Growing big - taking their time.
First a seed, then a sprout.
Then, a vine that spreads way out.
Next, two flowers on the vine.
Then, two pumpkins in a line.
Two green pumpkins on the ground
At last turn orange, big and round.
Now it's time to harvest them.
I pick them up and cut their stems.
Two big pumpkins just for me.
What will I do? Wait and see!
One I'll make into a pie
Then eat with whipped cream, that's no lie!
The other one, I'll scoop it out.
Then, turn it slowly all about
And when I find the perfect place
I'll carve out holes to make a face.
Are worth the wait, every time.
A Halloween Story by Jean Warren
So for tea, it's time to bake one of the Blue Kuri Squash grown on the allotment that have been curing in the porch, here
Following a recipe from River Cottage, courtesy of Hugh Fearnely Whittingstall - Whole Pumpkin Baked with Cream. First slice the top off (keep to one side), then scoop out the seeds (saved to grow more next year)
mins to 1¼ hours depending on size of pumpkin.
Very rich and just perfect for an Autumn day, lovely and warming, I served it with some fresh tagliatelle pasta. The Blue Kuri is one of my favourite squash, it's taste is heavenly and it can be used in many ways. Feeling Autumnal goodness. There was pumpkin leftover too which went in a lasagne for another night's meal, that appeals to my frugal side.