Gourd/Squash/Pumpkin Seed Swap

[Kassaundra]

That's horrible!!!!

My second type is drying as we speak. I'm hoping to get at least one more variety dried by the deadline.

 

[bockbock2008]

I guess since no one but me cares if my house is decorated for fall, I can go ahead this weekend and take out the seeds I'm wanting. Some of them have seen some frost and are getting a little soft anyway

I am going to get a picture of what they came out of and an estimated size they grow to.

 

[Kassaundra]

Good thing I let two squash go to seed the first one the seeds looked mature but after I dried them they were thin and empty feeling, just opened the second of this same squash that had gone to seed and the seed in it seemed much more mature, we'll see how they dry though.

I have several more different varieties that I didn't personally raise are those acceptable for the swap?

 

[Kassaundra]

Quote:
Since I am horrible at record keeping and had replanted my squash several times this year (the winter ones) I am going to rely on picture taking too.

 

[Kassaundra]

Just harvested seed from my third home grown squash, and had to cook up a sample to taste and it was yummy.

 

[bockbock2008]

Quote:
Yep

 

[Carols Clucks]

How many seeds per package should we send? I am thinking I have plenty to share with all from a couple of kinds.

 

[bockbock2008]

Quote:
If you are sending a couple different kinds with one for everyone that signed up, I would say 3-5 seeds of each kind

 

[bockbock2008]

Since there are only 12 people signed up it would be nice if each of you could send something for everyone. That would be sending in 11 packets. If you can't that's fine too

ETA: Unless we get bombarded by next wednesday.

 

[Czech's_chicks]

I have been a squash cooking fool!!! Most have been pie squash and since those are a dime a dozen I have roasted the seeds...but I still have 2 squash that I need to cut open and dry the seeds from, have 2 done already.

FYI, I washed and washed my seeds for roasting then added water and salt and shook really good and POURED it all on the cookie sheet so as they roasted the water evaporated and the seeds were divinely salted and roasted nicely, too.

I made Gluten Free pies, by not adding any crust and the kids just loved it. Didn't write an ingredient amount down so I hope I can duplicate it for the next batch.

PS - does anyone have a recipe for a pumpkin soup that isn't sweet and doesn't have nutmeg in it? I used to make a really hearty one and can't find the recipe. It had cilantro, cream and used stock.