|squash||kilograms||Market Garden||Prepare the hill or the bed with plenty of aged manure or compost, direct-seed the seeds, and choose the three best seedlings from the hill (or if row cropping, thin to 1 plant every 3 feet). Keep weeded and watered. Vines will soon become self-mulching.||This is a unique pumpkin cultivar developed in the provice of Styria in Austria.
We have been thinking about the challenge of finding ways that people can grow protein-rich foods in temperated gardens with high yield for the effort and without the need for a lot of processing. Our search lead us eventually to the naked seeded pumpkin (so-called hull-less or Styrian pumpkins). These pumpkins have a seed that is encased only in a thin membrane, which may be consumed along with the seed. The seeds can be lightly toasted with a little salt or eaten raw and uncooked.
This is a convenient protein source, a good snack or addition to smoothies or salads, rich in unsaturated fat, an immune tonic and tonic to the reproductive organs of both females and males. Consumption of the seed is a specific for treating benign prostatic hypertrophy (BPH) as well as prostate cancer.
These pumpkins are all about the seeds -- the flesh itself is low sugar and not particularly tasty. They make good goat food. So back to being after the seeds, which are a great protein source, we obtained some nice open-pollinated seed of this plant and grew a large patch of it this year. The plant turned out to be problem-free, fast-growing and a rewardingly prolific producer of the large fruits.
Harvest and processing: Harvest pumpkins after first frost, split open and scoop out seeds and spaghetti onto a table screen. Using your hands and a garden hose, work the mash and water it down until the seeds are free of spaghetti. Scoop up the seeds and air dry them on screens, stirring several times per day, until the seeds are dry and stable. Store in paper bags.