We ate Bob last week. Wow – that was seriously a good pumpkin.
Sweet, fine flesh, rich and orange – much like my good line of Seminole pumpkins back in Florida. Think sweet potato rich; not your typical stringy pumpkin.
This one is a keeper!
Here’s the video I did on this particular pumpkin before it was opened:
Another fine-looking pumpkin I discovered was a great big warty one. Bob is on the right, the giant warty pumpkin is the one on the left:
That is really a big pumpkin – and its skin is incredible. Here’s a close-up:
We shall see what it tastes like.
The seeds from Bob are definitely worth planting.
Though it’s a strange-looking squash and in my opinion not as beautiful as my old Seminole pumpkins, it was the most delicious variety we’ve found here yet.
Here’s the inside view of Bob:
All this pumpkin talk reminds me… I have pumpkin hills I need to go string-trim around.
The breeding and selection must go on!
This shout-out goes out to my homeboy Bob BTP!
I am finding more and more savory ways to eat pumpkin since our trip to the Caribbean. Looking forward to growing pumpkins again this spring!
What recipes do you recommend? I prefer savory but I haven’t found many recipes.
Do you think both of those pumpkins are the same kind? They look similar except for the warty stuff.
Yum! How was Bob prepared? As a side note, has Mrs. Goodman been able to continue work on her cookbook? I’m really looking forward to it, and Bob looks delicious…
The rap battle is on! Check my channel!
Yay for pumpkins! I hope you manage to breed one with more flesh to seed ratio. I love the sweet pumpkin, and prefer my strings in the form of spaghetti squash. Have you ever tried growing those? They’re a great replacement for spaghetti, and I love it when they come in season again. Cabonara spaghetti squash – yum!
In Australia, we call it line-trimming or whipper-snippering, when cutting with poly string. Weird huh?
i do hope you roasted the seeds too, yes? they are great roasted with butter/ghee, salt, and whatever spices, like chili 😉