However, time is one thing I have plenty of nowadays, and as we cut out first pumpkin of the season last evening, I thought I had better utilise the seeds.
One thing about baking and eating them, there will be far fewer unidentified pumpkin plants emerging from the compost next Spring! We will be able to focus the plantings and garden bed usage on those types of pumpkin we prefer to eat.
Oh, and one other thing...I have baked the seeds from several different types of pumpkin now, and I have found that they are not all created equal, sadly.
Some, (most) have become crispy delicious but the ones pictured in this post did not crisp up as much as my elderly dentition requires...but that's ok, the youngsters can eat these ones and I will try to identify which ones are best for the process.
Last year, the seeds from the Winter squash, kabocha, worked perfectly each time I baked them.
It might not just be the type of pumpkin, instead the maturity of the seeds, the length of drying time, the oven temperature used, who knows? I will do some more research to try and find out.
That's it...I am sure there will be more...we just have to eat the pumpkins first!