found this and this and the kind of expected this
but then there is this list of French recipes, which includes a pumpkin quiche!
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That French onion pumpkin gruyere bake looks awesome!
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yea, thats intriguing.
Your reply made me search for a Pumpkin Pouding Chomeur 
https://www.ricardocuisine.com/en/recipes/2091-pumpkin-and-caramel-pudding-cake
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French pumpkin rabbit hole
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Oh this looks great.
So phallic.
That’s Anaheims for you. Shameless.
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That’s nothing compared to the Peter Pepper. Some of those are shockingly … suggestive! I grew them one year and pickled the most realistic ones in a quart mason jar. One frightened relative shouted: “What is THAT!”
Unfortunately, Peter Peppers don’t taste like much; they’re just very hot/spicy.
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@bogman , can you comment on the benefits of cleaning in water vs just drying vs fermenting chinensis seeds before saving them? I know you have probably said before, but I can’t find it!
The last of our fruit trees to be harvested this year. Korean pears on dwarf rootstock. This is the first year we’ve had a harvest from this tree. I’m pretty happy with the results - large-ish, sweet and juicy.
Our local grocery wants two bucks a pop for Korean pears this year.
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Well done!
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Sure! Pepper seeds have a couple things on them which are best removed: Some surface sap, sugar, capsaicins, etc., we’ll call “sticky” and/ or hydrophilic (attracts water). The other group are germination inhibitors, chemicals which keep seeds from sprouting in the fruit, pod.
Both washing with detergent and fermenting briefly can break down these compounds, with capsaicins being more resistant to just fermentation. Fermenting is often used by larger-scale seed producers, but I find washing with detergent, rinsing and drying to work great and it’s simpler. Unlike tomato seeds, which are enclosed in an aril, fleshy coating, pepper seeds clean up without mandatory fermentation.
With hot types, wear nitrile gloves, use a fork and knife to loosen seeds and put them with as little septum, flesh as possible into a sieve. Capsicum chinense seeds are usually harder to loosen off the septae or core than other species. Holding the fleshy part with a fork and bending the seeds in different directions with the knife tip usually helps. I transfer the seeds to a fine sieve, using the knife tip. In the sink, preferably with a screen strainer over the drain, add some dish soap to the seeds and get a thin stream of warm water going off to the side; you’ll need this later.
Use a (disposable) gloved fingertip to gently massage, scrub the seeds and detergent in the sieve. After you’ve scrubbed the seeds a bit, use the thin stream of water to wash any seeds off your fingertip and into the sieve. Rinse the seeds well. With very hot types, be aware some irritating fumes may rise out of the sink as capsaicins aerosolize! A fan blowing air horizontally away or holding your breath can help.
Let the sieve drain for a few minutes, in the sink; then place it on some folded up paper towels to drain further. Spread the seeds out to dry in a dark place for 3–4 weeks before packing.
Capsaicins eventually tend to penetrate nitrile, so don’t reuse the same gloves. There will also be some residual capsaicins on the seeds, depending on how hot the pepper variety is. With very hot types, don’t touch the seeds. I sprinkle them on a folded 3x5 card to plant or put the remainder back in the packet. I think if one really wanted to make the seeds less irritating, a one-minute soak in 10% bleach would help deactivate the capsaicins a lot; but this is unnecessary.
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Those look great! Are they Hosui? That’s what they look like.
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The tree came from One Green World, where it is marketed as “Large Korean”.
It is such a late producer, I didn’t think we’d get any pears from it this year, but the last several weeks it really kicked into gear.
Thank you!
As much as I enjoy the heat when its on food, it is a terror in my eye, which I was reminded of yesterday.
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What size/type of teeth marks? Squirrel, possum, deer, dumb neighbor?
