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Pumpkin "Flynn" F1
Pumpkin "Flynn" F1.
Good not only for dietary food, but also for "Halloween" crafts.
Cold-resistant, high-yielding table variety. The fruits are round, moderately ribbed, weighing 3–3.8 kg and 20–22 cm in diameter.
The pulp has excellent taste, bright orange, crispy, very aromatic, with a high content of carotene and sugars. The nutritional and dietary properties are very high.
The variety has high transportability, excellent shelf life and disease resistance.
Sowing in open ground: late May - early June (2-3 pieces per hole, to a depth of 5-6 cm, with a step between holes of 70 cm). After germination, thin out.
It can also be grown as seedlings: planting 20-day-old seedlings in open ground when the threat of frost has passed. The main stem is pinched above the 4th leaf, 1-2 ovaries are left on the side ones.
Planting pattern: 70x70 cm.
For good growth and abundant fruiting, plants need timely watering, regular weeding, loosening and fertilizing with mineral fertilizers.
Good not only for dietary food, but also for "Halloween" crafts.
Cold-resistant, high-yielding table variety. The fruits are round, moderately ribbed, weighing 3–3.8 kg and 20–22 cm in diameter.
The pulp has excellent taste, bright orange, crispy, very aromatic, with a high content of carotene and sugars. The nutritional and dietary properties are very high.
The variety has high transportability, excellent shelf life and disease resistance.
Sowing in open ground: late May - early June (2-3 pieces per hole, to a depth of 5-6 cm, with a step between holes of 70 cm). After germination, thin out.
It can also be grown as seedlings: planting 20-day-old seedlings in open ground when the threat of frost has passed. The main stem is pinched above the 4th leaf, 1-2 ovaries are left on the side ones.
Planting pattern: 70x70 cm.
For good growth and abundant fruiting, plants need timely watering, regular weeding, loosening and fertilizing with mineral fertilizers.
Pickled pumpkin.
Ingredients:
• 650 g pumpkin;
• 150 g sugar;
• 200 g water;
• 2 tbsp vinegar 9% (or 0.5 tsp citric acid);
• 3-4 cloves;
• 0.25 tsp cinnamon.
Method:
1. Peel the pumpkin, cut into cubes.
2. Put in boiling water for 3-4 minutes, then in cold water for 2-3 minutes.
3. Place the pumpkin in a liter jar, add cinnamon and cloves.
4. Cook the marinade (200 g water with 150 g sugar, boil for 10 minutes).
5. Remove from heat, add vinegar or citric acid, stir and pour over the pumpkin, cover with a lid.
6. Turn over onto the lid and cool under a blanket.
Store in a cool place.
