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Post by grungy on Nov 15, 2008 4:13:42 GMT -5
Orflo, have you tasted them yet? Just curious how they compare to other winter type squashes.
thanks and cheers,
Val aka grungy
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Post by extremegardener on Nov 16, 2008 16:43:34 GMT -5
This is exciting! I have been looking everywhere for information about hulless seeded pumpkins - it's really hard to find. I tried Lady Godiva many years ago and was not impressed. This past season I tried Styrian hulless for the second time. I am not impressed with the yields, plus it's tedious to separate the seeds from the stringy flesh, and I'm having a terrible time drying the seeds. Complain, complain, complain. Seems like since the seeds have no hulls, they absorb more moisture in the fruit, and they ferment before they dry. Tastes kind of like Jarlsburg cheese, which is interesting, and I will perhaps pursue this culinary adventure, but what I really want is nice, dried, unroasted hulless pumpkin seeds that can be stored and roasted on demand. I guess it doesn't help that I don't have an electric food dehydrator, or greenhouse. When the pumpkins are finally ripe, our weather is cold and damp. I'm trying to dry them spread out on the surface of a very large colander beside our woodstove, but I can only do small batches, and they are fermenting...
I'm thinking that perhaps these pumpkins are not totally ripe, but the first year I grew them, I waited too long and the seeds sprouted in the fruit...
Help!!
I would love to find an earlier more productive hulless seeded c. pepo... and hear about any else's experiences with processing the seeds.
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Post by lieven on Dec 11, 2008 17:52:06 GMT -5
I've got Little Greenseed, an (almost stable?) OP variety from www.liseed.org/. Tough orange skin, about 2 kg, nice for lanterns. Vining plants. Good yields, but seed production is only average, ie like regular Godiva. Good taste, smallish, really naked seeds. Flesh is really tasteless. Contact me for seeds. |
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Post by grungy on Dec 11, 2008 18:10:11 GMT -5
Hi Kieven.
Please remember me for seeds. By the way we grew the Vic's ( a winter squash )seeds that we got from you and was I ever impressed with the taste. We split it in half, lightly buttered the flesh and steam baked it for about 20 minutes. It sure didn't need any other help for a great taste.
Cheers,
Val (grungy)
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Post by wolfcub on Dec 14, 2008 18:35:03 GMT -5
New to site but would like to say this sounds like Slovenian oil seed pumpkin it was developed in 1920 I don't know if I am allowed to say this but more info and the seed can be found at Heritage Harvest Seed
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Post by canadamike on Dec 14, 2008 19:39:56 GMT -5
Welcome in the bunch wolfcub. Of course you can say it, we are not competing with good seed sources here, in fact we love to hear about them.
I recommended HHSeeds last spring or so and gave the link to it, it is hiden somewhere here. Folks, this is the lil'company with a huge selection of beans in the prairies, the one I tried to grow Orchard Baby for...
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Post by americangardener on Dec 14, 2008 20:12:42 GMT -5
Hi Wolfcub.. Welcome to HG goodness. Sure you can mention seed companies here.. you can even post a link if you want: www.heritageharvestseed.com/pages/catalogue23.html (bottom of page) They do sound and look the same as what Orflo has posted.. least to me they do. I actually grew some last year.. but i didn't think to eat the seeds and i didn't save any from em either. My aunt fed the seeds to the birds and squirrels. Mine were more roundish like some in the picture from HH. Now i'll have to look and see if i can't find some leftover seeds from last year around here somewhere. Anyways.. thanks for finding a source for em Wolfcub.. Dave |
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Post by Alan on Dec 14, 2008 20:50:04 GMT -5
Good to have you here wolfcub, I have yet to order from heritage harvest but will be now. Feel welcome to post links, we like links and use them on this site!  |
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Post by johno on Dec 14, 2008 21:18:49 GMT -5
Excellent source that I was unaware of. Thanks for contributing, Wolfcub!
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Post by Alan on Dec 14, 2008 21:38:52 GMT -5
After looking at their catalouge, thank you so much for that link!
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Post by orflo on Dec 14, 2008 23:47:42 GMT -5
The variety I have grown is stable, no off-types, and , that's what makes it so special, it's a bush variety, I didn't see this mentioned in the catalogue. But they could be related in some sort of way, after all, Slovenia and Austria aren't really that far from each other...And some types in the picture come really close to the one I grew
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Post by bunkie on Dec 15, 2008 12:18:10 GMT -5
have you tasted it yet orflo? ;D
great link wolfcub! are the seeds of this squash hulless?
dave, what was the flesh like? edible?
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Post by americangardener on Dec 15, 2008 13:38:57 GMT -5
Bunkie..
It's possible it's not the same variety as what Orflo is talking about. Actually after looking at his pictures again i'm pretty sure it's not. But the ones i had tasted.. well.. like pumpkins. The flesh was stringy and didn't make a very good squash type meal... fairly strong flavor, but i still ate it anyways. Just mixed in some hubbard with it. Made it eatable anyways. Course mine was underripe since we had frost here before they were fully mature... so that might make a big difference if they'd of had a couple more weeks on the vine.
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Post by wolfcub on Dec 16, 2008 13:58:06 GMT -5
Thanks for all the kind greetings I am just getting into these heritage and heirloom squashes I would like to trade for varieties I don't have so far I have completed a trade with Val(grungy) Thanks Val for steering me to this site. Marj
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Post by grungy on Dec 16, 2008 16:42:18 GMT -5
Glad you made it Marj. There's lots of great folks here with lots of information and seeds (I might add).
Cheers,
Val aka grungy
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