We have so many Kombocha pumpkins right now. I started with five and took this picture after I already cut one. One pumpkin produces a lot meat. What’s nice about this pumpkin is the skin can be eaten too. I ended up cutting four and froze 10 -1 quart bags for later use. I also saved some to roast this week. I even saved the seeds and roasted them in a little olive oil and salt. They were really tasty.

I also cut one of the jackfruit and am drying that. I covered everything in plastic and wore gloves before I started cutting it. It was much better this time.


Author: Belle Chai

Farm girl wannabe, enjoying life on the Big Island. We have a small five acre farm along the Hamakua coast. While we have a few crops we grow to sell, we are trying to create a self sustaining lifestyle on our little piece of paradise. I set up this blog initially to help me keep track of different things we grow and how well they’re doing, but recently decided to go public with it. I enjoy reading other hobby farm sites, and thought sharing our story a little might inspire others as they have inspired me.

Leave a Reply