Springborg's pumpkin smashes record
THE monster pumpkin local member Lawrence Springborg has produced from his family farm could make a whopping 1216 batches of Lady Flo’s famous scones.
The Borg has taken out first prize in the Inglewood Show’s Giant Pumpkin Competition, and his 304kg giant gourd is also likely to set a state record.
“According to my Google research, the biggest giant pumpkin for Queensland was 300.5kg, so mine pips that by a good 3.5kg,” Mr Springborg told the Daily News proudly.
Dubbing his success “a family affair”, Mr Springborg thanked his son Thomas for “watering the pumpkin every day whenever I was away”– also planning on sharing the $1000 prize, thought to be the nation’s richest giant pumpkin prize, with the kids.
Despite his impressive vegie – which measured 3.55m around its girth and 72cm in height – the Borg claims to have “no tips or secrets” for aspiring green thumbs.
“I just went and got four seeds from McDougall’s, the kids and I planted it, watered it and it just took off like a rocket,” he said, adding he needed a forklift to help it on to his ute to travel to the show.
“I planted it at the end of October and it survived through the heatwaves of December and January – all it took was a handful of super phosphate and a bit of rotting sheep manure.”
As for beating the King of Giant Vegies, Yangan’s Halvor Guy, Mr Springborg said he had tasted a few of Mr Guy’s pumpkins and “he’s not a bad vegie grower”.
“We’re pretty good mates so I’m sure Halvor will see this is as just some friendly vegie-growing competition,” he laughed.
And that Halvor did, incredulous at the Borg’s giant produce.
“What? 304kg? That’s a real good ‘un, hey?” Mr Guy laughed.
“He’s a good friend, Lawrence, I’ll have to congratulate him on that one.”
With his personal record set at 110kg, Mr Guy vowed to go one better on his mate.
“I’ll have to have a go at next year’s show – I can’t let him win, can I?” Mr Guy quipped.
Lady Flo’s scones
1 tbsp butter, 1/2 cup sugar, 1/4 teaspoon salt, 1 egg, 1 cup mashed pumpkin (cold) and 2 cups self-raising flour
Method: Beat together butter, sugar and salt with electric mixer. Add egg, then pumpkin and stir in the flour. Turn on to floured board and cut. Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.