The Garden Chronicles

The year started with plenty of precipitation and then a drought settled-over the land for more than a month.  What managed to germinate at the second and third sowing withered and died for lack of a drink.  Let's face it, well water from my aquifer is a poor substitute for the stuff God distributes from the sky.  Things were looking grim until regular rains returned by the end of July.  We're still behind in the the seasonal growing period with a net shortfall but we've harvested green beans, cukes, sweet peppers and plenty of basil for brick oven pizzas.

Just the other day there was this:  Real San Marzano tomatoes along with big beefy beefsteak fruit and sweet yellow cherry-size tomatoes for daily snacking.  I'll likely have sufficient tomatoes to can for both pizza sauce and juice.

And sweet Northstar peppers too.

Check out this melon

It's been a rough year; nevertheless, sometimes you can delightfully turn the corner.  There are Kakai seed pumpkins growing on the vine along with a couple of rows of yummy-looking leeks.  Cukes are still producing.

Vive le Jardin Magnifique!

The Garden Chronicles

 

I have two hills of pumpkins.

The Kakai have blossomed!

Rain overnight.  In spite of the drought pumpkins spring eternal.....

The Best Pumpkin Seeds In The World

Halloween pumpkin-carving is behind us and the memories of making use of the resulting bumper crop of pumpkin seeds persists.  I've been roasting pumpkin seeds most of my life.  Beginning as a child with the help of my parents - followed-on with jack-o'-lantern carving with my daughter and continuing into retirement.  The upshot of this has culminated in farming pumpkins solely for their seeds.  

Admittedly, I've grown pumpkins for carving, roasting on the grill or making pie filling.  Yet we all can get a can of inexpensive pie filling just about anywhere - but where can you get a good roasted pumpkin seed?  

A number of years ago I began raising hybrid pumpkins renowned for their pulp and seeds. If you're a fan of roasted pumpkin seeds you have to check this out.  Not only are these pumpkins terrific for fall décor they are prolific seed producers.  Furthermore, their seeds lack the tough outer hulls of other gourds making them perfect for roasting.  On top of that they're a bush-variety and don't take-up large amounts of space in the garden. 

In 2019 disaster struck.  My seed pumpkins germinated, grew to maturity and by all outward appearances looked perfectly normal. However, at harvest time I was surprised to find them full of ordinary, pedestrian, white seeds with the tough outer hull. My pumpkins were the victim of a cross-pollinated batch of seed stock. The entire crop was a loss. The seed company apologized, furnished a credit for my next order and I had to fall-back on a strategic reserve of 2018 seeds in the bunker freezer.  The 2020 harvest was a welcome return to normal.

This year was beset with a different set of problems - namely a cold and wet spring followed by drought conditions. First planting didn't germinate.  The second planting failed too. The third sowing successfully germinated one solitary vine that produced fourteen plump gourds.  Remarkable but a month behind schedule.  My pal Six Deuce had a crop failure - and as a consequence he was the beneficiary of a half-dozen of my gourds to meet his winter seed snacking needs. 

Behold the Kakai pumpkin......

A fetching bright orange gourd with dark green digital camouflage, non-GMO and organically-raised pumpkin of about 5 to 8 pounds. And chock-full of hull-less green seeds.  Pure kernel and without that nagging-tough outer shell.  All you have to do is open them up, insert your hand into the pulp and all of those seeds will slip right out.  And plenty of them too. 

Pour your seeds into a stock pot and add enough cold water so that they float freely.  Add to that a cup of kosher salt.  Bring your pot to a boil, then turn-down the heat and simmer uncovered for 45 minutes. 

Drain your seeds in a colander. Spread them out on cookie sheets and bake at 325 degrees - stirring every 15 minutes so your seeds don't stick and rotating your baking sheets for an even roast.  Allow 60+ minutes or thereabouts.  Ovens vary so use your eyes, ears and nose as a guide.  When your seeds begin to snap, crackle and pop they are done..

Finished product.....

A light, nutty, salty, snack that is full of vitamins, minerals and healthy antioxidants.  They’re good for your prostate fellas.  You can trust me on that.   

Eight gourds yielded five (generous) one-cup paks of vacuum-sealed seeds.  Freeze to maintain freshness.  

Serve with an icy-cold adult beverage during the Packer game and at deer camp. Jill has pronounced them terrific on vanilla ice cream too.

 

The Garden Chronicles

Yesterday I commenced to put the garden to bed for the winter.  After a frost struck a few days ago it was time.  I pulled almost everything out and chucked it in the compost piles.  All that remains are my Kakai seed pumpkins and the carrots.

Pumpkins 

Following a hiatus of about a decade I introduced cantaloupe to this year's line-up.  They happen to be a hybrid variety producing a smaller fruit that is juicy delicious.  Try it on vanilla ice cream for a real treat.

