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Post by orflo on Oct 20, 2008 13:34:19 GMT -5
This one is very rare, it originally comes from Austria, it's called 'rankenlose Ölkurbis', translated oil-seed pumpkin, bushy. And that's exactly what it is, the plants are just about as big as a small zucchini/courgette, they produce three fully grown pumpkins on each plant, which isn't bad. The pumpkins are about 25-30 cms long (10-12 inches), and they are indeed filled up with seeds. I think this is much more productive than other oil-seed pumpkins, Lady Godiva or Styrian Hulless or ... I didn't taste the seeds yet, nor the flesh, so I'm going to tell you something about this later on,    |
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Post by grungy on Oct 20, 2008 15:07:48 GMT -5
Interesting picture, awaiting your report, and possibly a seed trade.
Cheers,
Grungy (aka Val)
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Post by cff on Oct 20, 2008 17:05:32 GMT -5
I know this is gonna sound dumb but in Austria are these pumpkin actually grown for the seeds or oil?
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Post by lavandulagirl on Oct 20, 2008 21:41:56 GMT -5
CFF - obviously that couldn't be a "dumb" question, since I wanted to ask it too! ;D
I'll be interested to hear the taste test results, too.
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Post by canadamike on Oct 20, 2008 22:17:39 GMT -5
Obviously! ;D
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Post by orflo on Oct 20, 2008 23:54:18 GMT -5
Really, not so dumb  I don't know a lot about its history, but nowadays it's unavailable commercially. I can't tell how many people are growing this, but surely it won't be lots! I cracked a seed yesterday, they taste good, comparable to other seeds from oil-seed pumpkins, the guy who sent me the seeds said the meat is good as well, wait and see!!! |
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Post by grungy on Oct 20, 2008 23:56:31 GMT -5
please put me down on your list for trading. Thanks.
Val (aka) grungy
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Post by flowerpower on Oct 21, 2008 5:50:09 GMT -5
CFF - obviously that couldn't be a "dumb" question, since I wanted to ask it too! ;D
I'll be interested to hear the taste test results, too. I was gonna ask too. lol It is pretty interesting looking. Not much flesh to it, but a nice orange color. |
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Post by orflo on Oct 21, 2008 13:55:21 GMT -5
please put me down on your list for trading. Thanks. Val (aka) grungy Done |
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Post by johno on Oct 22, 2008 12:10:46 GMT -5
I know this is gonna sound dumb but in Austria are these pumpkin actually grown for the seeds or oil? I believe the oil is extracted (pressed) from the seeds. |
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Post by Alan on Oct 26, 2008 21:44:25 GMT -5
Yes, the oil is extracted from seed and used for various purposes. I've heard that in Eastern Europe the pumpkins are very popular and I know that in the past Ken Ettlinger has done some amount of work with them. I've never grown them myself but they do look interesting and as a lover of baked pumpkin seeds it would be increadibly nice to not have to de-hull them to enjoy them.
Are these completly naked seeded or just partial?
It is a very interesting trait. Some of the naked seed pumpkins do have thick orange flesh that is good for baking so that you eat seed and all. Lot's of protein, carotine, essential oils. Very healthy.
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Post by canadamike on Oct 26, 2008 21:57:29 GMT -5
Alan, Michel Ongaretti (bell4562) who comes here but does not post because of his problems in writing english ( he skypes me instead  ) just talked to me last week of how delicious the oil is in salads. In his area, close to Germany, there are a couple of oil ''refiners'' And your particular flour mill, the Corona, is good for that I think. |
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Post by orflo on Oct 27, 2008 0:53:53 GMT -5
Do realise the first pumpkins were selected for the seeds' eating qualities, and not for the flesh! The wild relatives and ancestors of or squash or pumpkin seem to be very bitter tasting (didn't grow any of these yet), and they come from a different region: cuc. pepo seems to have been selected in Mexico, South of the US, while C. maxima is originally South-American, c.moschata is somewhere in-between, Colombia and part of middle America. When they arrived in Europe, some selections were already made, as well as for tastier flesh as for more and tastier seeds. The selections for seeds were lesss and less grown, and are become rare nowadays. Some good ones can still be found in Eastern Europe, including Austria and parts of Germany, maybe Hungary as well (??). Over here, in Belgium, we can buy pumpkin-seed oil in health food shops, but I have to check where this is produced. If you have a variety of these rare and good pumpkins, try and keep it, they're really worthwile. The most common ones are Styrian Hulless and Lady Godiva, the other ones are mostly hard to find. I'll grow out some more of these hard to find varieties next year, hopefully they will be adopted by a few persons |
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Post by bunkie on Oct 31, 2008 8:29:53 GMT -5
orflo, i would like to trade a few seeds if you have extra. we plant Lady Godiva for seeds every year. it would be nice to have a naked seed pumpkin where the flesh is tasty too...you found the flavor of this one to your liking, right?
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Post by orflo on Nov 1, 2008 0:18:05 GMT -5
Really, not so dumb I don't know a lot about its history, but nowadays it's unavailable commercially. I can't tell how many people are growing this, but surely it won't be lots! I cracked a seed yesterday, they taste good, comparable to other seeds from oil-seed pumpkins, the guy who sent me the seeds said the meat is good as well, wait and see!!! Still didn't taste them... |
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