4morefromless
Enjoys Recycling
I cooked my $5 pumpkin that I bought at the farmer's market. I had never used that kind before but the guy said it was good for pies and I vaguely remembered having seen an ariticle about pie pumpkins that pictured a dark orange pumpkin. He called it a Cinderella pumpkin.
I got 10 cups + 5 cans of beautiful orange pumpkin puree which will go for pies. Canned pumkin was $2.99 this week at grocery
I got seeds for roasting
I got 2 generous portions of chicken treats which some claim act as a wormer
I saved some seeds after checking seed catalogues and identifying it as a French heirloom Rouge Vif d'Etampes.
Pumpkin prices will go down after Halloween but if can find another like this I won't wait. It was very thick walled, not a lot of seeds but they were large and the taste and color are wonderful. I hate I passed up the peach colored with warts because the Baker Creek Heirloom Seeds identifies it as one of the tastiest squash they've tried. (Galeux d'Eysines)
I have collected old pumpkins from folks fall yard displays for my chickens (get the hay and corn too sometimes). My chickens love them and it cuts the feeds cost.
I got 10 cups + 5 cans of beautiful orange pumpkin puree which will go for pies. Canned pumkin was $2.99 this week at grocery
I got seeds for roasting
I got 2 generous portions of chicken treats which some claim act as a wormer
I saved some seeds after checking seed catalogues and identifying it as a French heirloom Rouge Vif d'Etampes.
Pumpkin prices will go down after Halloween but if can find another like this I won't wait. It was very thick walled, not a lot of seeds but they were large and the taste and color are wonderful. I hate I passed up the peach colored with warts because the Baker Creek Heirloom Seeds identifies it as one of the tastiest squash they've tried. (Galeux d'Eysines)
I have collected old pumpkins from folks fall yard displays for my chickens (get the hay and corn too sometimes). My chickens love them and it cuts the feeds cost.
They also had mushroom "seconds" at 99c/lb, so I grabbed all the decent looking ones to either dry or saute and freeze.