One of the simple pleasures of autumn is the bringing-in of the pumpkin crop.
The chooks are happy too – they get turned into this patch – closed to them since the crop was planted six months ago – to work their way through the old mulch in their search for insect snacks.
Within half-an-hour, this healthy crop has been placed into cake-trays on a shelf in the workshop, with the smaller ones set aside for our four-month-old granddaughter, who is just discovering the taste of vegetables for the first time.
These butternut pumpkins are sweet-tasting, long-lasting and easily peeled.
They will last us until well into Spring, to that new season when fresh food is once again available.