Archives for posts with tag: Uchiki kuri

It looks like it’s going to be pumpkin and roots for dinner. Slices of uchiki kuri pumpkin, potatoes, parsnips, carrots, beets and onions baked until soft, along with fried fish and cucumber pickles.

The pumpkins are bigger and nicer this year in spite of the lack of rain and watering. And ripening just fine. 

We sowed 3 trays of pumpkins (hokkari, uchiki kuri etc.) and one of sweet corn. 

  
It’s early, but the weather is conducive. I’ll take them in tonight for warmth to get better germination then out again later. 

This weather should hold for the next 10 days. 

The pumpkin patch is in!

 

The pumpkin plants (kabocha, uchiki kuri, acorn, sweet potato pumpkin, and jackolantern-type and more) have been planted in a spiral, from the center outwards, with sunflowers interspersed and sweet corn planted in raised beds around the perimeter. 

  

  

Now for some mulching, weeding and perhaps a bit of watering. Soon this will become a sea of green, billowing in the wind. A calming attraction for meditation and rest in the bus stop. 

  

This morning we looked out upon more frost.

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Notice this stone buddha has frost on the top, but around the base the grass is frost free.

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Hopefully the tomatoes were well enough protected.

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Under the tarp is an unripe prize uchiki kuri.

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Predictions say the frost is over, and we’ll have warmer nights for the next 2 weeks.

All the pumpkins are planted out into this years pumpkin patch, except for some acorn squash that didn’t germinate earlier, so I had to resow them. I’ve also started to put out the sweet corn around the edges. And a few sunflowers are scattered here and there.

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Everything is standing quite perky, because the weather has been cooperating better this year. I’ve also started a new labeling system. Long laths that stick up about 80 cm. so that they will remain above the sea of leaves when the pumpkins get growing. The birds and animals won’t be able to pick and toss them around either.

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Uchiki kuri pumpkins

I’ve never been able to understand the difference between pumpkins and winter squash. Whatever they are, these are excellent for storage and cooking. They are also called red kuri and are considered a baby hubbard with a sweet nutty flavor.

These, along with the rest of the pumpkins, are mainly stored in the cool food storage room in the basement.

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Others are stored with the rest of the stuff where ever there is extra space in the house. Here they make a colorful addition to the ‘interior design’ and are available to the kitchen.

We use uchiki kuri pumpkins in many ways. The easiest is baking. Just cut into slices, brush with oil and bake until soft (the skin is delicious too). They also make great sauces, pure’e, casseroles, soups and pumpkin pie. Deep frying cubes in a japanese tempura batter is my favorite. These cooking ideas go for all the different kinds of pumpkins we grow.

The most frequent favorite is pumpkin miso soup.

Ingredients:
– pumpkin
– onion
– roasted sesame oil (or other oil)
– water
– miso

Do it:
– clean pumpkin and cut off skin
– cut into cubes
– cut onion into slices
– warm oil in soup pot
– saute’ onions first
– add cubes and saute’ slightly
– add water
– boil until cubes soft
– take off burner
– add miso

Serve with chopped greens like parsley and sourdough bread.

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I like it thick and creamy.