RE: set of seeds
- To: "'pumpkins@lorien.mallorn.com'"
- Subject: RE: set of seeds
- From: C* J* M*
- Date: Tue, 24 Nov 1998 08:59:22 -0800
I would like one of the remaining sets of seeds. E-mail me with an
address and what to do. Thanks.
Jan @ JCanyon @ Providence.org
-----Original Message-----
From: pumpkins-owner@mallorn.com [pumpkins-owner@mallorn.com]
Sent: Saturday, November 21, 1998 1:01 AM
To: pumpkins-digest@mallorn.com
Subject: pumpkins DIGEST V1 #495
pumpkins DIGEST Saturday, November 21 1998 Volume 01 : Number
495
In this issue:
Re:
Re: other curcubits
Seed Swap page
Re: Seed Swap page
?'s
Seeds available
RE: Cooking with AG's/Pumpkin Leek Soup/Suggestions for cooking
AG's to canned consistency
Re: McInnis 810 seed
Seed size
Re: Seed size
Re: MY SEEDS- (567 Mombert - selfed x2)
Re: Seeds available
----------------------------------------------------------------------
Date: Fri, 20 Nov 1998 08:45:38 EST
From: LGOURD@aol.com
Subject: Re:
Harry,
Have you gone off the deep end?
Ray Waterman
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Date: Fri, 20 Nov 1998 09:08:17 -0500
From: Scott_Armstrong@LNOTES3.bankofny.com
Subject: Re: other curcubits
Steve,
how do you actually dry the gourds themselves? the seeds look
similiar to the seeds from my jack-be-littles, so i gather they are in
the same family. i guess i'll either have to be carefull, or just plant
one or the other.
scott
Scott,
It sounds like one of the "squash" gourds, probably cucurbita pepo. If
the
seeds look like pumpkin or squash seeds, the it is definately in the
cucurbit
family. Hard shell, or Lagenaria, gourds have a different looking seed.
Most
of the Lagenaria type are light green or dark green with lighter green
spots.
The multi colored and most of the warted types are C. pepo. The pepo
types
will cross with the Jack Be Little pumpkins because they are the same
family,
but this is only a concern if you plan to save seed. It will not affect
the
look of the gourds or pumpkins in the current year, but you may get some
unusual looking pumpkin/gourds the next year. Most of the smaller types
of
theses gourds will take about the same time tmature as your Jack Be
Little
pumpkins, the larger ones a little longer. They can be dried the same
way as
the hard shelled gourds, but in my experience are more prone to rot.
Hope this
helps. email me if you want more info.
See You.
Steve
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Date: Fri, 20 Nov 1998 09:14:18 -0500
From: Mike Nepereny <MikeN@OptioSoftware.com>
Subject: Seed Swap page
If anyone would like to place an 'add' on my 'Seed Swap' page, just
email me
with it to CucurByte@hotmail.com or neps@mindspring.com.
You can also email it to miken@optiosoftware.com on weekdays.
Thanks
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Date: Fri, 20 Nov 1998 12:30:40 EST
From: COMPUTRESE@aol.com
Subject: Re: Seed Swap page
Mike:
I have plenty of Thomas 235 seeds (Eaton 739 X Eaton 664). Anyone
interested
can send a SAS bubble mailer to me at 171 Wildwood Drive, Sanford, FL
32773
Also have plenty of Cinderella "Rouge Vif D'Etampes" seeds and pepo type
Connecticut Field variety and some Big Max. Specify type and I will
include.
Barb
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Date: Fri, 20 Nov 1998 10:39:44 -0800
From: "res" <res@colfax.com>
Subject: ?'s
Beth, If you do a search on Infoseek or Altavista there are a lot of
references for colchicine. The only work I've found so far on the
pumpkin
family is being done on watermelons. These references will give you the
names of the researchers involved. On Infoseek do a search for
"colchicine
and then another in the group you get for "plant species". Its clear
from
work done in the last hundred years that the doubling effect is real,
what's not clear is how this will be expressed in the plants. Roger
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Date: Fri, 20 Nov 1998 16:02:53 -0500
From: Marilyn & Jim Ives <mjives@mercury.kosone.com>
Subject: Seeds available
For those who inquired about the Prince Edward County Pumpkinfest Seed
Deal. Please be advised that there are only 10 sets of seeds left.
