Pumpkins have to be the most exciting plants I’ve ever grown. We grew our own for the first time this year, pushing the seeds into the pots of soil, watching them sprout then planting them out in pots.
The vines crept across the lawn, fixing themselves to nearby anchor points with curly tendrils. The summer sun and rain saw them fatten up from little yellow marbles to shiny orange bowling balls.
Harvest time came just before Halloween, when we brought our crop inside as part of an autumn display. Boo-tiful!
Here, vegan chef Niki Webster tells us why she likes to cook with seasonal produce.