There’s something special about planting a seed that’s shared from one gardener to another. Humble and brown, a single seed can mature into a beautiful flower or a gigantic vegetable.
Kate and Pete Spain grew the pumpkin, above, from seed they got from a fellow gardener. “We were given the seeds by a nice older gentleman who grows pumpkins and gourds in Fairfield, CT,” Kate says. “We met him in 2011 at the Connecticut Giant Squash and Pumpkin Growers’ Association contest at Fairfield Beach.” Learn more in a recent news piece on the 2012 weigh-off.
The gray pumpkin is a variety called Jarrahdale, an heirloom seed from Australia. Unlike many showy, large pumpkins, this one is decorative and edible. The orange flesh can be baked like any type of squash — or you can just admire its distinctive blue-gray skin and drum shape. Size ranges from 6 to 12 pounds.
“We still have both of them in our house. They haven’t shown any signs of mold and are as rock-solid as the day we picked them. Amazing! We’ll save seeds and try for more next year.”