During our last visit to Slow Farms in the fall Ilian picked out a few pumpkins, and the exciting New Zealand Blue was one of them. Farmer Peter told us how he asked an Australian customer how he’d call this pumpkin, and the answer was: “In Australia, it’s a pumpkin.”
It’s a lot less common here and we just loved the unusual blue-grey exterior, smooth waxy skin, and fairy-tale shape. It has been stored in our cold, dark basement pantry for over 4 months now and when we cut it open, it seemed as if we picked it yesterday – the flesh was deep orange, juicy, and smelled of fresh spring rain mixed with honey.
Once baked, the New Zealand Blue has a soft and tender texture to support its light, sweet flavor. And the color is a feast for the eyes 🙂
I paired it with a shredded leftover purple daikon root (they keep for a long time in the fridge!) and some easy-peasy peas for a delicious lunch, and Ilian helped a lot with the pumpkin: scrubbing, smelling, scooping seeds. We are saving some for planting in the spring (Michigan spring, that is, around mid-May 😉 ) and will let them surprise us, because with different kinds of pumpkins grown in the same field there was a high chance of cross-pollination. It’ll be one of the wonders of gardening this year!
New Zealand Blue with Shredded Daikon and Peas
- 1 pumpkin
- 1 medium daikon root
- 1 1/2 cups frozen peas
- optional: salt
- Scrub the pumpkin clean and halve. Scoop out seeds.
- Place cut side down on a cookie sheet lined with parchment paper. Bake at 425F for an hour or more, depending on the size of your pumpkin, until flesh is soft when pierced with a fork.
- Let pumpkin cool, scoop out flesh and cut into cubes.
- Shred the daikon root and defrost the peas.
- Plate the pumpkin cubes first, scatter peas on top and sprinkle with shredded daikon. (Optional: Add salt to taste.) Enjoy!