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Oh My Gourd! Frankenstein Pumpkins

by Conner Flynn
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Tony Dighera of Cinagro Farms is a mad scientist kind of organic farmer. He has spent the last four years on his 40-acre farm in Ventura County, CA perfecting his process to create pumpkin versions of Frankenstein’s monster.

frankenstein pumpkinszoom in

It took a while because the plastic molds for the pumpkins were tricky and it took some time to figure out how to use them and what material to use.

If it’s not right, it can accelerate the rotting of the fruit. There’s also the timing of mold placement. It has to be done with the fruit’s small enough to fit inside, but there’s a risk the fruit will turn during it’s growing process and snap away from its stem.

See? It ain’t easy creating mutant gourds shaped like horror legend heads. Ultimately, his efforts paid off, and the end result is awesome.

frankenstein pumpkins1zoom in

frankenstein pumpkins2zoom in

Dighera harvested about 5,500 Pumpkinsteins this first year. The crop even sold out to suppliers months back at $75(USD) per head. I can’t wait to see what he does next. He has plans to devote more land to projects like this.

[via New York Times via Geyser of Awesome]

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