You can’t get a more traditional pumpkin than ’Rouge vif d’etampes’: but how does it taste when cooking time comes around?
Pumpkins don’t normally keep this long, but my lovely Cinderella pumpkin – ‘Rouge vif d’etampes’ – stayed good all winter, right up until last week when a few blobs appeared on its bright orange skin. It was time for cooking.
There’s something rather sad about cutting up a pumpkin or squash that has kept you company for so long: we place ours on a kitchen trolley right behind our dining table and they become part of the furniture. But as you can see, those white blotches on the skin mean cooking time.
One of the things that surprised me about this Cinderella pumpkin was that it has a semi-spaghetti flesh. The wall of flesh itself is pretty thick, but towards the central seed area, it forms ribbons. This is also a very juicy pumpkin.
Flavour-wise, it’s not a world-beater. But it’s better than the crookneck, and it’s a darn good-looking pumpkin too.
I’ve got two more squashes left before my stores run out. And this week, I’ve sown my next batch. I’ll post the list of squashes soon, but in the meantime, what are you growing?