Marwell News child halloween pack

Owned & operated by Marwell Wildlife, registered charity number 275433.

‘Top place to see Santa in the South East’ Netmums Book now at marwell.org.uk/ christmas

Owned & operated by Marwell Wildlife, registered charity number 275433.

‘Top place to see Santa in the South East’ Netmums Book now at marwell.org.uk/ christmas

Owned & operated by Marwell Wildlife, registered charity number 275433.

Owned & operated by Marwell Wildlife, registered charity number 275433.

‘Top place to see Santa in the South East’ Netmums Book now at marwell.org.uk/ christmas

Owned & operated by Marwell Wildlife, registered charity number 275433.

Recipe source: whataboutsecondbreakfast.blogspot.co.uk

1½ cups fresh pumpkin or butternut squash puree, or canned pumpkin (These are ultra-moist. For a lighter crumb, you may want to reduce the amount of pumpkin.)

2 large eggs ½ cup unbleached all-purpose flour 2 tsp baking powder ½ tsp kosher salt ¾ cup grated Grana Padano or Parmigiano-Reggiano 2 tbs chopped fresh rosemary Finely ground black pepper, to taste Vegetable oil for deep frying Fill a heavy saucepan with a few inches of the oil, and heat it to 340° over medium-low heat, using a candy or frying thermometer to monitor the temperature. If it overheats, turn off the flame and let it cool down. While it is heating, prepare the fritters.

In a medium bowl, stir the pumpkin puree with the eggs. In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the pumpkin puree, and add the grated cheese, rosemary, and black pepper. Stir just until it comes together; do not overmix.

When the oil comes to temperature, scoops tablespoons of dough into the oil, being careful not to splash the boiling oil onto yourself. Fry about 6 fritters at a time, being careful not to overcrowd the pan. Set a timer for 2 minutes to go off from the time you drop the first fritter into the oil. The fritters will flip themselves in the oil when one side is done, but if one fails to flip, gently turn it over.

When the 2 minutes is up, use a spider strainer to move the fritters to a plate lined with paper towels.

Let the oil come back up to 340° before frying the next batch. Serve hot.

Owned & operated by Marwell Wildlife, registered charity number 275433.

Recipe source: whataboutsecondbreakfast.blogspot.co.uk

Sowing your seeds Seeds can be sown in pots from April to June. Fill a 7.5cm (3in) pot with compost, place a seed in on its side 2.5cm (1in) deep and cover.

Label, water and place on a windowsill or in a propagator (is best as they need warmth to germinate the best) and do not allow the compost to dry out. When roots begin to show though the bottom of the pot transfer into a 12.5cm (5in) pot.

Once seedlings have established, plant outside spacing them 2-3m (6-10ft) apart once the risk of frost has passed.

Seeds can also be sown from late May to early summer directly into the ground.

Choose a sunny, sheltered spot and improve the soil before planting by digging in well-rotted manure or compost which will hold moisture, give nutrients and allow for drainage too.

Sow two seeds on their side 2.5cm (1in) deep.

Once the seedlings have germinated, remove the weakest one.

Looking after plants Protect seedlings with mulch and feed with general fertiliser or seaweed extract fertiliser, watering regularly though the growing season being consistent and not over or under watering (as this may affect growth).

If you’re growing larger varieties use wire as a guide to train shoots as they grow.

Remove some fruits before they develop, leaving two or three fruits on the plant and remove the end tips of the vines as this will put energy in to the fruits and less in to the vine.

This will encourage the plant to put its energy into producing larger fruit.

As the fruits get bigger raise them up onto a piece of wood or brick to protect them from rotting and allow the vines connecting the fruits not to be tangled up (take care to ensure the roots are not disturbed at the same time). Remove any leaves shading the fruit as it needs maximum light to ripen. If there’s a risk of an early frost protect the fruit with cardboard and straw.

Harvesting and storage Leave the fruit on the plant for as long as possible to mature and ripen. When the stem cracks and the skin is very tough, the fruit is ready to be picked. Cut fruit off with a long stalk before the first frost. Pumpkins can be stored between four to six months.

Expose the pumpkin to sunlight outside for ten days or keep indoors at 27-32ºC (81-90ºF) for four days to harden.

Keep your pumpkin stored in a well-ventilated place at about 10ºC degrees (50ºF). Make sure the fruits are stored away from any potential sources of vermin.

Owned & operated by Marwell Wildlife, registered charity number 275433.

Recipe source: whataboutsecondbreakfast.blogspot.co.uk