First come first served...Jim Ives and Bill Greer in Picton, Ontario.
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Date: Thu, 19 Nov 1998 00:47:53 -0000
From: Kristina and Dave <ickes@tiac.com>
Subject: RE: Cooking with AG's/Pumpkin Leek Soup/Suggestions for cooking
AG's to canned consistency
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I've been pureeing my AG for about a week now and have some insight for
=
cooking with the AG.
I've tried baking, boiling and steaming. I've made breads and pies.
Here's what I learned.
1. Neatest and quickest cleanup if you cut the pieces into small 1 or 2
=
inch chunks.
2, Bake the pieces in a covered casserole dish at 375 for about an hour
=
and a half. You can use a little liquid to help but if you want pie, you
=
have to remove it again.
3. Puree either in the blender or food processor. This is safest if the
=
cooked pumpkin has cooled.
This puree is good for making soups and breads and the breads you can =
make either in the stove or bread machine! Add more sugar to the recipe
=
than called for! I made a cranberry/pumpkin bread on Saturday that was =
just a little too tart. More sugar (about a 1/4 cup in that recipe) =
remedied the next batch.
(Of course if I had waited for Don Langevin's second book, I would have
=
known this before I got started!)
The puree will freeze nicely in 1 gallon ZIploc bags!
For pie .... I found you need to do the following
4. Drain the puree (this is the key) in a colander with cheescloth. By =
this I mean line a colander with cheesecloth, scoop in the puree (NOT =
TOO MUCH) . Wrap the puree with the cheescloth and cover with a plate. =
Then put a heavy object on the plate (A big bag of rice 5-lb does the =
trick nicely!) =20
5. After about an hour a LOT if liquid will have drained and you will =
have puree that is just about the consistency of the canned stuff. (If =
in doubt about it being thick enough, add a little cornstarch or cream =
of tartar to your pie recipe. I added a teaspoon of cornstarch!
I found that the color is lighter than the canned stuff...more like =
squash...(but we make squash pies too don't we.) but the flavor is =
subtle and sublime!
Oh, one more thing. Don Langevin, I think I'll have to bake a pie for =
you since I read this week in your second book that you have never had a
=
pie made with an AG!=20
We had one for dessert here last night and my coworkers tore through one
=
today at the office!.=20
Kristina Ickes
- -----Original Message-----
From: Peneilope@aol.com [SMTP:Peneilope@aol.com]
Sent: Thursday, November 19, 1998 6:24 AM
To: 'pumpkins@mallorn.com'
Subject: Pumpkin and Leek Soup
Hi everyone,=20
Here is another pumpkin recipe I got from the recipe list I am on. =
Thank
goodness this one calls for "real" pumpkin! I was starting to get a =
little
embarrassed about posting recipes that called for the can stuff! Ha ha.
Pumpkin and Leek Soup=20
Recipe By : The New Pasta Cookbook=20
1 small pumpkin -- cut in pieces=20
1/2 cup butter=20
2 leeks, white part only -- thinly sliced=20
1 large Spanish onion -- chopped=20
3 to 4 potatoes -- peeled, diced=20
2 cups milk=20
2 cups chicken stock=20
1/3 cup orzo -- or risoni=20
salt and white pepper=20
pinch cayenne pepper=20
1 cup heavy cream=20
1 tablespoon fresh mint -- finely chopped=20
Preheat oven to 375 degrees F.
Place pumpkin pieces skin side up and close together in a large baking =
dish.
Pour over 1/2 cup water and bake for about 1 hour, or until a fork
pierces the flesh easily.
Melt half the butter and gently saute leeks until softened. Remove and =
set
aside. Add remaining butter and cook onion and potatoes until golden.
Stir in milk and simmer for 20 minutes. Don't worry if the milk reduces;
=
just
make sure that there is enough liquid to prevent sticking to the pan.
When pumpkin is tender and golden, remove from oven, cool, then remove =
skin
and any excessively browned surfaces. In the meantime, put
chicken stock on to boil, add orzo and cook until barely done. Remove =
pasta
with a slotted spoon and set aside with leeks. Reserve stock.
