That's the only problem with JAP's, as they are more of a squash, their keeping properties aren't as long as the hard skinned pumpkins like the Queensland blue or Jarrahdale. There will be lots of freezer cooking happening in the future and I'm definitely going to try the pumpkin soup cooked in it's own shell this time. Wondering if I should serve it with pumpkin scones, pumpkin damper or pumpkin bread?
While I was picking I thought it would be handy to post pics of when to harvest JAP pumpkins, which you can tell from the condition of the stalk.
So from the top down:
The reason why I decided to see if further harvesting was needed. The stalk on this little pumpkin rotted off at the main branch stem and it shrivelled up by itself. Too much rain can do this. Notice how the spots are still light green and the base of the stalk is green. It will ripen slower than the mature one above and the flavour may not be as good, as it was parted from it's parent plant early, but it's quite edible.
Pumpkin Hunt :).
Search and you will find!
I've been harvesting dressed in either tracky pants or jeans, long sleeved shirt and my knee high rubber boots and often a hat to keep my head shaded and give something else for any spiders in the long grass to alight on as I bend over to collect pumpkins.
As I've had a request for the pumpkin scone recipe I thought I'd post it, and any other pumpkin recipes I use to diminish some of
this harvest, in the recipes pages as I make them. Link in the sidebar.