What is the result of heating corn seeds until the moisture inside expands so much that the seeds explode? Popcorn!
What is the result of applying the same practice to pumpkin or squash seeds? Popsquash, of course!
We've had a few pumpkins hanging around the library as decoration since last fall -- pumpkins that volunteered in the garden from unknown seeds. This week, we decided to cook one up and see what it tasted like! When the pumpkin was sliced and baking in the oven, there was no way we'd waste the nutritious and delicious seeds inside. We spread them on a baking sheet, and stuck them in the oven, too (450 degrees, if you want to try this at home). Before long, we started hearing the tell-tale popping that let us know our seeds were roasting nicely. A peek in the oven revealed that the mini-explosions had sent a handful of them ricocheting out of the pan! Before long, the popping had subsided and we took out our popsquash (leaving the handful that had jumped ship to become popcharcoal at the bottom of the oven). While we waited for the pumpkin itself to finish baking, we munched on crunchy popsquash (some Chillis thought it benefited from a sprinkle of salt) and played a round of Garden Bean-O.
What is the result of applying the same practice to pumpkin or squash seeds? Popsquash, of course!
We've had a few pumpkins hanging around the library as decoration since last fall -- pumpkins that volunteered in the garden from unknown seeds. This week, we decided to cook one up and see what it tasted like! When the pumpkin was sliced and baking in the oven, there was no way we'd waste the nutritious and delicious seeds inside. We spread them on a baking sheet, and stuck them in the oven, too (450 degrees, if you want to try this at home). Before long, we started hearing the tell-tale popping that let us know our seeds were roasting nicely. A peek in the oven revealed that the mini-explosions had sent a handful of them ricocheting out of the pan! Before long, the popping had subsided and we took out our popsquash (leaving the handful that had jumped ship to become popcharcoal at the bottom of the oven). While we waited for the pumpkin itself to finish baking, we munched on crunchy popsquash (some Chillis thought it benefited from a sprinkle of salt) and played a round of Garden Bean-O.
The pumpkin turned out pretty good, too, and after eating some by the slice, we mashed the rest up with a bit of butter, salt, and pepper. Yum!
It was an exciting day all around, as we also uncovered the results from last week's cucumber germination test. The Poona Kheera seeds appear to be quite viable! Only one of the Mexican Sour Gherkins had sprouted, so we'll leave them another week and see what happens.
We did get some work done too, planting kale (Lacinato and Dwarf Blue Curled Scotch), brussels sprouts, and cabbage (Mammoth Red Rock, Copenhagen Market, and Early Jersey Wakefield), after observing how similar their seeds look -- not too surprising, since they're all from the Brassica genus.
And as a final bonus, we were treated to a view of our first seedlings: Alyssum wins the early bird prize this year! Runner up: Foxglove.
And as a final bonus, we were treated to a view of our first seedlings: Alyssum wins the early bird prize this year! Runner up: Foxglove.