Now blend pumpkin and potato mixture in a food processor or force it =
through a
fine sieve. Season with salt, pepper and cayenne to taste.
Transfer to a clean saucepan and blend in the hot stock. Add cream, =
bring to
the boil, and then stir in leeks and pasta. If the soup is too thick,
thin it with extra stock or water. Adjust the seasoning and stir in =
mint.=20
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Date: Fri, 20 Nov 1998 18:15:02 EST
From: GJGEM@aol.com
Subject: Re: McInnis 810 seed
I am probably not the only one wondering,are there any of the
McInnis 810 seeds to be had? I would like to get one!
George J.
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Date: Fri, 20 Nov 1998 20:34:56 -0500
From: "Rock Rivard" <rockriv@atou.qc.ca>
Subject: Seed size
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Hello all,
Seed colour has been discussed already on this list but was there any
discussion on sed size?
The seeds from my pumpkin (133lbs) are very big compared with seeds from
heavier pumpkins. Does this mean anything or is it just a strange
circumstance. My growing season was very short due to a late start and
early frost (only 46 days after pollinisation), can this have anything
to
do with seed size? Does a larger seed have a better chance of producing
bigger pumpkins?
Just wondering...
Rock
///////
{ õ¿õ }
- -------o000--------------00o--------
rockriv@atou.qc.ca
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<DIV><FONT color=3D#000000>Hello all,</FONT></DIV>
<DIV> </DIV>
<DIV>Seed colour has been discussed already on this list but was there =
any=20
discussion on sed size?</DIV>
<DIV> </DIV>
<DIV>The seeds from my pumpkin (133lbs) are very big compared with seeds
=
from=20
heavier pumpkins. Does this mean anything or is it just a
strange=20
circumstance. My growing season was very short due to a late start and =
early=20
frost (only 46 days after pollinisation), can this have anything to do =
with seed=20
size? Does a larger seed have a better chance of producing bigger=20
pumpkins?</DIV>
<DIV> </DIV>
<DIV>Just wondering...</DIV>
<DIV> </DIV>
<DIV>Rock</DIV>
<DIV><FONT color=3D#000000=20
size=3D2> &nb
s=
p; =20
<BR> &n
b=
sp; =20
///////<BR> &
n=
bsp; =20
{ õ¿õ=20
}<BR>-------o000--------------00o--------<BR> &nb
s=
p; =20
<A=20
href=3D"r*@atou.qc.ca">rockriv@atou.qc.ca</A></FONT></DIV></
B=
ODY></HTML>
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Date: Fri, 20 Nov 1998 21:03:20 -0500 (EST)
From: Alan & Sharon Eaton <eatrich@magma.ca>
Subject: Re: Seed size
At 20:34 20/11/98 -0500, you wrote:
>Hello all,
>
>Seed colour has been discussed already on this list but was there any
>discussion on sed size?
>
>The seeds from my pumpkin (133lbs) are very big compared with seeds
from
>heavier pumpkins. Does this mean anything or is it just a strange
>circumstance. My growing season was very short due to a late start and
>early frost (only 46 days after pollinisation), can this have anything
to
>do with seed size? Does a larger seed have a better chance of producing
>bigger pumpkins?
>
>Just wondering...
>+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++
>Rock-in my opinion,right or wrong,seed size is independent of what that
seed may or may not produce.
Of course we all feel more comfortable with nice big fat seeds,it is
only
natural,but I know of cases where small seeds have produced top winning
AG's.
To summarize,the seeds genetics are more important than the case they
are
contained in.
Other commentary is welcome.--------------------------------------Al
Eaton
>
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Date: Fri, 20 Nov 1998 21:38:41 EST
From: WQPO@aol.com
Subject: Re: MY SEEDS- (567 Mombert - selfed x2)
I'd like to try your seeds..This will be my first shot at growing giant
pumpkins..Email your address and I'll send to you...Thks Kirk
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Date: Sat, 21 Nov 1998 03:45:03 EST
From: Orion910@aol.com
Subject: Re: Seeds available
Please, please sign me up for a set, tell me how and I will comply.
Gotta
have a 1092 seed.
Brett Hester
8879 S. Good Lane
Canby, OR 97013
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End of pumpkins DIGEST V1 #495
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