Survival Gardening - Seminole Pumpkin

[OldCoot]

Started picking some of the Seminole pumpkins growing between trees in the orchard. The Seminole pumpkin is a winter squash originally from Florida that can handle the heat & humidity of the deep south and is not impacted by the danged squash bugs that kill so many other such plants. Also all the literature states they can stay good for many months even when stored in a garage in Florida.

I call this survival gardening because for me, that means garden varieties that can grow in tough locations with no special care or treatment. Also means items that are very nutritious and that can be easily stored thru the winter months... even in the warm south. As a test, I didn't spray these plants with anything this year... they were own their own. Didn't worry about grass or weeds either. That bushel basket came from just one plant, so just one small seed makes a tremendous amount of food that can be easily stored.

I'm told they taste as good or better than butternut squash and are very nutritious. Will find out soon.

 

[tmttactical]

@OldCoot Good job there and thanks for the info and pictures. Please update us on taste and quality.

 

[OldCoot]

@OldCoot Good job there and thanks for the info and pictures. Please update us on taste and quality.

Will do. Think I will cure them for a week or two before trying them. Not sure if they need it because normally you cure winter squash to harden the skin. These things are so hard, I couldn't hardly cut it open.

 

[Dani]

I love butternut squash. Nice and creamy when you puree them up with a bright orange colot. Don't get me wrong I like pumpkins too but pumpkin tend to have more water in them that you have to cook down longer to get the texture you want.

I would love to see a picture when you cut them open. I had finished processing all of my pumpkins a couple weeks ago. Yesterday hunny had gone down to the rent property and brought back a truck load of pumpkins that the center had saved leftover from their church Harvest Festival. One is a small completely white and the others are big bright orange. The sticker on them said grown in Texas so I will be saving some of the seeds to plant next year. Most seeds will go to the goats and pigs because pumpkin seeds are a natural dewormer and most of the pumpkins will go to the pigs to eat. A friend told me about a pumpkin pizza sauce so I may steal one of the pumpkins to try that out. I made orange marmalade out of pumpkins that taste almost like the real deal so figured why not.

 

[OldCoot]

I love butternut squash. Nice and creamy when you puree them up with a bright orange colot. Don't get me wrong I like pumpkins too but pumpkin tend to have more water in them that you have to cook down longer to get the texture you want.

Don't get thrown by the word pumpkin in the name because they don't look anything like a true pumpkin. They are closer related to the winter squash, such as butternut than to true pumpkins. The rind is so hard you really need to use an ax or machete. That is why they can store so long even in warm climates. The flesh on the one I cut yesterday was very firm but sweet. Not a bit of water in it. The chickens loved it where they just pick at pumpkin. The reviews I've read compare it very much to butternut squash with most saying it is a bit better. It grows up north also.

I've grown butternut & acorn squash before. This is much hardier, produces more and is resistant to insects. As stated in the articles, it just keeps growing thru the year. Even now, the vines are still growing and setting new green fruit. IMO, seems to be a perfect variety for the home gardener and especially one that is a prepper.

These articles might help.
http://ediblecapecod.ediblecommunities.com/eat/incredible-seminole-pumpkin
http://www.eattheweeds.com/cucurbita-muschata-seminole-edible-2/

I didn't take a picture yesterday but here is some from online that look the same.

 

[Dani]

That is a lot of meat in there. The cavity isn't nearly as big as a traditional pumpkin. Are you finding that with the ones you have cut open too?

 

[OldCoot]

That is a lot of meat in there. The cavity isn't nearly as big as a traditional pumpkin. Are you finding that with the ones you have cut open too?

That looks exactly like the one I cut open yesterday.

 

[Doreena]

Thanks for the suggestion on the pumpkins. I have a race with squash bugs every year...


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[OldCoot]

Thanks for the suggestion on the pumpkins. I have a race with squash bugs every year...