Sweet peppers have been awesome too.

Hopefully the soil will dry out sufficiently before freeze-up as I'd sure like to turn it over before the snow flies.  That would also afford me the opportunity to burn the remaining petrol in the rototiller.  We'll see.

It's been a very good gardening year.  I'm pleased with the results.

Vive le Jardin Magnifique!

How To Roast Kakai Pumpkin Seeds

Halloween pumpkin-carving has come and gone.  Yet the memories of making use of the resulting bumper crop of pumpkin seeds persists.  I've been roasting pumpkin seeds most of my life.  Beginning as a child with the help of my parents - followed-on with jack-o'-lantern carving with my daughter and continuing into retirement.  this has culminated in farming pumpkins solely for their seeds.  

Admittedly, I've grown pumpkins for carving, roasting on the grill or making pie filling.  Yet we all can get a can of inexpensive pie filling just about anywhere - but where can you get a good roasted pumpkin seed?  

A number of years ago I began raising hybrid pumpkins renowned for their pulp and seeds. If you're a fan of roasted pumpkin seeds you have to check this out.  Not only are these pumpkins terrific for fall décor they are prolific seed producers.  Furthermore, their seeds lack the tough outer hulls of other gourds making them perfect for roasting.  On top of that they're a bush-variety and don't take-up large amounts of space in the garden. 

In 2019 disaster struck.  My seed pumpkins germinated, grew to maturity and by all outward appearances looked perfectly normal. However, at harvest time I was surprised to find them full of ordinary, pedestrian, white seeds with the tough outer hull. My pumpkins were the victim of a cross-pollinated batch of seed stock. The entire crop was a loss. The seed company apologized, furnished a credit for my next order and I had to fall-back on a strategic reserve of 2018 seeds in the bunker freezer.  The 2020 harvest was a welcome return to normal.

This year was beset with a different set of problems - namely a cold and wet spring followed by drought conditions. First planting didn't germinate.  The second planting failed too. The third sowing successfully germinated one solitary vine that produced fourteen plump gourds.  Remarkable but a month behind schedule.  My pal Six Deuce had a crop failure - and as a consequence he was the beneficiary of a half-dozen of my gourds to meet his winter seed snacking needs. 

Behold the Kakai pumpkin......

A fetching bright orange gourd with dark green digital camouflage, non-GMO and organically-raised pumpkin of about 5 to 8 pounds. And chock-full of hull-less green seeds.  Pure kernel and without that nagging-tough outer shell.  All you have to do is open them up, insert your hand into the pulp and all of those seeds will slip right out.  And plenty of them too. 

Pour your seeds into a stock pot and add enough cold water so that they float freely.  Add to that a cup of kosher salt.  Bring your pot to a boil, then turn-down the heat and simmer uncovered for 45 minutes. 

Drain your seeds in a colander. Spread them out on cookie sheets and bake at 325 degrees - stirring every 15 minutes so your seeds don't stick and rotating your baking sheets for an even roast.  Allow 60+ minutes or thereabouts.  Ovens vary so use your eyes, ears and nose as a guide.  When your seeds begin to snap, crackle and pop they are done..

Finished product.....

A light, nutty, salty, snack that is full of vitamins, minerals and healthy antioxidants.  They’re good for your prostate fellas.  You can trust me on that.   

Eight gourds yielded five (generous) one-cup paks of vacuum-sealed seeds.  Freeze to maintain freshness.  

Serve with an icy-cold adult beverage during the Packer game and at deer camp. Jill has pronounced them terrific on vanilla ice cream too.

The Best Roasted Pumpkin Seeds in the World

Halloween is just around the corner and with the carving of the gourds all of those seeds can be put to good use as a family-wide kitchen project. I've been roasting pumpkin seeds most of my life.  Beginning as a child with the help of my parents.  Followed-on by several decades of jack-o'-lantern carving.  And finally by serious pumpkin growing solely for their seeds.  

Admittedly, I've grown pumpkins for carving, roasting on the grill or making pie filling.  Yet we all can get a can of inexpensive pie filling just about anywhere - but where can you get a good roasted pumpkin seed?  

A number of years ago I began raising hybrid pumpkins renowned for their pulp and seeds. If you're a fan of roasted pumpkin seeds you have to check this out.  Not only are these pumpkins terrific for fall décor they are prolific seed producers.  Furthermore, their seeds lack the tough outer hulls of other gourds making them perfect for roasting.  On top of that they're a bush-variety and don't take-up large amounts of space in the garden. 

