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Pumpkin "Bambino"
Pumpkin "Bambino".
Fruits with a high vitamin content and excellent keeping quality.
Mid-early variety. The plant is vigorous and produces long vines. The fruit is round, slightly flattened, and smooth. The skin is golden orange with a gray net-like pattern. The flesh is pinkish-orange, tender, juicy, and sweet, with increased carotene and vitamins A and C. Fruit weight: 15–30 kg.
Flavor is outstanding. Fruits store very well throughout the winter.
Fruits with a high vitamin content and excellent keeping quality.
Mid-early variety. The plant is vigorous and produces long vines. The fruit is round, slightly flattened, and smooth. The skin is golden orange with a gray net-like pattern. The flesh is pinkish-orange, tender, juicy, and sweet, with increased carotene and vitamins A and C. Fruit weight: 15–30 kg.
Flavor is outstanding. Fruits store very well throughout the winter.
Cultivation.
The best soils for pumpkin are sandy loam and light loam. Sow pumpkin when the soil warms up to +10…+12°C. Plant seeds 5–10 cm deep.
Sow 2–3 seeds per hole. After emergence, remove weaker plants.
Pumpkin can also be grown through seedlings and transplanted outdoors at one month of age (2–3 true leaves stage).
Long-vining varieties are sown in rows with a spacing of 1.4×1.0 m. Bush types are sown in a square-nest pattern with 80×60 cm spacing.
Plant care includes pinching side vines, pinching the main stem (after several fruits have set), watering, weeding, loosening the soil, and regular feeding. For better formation of additional roots, plants are lightly hilled with moist soil. Harvest as the fruits ripen.
* Pickled pumpkin.
Ingredients: 650 g pumpkin, 150 g sugar, 200 g water, 2 tbsp 9% vinegar (or 0.5 tsp citric acid), 3–4 cloves, 0.25 tsp cinnamon.
1. Peel the pumpkin and cut into cubes.
2. Blanch in boiling water for 3–4 minutes, then transfer to cold water for 2–3 minutes.
3. Place the pumpkin into a 1-liter jar, add cinnamon and cloves.
4. Prepare the marinade (boil 200 g water with 150 g sugar for 10 minutes).
5. Remove from heat, add vinegar or citric acid, stir, pour over the pumpkin, and seal the jar.
6. Turn the jar upside down and cool under a blanket. Store in a cool place.
