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Pumpkin "Hokkaido Orange" (kabocha)
Eco seeds
Japanese portion pumpkin "Hokkaido Orange" (Kabocha).
Phenomenal productivity!
Sweet, with a nut-chestnut flavor and pear-shaped berries.
Early maturing Japanese variety: 90-95 days. The firm flesh is ideal for soups and cakes and can be frozen. Hokkaido ripens quickly and is ready for consumption at the end of August - September. Pear-shaped fruits (weighing about 1.5-2 kg and 20-25 cm in diameter) with a very pleasant nutty-chestnut sweet taste.
This pumpkin grows well in the open ground in Estonia.
Despite its mini size, it belongs to the large-fruited type of pumpkin (Cucurbita maxima Duchesne), but within this species it belongs to the subspecies of small-fruited or portioned pumpkins.
The small size is convenient for eating without further worries associated with storing the cut fruit.
Phenomenal productivity!
Sweet, with a nut-chestnut flavor and pear-shaped berries.
Early maturing Japanese variety: 90-95 days. The firm flesh is ideal for soups and cakes and can be frozen. Hokkaido ripens quickly and is ready for consumption at the end of August - September. Pear-shaped fruits (weighing about 1.5-2 kg and 20-25 cm in diameter) with a very pleasant nutty-chestnut sweet taste.
This pumpkin grows well in the open ground in Estonia.
Despite its mini size, it belongs to the large-fruited type of pumpkin (Cucurbita maxima Duchesne), but within this species it belongs to the subspecies of small-fruited or portioned pumpkins.
The small size is convenient for eating without further worries associated with storing the cut fruit.
Pumpkin "Kabocha".
* Roasted pumpkin with sage is a luxuriously simple and strictly vegetarian solution to the "pumpkin question".
Ingredients: 1/2 Hokkaido pumpkin (about 500 g of pulp); ½ bunch of sage; 2 cloves of garlic; 1 lemon; salt; coarsely ground pepper; dried chilli pepper; 2 tbsp olive oil; 1 tbsp honey.
Halve the pumpkin, remove the seeds and cut into narrow wedges 2-3 cm wide each. Wash the sage, pick off the leaves. Peel the garlic and cut into slices. Squeeze the lemon. Place the pumpkin, garlic and sage in a baking dish. Sprinkle with salt, pepper and chilli pepper.
2 tbsp oil, 2 tbsp lemon juice and 1 tbsp. Whisk together the honey and spread over the pumpkin pieces. Bake in a preheated oven at 180°C for about 30 minutes, turning occasionally.
* Stewed Hokkaido pumpkin with green beans.
Hokkaido pumpkin is rich in beta-carotene, which turns into vitamin A, one of the most important antioxidants that protects our cells from free radicals. The seeds of this variety of Japanese pumpkin are also very healthy: they contain phytosterols, which are important for the health of the bladder and prostate gland. The beans included in this recipe contain proteins and fiber.
Ingredients (per 1 portion): 1 small red onion; 1 Hokkaido pumpkin (about 350 g, weighed with the skin); 50 g green beans; 200 ml vegetable broth; 1 teaspoon peeled pumpkin seeds; salt; pepper; 1 pinch ground coriander; a sprig of fresh coriander (to taste).
Peel and finely chop the onion. Cut the pumpkin in half and use a tablespoon to scoop out the seeds, and cut the flesh into wedges, after peeling each wedges with a vegetable peeler. Cut each pumpkin wedge into pieces about 1 cm in size.
Rinse the beans, drain in a colander, cut diagonally into slices about 5 mm.
Place the prepared onion and beans in a saucepan, pour in the broth and bring to a boil. Then cover the saucepan with a lid and cook for 2 minutes. Add the pumpkin pieces, cover with a lid and continue to cook over low heat for another 8-10 minutes.
During this time, finely chop the pumpkin seeds. Lightly fry them and let cool.
Serving: season the stewed pumpkin with salt, pepper and coriander, sprinkle with toasted seeds, and garnish with coriander leaves.
