Giant Pumpkin Harvest – November 3rd 11:00 AM

10/25/2018 Ken Davis

Who Will be the Winner? Ken or the Pumpkin? Ever wonder what’s inside a GIANT pumpkin?  There are rumors of super slim, double thick walls and thousands upon thousands of seeds inside.  The second largest pumpkin in the state of…

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Growing the Giants! Really Big Pumpkins!

05/31/2017 Ken Davis

By Ken Lain, the mountain gardener So, you want to start on the exciting journey of growing a tremendous pumpkin that impresses the neighbors, friends, and may even impress the gardener within?  It all starts with the right kind of…

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Squash Winter Red Kuri

05/01/2016 Ken Lain, mountain gardener

Once you try these teardrop-shaped 3-4 pound fruits, they’ll become an essential part of your fall and winter cooking. “Kuri” is Japanese for chestnut, a tribute to its nutty flavor. Its smooth consistency and deep color make it a favorite…

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Winter Squash Guide

03/30/2016 Ken Lain, mountain gardener

What a diverse and versatile vegetable! From tender, green, white, and yellow summer squash to even more varied colors of winter squash with thick rinds and stringy interiors, there is a squash for all occasions. Summer and winter squashes are…

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Summer Squash Guide

03/30/2016 Ken Lain, mountain gardener

What a diverse and versatile vegetable! From tender, green, white, and yellow summer squash to even more varied colors of winter squash with thick rinds and stringy interiors, there is a squash for all occasions. Summer and winter squashes are…

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Testing Old Seed Viability

02/29/2016 Ken Lain, mountain gardener

Most seed packets come with more seed that we can use in a season. They are easy enough to save, but few gardeners store them in ideal conditions. That means planting them the following year can be a bit disappointing.…

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To Keep Carved Pumpkins Lookin’ Good

10/24/2014 Ken Lain, mountain gardener

Carved pumpkins look their best one to two days after carving and rarely look good after seven days. Pumpkins begin decomposing from harmless bacteria and fungi in the air and on the carver’s hands. To avoid transferring bacteria to the…

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