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Festiwal Dyni 2010
Festiwal Dyni 2010



#11 'Pumpkin Spaghetti Orangetti' discovered this year
#12 Kamo Kamo
#13 nutmeg from Laos
#14 Valenciano, with a slightly nutty flavor, dark orange flesh. It can be stored for approx. 6-7 months.
#15 Pumpkin originating in Asia. Flesh yellow-orange, sweet, slightly 'flourish' and delicate in taste. Ideal, for example, for risotto. It can be stored for approx. 5-9 months.
#16 A very popular American variety, cultivated since 1909. Flesh yellow-orange, 'dry', very good quality. It can be stored for more than a year.
#17 American variety, small size pumpkin (max. 1.5 kg). It can be stored for approx. 6-7 months.
#18 American variety, very popular. True, original? :) Flesh yellow-orange, 'dry', very good quality. It can be stored for more than a year.
#19 As in the previous presented pumpkins variety Hubbard - pulp yellow-orange, 'dry', very good quality. It can be stored for approx. 5-6 months.
#20 Sweet Mama is a variety highly valued in America and Japan (the second name is Tsurunashi-Yakko). The flesh is of very good quality, 'sychy', with a slightly chestnut flavor. It can be stored for 5 to 12 months.
#21 New variety, hybrid from the Muscat pumpkin family (Cucurbita moschata) . Fruit weighing 4-5 kg, pulp yellow-orange, tight, delicate. It can be stored for approx. 4-8 months.
#22 Delicious Italian pumpkin variety with excellent quality of the pulp, which I've been hunting for some time;) It's a rather late variety, which needs a lot of heat, not in every climate, so it brings good results. It can be stored for approx. 4-8 months.
#23 This is a pumpkin reaching the roots of the Dakota tribe . Flesh good quality, compact, sweet. This variety is extremely valuable due to its unique nutritional values ​​(vitamins + carotene). Apparently highly recommended especially as a food for children. It can be stored for approx. 5-8 months.
#24 Storage: 4-5 months
#25 Unfortunately, 'Pumpkin lady' ;) did not remember her name, 'so' I called it 'Warted Green' ( which in free translation is: 'green paprika' pumpkin - is it true that English is definitely better?;) ). If anyone of you knows the exact name of this variety, I will be grateful for your help :) And for now, I am delighted with the unusual appearance of this green creature;)
#26 There were also two of my favorite varieties: American Ambercup and Japanese Potimarron (Hokkaido family). This is extremely tasty pumpkins with auburn flavor and a dry, excellent quality of flesh. Delicious, for example, baked with spices on baking sheet ( as I mentioned here - click ).
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