PASSION, DEDICATION NEEDED TO GROW GIANT PUMPKINS
‘It all starts with the seed,’ says Surrey competitive grower
How do you grow a 1,000-pound pumpkin — and, more importantly, why?
“Why not?” says passionate giant pumpkin aficionado, Maurizio Camparmo of Port Kells in Surrey.
“It’s something you can easily become involved with, but once you do, it’s infectious. You meet folks from so many different backgrounds, and from all over the world who share this passion. I can travel to Spain or Italy and be embraced by people who grow giant vegetables. It’s something we just do, and we gladly share our secrets.”
Interest in growing giant pumpkins had its start at the St. Louis World Fair in 1904, where the biggest pumpkin at that time was just over 300 pounds. The weight of giant pumpkins bounced around until the 1960s, when Howard Dill, a Nova Scotian who spent 30 years trying to improve seed selection, made a quantum leap by growing a record pumpkin weighing nearly 500 pounds. Because of his success, Dill became known worldwide as the grandfather of giant pumpkins. His branded seed, ‘Dill’s Atlantic Giant’ became the standard for growing behemoths.
That breakthrough was the beginning of the next generation of serious pumpkin growers, who kept finding ways to grow larger and larger pumpkins until the Guinness World Record reached an incredible weight of 2,624 pounds (grown by Mathias Willemijns of Belgium in 2016).
The Great Pumpkin Commonwealth is the North American governing body of approximately 4,000 clubs. Local chapters across North America are sanctioned by the GPC, as are both the judges and the scales they use, to ensure accuracy. Each weigh-off is handled carefully, following all the rules and protocols. The quality of each pumpkin is strictly assessed — it must be clean, with no soft spots or disease.
This is serious stuff.
To qualify as a certified giant pumpkin grower, you must be a member of GPC (a membership costs $35 US) and, of course, you must attempt to grow the largest pumpkin you can.
Camparmo says true giant pumpkin growers will never withhold any secrets from fellow growers, and he is quite willing to share some of his own.
“It all starts with the seed,” he says. “For the really large ones, you need to obtain seeds from the largest pumpkin you can find. As a GPC member, you will have access to seeds from the top growers.”
Are these seeds expensive? Camparmo confirmed it can be an issue. It’s about sharing, he said, and he has contacted members who have been selling seeds on eBay to remind them of the spirit of sharing with other growers.
Once you’re satisfied that you have the right seed, it then comes down to three things: good soil, good feeding and good luck. Growing organically is always the goal, but using every technique, skill and trick possible is part of the game. GPC offers a wealth of information, such as how to contact a business that specializes in soil and nutrient advice for pumpkin growers.
Seminars are available through GPC to provide growing instructions and reveal secrets on how best to grow these giants — and these can make all the difference. Camparmo believes what is essential, but often missing, is a total commitment and a passion from a grower. He says, you need to be out there every day, watching for potential problems.
Mildew on the leaves is a huge issue in the summer because it compromises their ability to make food for the plant. If anything goes wrong, it will affect the size and quality of the pumpkins. If there is a soft spot or a bit of rot, it renders the pumpkin ineligible for certified weigh-offs — a real loss after so much time and energy have gone into trying to grow a product that is as close to perfection as possible.
Over four months — from starting special seeds indoors to give them a head-start, right through to the finished product — total dedication is required. “It’s gotta be perfect,” he says.
Can we grow the super giants in B.C., with all our diverse weather and locations? Big pumpkins — some up to 1,500 pounds — have been grown in the province, says Camparmo.
But it’s Eugene, Ore., where a belt of special heat and perfect growing conditions exist, making it an ideal location for producing giants. Is recognition for growing the largest pumpkin the only reward?
“No,” says Camparmo. “You can enter as many weigh-offs as you like, and they offer prize money. Depending on your entry, it can be up to $6,000.”
If a member grows three pumpkins or squash totalling 4,000 pounds, they receive a sanctioned jacket, just like at the Master’s golf tournament. There is also an orange jacket and plaque awarded each year to the overall GPC winner.
Camparmo says the aspects he enjoys most are the wonderful camaraderie with so many folks who share the same passion, the challenge of always trying to grow the largest pumpkin, and the great fun to be had at the weigh-off events.
There have been a couple of events he particularly loved. The first was a fundraiser where a giant pumpkin was dropped from a crane 46 metres above a kiddies’ pool full of plastic ducks. The duck that flew the farthest won.
Another contest was open to only those with 1,000-pound pumpkins, which were hollowed out before some adventurous souls, dressed in costumes, paddled them down a river. Camparmo recalled the winner travelled 30 kilometres.
Another thing Camparmo loves is showing off his giants. . It’s not an everyday event to see one of these giants.
Then there is the story about Camparmo travelling to a weighoff and trying to cross the U.S. border. I had to chuckle imagining the look on the border guard’s face when confronted with a monster pumpkin. All turned out well, with the guard wishing Camparmo good luck.
We need more people like Camparmo. His good-natured, fun-loving attitude, high ethical values, and passion for growing are a delight — and infectious, too.
• Go to gpc1.org for more information on Great Pumpkin Commonwealth
FRESH THYME AND HALLOUMI SALAD This salad from Aleppo adds a fragrant, citrusy edge to any meal and is possibly our favourite salad recipe in the whole book. It makes for a particularly great combination with roast lamb or roast chicken. The dressing left at the end is great for dipping crusty bread.
