All Posts In My Garden

A reliable way to dry tender Kakai pumpkin seeds—no burning, no bitterness, just crisp green pepitas you can eat now or save for later.

Kakai pumpkins are grown for their emerald, hull-less seeds, and in a Zone 6 garden they’re a late-season race against bugs, mildew, and time—but one well worth running.

This jelly is clear, golden, and gently citrusy—made with fresh ground cherry juice, lemon zest, and just enough sweetness to let the fruit shine.

Enjoy the sweet-tart flavor of ripe ground cherries blended with mango and banana for a bright, creamy drink that tastes like summer in a glass.

They sprawl, self-seed, and drop their fruit on the ground—but ground cherries earn their keep with bright flavor, resilience, and unforgettable jelly.

Just toss with olive oil, salt, pepper and heat—an easy method for roasting squash straight from the freezer.