Pumchini-Guest Blogger Margaret (Nova Scotia)
Today we grilled our very first pumchini on the BBQ. There were a couple of things that made this a very special part of our last meal of the summer. The pumchini is a vegetable that is a crossing of the pumpkin and zucchini. Two of my favorite vegetables. The treasured vegetable was cultivated, harvested, and gifted to us by our dear friends Cliff and Daphne Seruntine. They have an enchanted homestead- the Hollow- 45 min away from us. Cliff and Daphne are true Eco-Organic Farmers. In fact Cliff and Daphne have become such experts at raising organic livestock, and cultivating organic produce, that they are regarded by many in these parts as ‘the go to people’ for inquiries and advice in this field.
As we sat at the table for our last summer meal, we gave thanks for our present of the pumchini. I found a fantastic, very simple recipe for bbq zucchini and gave it a try. The large wedges, accompanied by tomatoes, were grilled to perfection. But this was not the foundation for my gratitude.
As I looked around the table and observed the family enjoying the pumchini, I thought about our dear friends Cliff & Daphne, who had spent the better part of spring and summer cultivating, and encouraging this amazing vegetable. I thought about how incredibly exhausted Cliff looked after spending the day harvesting, and tending to the farm. I thought about the unabashed love and respect that Daphne and Cliff have for the land, and Mother Nature in all her glory. Then I thought how they Blessed us by sharing their Spirit and Friendship with us, by giving us the prized harvest of the day.
Kath’s quote: “The first zucchini I ever saw I killed it with a hoe.”-John Gould
Thank you, Margaret. It was a lovely article. The full name of our homestead is Twa Corbies’ Hollow, which is old Scots-English for Two Ravens’ Hollow. The Raven is a sacred bird of omen in Celtic lore and a wise, benevolent god in American aboriginal lore.
The pumchini are not grown anywhere else that I know of, at least not by intent, and it’s just a name we dubbed for them. They first appeared two years ago in our gardens when nearby pumpkin vines cross-pollinated (quite by accident) with a couple zucchini plants. The pumchini typically are fatter and larger than zucchini and their skins are tender even when they get huge. They start off with a somewhat zucchini shape but will become more traditionally pumpkin shaped if allowed to mature on the shrub. The flavor is generally that of mild zucchini with a pumpkin texture but less stringy.
Please send Daphne your recipe. We’d love to try it.
The weird thing is, we thought the seeds would be sterile as such things often are, but this year’s pumchini grew from last year’s seeds. Not only that, but the plant reseeded itself. It seems to be generally more prolific than pumpkin or zucchini. I’m going to save some of this year’s seed and replant several next year and improve the hybrid and see what happens.