Those danged bugs have taken the fun out of growing summer squash. Like you state, it is a race... how many squash can you harvest before the bugs kill the plant. But that is not enough. The bugs also attack my pumpkins and other winter squash and do great harm. I had read these Seminole pumpkins were resistant to the squash bugs and sure enough, they are. I was worried because I noticed the bugs on them this summer so I expected the worst. But then nothing happened. The nature of the plant is that the older vines yellow up with time but the new growth vines continues growing & putting out more new vines. So the bugs get on them but can't kill the plant.

 

[Doreena]

Those danged bugs have taken the fun out of growing summer squash. Like you state, it is a race... how many squash can you harvest before the bugs kill the plant. But that is not enough. The bugs also attack my pumpkins and other winter squash and do great harm. I had read these Seminole pumpkins were resistant to the squash bugs and sure enough, they are. I was worried because I noticed the bugs on them this summer so I expected the worst. But then nothing happened. The nature of the plant is that the older vines yellow up with time but the new growth vines continues growing & putting out more new vines. So the bugs get on them but can't kill the plant.

I ordered both amaranth and the Seminole pumpkins for my seed store, will freeze until spring! Thanks for the suggestions!


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[OldCoot]

You know, when left alone, they aren't the most beautiful plant... but they keep growing & produce. I certainly didn't pamper the plants. Extent of what we did was just to keep dragging the vines down the rows and out of the aisles. On one row I put down some garden cloth but it didn't make any difference. The plants growing in the grass did just as well.

 

[OldCoot]

Picked another 4 bushel baskets yesterday so need to start cooking. Gonna make some pumpkin bread tonight. Good Lord, those shells are HARD. Seems the best way to open one up is to use a nice, heavy machete. I get the blade started and then place a folded towel over the back of the blade & then hammer down with my fist.

 

[Brent S]

Hardy varieties of garden plants are a must for long term emergencies. Most will not have access to the local feed and seed store to buy pesticides or fertilizers for fragile plants. That’s also where getting some experience with growing now so you learn what works in your area.

 

[OldCoot]

Hardy varieties of garden plants are a must for long term emergencies. Most will not have access to the local feed and seed store to buy pesticides or fertilizers for fragile plants. That’s also where getting some experience with growing now so you learn what works in your area.

My thoughts exactly. The other component I'd add to your hardy hardy varieties are ones that can be stored long term without a lot of specialized tools or electricity. Many folks, including me, believe in canning for this purpose but how many of us have enough canning supplies? No need to reinvent the wheel. Look to the native Americans and their three sisters gardens... field corn, pole beans & winter squash. Not only are they companion plants that assist each other during the growing period but the food from each can be dried or stored naturally & easily. The one issue I have had is storing winter squash long term in the deep south. Looks like this Seminole pumpkin solves that problem.

For me in north Mississippi, my three sisters will be Tennessee Red Cob corn, Rattlesnake or Cornfield pole beans and now Seminole pumpkins. I suggest folks experiment and study which varieties work best in your area.

 

[tmttactical]

@OldCoot

I liked the three sisters concept, what other varieties do you suggest for the other season? As stated before, I know little to nothing about growing food, so all suggestions are greatly appreciated.

 

[Dani]

Correct me if I'm wrong but the harder it is to cut the longer storing capabilities and if you are having a hard go at cutting open the Seminole pumpkins the better. I've had butternut store for up to 4 months during the summer months. Mind you that was in an a/c'ed house though at 78 degrees in a dark stockroom. There is 2 windows but I sewed blackout curtains for them so even during the day it stays dark

 

[Dani]

I know you make pumpkin butter but how else are you preserving?

 

[OldCoot]

@OldCoot

I liked the three sisters concept, what other varieties do you suggest for the other season? As stated before, I know little to nothing about growing food, so all suggestions are greatly appreciated.

The three sisters are the foundation crops that combined provide almost complete nutrition plus store well naturally. Along with them I store lots of amaranth seed as you can eat the entire plant and make bread from the seed. It loves the warm weather and does not require much water or rich soil. It is also incredibly nutritious. For the cool weather, I store the seed & grow greens. I've found I like collards the best as they produce so much food per plant and the leaves are so easy to clean & process. So for greens, I will grow collards in the early spring until it gets hot, at which time I'll eat the amaranth leaves as a summer green. Then as it cools again in the fall, I'll put collards back in. Peas are another great cool weather plant for the spring & fall and since they are legumes, they will put nitrogen back into the soil.