The old city of Aleppo in general is famous for its distinctive za’atar, a spice mix made of dried thyme and sesame, which is one of the must-have Syrian cupboard ingredients. It is imperative that if you visit Aleppo you return with a bag of their za’atar as a gift for friends.
¾ oz (20g) fresh thyme
■ 3½ oz (100g) halloumi, cut
■ roughly into ½ inch (1 cm) cubes
1 tomato, diced
■
½ small red onion, very thinly
■ sliced
1 tsp (5 mL) ground Aleppo ■ pepper
Squeeze of lemon
■
1 tbsp (15 mL) pomegranate
■ molasses
Olive oil for drizzling ■
1. Make sure you buy the greenest, freshest thyme that doesn’t have woody stalks. Coarsely chop the thyme. If there are any particularly thick stalks, strip the leaves by running your fingers down the length of the stalk from top to bottom. Place the leaves in a bowl.
2. Add the halloumi, tomato, onion, pepper, lemon juice and molasses to the bowl and mix well. Drizzle with oil and serve. MEATBALLS IN A TOMATO AND PEPPER STEW (DAWOOD PASHA) Pasha was once one of the highest ranks in the elaborate hierarchy of the Ottoman Empire, so this dish is all about exclusivity and luxury. Dawood means David, so the recipe name translates as something like Lord David.
This dish is said to be named after one particular Lord David, who was governor in the Levant in the 19th century and loved this dish so much it became his signature. Despite all this grandeur, the recipe is simple, and makes a great weekday supper with friends. It also keeps well, and is often more delicious the next day. Serve with plain rice for a filling main course.
SAUCE
1 onion, finely diced
■ Vegetable oil, for frying
■ 5 garlic cloves, chopped
■
1 green bell pepper, seeded and
■ diced
1 lb (454 g) tomatoes, finely ■ diced
2 tbsp (30 mL) tomato paste ■
MEATBALLS 1 lb (454 g) ground lamb
■ 1 onion, very finely chopped
■ ½ large bunch of parsley, finely
■ chopped
1 tsp (5 mL) 7 spices
■
Salt
■
Olive oil for drizzling
■ Cooked plain bulgur wheat or
■ rice, to serve
1. Preheat oven to 320 F (160 C). For the sauce, fry the onion in a bit of oil until soft, then add the garlic and fry for a minute or two longer. Add the green pepper and tomatoes, then fry for a couple of minutes before turning the heat down to simmer for around 10 minutes. Stir in the tomato paste and continue to simmer for a further 30 minutes or so, until the tomatoes have reduced.
2. For the meatballs, mix the lamb, onion, parsley, 7 spices, and salt in a bowl and mould into balls about 1 inch (2.5 cm) in diameter. Have a bowl of water handy to dip your fingers in to help create a smooth edge on the meatballs. Place them on a baking tray lined with parchment paper, drizzle with olive oil, and bake 4 minutes.
3. Take the meatballs out of the oven and add them with their juices to the tomatoes, which should have reduced to a thick sauce. Leave to simmer for 4 to 5 minutes, then take off the heat and serve with plain rice or bulgur. Serves 4
CHICKEN IN TURMERIC YOGURT (MLEHEYYA) This is the favoured local dish of Sweida and Dera’a, two cities in the Haura region south of Damascus.
Among members of the Druze sect of Sweida, there is a range of songs about this dish and its serving traditions. Two burly men carry the copper tray of food into the party and everyone sings, “Tuck into the food, tuck in, you knights you honour us, and make us feel at home.” To show how generous the host is, ghee is then poured over the dish in huge quantities with great ceremony, and the girls sing, “Come on, soldier daughters. Pour the hot ghee until it’s foamy.”
The traditions of making this dish are just as sacred. The night before a wedding, the relatives of the groom stay up all night braising meat until it falls off the bone, cooking huge batches of bulgur wheat and brewing the broth. And then there’s the singing and celebration while you do it. By the time the guests arrive, a few trays should be ready to eat. Groups of guests gather around and eat from the same tray.
We skipped the hot ghee, but you can always add a bit at the end. Vegetable oil, for frying
■ 3 medium onions, sliced
■
1 lb (454 g) potatoes, peeled and
■ diced
½ cup (125 mL) water
■ 4 boneless, skinless chicken
■ breasts, diced
Salt and pepper to taste
■ Cooked bulgur wheat to serve
■
TURMERIC YOGURT SAUCE
3½ cups (875 mL) plain yogurt
■ 3 cups (750 mL) good quality
■ stock
1 egg
■
1½ heaped tsp (7.5 mL) ground
■ turmeric
1. Heat a bit of oil in a frying pan and fry the onions over medium heat for 15 minutes, or until starting to caramelize. Add the potatoes and water, cover, and boil for 10 minutes, then add the chicken, season, and cook for a further 5 to 8 minutes.
2. In a blender, mix the yogurt, stock, and egg very well. Pour into a pan, place over very low heat, and keep stirring in one direction until the mixture boils. The constant stirring is essential here, as it will keep the yogurt from curdling. Add the turmeric and boil for a further minute or so.
3. Add the potatoes and chicken mixture to the yogurt, then boil together for 5 minutes. Serve the stew on a bed of cooked bulgur wheat. Serves 6