After my squash bug infestation a few years ago, and a follow on year resembling squash bug Armageddon, I stopped planting pumpkins for a few years. With little rain over a four-year period, those pumpkin-sucking bugs easily over-wintered and destroyed my meager crop. Twice.
Last summer, something amazing happened: one noble pumpkin grew in the middle of my former lawn. Without any water and not a squash bug in sight, the plant served up a perfectly formed and cherished pumpkin. I’ve since learned that pumpkin plants can survive on morning dew, taking in the moisture through their straw-like stems and delivering it to the root of the plant. Color me impressed!
I took the plunge and bought a package of seeds. I prepared one of my Earth Boxes and waited for the temperatures to rise. The packet directions said to plant once night-time temperatures were consistently above 50 degrees F (10C) which for San Jose is usually May.
Meanwhile, seeds planted last fall by our neighborhood squirrels took root. They found a home near the patio in the newly planted, drought-tolerant garden. I let them grow of course, but figured the cold nights that followed would dash our hopes. As the temperatures rose and I planted my own seeds, the squirrel’s garden happily meandered along, pest-free and robust.
One plant stayed small, and produced a single, perfectly formed round pumpkin. It started out dark in color, almost a pine green, before turning a lovely orange. The sister plant took off across the garden, racing toward the swing and sending out runners in both directions.
The second pumpkin plant produced four tall pumpkins before the vine started dying back.
We were eager to harvest them before the squirrels stopped by for lunch. We put them in our garage to let the stems dry for a few days, then brought them into the house. Typically we wouldn’t be harvesting until September.
As I ready for my trip to Canada on Monday, I’ll leave it to my son to harvest the last three pumpkins. He’s looking forward to it. Meanwhile, the tomatoes are flush, producing a delicious crop. My new favorite is a ‘Black Cherry’, a sweet and juicy heirloom tomato that is melt-in-your mouth delicious. I’m definitely saving seeds for next year.
I’m in count-down mode: Edmonton here I come!