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Pumpkin "Delica" F1
Portion pumpkin Delica F1 - Cucurbita maxima Duchesne.
Productive and sweet green-skinned "Hokkaido" type hybrid. Keeps well in dry conditions, suitable for baking.
Productive and sweet green-skinned "Hokkaido" type hybrid. Keeps well in dry conditions, suitable for baking.
* PUMPKIN.
During the period of storage of fruits, the pumpkin ripens - the dry substances contained in it turn into sugar and carotene.
Moreover, this plant accumulates carotene no less than carrots. In some varieties of pumpkin, carotene is 2-3 times more than in carrots - 27-30 mg%.
Sowing pumpkin for seedlings in the middle lane is carried out on April 25-30, planting in open ground on June 3-6 according to the scheme:
1.5 m between rows and 1.0 m between plants in a row.
Pumpkin grows very well on compost heaps, in places with loose, rich in organic matter soil.
Pumpkin seeds are rich in tocopherols (vitamin E), fatty acids (linolenic, oleic, palmitic), vitamins B1 and B2.
In addition, the phytic acid in the seeds stimulates hematopoiesis and enhances bone tissue growth.
Important: pumpkin seeds are only laid flat in the ground, sprinkled and pressed with earth
(if they are put differently or poorly pressed with earth, the plant will simply “pull out” the seed peel from the soil, and the cotyledons will not be able to disperse).
* PILAF WITH PUMPKIN AND FRUIT.
For 1.5 cups of rice you will need 500 g of pumpkin, 200 g of fresh apples, 100 g each of quince and raisins, and 0.5 cups of oil.
Peel the apples and quince, remove the seeds, cut into small cubes and mix with the washed raisins.
Melt some of the butter in a saucepan, cover the bottom with pumpkin slices, sprinkle 1/3 of the washed rice on the pumpkin, put a layer of the fruit mixture,
Cover with rice, add fruit again and cover with the rest of the rice.
Pour the remaining oil over all of this and add enough salted water to cover the top layer of rice.
Cover the pan with a lid and cook the pilaf over low heat for 1 hour.
