We're a bit late for Halloween, but I've had one of the Musquee de Provence pumpkins I grew last season ripening in the glasshouse here at Struan Farm. I was forced to pick it green before frosts, and decided to see if it would mature inside. Good news: it didn't rot and is ready for prime time.
This variety of pumpkin is so sculptural that it's almost a shame to eat it, don't you think? I'd just like to keep it around, looking beautiful, but it's destined for soup for the freezer. Once it's cut it needs to be used. I've enlisted my helper John to get out his machete to chop it up. It will be soup for Africa, to coin a kiwi term.
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