I don’t think I have mentioned it anywhere just yet, but I have something in the region of 60 pumpkin plants this year. In 15 varieties.
This is, without a doubt, excessive. Or at least, it is if you don’t have pigs. I think about 8 of them are special pumpkin seed oil pumpkins for pumpkin seed oil. A couple of litres of that black gold will be lovely in the winter.
This basket of delights is being cooked by Jack of Vegan Weekly as I type. I picked it 10 minutes ago, and he’s totally all over it. There are also parasol mushrooms and leeks (not pictured)
There should be some pumpkins left over. Come and try one. #spontaneitytest
Your Pirate Ben
xoxo
PS. that Jack I mentioned is this Jack. Amazing and inspirational stuff (almost) every week. This week, he has been struggling with the question “how to make tofu nice”?
Part 2 soon!
I see a kabocha! In English, "Hokkaido Pumpkin" I believe. Makes a great stew when cooked with onions and miso! And to see two of my favorite substack-authors doing things together, in person -- well, that's just fabulous! Have fun, you guys!
Such fabulous fruits of your labour