry yellow-orange flesh and the flavour improves with storage.

Delicious baked, or in pies, or this Marina Di Chioggia gnocchi. Yum! Love Gnocchi, and although I know it looks like it might be difficult it really isn’t. It does take some time but it is worth it in the end just like most things that take a while.

Long Island Cheese Pumpkin: Is most likely the one that most of us are familiar with. The exterior of the Long Island Cheese Pumpkin resembles a wheel of cheese in shape, color, and texture. It can be roasted, mashed or is great in soups.

Or how about a pumpkin pie! A sweet one that is. New Zealand needs to embrace this amazing invention.

As to storage of your pumpkins before they turn into any of these glorious dishes: store  in a cool, dry, well-ventilated location. Make sure they are not near any Pears, Bananas or other fast ripening fruit, they don’t like each other much. They cause the pumpkin to not live as long as it should. If it is cut, wrap it in gladwrap and leave it in the fridge.

That, my dear pumpkins is our new family of pumpkins online now.

Happy baking.


Urban Harvest

One Comment leave one →
  1. April 18, 2012 3:05 am

    I’m so excited to see my butternut cake on your site. It really was a delicious cake. When I learned that canned pumpkin was actually butternut squash I pretty much swapped it out in any recipe calling for canned pumpkin. Thanks for the link to I will be visiting often, I loved the info about the butternut. Have a great day!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: