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Pumpkin "Justynka" F1
Pumpkin "Justynka" F1.
A new high-yield European hybrid. Semi-bush plant. Fruits are round-elongated, orange-red, weighing 2.5–3.5 kg. The flesh is orange, thick (5–6 cm), tender, rich in carotene, sugars, and vitamins. Does not accumulate nitrates or heavy metals. Thanks to the firm rind, fruits are not damaged during transportation.
A universal-purpose hybrid, perfect for fresh use, processing, and freezing. Fruits keep very well until the end of winter.
Cultivation.
SOWING: sow directly into the soil when it warms up to +10…+12°C. Sow 2–3 seeds per hole at a depth of 3–5 cm. After emergence, remove weaker plants. Can also be grown via seedlings and transplanted into open ground at one month of age, once the risk of frost has passed. Planting pattern: 80×80 cm. Prefers sandy and light loamy soils (most often pumpkins are planted on compost heaps).
CARE: pinching side shoots, pinching the main stem (after several fruits have set), watering, weeding, loosening; light hilling (to improve formation of adventitious roots) and mandatory feeding.
A new high-yield European hybrid. Semi-bush plant. Fruits are round-elongated, orange-red, weighing 2.5–3.5 kg. The flesh is orange, thick (5–6 cm), tender, rich in carotene, sugars, and vitamins. Does not accumulate nitrates or heavy metals. Thanks to the firm rind, fruits are not damaged during transportation.
A universal-purpose hybrid, perfect for fresh use, processing, and freezing. Fruits keep very well until the end of winter.
Cultivation.
SOWING: sow directly into the soil when it warms up to +10…+12°C. Sow 2–3 seeds per hole at a depth of 3–5 cm. After emergence, remove weaker plants. Can also be grown via seedlings and transplanted into open ground at one month of age, once the risk of frost has passed. Planting pattern: 80×80 cm. Prefers sandy and light loamy soils (most often pumpkins are planted on compost heaps).
CARE: pinching side shoots, pinching the main stem (after several fruits have set), watering, weeding, loosening; light hilling (to improve formation of adventitious roots) and mandatory feeding.
Finnish-style fermented pumpkin.
Ingredients:
• 3.5 kg peeled pumpkin;
• 700 g sweet bell pepper;
• 1 kg red tomatoes;
• 0.5 kg onions;
• several heads of garlic;
• 1 kg sour apples;
• 1 kg pears;
• 2 tbsp table mustard;
• 1 tsp allspice;
• 6 bay leaves;
• a few small pieces of horseradish;
• 140 g salt;
• 0.5 l sour milk or whey.
Peel the pumpkin and cut into cubes. Cut the peppers, remove seeds, slice into 2 cm wide strips.
Wash the apples and pears only.
Method:
1. Chop the vegetables and fruit, layer them, sprinkling with salt and spices, and pack tightly.
2. Simmer a broth made from pepper seeds and pumpkin peel for 30 minutes over low heat.
3. Strain and mix with sour milk or whey, then pour over the vegetable mixture.
4. Leave to ferment for 8–10 days at room temperature.
5. Transfer to the refrigerator. Before storage, you can pack into jars and close with lids.
