We’re still hauling in our garden treats and enjoying it so much. I still can’t get over the productivity of our garden squash patch. I counted over 37 BIG Hopi Pale Grey squash and that’s from only six hills! And both the Winter Luxury pumpkins (Cucurbita pepo) and Canadian Crooknecks (C. moschata) have produced very well. I haven’t counted them yet, but there are a lot.
Will harvested a couple of buckets of ears of our Painted Mountain flour corn and for the bad situation in that new patch (17 inches of rain on white clay, minimal manure, and weeds from hell) we were real happy with what we got. There are still more ears to harvest, too. We’ve got the Painted Mountain out on a table in the living room to finish drying and Will’s Seneca Sunrise sweet corn on a long table in our enclosed porch to finish up.
I’m still harvesting tomato seeds every day and we are talking about some new varieties of tomatoes to add next year (and maybe a corn).
This afternoon, I’m pulling in our onions. They weren’t as good as last year but we are happy with them anyway. The carrots are huge and, boy, do we have lots. The goats are loving all those carrot tops! They see a white bucket and come running with no calling needed. Yesterday I took a machete and chopped off the spent cauliflower leaves and the goats thought that was REAL nice. Munch, munch, munch!
We’re expecting kids this fall with four does getting fatter and making nice bags. It’s nice to have some fall kids as then we have winter milk.
I’ve got to go cut another head of broccoli to dry. See you in a few days! — Jackie
Linda Bee,
Yes, we have used Howden pumpkins for pumpkin pie although we really love Hopi Pale Grey squash for our pumpkin pies more. To use a fresh pumpkin (or squash) for pumpkin pie, just cut it open, remove the seeds and strings, then place upside down on a cookie sheet and bake in the oven until tender. Scoop out the meat and measure, packing it well in the measuring cup. I put it in a blender, add the rest of the ingredients, then whiz until smooth. Put in your unbaked pie shell and bake.
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I bought the Howden Pumpkins seeds from your seed business last year. I have harvested the pumpkins because we anticipated a frost (although we haven’t had a frost yet). If I want to make a pumpkin pie, do I have to boil down the pumpkin before I can use it for pie?
So loved seeing and hearing about your harvest! Can’t wait for the weekend to get here to get out in our fields and harvest the hopis that are waiting. Love this time of year. BTW, our pumpkins (from Jackie and Will seeds) did great and look so beautiful!
OMGosh….that was funny….’the lip comes out’. :D I harvested all my Howden Pumpkins and they are so pretty. Have you used the Howden Pumpkins for pumpkin pie?
So glad you have such a great harvest. None of our squash did well this year. Would love to try some of Will’s corn when it is ready for your seed business. We have had a hard time finding even the true gold seeds. Can say for the very first time we got an awesome cabbage crop. Guess the weather was perfect for the cole crops. Happy harvesting.
LIsa,
I’m glad you liked them! Will “demands” Hopi Pale Grey “pumpkin” pies for holidays and other times. The lip comes out if I use pumpkin. I’m going to use a Winter Luxury pumkin and see how well that does as he’s never had one made with that pumpkin….
The corn is so beautiful!
Yesterday I made ‘pumpkin’ pies with one of my Hopi Pale Grey squash. They were delicious, and my husband and children loved them. :)
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