It’s been busy around here with at least some garden prep and planting happening daily. In addition to the vegetable garden, I’m trying to set up a cutting garden, hoping to grow enough to provide flowers for my mom’s bed and breakfast, in addition to our eggs.
The potatoes are in, the early tomatoes are tucked away under their tunnel, and I started dozens of squash plants this week (I try to start them on May 1st every year). We’ve had a cooler than normal spring, so hopefully it’s not going to prove too early this year. Fingers crossed that the weather warms up in the next few weeks!
I started buying pepitas (hulless pumpkin seeds) a couple of years ago to add to my favorite salad. The only thing I don’t like about them is they’re quite expensive to buy, and the thought of shelling thousands of homegrown pumpkin seeds myself was a bit daunting, so I was happy to find a variety that would produce them naturally.
After separating the seeds from the pulp, all I did was rinse them well and spread them out to dry. We have them on our salad almost daily, and I truly believe that their abundant health benefits have helped keep me flu-free this winter. I know there are a couple of other varieties of pumpkin that produce this type of seed (Snackface or Snack Jack for example), and I’d be interested in hearing about your experience if you’ve grown them.