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Post by galina on Nov 21, 2010 8:16:13 GMT -5
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Post by wildseed57 on Nov 24, 2010 19:22:06 GMT -5
I will keep those varieties in mind I harvested a couple of pounds of pumpkin seeds from one called Grey Ghost the plump seeds have a hard shell, but I soaked them in hot salt water over night then spread them out an a oiled cookie sheet and baked them till I started hearing them pop at which time I covered the seeds with tin foil and put them back in the hot oven till all the popping stopped. They were very easy to shell that was as most popped and lost the entire shell. Still I would like not to go through all that trouble. Pumpkin seeds are quite good for you, but the oil from the seeds is very healthy and even can be used as a Bio fuel if you can grow enough. George W.
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Post by galina on Nov 25, 2010 5:28:58 GMT -5
I will keep those varieties in mind I harvested a couple of pounds of pumpkin seeds from one called Grey Ghost the plump seeds have a hard shell, but I soaked them in hot salt water over night then spread them out an a oiled cookie sheet and baked them till I started hearing them pop at which time I covered the seeds with tin foil and put them back in the hot oven till all the popping stopped. They were very easy to shell that was as most popped and lost the entire shell. Still I would like not to go through all that trouble. Pumpkin seeds are quite good for you, but the oil from the seeds is very healthy and even can be used as a Bio fuel if you can grow enough. George W. Thank you for teaching a way of dealing with hard shelled squash seeds. I have always found them very chewy roasted, and near impossible to remove the shell. Brine them first, bake later - never thought of that! There is so much food value in the big c maxima seeds, but getting to it has always been a problem. I will try your method.
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Post by wildseed57 on Nov 25, 2010 18:15:04 GMT -5
I got the idea from sunflower seeds, as I couldn't see throwing out all those seeds and my grand daughter loved them. I prefer them with out a shell as I never learned how to eat them with out making a big mess. I buy a lot of shelled roasted pumpkin seeds along with unroasted to grind up and mix with various low glutin flour to make bread with as they add a lot of flavor to bread mixes. Also You can grind them up and made Pumpkin Seed Butter much like Peanut Butter you will need to add peanut oil to it. George W.
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Post by galina on Nov 26, 2010 6:44:43 GMT -5
I got the idea from sunflower seeds, as I couldn't see throwing out all those seeds and my grand daughter loved them. I prefer them with out a shell as I never learned how to eat them with out making a big mess. I buy a lot of shelled roasted pumpkin seeds along with unroasted to grind up and mix with various low glutin flour to make bread with as they add a lot of flavor to bread mixes. Also You can grind them up and made Pumpkin Seed Butter much like Peanut Butter you will need to add peanut oil to it. George W. Bread is baking here right at the moment with sesame and pumpkin seeds - love it. And the suggestion of pumpkin seed butter is making my mouth water. We sprinkle gently roasted naked pumpkin seeds on top of pumpkin soup too.
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Post by wildseed57 on Dec 8, 2010 21:09:37 GMT -5
Mike I will keep in mind tripple treat, which I an get locally here I wonder if it could be bread to a lager variety like lady Godiva. Is the green stripe a cushaw type C.mixta ? I found Lady Godiva at my local heritage seed place so I might try I might try it also. George W.
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Post by flowerpower on Dec 9, 2010 5:24:38 GMT -5
George, you said you cut open the Grey Ghost squash. I cut one open yesterday and it smelled like a cross between cantaloupe and cukes. Is this what it is supposed to smell like? The flesh is thick and the seeds fine. I'll boil some up later for the pigs and try a small piece. I hate that melon smell. lol
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Post by flowerpower on Dec 13, 2010 6:41:48 GMT -5
So I tasted this Grey Ghost squash. It hardly had any taste at all, just slightly cucumber-y. I am saving the seeds anyway. It will make a nice decorative pumpkin, if nothing else.
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Post by bluelacedredhead on Dec 13, 2010 8:25:38 GMT -5
And fodder for the porksters. Why are you cooking it for them? They are soooo spoiled.
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Post by wildseed57 on Dec 13, 2010 15:45:58 GMT -5
Yah the pigs love them, I have not noticed how they may smell and like you said they have a mild almost raw cucumbery taste, not strong or over powering like some are. I think that most of the C. mixta's are that way, the flavor becomes more nutty once they are cooked. I'm not a fan of the strong flavored ones, and usually pass on them, I like the mild flavor that they impart to soups and stews and eat them cooked with butter and salt and pepper, some of the Grey Ghost have very stringy flesh but I have run across some that the flesh was pretty smooth after being cooked, also they can be pretty watery when you cook them. I have to ask what is your favorite pumpkin and why? I guess this could be posted just by itself. George W.
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Post by canadamike on Dec 13, 2010 22:21:57 GMT -5
I am sure we could work on a Triple Treat x Lady Godiva cross. No, they are all c. pepo.
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Post by flowerpower on Dec 14, 2010 7:00:29 GMT -5
And fodder for the porksters. Why are you cooking it for them? They are soooo spoiled. Pigs process some foods better when cooked. They retain more of the vitamins. And I wanted to mix a veggie in with their pasta.
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Post by biofutur on Dec 14, 2010 14:01:45 GMT -5
Thanks Mike Great Post indeed. It gives me ideas for the next season. This year I grew only "Pepita de Veracruz".
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Post by Hristo on Dec 14, 2010 18:50:00 GMT -5
A few years ago I made few naked seed x excellent taste crosses (need to check, but I think I mainly used Sugarloaf). This year planted the F2's I have not tasted all of the fruits yet, but thus far all the really good tasting fruits are small and hulled. I'm starting to think that the genes responsible for the good taste are closely placed (i.e. linked) to the genes responsible for the small size. Next year I may plant the F3's if I have enough space (this project is of very low priority for me), just to see if some larger naked seeded fruit will show up. I have waited with big interest the interview with Carol Deppe just to understand what happened with her Large Sugarloaf project. If she had succeeded, then I will know these traits are not linked, or at least are not tightly linked, so it will be possible to breed large tasty naked seed variety without the need of many additional crossess. Anyone have some thoughts about this (the probable linked genes)?
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Post by canadamike on Dec 14, 2010 20:11:05 GMT -5
I doubt it would be the case with c. maxima at least. Pastilla Stampan that you sent me is very large and absolutely delicious.
On the other hand, I have noticed HUGE VARIABILITY in size in this family, especially with maximas and moschatas ( to a lesser degree).
We all have had super big Potimarrons, and I have had Rouge Vif D'Estampes that were about 3-4 times the usual size.
Could it be a ''water intake'' gene? It sure could explain bith size variability and a lesser taste on bigger ones.
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