Growing Pumpkins at Home

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Growing Pumpkins at Home

Rather than development a canned pumpkin soup formula the next time you fancy this warming dish, how about development a first-rate pumpkin soup with your own produce? You can grow pumpkins from seeds or from baby plants which are available from the nursery. Pumpkins are a long season crop but growing your own can be very rewarding.

Growing Pumpkins at Home

Sow the seeds directly in the earth after the last frost, in manure and compost-enriched, well-draining soil, somewhere that gets full sun. The seed packet will tell you how much space to leave in the middle of the plants because there are dissimilar pumpkin varieties. Once the plants start to grow, use organic matter as mulch to deter weeks and keep the soil moist.

More Tips for salutary Pumpkin Plants

Give the pumpkin plants a merge of inches of water every week, especially when the fruit starts to appear. Use seaweed passage or compost tea to feed them every merge of weeks.

When the fruit appears, pinch the vines back to stop them growing too much. It is a good idea to put boards underneath any big pumpkins to keep them off the wet ground. This stops them from rotting. Orange pumpkins should be picked before the first ice and after the vines have dried up. White pumpkins should be picked when their skins are streaked with green lines.

Recipe for Pumpkin and Beef Stew

Once you have grown your own pumpkins, you will be anxious to make some tasty recipes with them. The following formula combines beef, garlic, vegetables, tomatoes and more and this splendid beef stew formula is served inside a pumpkin bowl. This pumpkin formula feeds four to six habitancy and is a real winter warmer.

What you will need:

2 lbs stewing beef 4 minced cloves garlic 1 cup water 4 sliced carrots 1/2 teaspoon black pepper 1 sugar pumpkin 2 tablespoons beef bouillon granules 3 tablespoons vegetable oil 1 chopped green bell pepper 2 teaspoons salt 3 peeled, cubed potatoes 14 1/2 oz can chopped, peeled tomatoes 1 chopped onion
How to make it:

Add 2 tablespoons of the oil to a pan and heat it over a medium high heat. Cut the beef into 1 inch cubes and add it to the oil. Brown the beef cubes all over. Add the carrots, potatoes, water, garlic, salt, pepper, onion and bell pepper to the pot.

Bring the stew to a boil, then turn down the heat and simmer it for a merge of hours. Preheat the oven to 325 degrees F. Stir in the bouillon granules and tomatoes. Cut the top off the sugar pumpkin and take out the pulp and seeds, leaving an inch thick wall. Chop the pulp and add it to the beef stew.

Fill the pumpkin shell with the beef stew and brush the rest of the oil over the pumpkin exterior. Bake for a merge of hours or until tender. Serve the stew from the pumpkin, scraping out more of the pumpkin flesh from inside the shell.

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