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Regardless of whether you're picking in your garden or on a farm, look for the leaves that are starting to curl back and turn brown. Next, look for the pumpkin skin to be nearly or fully colored.
Kabocha (/ k ə ˈ b oʊ tʃ ə /; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin [1] in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes. [2]
Keep an eye out for dying leaves, as this indicates harvest time is near. ... follow Hadley’s instructions for a successful pumpkin harvest. 1. Carefully cut the stem near where it meets the ...
Kristin Rimkus, Snohomish, Washington Fresh Pumpkin SoupThis appealing soup harvests the fall flavors of just-picked pumpkins and tart apples and is sure to warm you up on a crisp autumn day. I ...
JAP (or Kent) Pumpkin is the most common "pumpkin" eaten in Australia (known in other countries as a winter squash) it has a mottled/stripy dark green and cream skin. The flesh is a bright orange and the vines have been known to grow up to 15 fruit on them of at least 2 kg each.
Cucurbita moschata is a species originating in the tropical Americas [2] which is cultivated for edible flesh, flowers, greens, and seeds. [3] It includes cultivars known in English as squash or pumpkin. Cultivars of C. moschata are generally more tolerant of hot, humid weather than squash of other domesticated species.
Generally, these pumpkins come into season toward the beginning of fall and last for about three months after harvest. You can roast the seeds from large, mini and pie pumpkin varieties.
[9] [10] Female flowers have thick pedicels, and an inferior ovary with 3–5 stigmas that each have two lobes. [8] [11] The female flowers of C. argyrosperma and C. ficifolia have larger corollas than the male flowers. [8] Female flowers of C. pepo have a small calyx, but the calyx of C. moschata male flowers is comparatively short. [8]