Schools are closed, clocks have gone back, and it’s almost Halloween! And I’m already thinking about growing pumpkins next year. Sure, what else would you be doing on a grey day in Dublin? It’s a perfect time of the year to gather ideas and seeds for planting next Spring. It’s been years since I’ve grown one. So if like me, you’re buying a pumpkin or two at your local farmer’s market or supermarket this year, be sure to harvest the seeds prior to carving.
Photo courtesy of Penny Laich
Wash the seeds in a sieve ensuring you remove the fibre. Lay them out on a baking tray to air dry for a couple of days (out of direct sunlight, of course). Be sure to turn them regularly and when they’re completely dry store them in an airtight container (if one snaps when bent their dry). Stored correctly they’ll remain viable for years. Once you’re ready to sow, soak the amount you need in lukewarm water overnight, this will help speed up the germination process.
Seen any pumpkin displays yet?
This one was spotted outside Harry’s, if you’ve not yet visited or sampled their culinary delights,
Harry’s Restaurant is well worth a visit. Located on the Inishowen Peninsula, at Bridge End, Co. Donegal, it’s only ten minutes from Derry. They’ve a sister restaurant,
Harry’s Shack , (great name isn’t it) located on Portstewart Beach.
Believe it or not all of these pumpkins were grown here in Ireland at Harry’s Farm to be precise for Harry’s Restaurant. Grown by
Dermot Carey (former Lissadell head gardener), as well as gardeners Noel Doherty and Fergal Toomey, these beauties are awesome aren’t they?
Which reminds me, as I await the air drying process to finish, I’m solely tempted to have a nibble. Have you ever tasted pumpkin seeds? Their delicious and given that they’ve a wealth of nutritional benefits, it’s seems crazy not to keep some as a tasty snack. So once dried those you’ve reserved for eating can be sprinkled with oil, salt and pepper and roasted (yum...) while the rest can be used for sowing in Spring (more on that to come).
Pumpkin seeds are equally delicious as a garnish on salads and soups and a delicious recipe, a favourite of mine from Donal Skehan is well worth a try.
Roast Pumpkin Coconut and Chilli Soup
Text by our Guest Blogger Ena Ronayne ©
About Ena: Based in South County Dublin horticulturist and teacher Ena Ronayne is an avid promoter of all things horticultural in Ireland and beyond. She can help you design, build, plant or maintain any growing space whether for vegetables or ornamentals. For more information email
enaronayne@gmail.com or telephone 086 8259166
Wash the seeds in a sieve ensuring you remove the fibre. Lay them out on a baking tray to air dry for a couple of days (out of direct sunlight, of course). Be sure to turn them regularly and when they’re completely dry store them in an airtight container (if one snaps when bent their dry). Stored correctly they’ll remain viable for years. Once you’re ready to sow, soak the amount you need in lukewarm water overnight, this will help speed up the germination process.
Seen any pumpkin displays yet?
This one was spotted outside Harry’s, if you’ve not yet visited or sampled their culinary delights, Harry’s Restaurant is well worth a visit. Located on the Inishowen Peninsula, at Bridge End, Co. Donegal, it’s only ten minutes from Derry. They’ve a sister restaurant, Harry’s Shack, (great name isn’t it) located on Portstewart Beach.
Believe it or not all of these pumpkins were grown here in Ireland at Harry’s Farm to be precise for Harry’s Restaurant. Grown by Dermot Carey (former Lissadell head gardener), as well as gardeners Noel Doherty and Fergal Toomey, these beauties are awesome aren’t they?
Which reminds me, as I await the air drying process to finish, I’m solely tempted to have a nibble. Have you ever tasted pumpkin seeds? Their delicious and given that they’ve a wealth of nutritional benefits, it’s seems crazy not to keep some as a tasty snack. So once dried those you’ve reserved for eating can be sprinkled with oil, salt and pepper and roasted (yum...) while the rest can be used for sowing in Spring (more on that to come).
Pumpkin seeds are equally delicious as a garnish on salads and soups and a delicious recipe, a favourite of mine from Donal Skehan is well worth a try.
Roast Pumpkin Coconut and Chilli Soup
Text by our Guest Blogger Ena Ronayne ©
About Ena: Based in South County Dublin horticulturist and teacher Ena Ronayne is an avid promoter of all things horticultural in Ireland and beyond. She can help you design, build, plant or maintain any growing space whether for vegetables or ornamentals. For more information email enaronayne@gmail.com or telephone 086 8259166 
