Vince and I have said we will not have a garden in Missouri but then we decided we might grow a few peppers and tomatoes in buckets – mainly because we don’t go out very often and it’s nice to have fresh tomatoes through the summer. We can buy the bulk of our tomatoes for canning from the farmers’ markets but I think we need to have a continuous supply of fresh tomatoes for salads and sandwiches.
Then I said I’d like to have at least basil, parsley, cilantro and rosemary growing.
This morning I told Vince I’ll probably plant a few Seminole pumpkins. I see some that look more like pumpkins where the ones look more like butternut squash, and I’ve seen others that look like this too. They all seem to have the same name, cucubita moschata, so I’m not sure why there are two distinctive shapes.
It’s probably more accurate to say that we’re always going to have some kind of small garden, no matter where we are.
Here in Texas, besides it being so hard to grow anything because of the drought, the bugs, the grass burrs and the heat, it ends up that I can’t go anywhere (like MO) because the peaches are almost ripe and they need canning; the plums are almost right and jam needs to be made; or the peppers need to be freeze dried and the tomatoes need to be canned. It’s constant and with things not growing great, it’s a few jars here, a few jars there . . where if I’m buying things, I can go buy 50 pounds of tomatoes and work til they’re processed and be done with tomatoes for the year. And, most importantly, I won’t be making long trips to see Addie so that won’t interfere with food preservation.
But . . these Seminole pumpkins . . I love these things. A few plants will produce an entire year’s worth of pumpkins. There are so many great things about these pumpkins:
- They are bug resistant!
- They require no processing. Cut them and leave a long stem, stick them in a cool dark place with air flow around them and they will last a year!
- Add savory spices and roast – it’s a side dish for dinner. Add sweet spices and it’s dessert.
- Cut off what you need, stick the remainder in a zipper bag, keep in the fridge and it’s good for at least a couple of weeks.
For dinner tonight, we had steak (Vince grilled two but we split one so we have a leftover steak), fried eggplant from the garden, roasted Seminole pumpkin from the garden, green beans from the freezer, tomatoes from the garden, and rolls. I did have to get a package of bacon from the freezer to season the beans.
From the Freezer:
- Green Beans