Now is the Time to Plant Wildflowers!

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Have a bumper crop of pumpkins? Once you’ve made your quota of pumpkin pies and carved all your jack-o-lanterns, continue to make use of those colorful gourds to decorate your house, deck and patio for fall.

Pumpkin Cachepot:

Create a festive container for fall-blooming plants such as chrysanthemums or ornamental kale and cabbage, following these simple steps:

  1. Select a pumpkin large enough to hold your potted plant.
  2. At the stem end of the pumpkin, cut a hole large enough to insert your plant.
  3. Use a large scoop to remove the pulp and seeds (reserve the seeds to make a healthy treat-see below).
  4. Scrape the inside of the pumpkin so it is smooth and clean.
  5. To extend the life of your pumpkin and keep it from getting moldy, spray a mixture of one part bleach per 1 quart water inside the pumpkin and on the carved edge of the opening. Wait about 20 minutes to allow the solution to penetrate and dry. Rub petroleum jelly on the carved edge of the opening to prevent bacteria and mold and keep it moist; wipe away any excess.
  6. Place a little sand in the bottom of your pumpkin to create stability for your potted plant.
  7. Place your potted plant in the pumpkin, adjusting it in the sand until it is the right height.
  8. For the longest life, place your cachepot out of direct sunlight where it will be protected from rain and freezing temperatures.

Now-what to do with those seeds? Make some delicious and Sugar and Spice Pumpkin Seeds for healthy snacking or as a great salad topping:

Ingredients:

  • 1 cup pumpkin seeds (1 large pumpkin should yield about 1 cup seeds)
  • 1 tablespoon melted butter or vegetable oil
  • 1 tablespoon sugar (or a little more, to taste)
  • 1/2-1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

Preheat oven to 300 degrees.

Rinse seeds, removing as much of the pulp as possible; don’t worry about leaving a small amount of pulp (it is impossible to remove it all).

Pat the seeds dry, then toss them with the butter, sugar and spices.

Spread the seeds in a shallow baking sheet (spray sheet with a light coating of cooking spray to prevent sticking). Bake for 45-60 minutes, turning occasionally, until lightly browned and crunchy.

This recipe may be doubled or tripled, depending on the number of seeds you have.