Has your school grown pumpkins this year?
Pumpkins are lots of fun for pupils to grow and see who can grow the biggest one, to carve for Halloween or to save seeds for next year.
While pumpkins are a popular decoration in the autumn season, they can also provide the basic ingredients for many fun recipes pupils can enjoy cooking the school kitchen!
The flesh of a pumpkin can be baked into a loaf and the abundance of seeds found inside can be roasted with herbs to add flavour.
Download this pdf with recipes for a delicious pumpkin loaf and sweet and savoury roasted pumpkin seeds – many thanks to Garden Organic’s Growth team for trying, testing and adapting these recipes to perfection!
More about pumpkins…
Your school grown pumpkins are plumping up and it’s time to harvest them. You may want to help the children carve them with funny faces for Halloween but pumpkins are so much more than just a lantern, so don’t miss the pumpkin party and try out some of these ideas.
Once you have carved out your pumpkins, you can put the insides into a mystery box and have the children dig their hands in to fish out treats or identify objects just by feel.
Pumpkin is a really tasty fruit so don’t throw the flesh away, instead create a yummy base for soups by boiling the stringy insides in water, strain, then add any veggies from your plot to the broth to make a delicious soup. Or try roasting wedges with a bit of salt and cumin to make pumpkin chips the kids will love.
And don’t forget to use all those lovely seeds. Separate the pumpkin seeds from the flesh by rinsing under running water. Pat dry with a paper towel then put some to one side for planting. (More on this in a bit…)
If you’re feeling crafty, colour some seeds with food dye then thread using a needle to create pumpkin bracelets and necklaces. Or poke holes in a plastic bottle to make a bird feeder for your garden, fill with the pumpkin seeds and watch the wildlife flock.
If you’d like to eat them yourselves, roasted seeds can be the best bit of a pumpkin – not only are they delicious but also nutritious. Just boil in some salted water, then lay on a tray with a sprinkle of salt and drizzle of oil and bake on a high heat for about 20 mins (depending on the size of the seeds).
And lastly, make sure you store some of the larger seeds in a cool dry spot for planting next Spring – check out this guide to growing from one of our partner organisations, the RHS.