Cuttings should be fresh growth that is not too soft and not too old. The shoot chosen should not have flower buds, or be in flower or seed. The shoot chosen should have a plump, green and sturdy stalk. Trim off the lower leaves of the shoot before moving to the nursery bed. Cuttings are usually planted in nurseries in the late spring.
Before moving cuttings outdoors, harden off the plants by setting them out in a sheltered, shady area for a few hours each day. Move the plants slowly and be sure to keep them moist. Consider using a small electric fan to provide air circulation.
The cuttings can be planted in a single location or in small groups of three or five. They can also be planted in pots or bags. Large plants such as pumpkins can’t be planted directly into the ground. Instead, they can be planted in garden containers that are mounted on trellises.
Container gardens are ideal for pumpkins. Use fiber or plastic pots that are slightly larger than the root ball of the plant. This will allow the roots to grow easily. Select a spot with full sunlight when planting. If the area is exposed to the elements, protect the soil with mulch.
Water the plants thoroughly before planting and again after every two weeks. A soluble fertilizer can be added after watering. Plants should be spaced from four to six feet apart. The stubborn traps of the pumpkin plant, which constantly try to find room to grow upward, can be removed by cultivating the soil around the plant. A long-handled tool, such as a chop stick, can be used to pry the traps into the ground.
Harvest the pumpkins when the vines begin to wilt. They should be kept in a cool, dry location as rapidly as possible. If allowed to go to seed, the idea is to reduce the number of pumpkins to one from each plant. It will save you a lot of trouble in the future.
Keeping Your Pumpkins Fresh
It is important to keep pumpkins fresh and flavorful for extended periods of time. The vines will begin to die and the stems will become dry, so proper storage is crucial.
If you tie the stems in bunches, the weight of the pumpkins will help preserve their moisture. Woester’s peat and vermiculite are good additives for a compost mix and can help maintain the moisture of the stems. Covering the pumpkins with a black plastic bag will absorb the moisture and prevent the stems from drying.
Another solution is to dry them in the oven. Preheating the oven will prevent the pumpkins from cooking, as well as keep the crisp flavor.
Another method is to make vinegars and jams. Add the zest, flavor and juice of the pumpkins to a gallon of water. The vinegars and jams make an excellent addition to potato dishes.
Basic formula for recipes:
1 gallon of water,
1 cup of sugar,
1½ teaspoons of salt,
1 teaspoon of cayenne pepper (reduce or enhance taste according to taste)
½ pint of muslin or muslin cloth or cheesecloth
1½ pounds of green zucchini or yellow squash
1 pound of Thornylin Zucchini
Vegetables can be preserved by canning, by drying, or by various means. It is very important to have specific instructions for each method.
Canning:Cut the pumpkins into pint size or larger glados and clean with cool water. Pack into jars a minimum of two ways and with an improper sealing lid put a few holes in the lid. If growing them in a bucket of water or containers, place the jar in the container of water. If growing them in the family freezer, place in front of the freezer door.
Drying: hung in a cool dark place with air circulation. Most people using canning supplies for their gardens store any excess produce in the canning jars for use the following year.
Freezing: crop varieties, especially pumpkin, can be frozen for use the following year. Cut the vines from the ground, leaving a very long root in the middle, about 4-6 inches. Run the remaining length of stem up the side of the root, and tie to a stake. Pinch off the leaves along the stem for extra convenience. Pack in bags of shredded paper, peel, or waxed paper carefully around the attach to the root. If you would like, you can add a little rootener to the mixture prior to packing it into the freezer.
Storing: after freezing, should be stored in a suitable dry cool place or in the freezer.