This year brought the return of the seed-producing pumpkins. Last year my seed pumpkins germinated, grew to maturity and by all outward appearances looked perfectly normal. However, at harvest time I was surprised to find them full of ordinary, pedestrian, white seeds with the tough outer hull. My pumpkins were the victim of a cross-pollinated batch of seed stock. The entire crop was a loss. The seed company apologized and furnished a credit for my next order and I had to fall-back on a strategic reserve of 2018 seeds in the bunker freezer.

2020 arrived with a successful harvest. Yes, there was drama when birds ate the first sowing of seeds – nevertheless there was success. 

Behold the Kakai pumpkin...

A fetching bright orange gourd with dark green digital camouflage, non-GMO and organically-raised pumpkin of about 5 to 8 pounds. And chock-full of hull-less green seeds.  Pure kernel and without that nagging-tough outer shell.  All you have to do is open them up, insert your hand into the pulp and all of those seeds will slip right out.  And plenty of them too. 

Pour your seeds into a stock pot and add enough cold water so that they float freely.  Add to that as much kosher salt as you can stand - a heaping cup for this large 8-quart pot so adjust for for scale. Bring your pot to a boil and then turn-down the heat and simmer uncovered for 30-40 minutes. 

Drain your seeds in a colander. Spread them out on a cookie sheet and bake at 350 degrees - stirring every 15 minutes with a spatula for 90 minutes or thereabouts.  Ovens vary so use your eyes and nose as a guide.  A large batch like this had to be roasted in two shifts.

When they begin to snap, crackle and pop your seeds are talking to you.  Pay close attention to them.  They're almost done. 

Finished product!   

A light, nutty, salty, snack that is full of vitamins, minerals and healthy antioxidants.  They’re good for your prostate fellas.  You can trust me on that.  

Twelve gourds yielded twelve, one-cup paks of vacuum-sealed seeds.  Freeze to maintain freshness.  

Serve with an icy-cold adult beverage during the Packer game and at deer camp. Jill has pronounced them terrific on vanilla ice cream too.

Successful Harvest

The 2019 sowing of Kakai seed pumpkins produced only pedestrian pumpkin seeds - cursed by a tough outer hull.  As it turns-out I was not alone.  That seed stock was compromised by cross pollination resulting in reverberations of disappointment within the pumpkin seed gardening community at the loss of an entire year’s crop.

This spring, marauding birds ate my seeds before they even had an opportunity to germinate.

A second sowing (caged with chicken wire) resulted in the germination of two seeds.

Those two vines grew to a mutant thing eventually occupying 20% of the garden.

Harvest was today.

Behold the Kakai pumpkin gourd - all fourteen of them.

With shaking hand I opened the smallest with a handy machete.

Green, hulless seeds. Pure kernel!

S’all good, man.

The Pumpkin Vine That Ate Toledo

I've grown pumpkins for carving, roasting on the grill or making pie filling. You can get a can of pie filling just about anywhere.  But where can you get a good roasted pumpkin seed?   If you're a fan of roasted pumpkin seeds you absolutely need to consider growing these as an option.  Not only are these pumpkins terrific for fall décor they are prolific seed producers.  Furthermore, their seeds lack the tough outer hulls of other more pedestrian pumpkins making them perfect for roasting.  On top of that the seed company claims they're a bush-variety and don't take-up large amounts of space in the garden.  

As for that last sentence I don't believe it.  Not true.

A month ago to photographed my two Kakai pumpkin vines.  Nothing spectacular, eh?  Not taking-up much space at all.  They're minding their own business.

This is from a few days ago.  They've morphed into a mutant thing that has taken-over an entire corner of the garden encroaching-upon the potatoes and the cucumbers.  

It's the pumpkin vines that ate Toledo!

Fruit of the Vine

Things are winding-down for the garden. 

Fifteen Kakai pumpkins await the opportunity to offer-up their delicious, hull-less seeds.  Five melons and four acorn squash.

Not bad.

The Best Roasted Pumpkin Seeds in the World

After more than six decades walking this third planet from the sun it has occurred to me that I've roasted a lot of pumpkin seeds over the years.  It all started with my parents following the carving of the jack-o'-lanterns.  This continued into adulthood and more jack-o'-lanterns. And it has evolved to serious pumpkin growing specifically for the seeds. 

I've grown pumpkins for carving, roasting on the grill or making pie filling. You can get a can of pie filling just about anywhere.  But where can you get a good roasted pumpkin seed?   If you're a fan of roasted pumpkin seeds you absolutely need to check this out.  Not only are these pumpkins terrific for fall décor they are prolific seed producers.  Furthermore, their seeds lack the tough outer hulls of other more pedestrian pumpkins making them perfect for roasting.  On top of that they're a bush-variety and don't take-up large amounts of space in the garden.  

Behold the Kakai pumpkin....  

click on images for a closer look

A fetching bright orange pumpkin accented by dark green digital camouflage.  A non-GMO, organically-raised gourd of about 3 to 8 pounds.  

