I never tasted baked pumpkin seeds before last Sunday, and never knew
what I was missing!!! They're like massive sunflower seeds that don't
need to be shelled!! :) I salted them, put them single-layer on a
cookie sheet in the oven for 10 minutes at 325F and viola, instant
super-treat :) These pumpkins were the "Triple Treat" Burpee seed
However, a word of warning - they tend to pop like popcorn all over
the oven, so put a layer of aluminum foil over the top of the sheet to
keep them from spraying all over the oven :)
Not us! We took the seeds and pulp of 5 pumpkins at my folks' place as well
as the seeds and pulp of our own 3, and spread them all over the far back of
our yard. Next year we should have quite the pumpkin patch back there. :P
I did save some seeds from last year's,
"The Great Pumpkin." I planted them this spring and had the most beautiful
pumpkin vines I've ever had. However, although they had tons of blossoms, I
only got one pumpkin from 5 hills of beautiful vines. It never turned orange,
but became rotten first.
Good Luck to You!
Sue in Mi. (zone 5)
You'll also have a lot of fat and sassy squirrels and birds. Pumpkin seeds
are a particular favorite. I've seen them eaten by crows, jays, and cardinals
as well as red and fox squirrels. And I don't doubt that they are gobbled up
by night-time critters as well.
Since pumpkins (with the aid of bees) are prodigious out-crossers, what grows
next year might look like pumpkins or like some weird squash.
It will be interesting...
Pat in Plymouth MI ('someplace.net' is comcast)
Any technology distinguishable from magic is insufficiently advanced.
LOL -- I've no doubt you're right. We have a 15' x 15' feeder area for the
birds and such so they tend to forage there first and the squirrels have so
many walnuts to munch on that even THEIR appetites might be satisfied.
<Grin> I figure some of the seeds will likely survive though which is
cool -- if not, it's no biggie. We can always buy seeds for whatever we
actually PLAN to grow next year. :)
This is true. I'll post back next year on just what comes up. :)
Did you grow them? Harvesting/opening the pumpkin to reveal the seeds
neatly waiting is a wonder (but somewhat time-consuming...I wonder what the
commercial process is like!?)
: I never tasted baked pumpkin seeds before last Sunday, and never knew
: what I was missing!!! They're like massive sunflower seeds that don't
: need to be shelled!! :) I salted them, put them single-layer on a
: cookie sheet in the oven for 10 minutes at 325F and viola, instant
: super-treat :) These pumpkins were the "Triple Treat" Burpee seed
: However, a word of warning - they tend to pop like popcorn all over
: the oven, so put a layer of aluminum foil over the top of the sheet to
: keep them from spraying all over the oven :)
I would guess they shred the entire squash plant, and the seeds float
to the top of a vat of water. That's how I separated the seeds from
my pumpkin....put them in a bowl of water and nearly all the seeds
It seems to be an extremely easy process to mass produce...simply dump
in a large vat of water and skim the seeds off. Maybe one day we'll
see salted pumpkin seeds on the store shelves :)
They occasionally sell David brand salted pumpkin seeds at Walmart, K-
mart and Walgreens. Walgreens also carries some other brand (thin bag
with orange color), not quite as tasty and with added coloring (boo-hoo).
Found in the seed aisle with sunflower seeds and nuts. Never seen them
in the Mexican aisle
And some posters didn't notice the :) , which is short for :-)
BTW, if you really have a jones for them, Bulkfoods.com sells both the
hulled (what I call pepitas) and salted in-'shell' varieties. I
haven't bought any, but did order a couple of other things that
arrived promptly and as advertised. Not affiliated, etc., etc.
I like to make my own roasted seeds. Just soak dried seeds in salty water
then roast in oven or toast them in a large skillet. Make several pound of
them and eat for months, weeks in my case.
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On Wed, 05 Nov 2003 18:16:14 GMT, email@example.com (dstvns) wrote:
Lower temperature; longer time. They *are* great, aren't they? I
'shell' the larger ones as when I eat sunflower seeds, but the outside
isn't all that tough. And talk about fiber!
As someone else has posted, many winter squash seeds may be treated
the same way.
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