I’m not ready yet!

Pumpkins are packed with flavour and nutritional goodness. Pumpkin flesh boasts a s sweet and nutty taste, lending itself to both savoury and sweet creations. In savoury dishes, pumpkins have a rich and creamy texture making them ideal for soups, stews and curries. They can be prepared via roasting, steaming and pureeing. Adding depth and earthiness to almost any dish, pumpkins can be paired with almost anything from pasta, risotto whilst innovatively bulking more non-traditional recipes, including tacos. Sweet dishes benefit from the velvety sweetness of pumpkin which adds an indulgent dimension to pies, muffins, cheesecakes and more. We encourage the entire pumpkin to be used to reduce waste, so make sure to toast the seeds for a crunchy and nutritious snack.


To pick:

Firstly, look for a dry and brown stem. This indicates that the pumpkin is no longer actively growing and is ready to be harvested. Ideally, harvest your pumpkin on a dry and sunny day as this helps the outer skin to stay dry, thereby reducing the risk of damage or rot once harvested. Use a sharp knife or pair of shears to cut the pumpkin, leaving around 3 to 4 inches of the stem attached to prolong its life. Lift the pumpkin gently, supporting it from the bottom.

I took a minimum of 100 days to be ready for harvest!

Please be mindful that this garden is a shared space.

Kindly only pick what you will consume at the time of harvest.