Pumpkin Collection

🎃 It’s pumpkin time! Fun and funky in the garden, and properly useful in the kitchen. Pumpkins aren’t just for carving… they’re incredibly versatile and well worth the space. You can bake them, stir fry, and roast them. Add them to soups, pies and cakes. Use them in stews, casseroles, sauces and curries. Blend into smoothies, stir into porridge or bake into bread. Even pumpkin houmous is worth a go! Or keep it simple… slice, remove the skin, drizzle with oil, scatter over some herbs and roast. That’s hard to beat. Pumpkins really are multitalented. These three cover all the bases in the kitchen and look great growing too! Connecticut Field – Ian’s top choice. A proper heirloom that goes back over 300 years full of character and flavour and definitely not just for carving. The fruits often develop a flat bottom, which stops them from rolling away! (3 seeds) Queensland Blue – a beautiful heirloom with unusual bluish-green skin. Deeply ribbed fruits with delicious rich golden-orange flesh. It’s a brilliant all-rounder in the kitchen and a good keeper right through the winter and into spring. (3 seeds) Wicked F1 – this one has that classic pumpkin look, perfect for a creative carver! Bred in Britain to thrive in our weather! The 6-8kg fruits store well, and actually get sweeter as they sit, before turning into delicious meals. (3 seeds) Sow them now and you’re not just growing veg… you’re growing autumn! 🎃 And honestly… a few seeds now and you’ll have big leaves, wandering stems and proper pumpkins before you know it. It’s one of those things that just feels good to grow!