After several wet and stormy weekends, it was lovely to have a cool but sunshiny day to spend out in the garden. As it happened to also be Mother’s Day, I exercised my motherly rights and left all household tasks to my husband while I spent the entire day outside.
It was perfect.
I had many jobs that needed to be done. Due to the cold weather and an uptick in my workload (yay), I have only trotted outside to pick some salad leaves and check the brassicas for cabbage moth caterpillars. This is probably an exercise in futility: I keep squishing them and they keep coming back, but eventually I will end up with enough cabbages and broccoli for Springtime. The rest of the garden has been patiently waiting, and growing weeds, until a lovely, work-free day, for my attention.
First task was harvesting pumpkins. I grow Kent (also known as Jap) pumpkins. I use the term ‘grow’ somewhat loosely. I have never planted Kent pumpkins. They come up from the compost, happily seed themselves, and take over a spot, and I allow it. I don’t feed or water them. I do hand pollinate them if the bees don’t seem to be doing the job well enough, but once the fruit is set, I leave them alone until the weather starts to turn. Then I place a brick under each pumpkin so it is raised up from the damp soil and the base doesn’t rot. I wait as long as I possibly can into Autumn before picking.
To pick, use a strong knife to cut a couple of inches of stem (see below). Wipe over the pumpkin with a rag to remove excess moisture and dirt, and check the blossom end for any dried up bits of the pumpkin flower, and remove it. I usually store my pumpkins in a cool dry place – we have a cellar so that is perfect. They can keep for quite a while, but check every week for any softening spots or mould, particularly in thinner skinned varieties like the Kent. If you notice any softening, you can still eat it – just put it in the fridge and start planning pumpkin soup asap. If I have an excess of pumpkin, I often steam and purée the flesh and freeze it to use later in chocolate brownies, pasta sauces, and cannelloni.
Harvesting is easy. Removing the old pumpkin vine is not so easy. As I mentioned, I let the vine ramble across half the backyard, which means it is an enormous vine by harvest time. I cut it into smaller pieces with my gardening knife, and shove it piece by piece in the green bin. It had very long roots, so to dig it out I had to dig carefully around the base and then follow the roots back along the garden bed to fully remove. It was a very happy plant.
I have tried growing other pumpkin varieties, and nothing really grows as well in my yard as the compost-seeded Kent. When I deliberately plant a pumpkin and nurture the damn thing, I might get one or two pumpkins. As they take up so much space, it’s just not worth it. But the Kent is always reliable, and one vine produces around 5-8 lovely heavy pumpkins, averaging about 4kg in weight. Kent also taste good and have a nice texture, which is not guaranteed with some pumpkins.
Next on my list was to remove the old eggplant bushes, and turn the compost. My lazy hips were not really happy with me for all that digging and lifting, after so many days sitting in front of a keyboard, so I switched to lighter jobs: planting bulbs, seeds, and seedlings. I finished planting the bulbs I bought last month, finally planted sweet peas (Spencer Ripple and Hi-Scent), and lettuces (Tennis Ball and Freckles), red cabbage, and silverbeet (Fordhook Giant). I thinned a few turnip and radish seedlings, and staggered back inside for a cup of tea and a cinnamon muffin by the fire, body aching, to watch my husband cut up one of our pumpkins for roast dinner. Happy Mother’s Day to me (and to all the awesome mothers out there, including my own wonderful Mother, my gorgeous sister, and the dear friends who play the role of Deputy Mothers to my kids).