Remember the garlic I told you last week I had planted in an old crockpot? Well, the six cloves have shot up healthy green stems that are about 8 - 10 inches tall!
However, I understand it may be a few months before I can pull them up and find bulbs with 8-10 cloves in each one.
Whereas I thought I had 2 tall pumpkins and 3 green squash, it now looks like I have 5 pumpkins!
I'm now watching for a block of time when I can cut one open and, after scraping out the seeds, put the sections on a sheet and bake until tender and then puree them in the blender so I can make pies, and casseroles, etc. I've been looking up new recipes online and found lots of ideas. I can hardly wait until I can try them out.
I did try roasted cubes of the butternut squash a few weeks ago, and that was very tasty.
I used to make a pumpkin torte to take to the office for our monthly Birthday party, and that always went over very well.
I think I'll have enough to freeze a number of yogurt tubs full of cooked pumpkin puree for easy and quick dishes throughout the winter.
You may have to remind me to take photos and include them here. I tend to forget until it is quite too late.
Pumpkin provides calcium, potassium, and magnesium, which can help keep your heartbeat regular and your blood pressure low. The fiber in pumpkin can also play a part in lowering blood pressure as well as cholesterol. In addition, the fiber in pumpkin makes you feel full promoting weight loss.
Furthermore:
Pumpkins can improve your vision. ...
They lower your cancer risk. ...
Pumpkins are a heart-healthy food. ...
They can give you an immunity boost. ...
It may help relieve constipation and diarrhea in some people.
Essential for good digestion. ....
Pumpkins are an exceptional anti-inflammatory food. They are rich in carotenoids, especially in lutein, alpha-carotene and beta-carotene.
Both pumpkin and pumpkin seeds are rich in fiber, and fiber promotes good brain health.
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Saskatoon, Saskatchewan, Canada