And chock-full of hull-less green seeds - pure kernel - without the tough shell.  All you have to do is open them up, insert your hand into the pulp and all of those seeds will slip right out.  And plenty of them too.  

Pour your seeds into a stock pot and add enough cold water so that they float freely.  Add to that as much kosher salt as you can stand (about a half cup - give or take).  Bring your pot to a boil and then turn-down the heat and simmer uncovered for about 20 to 30 minutes. 






Drain your seeds in a colander.  
  

Spread them out on a cookie sheet and bake at 300 degrees - stirring every 30 minutes with a spatula for about two hours.  Since ovens vary when your seeds begin to snap, crackle and pop they are telling you they are almost done.  

Finished product!  

A light, nutty, salty, snack that is full of vitamins, minerals and healthy antioxidants.  I am told that they promote prostate health too.  Serve with a frosty beer during the Packer game and at deer camp. But beware - these seeds can be addictive. 

 

If you  want to avoid eating your entire harvest in very short order I recommend that you package most of them with your FoodSaver Vacuum Sealer.  They'll keep for up to a year in the freezer.

Want to try something really decadent?  Mix a bag of M&Ms, dried cranberries and beer nuts in a big bowl along with these.

Cheers!

 

Failure To Thrive

Over the years I have blogged about the best roasted pumpkin seeds in the world - both here and at the former Wauwatosa Blog.  This is no small deal - these seeds are the pumpkin seed equivalent of crack cocaine.  Absolutely addicting.

The problem lately has been obtaining enough gourds to get larger quantities of seed into the kitchen supply chain.  The 2016 and 2017 growing seasons were marked by an insufficient inventory of Kakai pumpkins largely a consequence of failure top thrive.  Poor seed germination.  I thought initially it was due to wet conditions or some sort of blight.  Or the unlikely possibility that I was doing something wrong.  Yet my pal Six Deuce was experiencing the same issues - dismal survivability.

There is this notation of the packet of the 2018 seeds - 30% more seeds as germination is below Federal standard at 61%.  Heck, until now I had no clue there was a Federal germination standard.  Jung Seed clearly stands by their product.  Bravo for them.

Hmmm.  Maybe something else is afoot?  Not operator error on the part of the gardener?  Just plain-old failure to germinate.





I planted two hills of kakai seeds - likely sixteen in all.  As of yesterday I had one successful sprout.

I replanted and will keep my fingers crossed.  Probably should do what my pal Six Deuce has been doing - starting the seeds indoors for transplanting...

The Best Roasted Pumpkin Seeds in the World

I've been roasting pumpkin seeds most of my life.  Beginning as a child with the help of my parents followed-on by several decades of jack-o'-lantern carving.   And finally by means of serious pumpkin growing specifically for seeds.  I've grown pumpkins for carving, roasting on the grill or making pie filling. You can get a can of pie filling just about anywhere.  But where can you get a good roasted pumpkin seed?   

If you're a fan of roasted pumpkin seeds you absolutely need to check this out.  Not only are these pumpkins terrific for fall décor they are prolific seed producers.  Furthermore, their seeds lack the tough outer hulls of other more pedestrian pumpkins making them perfect for roasting.  On top of that they're a bush-variety and don't take-up large amounts of space in the garden.

Behold the Kakai pumpkin.

click on image to enlarge 

A fetching bright orange pumpkin accented by dark green digital camouflage.  A non-GMO, organically-raised gourd of about 3 to 8 pounds.

And chock-full of hull-less green seeds - pure kernel - without the tough shell.  All you have to do is open them up, insert your hand into the pulp and all of those seeds will slip right out.  And plenty of them too.  

Pour your seeds into a stock pot and add enough cold water so that they float freely.  Add to that as much kosher salt as you can stand (about a half cup - give or take).  Bring your pot to a boil and then turn-down the heat and simmer uncovered for 30-40 minutes.

Drain your seeds in a colander.   

Spread them out on a cookie sheet and bake at 350 degrees - stirring every 15 minutes with a spatula for 60 to 90 minutes as ovens vary.  When they start to snap, crackle and pop your seeds are talking to you.  Pay close attention to them.  They're almost done.   

Finished product!   

A light, nutty, salty, snack that is full of vitamins, minerals and healthy antioxidants.  They’re good for your prostate fellas.   Trust me on that.    

I like these with straight kosher salt.   Experiment with Worcestershire or other spices if you care to.  Serve with an icy-cold brewski during the Packer game and at deer camp.  

This was a tough year for the pumpkin patch with cold and wet growing conditions.  I finally got one single vine to sprout after four attempts planting three mounds.  My total harvest was two pumpkins,  These seeds are worth their weight in gold...