When is a pumpkin not a pumpkin?     

When you drop it, this its a squash

 

One of my favourite vegetables is the Pumpkin, it is humble yet flavoursome, not so pretty on the outside but beautiful on the inside.  It can be used in a multitude of ways and is always cost effective and adds character to any dinner table.    While it may not have the prestige and elegance of many other vegetables it is truly Outstanding in its Field.  

 

To celebrate this beautiful orange creature we are inviting everybody to Ready Steady .....Pumpkin.   That is have a go at growing the biggest pumpkin, the ugliest pumpkin or the best dressed pumpkin.  Free seeds will be given to all and information and advice is on tap as we celebrate this vegetable with wrinkly skin and all.   Anybody  can register at the Nelson Famers’ Market or the Marlborough Farmers’ Market and each  registration will receive a packet of seeds and instructions on growing pumpkins. Throughout the growing period people will be able to share photos, stories and ask questions on the Ready Steady Pumpkin website.   This outstanding imitative is supported by the Nelson Marlborough Health Board .  As more families have become time poor there is a need to educate and promote healthy growing of produce and participation in the food we cook and serve at the dinner table

 

All registrations will have will have until April to grow there pumpkins and there will then be a pumpkin festival to mark the end of the competition.     There will be a number of activates and competitions running during the festival including the  major weigh in of the giant pumpkins.   These Giant  pumpkins can grow up to 800 kgs if looked after and cared for properly and are mainly ornamental (think Cinderella and the Pumpkin Carriage), while  normal pumpkins are around the 2-4 kg mark, perfect for feeding entire families.       For more information www.readysteadypumpkin.org.nz

 

Weather you roast it, mash it, steam it, fry it or boil it the best way to eat pumpkin is to eat one you have grown yourself, who knows you could be a truly outstanding in your field when you have a go at growing your own food.

 

Pumpkin Gnocchi

 

600 g pumpkin, peeled, cut into 3cm cubes

400 g Potatoes  peeled and cut and boiled for 10 mins until soft

salt and white pepper, to season

1–1½ cups plain flour

¼ cup Cheese finely grated

Drizzle of Marlborough Olive oil and garden herbs

 

 

Roast pumpkin for 30–35 minutes or until soft. Transfer to a large bowl. Mash until smooth with potatoe.  Sift flour into pumpkin and potato and add Cheese. Stir until well combined and a soft dough form, roll out with a little flour. Cut each roll into 3cm pillows.   Bring a saucepan of salted water to the boil  and cook batches of gnocchi 2 minutes or until it floats to the top. Drain and serve with a drizzle of olive oil and garden herbs.  Enjoy