Old Timey Cornfield Pumpkin

[macmex]

Somehow I had overlooked the comments about UV levels. I agree with Ron. Wow! Here, in late July, I actually think I can feel that UV energy when I'm out in it. (Doesn't feel good). Basically, the sun along with our heat and humidity make me feel like I can only work in it for 15 minutes at a whack. Right about now I start to feel like I can handle things a bit better.

When I've traveled back to NJ during the summer I haven't felt that the same level of "assault" on my body, when I'm outside. There's more cloud cover. I'm not sure what other things factor in. 

These things do affect our plants, for sure. Old Timey Cornfield Pumpkin and Seminole Pumpkin are two varieties which are really adapted.

This year it's been kind of shocking to me, to grow out a large patch of Warsaw Buff Pie Pumpkin and observe just how negatively it is affected by Oklahoma's blast furnace summer.

Amy, I think Frosty answered your question better than I ever could. I just haven't done it, only having read about cooking the squash whole. I wasn't aware of any bitterness when the squash are cooked too soon. Am not sure whether that's because I generally age mine, if for no other reason than procrastination, or what, but I need to pay attention to this in the future.

[FrostyTurnip]

My source for the curing was Dawn’s advice after I complained my pumpkin purée didn’t taste well.  You not having experience this issue, made me think it might not take as long to ‘cure’ as I’m basing only on my experience.  I had opened that one pumpkin and made purée right after it was harvested.  

So, I thought to look this up.  What is it called?  How long does it take, etc.  Interestingly, the time it takes for the pulp to mature is in lock step for the timing of the seeds to be fully mature.  According to the below article, what I wrote does not apply to C. Pepo but only C. Maxima and C. Moschata varieties.  


Harvesting Winter Squash for Peak Flavor and Optimal Storage Life

[galina]

Yes, we eat c max and c moschata after Christmas, unless they develop a rot spot, when they get eaten promptly. They store for a long time usually. There are usually some to finish at the same time as the new plants are already in the ground. For seed saving, I leave them on the shelf for several months, before opening too. Even so, in Britain where conditions are a little marginal for squashes generally, I often found it difficult to produce large seeds. Fully matured yes, but often with smaller seeds and smaller fruit too. Here in Germany, they grow much quicker, albeit not to seed maturity in 55 days either, as the article states. This dtm I expect is very significantly different in different areas and climates.

I fully agree with FrostyTurnip, the main takeaway is to store before eating and to store before taking seeds. Happily the two cooincide with eath other.