The weather has been positively glorious these past few days. After a dreary August here in Hertfordshire, September has (so far) proved to be warm and sunny; the final, balmy vestiges of summer.
We took the first of our pumpkins the other day. A teeny-tiny Jack-Be-Little that will probably end up in a soup of sorts.
I get more excited about pumpkins than any other crop. I love that when the other beds are beginning to slow down and look a little exhausted, the pumpkins burst onto the scene in all their flaming glory. I love the way their vibrant skins peek through the greenery, glowing in the autumn sunshine. I love cooking with them; throwing them into soups and risottos, roasting them in wedges, or baking them into sweet treats.
The only thing I don’t like about pumpkins is trying to get them out of their hard skins, which is always a bit of an effort, but their virtues far outweigh this one disadvantage, in my book.
We’re also growing the Crown Prince variety along with the Jack-Be-Littles, thanks to a helpful recommendation from SewSowTasty at the start of the year, so we look forward to tasting these.