Monday, October 24, 2011


Over the weekend, we spent a day at the local historical family farm.  Every October, they pull out all the stops for every pumpkin hunter.  We look forward to visiting every year.

This year, we made new friends,

carefully looked for the perfect pumpkin,

took a hayride behind a 1940's tractor,

and placed the day's findings by our front door, waiting to be made into all things pumpkin.

Do you see that one on the front?  That one's mine.  Today, we learned that it's kind is called Jarrahdale.  They are said to make good pumpkin pie, so naturally that's the one I looked for.  They seem to be very similar to my beloved kabocha, and I very much look forward to comparing the two.

How do you end a day at the pumpkin patch?  By going home and baking a pie, of course.  Our favorite recipe is found in Nourishing Traditions (topped with raw whipped cream).  How do you process a pumpkin?  Well I'm glad you asked.  I wrote about it just last week.

Autumn has come, and with it, it's lovely rhythm.  I find myself stepping to it's beat as an urge to collect and preserve all I can delights my days.  They are filled with smells of cinnamon, nutmeg, ginger, and cloves.  We pack up the summer clothes and unearth the cozy ones.  It's a time of jolly preparation and anticipation.  I do so love this season.


  1. Thanks Katie foe last week and this weeks posts! I loveee pumpkin and because there is a "shortage" for pumpkin but because I wanted a more fresh and healthy way to get it. My only question was before you posted when I was looking up how to for it, I basically read that the FDA will come out to your house and come punch you. Haha but seriously they said stuff about only chop into blocks, don't purée. Which I thought was silly so I was going to purée anyways (rebel! Haha) but what are your thoughts, obviously worked for you? I just don't want to kill my family and houseguests... Thanks for any help! :) keep up the great work and hope your pregnancy is going well and flying by.

  2. HI there! I think they recommend not puréeing the pumpkin because it can make it watery. I've always just given it a few pulses until it's smooth, or else you get chunks (sometimes BIG chunks) of pumpkin in what you bake with it. I've never had a problem with it. :)

  3. What a fantastic place! How lucky. Thanks for sharing this with us. :)

  4. I share your sentiments. I also brought home a Jarrahdale and am enjoying my 17 CUPS of puree, but the seeds I don't like so much. And now I have to make that pie tomorrow and use my raw cream!!!


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