🎃 Pumpkin Diaries: 15 Pumpkins and Counting! October’s here, and my patch has rewarded me with a mighty fifteen Jamaican green-and-silver pumpkins! They’re not your average Halloween fare, but they’re beauties in their own right. These pumpkins bring a slice of the Caribbean straight to the West Midlands (and hopefully a few pies too). Plus, I’ve saved seeds for next year, and I’ve got tips for growing a truly green army of them! 🎃 Meet the Jamaican Beauties: Green and Silver Pumpkins These aren’t your standard pumpkins—they’re tropical royalty. Jamaican green and silver pumpkins have a unique color that stands out in any patch and a rich flavor that’s perfect for soups, pies, and curries. They spread out like royalty too. So, if you’re thinking of growing them, prepare to hand over some serious real estate in the garden! 🎃 Growing Tips for Pumpkin Glory 🎃 1. Space is Key Pumpkins are the sprawling type; think of them as garden divas. They need space to stretch out—ideally, leave 4–6 feet between each plant. My rookie error this season? Letting them snuggle a bit too close. Lesson learned! 2. Sunlight: Pumpkins Love a Tan Pumpkins thrive in full sunlight, so pick the sunniest spot you’ve got. I learned the hard way that leaves can get a bit excessive. Trimming them lightly would’ve let in more sun and probably boosted my harvest. So, next year: no shade hogging in my patch! 3. Water, but Don’t Drown Them Pumpkins like a good soak but hate soggy roots. Water at the base, ideally in the morning, and avoid splashing the leaves to prevent mildew. This year, I went for a “Goldilocks” approach: not too much, not too little, and it did the trick! 4. Feed Like They’re Royalty These pumpkins are heavy feeders. Throughout the season, they need a nutrient boost, especially after flowering starts. I used a good all-purpose fertilizer every few weeks and could almost hear them purring with delight. What I Learned (Or: Why Trimming is Key) So, here’s the deal: pumpkin leaves grow like they’re in a competition. I didn’t trim mine this season, thinking more leaves meant more growth. Rookie mistake! Turns out, pumpkins love direct sun on the actual fruit to help them ripen and plump up, so next season, I’ll be a certified pumpkin hairdresser. Snip-snip!

In 2023, I took on my family's allotment, and let's just say... it was a jungle out there. The weeds were literally as tall as me! Armed with hope, and a gardener with a petrol strimmer, we got to work. After turning the land over and laying down some good ol' manure, the plot was ready, well ready for next spring. What I didn’t realise at the time was how much I would grow too. In my first year, I’ve made every mistake in the book (seriously, every mistake), but I’ve learned more than I ever imagined. Fast forward to 2024, and while juggling life meant I couldn’t be on the allotment as much as I’d have liked during the summer, I still managed to bring home a decent harvest. Strawberries, plums, mint, potatoes, onions, garlic, pumpkin, callaloo, corn, lettuce, chard, cabbage, rhubarb, and beans. Not bad, right? The taste? Oh, don't even get me started—compared to shop-bought, the flavours are something else. Fresher, more vibrant, and packed with a richness that no supermarket produce can replicate. Speaking of shop-bought produce, isn’t it funny how we’ve become obsessed as a nation with fruit and veg that look “perfect”? If it’s not a symmetrical carrot or a spotless apple, we don’t think it’s good enough. My wonky potatoes and slightly misfit pumpkins may not win any beauty contests, but I can tell you, they’re more real and flavourful than anything on a store shelf! But the benefits of growing my own food go beyond just taste. Being on the allotment has become my sanctuary. It’s my meditation, my little escape from the bustle of everyday life. There’s something grounding about working with your hands in the soil, surrounded by nature—it’s like I leave the city behind and step into a peaceful, different world. I crave it after just a few days away. It’s become my place to reset, reconnect, and feel at home. Plus, what I grow doesn’t just nourish me; it’s been doing wonders for my skin too. Fresh veggies, straight from the earth, are packed with nutrients that no processed food can offer. The difference in how I feel, both inside and out, is amazing. My lifestyle has changed because of it, and I can’t wait to take all I’ve learned into the next growing season. Here’s to an even better harvest in 2025, and continuing this journey of growth, both for my allotment and for myself. 💚🌱