Pumpkin Small Sugar
Botanical Name: Cucurbita pepo
Approx 20 Seeds
Availability:
Out of stock
NZD 6.05
Pumpkins have been cultivated for centuries by Central and North American tribes. This delicious variety is bred for a naturally high sugar content which ensures wonderfully sweet flesh, delicious for pies, soups and roasting. The 1.5-2kg fruits are a practical size to grow and cook.
| How To Grow | In a prepared garden bed. Sow seed 15mm (1/2in) deep direct in final position. Sow 3-4 seeds in clumps, later thinning to two strongest seedlings. Seedlings emerge 7-14 days. Allow 100cm (3ft) between rows and 50cm (20in) between clumps. Keep plants well watered. |
|---|---|
| When To Plant | Spring to Summer all year in warm areas. |
| Harvest | Harvest: 16-20 weeks from sowing. |
| When to Sow/Plant | Spring, Summer |
| Soil Type | fertile, well drained |
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
4080
Recipe
Pumpkin & Mushroom Risotto
Ingredients
- 1 cup diced pumpkin
- 10 small mushrooms, sliced
- 1 tbs butter
- 1 tbs olive oil
- 1 onion diced finely
- 2 cloves garlic, crushed
- 1 1/2 cups Arborio rice
- 3 -4 cups hot stock (chicken or vegetable)
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley
Instructions
- Sauté the onion and garlic in butter and oil in a frypan. Add the rice and cook, stirring for 1 minute. Stir in the pumpkin and mushrooms.
- Once combined add 1 cup of the hot stock and cook at a gentle simmer, stirring frequently until the liquid is almost all absorbed. Add stock one cup at a time until the stock is all absorbed and the rice is tender. This takes about 20 minutes.
- Remove from heat and stir in the parmesan cheese and parsley. Season to taste.