As far a specific varieties, you will need to research your area and talk to folks at the local feed store. They will sell the varieties best for your area. Then test them out & gain knowledge and experience.

 

[OldCoot]

Correct me if I'm wrong but the harder it is to cut the longer storing capabilities and if you are having a hard go at cutting open the Seminole pumpkins the better. I've had butternut store for up to 4 months during the summer months. Mind you that was in an a/c'ed house though at 78 degrees in a dark stockroom. There is 2 windows but I sewed blackout curtains for them so even during the day it stays dark

That is my understanding. The exceptionally hard shell is the big factor in its ability to store so long without special care. The shell is so hard today my horses gave up on trying to eat one that I left in the back of the Gator. The Seminoles I picked the other day had been laying in the wet ground for many weeks. That dirty patch on the pumpkins is not the least bit soft. I've experienced a few hard freezes and many frosts but no damage whatsoever to the pumpkins.

 

[OldCoot]

I know you make pumpkin butter but how else are you preserving?

No, I make apple butter. With these, they will stay out in my garage in the bushel baskets. The literature states that they should do well all winter long. I need to verify this is accurate.

 

[Dani]

No, I make apple butter. With these, they will stay out in my garage in the bushel baskets. The literature states that they should do well all winter long. I need to verify this is accurate.

Sorry my bad. I ran across a good pumpkin marmalade that is really good if you were wanting to can up some. Also a friend recommended a pumpkin pizza sauce you tube, but I have not tried it out so can give no recommendations. Also if you want pumpkin puree there is a couple ways.

 

[OldCoot]

Sorry my bad. I ran across a good pumpkin marmalade that is really good if you were wanting to can up some. Also a friend recommended a pumpkin pizza sauce you tube, but I have not tried it out so can give no recommendations. Also if you want pumpkin puree there is a couple ways.

My wife and I love soups and this time of year, winter squash soup is high on the list. So, much of the stored Seminoles will be used as such. Our church youth group is coming over again tomorrow night so I'll be using those baked Seminoles for pumpkin bread with maybe some cream cheese spread on top.

But speaking of butters, a friend who makes lots of muscadine wine gave us some muscadine butter and it was AWESOME. Since I started growing them this year, I see making that in my future.

 

[Doreena]

My wife and I love soups and this time of year, winter squash soup is high on the list. So, much of the stored Seminoles will be used as such. Our church youth group is coming over again tomorrow night so I'll be using those baked Seminoles for pumpkin bread with maybe some cream cheese spread on top.

But speaking of butters, a friend who makes lots of muscadine wine gave us some muscadine butter and it was AWESOME. Since I started growing them this year, I see making that in my future.

That sounds interesting!


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[Psalm7]

I missed this thread . I think I will plant some of these .

 

[DrHenley]

But speaking of butters, a friend who makes lots of muscadine wine gave us some muscadine butter and it was AWESOME. Since I started growing them this year, I see making that in my future.

I love muscadine anything. There used to be a winery in Mississippi called Rushing Winery that made some awesome international award winning muscadine wine. The winery was vandalized in 1990 and went bankrupt as a result.

 

[Doreena]

I missed this thread . I think I will plant some of these .

I planted some based on this thread and it was amazing. Not only did the Seminole pumpkins produce profusely they also took over my entire back yard, resisting all the bugs that killed off all my other squash and dukes.


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[Brent S]

I love muscadine anything. There used to be a winery in Mississippi called Rushing Winery that made some awesome international award winning muscadine wine. The winery was vandalized in 1990 and went bankrupt as a result.

Muscadine wine is really easy to make and makes for a really good way to end the day. I have some bottles in the root cellar that are getting close to 5yrs old now. I need to break out one of those. I have 30 gallons in my wine closet from last years grapes that are ready to be bottled whenever I get around to it. This reminds me I need to turn the sprinkler on for the grape vines out front.