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Pumpkin "Flynn" F1 (500 seeds)
Prof Pack
New
Pumpkin "Flynn" F1.
Excellent not only for dietary nutrition but also for "Halloween" crafts.
A cold-resistant, high-yielding table variety.
Fruit Characteristics: Fruits are round, moderately ribbed, perfect size for decor and cooking: weight 3–3.8 kg, diameter 20–22 cm.
Flesh: Bright orange, crispy, very aromatic, with excellent taste. Distinguished by high carotene and sugar content. Nutritional and dietary properties are very high.
Advantages: The variety has high transportability, excellent keeping quality (storage), and disease resistance.
Variety Agrotechnics:
* Sowing: Outdoors in late May – early June (2-3 seeds per hole, depth 5-6 cm, spacing 70 cm). Thin out after germination.
* Seedlings: Plant 20-day-old seedlings outdoors when the threat of frost has passed. Pinch the main stem above the 4th leaf; leave 1-2 ovaries on side shoots.
* Planting scheme: 70x70 cm.
GENERAL TIPS FOR GROWING PUMPKINS:
Pumpkin is more resistant to adverse conditions than cucumber but has its own specifics.
1. Temperature and Soil:
Pollen germination occurs at +14...+15°C (lower than cucumber). Pumpkin prefers loose, humus-rich soils and responds well to organic fertilizers.
2. Location:
Due to high sensitivity to wind, it is often recommended to plant pumpkins between corn rows (windbreaks).
3. Crop Rotation:
Pumpkin does not tolerate replanting in the same place or after other cucurbits (cucumbers, zucchini). Avoid planting directly on fresh compost heaps due to disease risk.
4. Seedling Method:
Sow 2-3 seeds in 10 cm pots. Temperature regime: germination at +15...+20°C, then +18°C day / +14°C night. Transplant after 3 weeks (mid-May). Cultivation on mulching film has proven effective.
5. Care:
Limited to loosening and weeding. Special pruning (except pinching) is not necessary. Main enemies: viral diseases (control aphids as vectors) and powdery mildew in late autumn.
HARVEST AND STORAGE:
Harvest before the first frosts when fully ripe. Be sure to leave a stalk (peduncle) about 10 cm long.
Stage 1 (Curing): Store for the first two weeks at +24...+30°C. During this time, the rind hardens, and the flesh becomes sweeter.
Stage 2 (Storage): Lower the temperature to +10...+13°C. Pumpkins can be stored from several weeks to several months.
Excellent not only for dietary nutrition but also for "Halloween" crafts.
A cold-resistant, high-yielding table variety.
Fruit Characteristics: Fruits are round, moderately ribbed, perfect size for decor and cooking: weight 3–3.8 kg, diameter 20–22 cm.
Flesh: Bright orange, crispy, very aromatic, with excellent taste. Distinguished by high carotene and sugar content. Nutritional and dietary properties are very high.
Advantages: The variety has high transportability, excellent keeping quality (storage), and disease resistance.
Variety Agrotechnics:
* Sowing: Outdoors in late May – early June (2-3 seeds per hole, depth 5-6 cm, spacing 70 cm). Thin out after germination.
* Seedlings: Plant 20-day-old seedlings outdoors when the threat of frost has passed. Pinch the main stem above the 4th leaf; leave 1-2 ovaries on side shoots.
* Planting scheme: 70x70 cm.
GENERAL TIPS FOR GROWING PUMPKINS:
Pumpkin is more resistant to adverse conditions than cucumber but has its own specifics.
1. Temperature and Soil:
Pollen germination occurs at +14...+15°C (lower than cucumber). Pumpkin prefers loose, humus-rich soils and responds well to organic fertilizers.
2. Location:
Due to high sensitivity to wind, it is often recommended to plant pumpkins between corn rows (windbreaks).
3. Crop Rotation:
Pumpkin does not tolerate replanting in the same place or after other cucurbits (cucumbers, zucchini). Avoid planting directly on fresh compost heaps due to disease risk.
4. Seedling Method:
Sow 2-3 seeds in 10 cm pots. Temperature regime: germination at +15...+20°C, then +18°C day / +14°C night. Transplant after 3 weeks (mid-May). Cultivation on mulching film has proven effective.
5. Care:
Limited to loosening and weeding. Special pruning (except pinching) is not necessary. Main enemies: viral diseases (control aphids as vectors) and powdery mildew in late autumn.
HARVEST AND STORAGE:
Harvest before the first frosts when fully ripe. Be sure to leave a stalk (peduncle) about 10 cm long.
Stage 1 (Curing): Store for the first two weeks at +24...+30°C. During this time, the rind hardens, and the flesh becomes sweeter.
Stage 2 (Storage): Lower the temperature to +10...+13°C. Pumpkins can be stored from several weeks to several months.
Pickled pumpkin.
Ingredients:
• 650 g pumpkin;
• 150 g sugar;
• 200 g water;
• 2 tbsp 9% vinegar (or 1/2 tsp citric acid);
• 3–4 cloves;
• 1/4 tsp cinnamon.
Method:
1. Peel the pumpkin and cut into cubes.
2. Blanch in boiling water for 3–4 minutes, then cool in cold water for 2–3 minutes.
3. Pack into a 1-litre jar, add cinnamon and cloves.
4. Make 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 close with a lid.
6. Turn the jar upside down onto the lid and cool under a blanket.
Store in a cool place.
