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Pumpkins
I just planted up the contents of a seed packet into a number of pots
and expect to see lots of little plants in a few weeks. I have a bed area prepared for them.. no problems there. I did similar last year and they were all eaten by slugs within a day of planting out. I didn't get a single plant beyond 4 leaves. Is there a companion plant I should consider to distract the slugs. A particularly slug resistant mulch? Last year they ignored the beer traps and preferred to nip the pumpkins in the bud. I managed to get a whole two plants to crop, but they were in the greenhouse. I *love* pumpkin soup and last year I tried pumpkin carving for the first time ever. As th results from both were successful, I really want a good crop. Apparently I have to go a stage further and do 'Spike', 'Buffy' and all since 'Angel' was considered recognisable. http://www.affordable-afpers.co.uk/a...lides/Picture_ 024.html Warwick |
On the subject of pumpkin soup, there is an excellent recipt in Delia's
winter cook book. -- Brian --------------------------------------------- www.ashnookplants.co.uk Top quality seeds & stuff at value prices! "Warwick" wrote in message news:MPG.1c83439f2cfa9310989924@dalai... I just planted up the contents of a seed packet into a number of pots and expect to see lots of little plants in a few weeks. I have a bed area prepared for them.. no problems there. I did similar last year and they were all eaten by slugs within a day of planting out. I didn't get a single plant beyond 4 leaves. Is there a companion plant I should consider to distract the slugs. A particularly slug resistant mulch? Last year they ignored the beer traps and preferred to nip the pumpkins in the bud. I managed to get a whole two plants to crop, but they were in the greenhouse. I *love* pumpkin soup and last year I tried pumpkin carving for the first time ever. As th results from both were successful, I really want a good crop. Apparently I have to go a stage further and do 'Spike', 'Buffy' and all since 'Angel' was considered recognisable. http://www.affordable-afpers.co.uk/a...lides/Picture_ 024.html Warwick |
Warwick wrote:
I just planted up the contents of a seed packet into a number of pots and expect to see lots of little plants in a few weeks. I have a bed area prepared for them.. no problems there. I did similar last year and they were all eaten by slugs within a day of planting out. I didn't get a single plant beyond 4 leaves. Harden them off for a bit outside before planting in the final location. And unless it is against your religion put a few slug pellet around the base of each new plant whilst they get established. Otherwise the bruise damage you inflict when planting them will attract slugs from miles around. Is there a companion plant I should consider to distract the slugs. A particularly slug resistant mulch? Even the one I threw on the compost heap rooted and grew a crop so they are pretty tough. I usually only plant a couple since that is all I have room for each grabs a 6' square of ground (more if it is allowed to). Last year they ignored the beer traps and preferred to nip the pumpkins in the bud. I managed to get a whole two plants to crop, but they were in the greenhouse. They grew OK outside last year for me. Worth also trying courgettes - they are delicious when small and you can grow a few on at the end of season as marrows for winter soups. Regards, Martin Brown |
"Janet Baraclough" wrote in message ... The message MPG.1c83439f2cfa9310989924@dalai from Warwick contains these words: I just planted up the contents of a seed packet into a number of pots and expect to see lots of little plants in a few weeks. I have a bed area prepared for them.. no problems there. They usually germinate and grow pretty fast, and are tender when young...frost is fatal, so are you planning to use cloches when you plant them out? I never put mine out till the end of May - frost wrecks them. They grow so fast that late planting is no problem. They can be real "thugs" and spread over ground and up shrubs and fences. We normally plant just two. This gives us lots of bakes and bowls of spicy soup to fill up the freezer. (And Delia's pumpkin soup is luvverly!) |
Martin Brown wrote:
Warwick wrote: I just planted up the contents of a seed packet into a number of pots [...] They grew OK outside last year for me. Worth also trying courgettes - they are delicious when small and you can grow a few on at the end of season as marrows for winter soups. The problem with big pumpkins in Britain is that it's very difficult to get them ready for use. A real Aussie pumpkin is dried out by exposure -- just as you see rows of them on roofs in places like Malta. That way they don't stay watery and tasteless. (I speak in theory, as I dislike the things whatever you do to them. Pumpkin scones are reasonable, I suppose.) I'd say the variety to grow in this country is butternut: they're nicer than the giants, and are ready to use much sooner. Mike. |
In article , "Mike Lyle" writes: | | The problem with big pumpkins in Britain is that it's very difficult | to get them ready for use. A real Aussie pumpkin is dried out by | exposure -- just as you see rows of them on roofs in places like | Malta. That way they don't stay watery and tasteless. (I speak in | theory, as I dislike the things whatever you do to them. Pumpkin | scones are reasonable, I suppose.) Actually, no. More of the difference is that the ordinary pumpkins are the same species as marrows (C. pepo), and the whole species is tasteless. Hubbards etc. are C. maxima, which are drier, starchier and nuttier - and MUCH better, but more difficult to get seed for. I grew some Queensland Blues last year (as Aussie as you like), and they were very hubbard-like. So are Japanese katsuba. | I'd say the variety to grow in this country is butternut: they're | nicer than the giants, and are ready to use much sooner. Eh? They are C. moschata, need quite a lot MORE heat than the others, and so are very iffy. I also dislike them because they are sweet, sickly and somewhat slimy (much like orange sweet potatoes, whereas I love white ones). Please note that I am only 90% certain of the species of each type. Regards, Nick Maclaren. |
