After harvesting our Seminole pumpkins, we sat them on a shelf to ripen and BOY DID THEY! Like magic, they went from a striped green exterior to a variegated and rich tan color. And, wow…the brightness of the orange interior flesh, though! I’ve never seen anything like it. The flesh is also really soft (compared to traditional pumpkins) and has a hint of sweetness. I roasted a quarter of a pumpkin to whip up a big pot of Seminole Pumpkin + Collards Curry over brown rice and served it with fresh, homemade naan flatbread. Mmm!

I’m preserving the rest of the cut pumpkin for future meals and am leaving the remaining pumpkins on the shelf to ripen some more. The innards of one pumpkin supplied a TON of seeds (596 seeds to be exact). Once completely dried, I’ll store these seeds for future planting. I’m feeling incredibly blessed for the experience of growing this beautiful heirloom, grateful for the opportunity to have tasted it, and honored to have been chosen to save seed.