Subscribe with Bloglines At last I've got my plot!: Marina di Chioggia

Saturday, November 28, 2009

Marina di Chioggia

Have compared my long storing pumpkin with my seed packets and decided that it was this one.
Marina di Chioggia. I got the seeds at Wisley but Franci seeds are available in lots of places.
Googling these found this info on the seed (My packet is in Italian so not much info on there)

"Very old, rustic pumpkin from near Venice. Thick, knobbly skin and sweet yellow/orange flesh. Rich in Vitamin A which helps keep eyes and skin healthy. Also contains mineral salts (Calcium & Phosphorous). @9. Sow Mar-end Jun and harvest till the end of November."
Another site has a picture
And another describes it here as very long storing picture shows a more warty pumpkin than mine was.


At 9/12/09 10:39 a.m., Anonymous Anonymous said...

Hi Linda,

I just left a message on the DTE Forum about beetroot and raspberry jelly. Found this recipe after doing a Google search. Hope it helps.

Ballina, Australia.

Beetroot in Raspberry Jelly
13/07/2009 by Crafty Cookie

My godmother gave me this recipe many moons ago and I still make it. Use it in the same way as you would pickled beetroot.
This is a most unusual but fantastic tasting way of preserving the wonderful sweet beetroot. It is not sharp or sour like traditional pickled beetroot but sweet (not overly).
Just in case you think the combination of beetroot and raspberry is disgusting, beetroot juice is added to raspberry jelly!

2lbs beetroot
1/2 pint white vinegar
6 cloves
6 peppercorns
1 small bay leaf
half packet raspberry jelly
1 Wash beetroot, trim stalks to 1″ long. Do not cut the root or beetroot will ‘bleed’.
2 Cook until tender (either boil, roast or microwave).
3 Cool slightly, rub off skin and trim ends.
4 Cut into 1/2″ dice or 1/4/” slices, pack into jars quite tightly.
5 Place vinegar and spices into a saucepan and cover.
6 Bring to the boil, simmer for 10 minutes.
7 Strain and discard used spices.
8 Pour onto jelly and completely dissolve.
9 Cool but do not let it set.
10 Pour over beetroot and completely cover.
11 Allow to set and cool.
12 Cover with a waxed disc and seal with preferably a non metallic cap.

NotesGreat served with cold meats and sandwiches and excellent in winter salads.

Store in a cool dark place, when opened best stored in the fridge.

At 14/1/10 10:24 p.m., Blogger Matron said...

Is it still storing well? I'm always on the lookout for Winter squash. My Queensland blue are doing great so far!I'm making a pumpkin pie tomorrow!


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