Jack-be-Little Pumpkins
Jack-be-Little Pumpkins are tiny and fit in the palm of your hand. When kept out of the sun they will last for months and are great for display in fall arrangements. They are also edible and have a nice flavor!
The Jarrahdale and Lumina Pumpkin
Jarrahdale is a native pumpkin of Australia whose strain has been preserved by amateur seed savers. Even so it is difficult to find. The golden-yellow flesh is medium sweet, string-less and is a very good quality for baking. It is desired for fall decorating due to it’s unusual slate-green color, deep ribs and drum shape. The skin is quite hard, so use caution when cutting this one open.
Lumina pumpkins are a ghostly white on the exterior, but have an orange interior flesh, which makes for a fun spooky effect when they are carved and a candle is placed inside. Don’t stop there though! They have a delicious flavor and are excellent baked into a pie. When you bring one home display them out of the full sun so they will last longer and keep their white color.
The Kakai Pumpkin
The kakai pumpkin is round in shape with a relatively soft rind in shades of dark green to broken, mottled blackish-green stripes on a orangish-yellow background.
This pumpkin is grown for the large dark green, hull-less seeds which are good tasting, both raw and roasted, and make a healthy snack!
Everything Pumpkin!
Pumpkin Will Never Get Stuck In Your Teeth!
I Love these little signs from #PumpkinCan! Won’t you check out Verybestbaking.com?
Morning Pumpkin!
Happy Friday!
The Pumpkin Truck, Quebec City, Canada
Pumpkins, Quebec City, Canada
This is certainly getting your pumpkins in a row!
The Pumpkin and Crows
French Cinderella Pumpkin
Cinderella Pumpkins are a unique French heirloom whose correct name is “Rouge vif D’Etampes.” They resemble the pumpkin that Cinderella’s fairy godmother transformed into a carriage. This pumpkin is recorded as having been the variety cultivated by the Pilgrims and served at the second Thanksgiving dinner. There is something magical about them. Cinderellas make a delightful decorative accent for the fall season, but additionally their flavor is good for any pie or winter squash recipe.
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