Pumpkin Season, Conkies and the Sweet Debate

Farmer Ruff on Barbados’ favourite autumn treat

When the vines start sprawling across my fields and the green globes begin to blush orange, I know pumpkin season has arrived. I’m Farmer Ruff — and yes, the name comes from hours in the sun and the mud. November in Barbados isn’t just about our Independence Day; it’s the time when families turn sweet garden pumpkins into conkies, our beloved steamed pudding wrapped in banana leaves.

Garden versus Belly — which do you crave?

On our island we grow two types of pumpkin, and each has its fans. The Garden pumpkin has a creamy texture perfect for steaming or frying into fritters, while the Belly pumpkin is more fibrous and stands up well in soups and stews. When I’m picking pumpkins for conkies, I reach for a few creamy Garden ones — they purée into silky orange ribbons — but some folks swear by the robust Belly variety. Which team are you on?

The heart of a conkie (raisin or no raisin?)

Every family has their own recipe, but conkies always start with grated pumpkin, corn flour, grated coconut, sweet potato, sugar and warm spices wrapped in banana leaves and steamed into a moist pudding. Some cooks add a splash of milk while others leave it out; the same goes for raisins. Some old heads insist that raisins “don’t belong in conkie,” while others like the little bursts of sweetness. One thing is certain — you can’t leave out the pumpkin! I always chuckle when folks argue over raisins but forget to thank the farmer who grew the vine.

To make conkies at home, I grate my pumpkin and mix in grated coconut, corn flour, grated sweet potato, a handful of raisins if you fancy, a pinch of nutmeg and cinnamon, melted butter, sugar and a beaten egg. Spooning the mixture onto banana leaves, I fold them into tidy parcels and steam them until firm. It’s a bit of labour, but when you unwrap that leaf and catch the scent of pumpkin and spice, you’ll understand why it’s worth it. Do you stir in raisins or keep it pure?

Tending the vine — soil, sun and organic care

Good conkies start months before November, when we plant the vines. Pumpkins crave compost‑rich soil, steady moisture and plenty of sun. I plant my seeds in mounds spaced wide apart so the vines have room to roam, and mix in lots of rotted manure and leaf mould. When the flowers arrive, I water at the base early in the morning, keeping the leaves dry to prevent fungal diseases. Heavy watering in the heat of the day can cause fruit to rot, and wet leaves invite powdery mildew.

Pests love pumpkins as much as we do. Cucumber beetles and vine borers can strip a crop, so I use neem oil and BT sprays, natural treatments that target pests without harming beneficial insects. If a vine wiltens unexpectedly, I inspect for squash bugs and remove them by hand. The work is rough, but when I see big healthy fruit set on the vines, it feels like a promise kept.

Celebrating harvest — and sharing the love

By Independence Day the fields are dotted with golden orbs ready to be cut. We chop and sell chunks at the market because pumpkins can be hard to split, but if you’ve got a good knife and steady hands you can handle it yourself. In our house we’ll have conkies steaming on the stove, pumpkin soup simmering, and fritters frying in the pan. The only argument is whether conkies need raisins; I’m just here to make sure there’s always enough pumpkin.

Have you tried making conkies before? Do you use Garden or Belly pumpkins? Raisins or no raisins? Let me know — and if you haven’t tasted a conkie yet, make this the year you try. We’ve got sweet locally grown pumpkins ready for you, so don’t keep this tradition a secret. Share the recipe with a friend, talk about your favourite pumpkin dishes, and drop by or sign up for our produce news — we’ll send stories and recipes straight to your inbox so you never miss a season.