Pumpkin (are some kinds of squash that) can easily grow and retain long (if frost free). Ideal for survivers.
The pumpkin belongs to the cucumber family or Cucurbitaceae.
They exist in many species, including ornamental gourds. Especially because of Halloween they are known.
This anual, climbing tendrils of plants come from Central America, and thus love a warm to tropical climate.

Sowing can be around late April to mid-May. The seed germinates at a temperature of about 25°C, after about six days. It is prone to rot, keep the soil not too wet.
Direct sow can, but then after 15 May (Ice Saints, latest frost)!
The plant provides rapid ground cover, so you have less trouble with weeds. She is happy, and well on the compost heap.
In a small garden you can let them climb up a rack or a pyramid. Support the fruits, they are very heavy.
Pumpkin you can top (when she is about 45 centimeters) to form shoots. Retain three or four shoots. Branches on the ground form roots again.

Too early harvest but certainly too late harvest reduces the storability. Harvest when most
stems have corky outgrowths or lines. During harvesting, it is important that the pumpkins are damaged as little as possible. Let them dry well. Especially if they are damadged.
Cut the stalks with a length between 2 and 6 cm. Fruits without stem rot easily.
Dry and ventilated (at about 12 degrees Celsius) they keep as long as it’s frost free. Put them in airy crates or hang them in nets.

With cooked pumpkin into a firm pudding you can also make cakes and biscuits. With (gingerbread) spices, (coconut)oil and oatmeal you can also bake 'gingerbread'.
The oil containing pumpkin seeds can be eaten roasted. The young stem tops and pumpkin flowers are edible.
The (peel of the) pumpkin was also used as a vase or wine barrel with the Romans.

Spaghetti Squash (Cucurbita pepo): if you have one (half) boiling or steaming in the oven, you can use the inside as spaghetti-like strands and scrape them of the skin. The half-shell can serve as a bowl.

The name of the zucchini (Cucurbita pepo) or Kussa comes from France. She’s called in Italian Zuchetti and in America squash or zucchini. The zucchini is a not climbing pumpkin with cucumber -like fruit. For fruiting, pollination by bees is necessary.

Even the (young)pumpkin leavesyou can eat, for example, ina stew.