Warwick,
Can't you leave them in pots a little longer? Any plant with so few leaves sounds like fair game to slugs. I planted out what I thought was a maturing chilli peper plant last year (many leaves) - and the slugs were not slow to help themselves. |
Mike Lyle wrote:
Martin Brown wrote: Warwick wrote: I just planted up the contents of a seed packet into a number of pots [...] They grew OK outside last year for me. Worth also trying courgettes - they are delicious when small and you can grow a few on at the end of season as marrows for winter soups. The problem with big pumpkins in Britain is that it's very difficult to get them ready for use. A real Aussie pumpkin is dried out by exposure -- just as you see rows of them on roofs in places like Malta. That way they don't stay watery and tasteless. (I speak in theory, as I dislike the things whatever you do to them. Pumpkin scones are reasonable, I suppose.) I'd say the variety to grow in this country is butternut: they're nicer than the giants, and are ready to use much sooner. I didn't make myself clear. I didn't mean they should be totally dessicated, in case anybody thinks that's what I meant, but they mature and go on ripening. I suppose they lose about 30% of their water -- something like that. Mike. |
Nick Maclaren wrote:
In article , "Mike Lyle" writes: The problem with big pumpkins in Britain is that it's very difficult to get them ready for use. A real Aussie pumpkin is dried out by exposure -- just as you see rows of them on roofs in places like Malta. That way they don't stay watery and tasteless. (I speak in theory, as I dislike the things whatever you do to them. Pumpkin scones are reasonable, I suppose.) Actually, no. More of the difference is that the ordinary pumpkins are the same species as marrows (C. pepo), and the whole species is tasteless. Hubbards etc. are C. maxima, which are drier, starchier and nuttier - and MUCH better, but more difficult to get seed for. I grew some Queensland Blues last year (as Aussie as you like), and they were very hubbard-like. So are Japanese katsuba. Ah, interesting. Not being a fan, I haven't looked into it as closely as I might have. I'll relay the info to my mother, who's fretting about it at the moment (happens every year: exiles have their rituals). "Queensland blues" reminds me too much of the damned Hanson crowd for comfort, being more of a hybrid NSW red myself. I'd say the variety to grow in this country is butternut: they're nicer than the giants, and are ready to use much sooner. Eh? They are C. moschata, need quite a lot MORE heat than the others, and so are very iffy. I also dislike them because they are sweet, sickly and somewhat slimy (much like orange sweet potatoes, whereas I love white ones). Ah, interesting again: I prefer the orange batata. I must have been lucky the only year I grew butternut in this country. Please note that I am only 90% certain of the species of each type. Mike. |
In article , "Mike Lyle" writes: | | "Queensland blues" reminds me too much of the damned Hanson crowd for | comfort, being more of a hybrid NSW red myself. I agree that replacing her with a pumpkin would be an improvement. Regards, Nick Maclaren. |
"Janet Baraclough" wrote from "Tumbleweed" contains these words: We normally plant just two. This gives us lots of bakes and bowls of spicy soup to fill up the freezer. (And Delia's pumpkin soup is luvverly!) So is pumpkin pie, and baked spiced pumpkin chunks with meat (drool) Isn't that funny, when we tried it some years ago Sue and I hated the Pumpkin soup (yes, Delia's recipe too), and the roast pumpkin etc, and thought the pumpkin pie was disgusting despite all the full cream and time that went into it. Our pumpkins are only used for carving and giving away to those that find the foul taste to their liking. :-) -- Regards Bob In Runnymede, 17 miles West of London |
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In article ,
Bob Hobden wrote: Isn't that funny, when we tried it some years ago Sue and I hated the Pumpkin soup (yes, Delia's recipe too), and the roast pumpkin etc, and thought the pumpkin pie was disgusting despite all the full cream and time that went into it. Our pumpkins are only used for carving and giving away to those that find the foul taste to their liking. :-) Well, I can tell you what your mistake was - and it was to read those recipes! I can't stand them, either. My wife made a pumpkin pie before we were married and, against my strong advice, followed a recipe. It had the texture of (real) marrow, was both salt and sweet, and had a loathesome aftertaste. She and others said that they liked everything else that went into it, so the horrible taste must have been the pumpkin. It wasn't until 30 years later that I persuaded her to take my advice - and the pie was good, if not excellent. 1) Never, Never, NEVER add sugar, molasses, honey or any other form of sweetening to pumpkin. If a recipe contains one teaspoon per gallon, reject the recipe as an obscenity. Do NOT try to modify it. 2) Hubbard-like squashes can be good just with butter (or without). Just add a small amount of pepper and salt to taste, and mash or not as required. They are best baked, but can be boiled or used for a better pumpkin soup experience (!). 3) Pumpkin as a vegetable is pretty boring, but not unpleasant (it tastes like a cross between marrow and hubbard). Ditto when adding it to stews and soups. 4) Make pumpkin soup with ham/bacon stock, onions etc. to taste, and a small amount of mustard. Alternatively, with any stock, onions, tomatoes and chilli. DO NOT ADD ANYTHING SWEETER THAN ONIONS OR TOMATOES. 5) Don't make pumpkin pie until you have got the above right. Regards, Nick Maclaren. |
Sorry about following up to my own, but: 6) Don't try roasting them, either. Regards, Nick Maclaren. |
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