Matt: Pumpkin, anyone? By Liane Arno
WE HADN’T been at Blackberry House for long when we heard about Catherine Watson’s Pumpkin Growing Competition. Our front garden was full of tendrils of pumpkin wanting to swallow any other matter that stood in their path. I sent a photo to Catherine of our pumpkin patch to which she kindly replied with an admiring statement but no offer to join the obviously select group of pumpkin growers vying for first prize.
Around 10 years later (Did someone pass on? Move away? Give up?) we were invited to compete and – can you believe it – our pumpkins didn’t take.
In an effort to still be a part I covered a ping pong ball with a few petals, popped some dried tendrils on the top and hoped that we would win – at least a smile.
WE HADN’T been at Blackberry House for long when we heard about Catherine Watson’s Pumpkin Growing Competition. Our front garden was full of tendrils of pumpkin wanting to swallow any other matter that stood in their path. I sent a photo to Catherine of our pumpkin patch to which she kindly replied with an admiring statement but no offer to join the obviously select group of pumpkin growers vying for first prize.
Around 10 years later (Did someone pass on? Move away? Give up?) we were invited to compete and – can you believe it – our pumpkins didn’t take.
In an effort to still be a part I covered a ping pong ball with a few petals, popped some dried tendrils on the top and hoped that we would win – at least a smile.
Anyway this year we are back to normal with pumpkins growing everywhere. We particularly love the trombones which if left hanging will grow really long but if left on the ground will curl up into a circle.
Trombone pumpkins, straight and curved The problem, of course, is what to do with all of them. Too early in the year for soup – particularly as we have the unseasonal hot weather – so we went for a pumpkin rösti this morning for our traditional hot breakfast on a Saturday.
Recipe
Simplicity itself.
Recipe
- Grate an equal amount of pumpkin and waxy potato (for the two of us that means a large potato size for each)
- Place on a tea towel, roll up and then squeeze to get rid of as much moisture as you can.
- Season with salt and pepper. Pick a frypan that will accommodate your mixture to the edge of the frypan and to a thickness of 2cm. Heat up a tablespoon of butter in the pan and add your grated vegetables. Press down and fry on a medium heat for about five minutes each side until golden. Be careful not to burn – you might need to cook a little longer on a lower heat.
- Fry or poach some eggs to go on top, add some smoked salmon and sour cream – or even some anchovies.
Simplicity itself.
