The Jarrahdale pumpkins that I grew last summer are still with me, but their numbers are slowly dwindling. I'm down to two now after butchering one up last week. I must say that they've been great keepers but their beautiful gray-green skin has gotten wrinkly-rusty over the winter.
That's a quarter on top of the pumpkin for size comparison. These are chubby, lumpy pumpkins. And they're heavy for their size, too. They've got very thick, dense walls with a comparatively small seed cavity.
But they produce lots of seeds. I've been keeping seeds from the pumpkins with the best flavor and setting the surplus out for the birds. These pumpkins have a great flavor...sweet but with a depth reminiscent of butternut or acorn squash. Jarrahdale pumpkins are actually winter squashes, but the whole taxonomic debate of pumpkin vs. squash isn't something I want to get into today. Regardless, Jarrahdales are delicious and great for pies and bread. I especially like them steamed with butter and either salt and pepper or brown sugar.
I've got plenty of seeds now to grow enough Jarrahdale pumpkins for the whole county, so I'm going to try roasting the seeds from the last two pumpkins. And in about two months it'll be time to start the seeds for the next batch in the garden this summer. How's that for coming around full circle?