We’re still eating
the Taiwanese pumpkins (台灣南瓜) from last season. Boiling it first to make it
easier to cut, then putting it in the oven and that is all there is to it. Looking at the color, one can tell the taste
(sweet) and texture will be superb.
I said “two generations” of Taiwanese pumpkins (台灣南瓜), but actually they are from the same generation; with
the lush green leaves, the new generations (seed from last season) are growing
luxuriantly.
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| lush green |
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| The red "mouse" let you have a better perspective of the size of Taiwan pumpkin |
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