Pepita Pumpkins, Emerald Naked-Seeded Genepool
It's easy to grow unbelievably scrumptious snacks with naked-seeded pumpkins. The seeds, or pepitas, just have to be scooped out of the pumpkin, rinsed, and dried. Not just a snack, either, they are a great crunchy protein source In Mexico and southward, these are used ground up in sauces. They can be buzzed in a blender with water to make a vegan milk, and that can be fermented into cheese. In Styria, in the Austrian Alps, they are pressed for oil, much like sunflower oil.
This wonderfully varied genepool has pumpkins of all sizes and shapes, in various patterns of green and orange--striped, solid, and something almost like checkered. They all produce pepitas (hulless ) and some have good-tasting flesh as well. All have edible flesh, which varies from tasty to tasteless. Great for chickens, compost, or in dishes that already have a lot of flavor of their own.
Chris Homanics has been working with these for some time, and created this interbreeding mix of hulless types. The original work for this variety can be traced back to Ken Ettlinger’s (Long Island Seed Project) Little Green Seed and other Styrian type pumpkins. Chris received his original seed from Holly Dumont of California who had further selected Ken’s work.
Grow like vining squash--with plenty of compost and space. Because they have no hull to protect them, Plant the seeds carefully, or sprout on paper towels and gently plant the sprouted seeds. Protect from crows and other birds until the plants are 6" high. -OSSI-pledged open-source seed. 20 seeds