A few months ago, my daughter and I decided to turn our empty garden space into a pumpkin patch with a sunflower border. We dug the rows, planted the seeds, crossed our fingers and waited. Fast forward 3 months and we were proud of our great harvest! I already miss the pretty view out my bedroom window.
Due to the dry summer, we really needed to water the pumpkins more but we learned our lesson. I’m sure we could have gotten 20-30 more on the vines with regular watering.
We planted large pumpkins for carving and small ones for baking. We had enough to share with friends and neighbors, decorate our home and driveway, do science experiments and crafts and use in recipes.
Enjoy a few of our favorite fall recipes and activities in this post.
~ Painting pumpkins!
~ Carving pumpkins!
~Science experiments! (baking soda, vinegar and food coloring)
Save those seeds to make a healthy delicious snack! Pumpkin seeds are rich in antioxidants, iron, zinc, magnesium and many other nutrients. It’s a quick and easy process to enjoy all those seeds.
Preheat oven to 300. Scrape the pulp and seeds out of the pumpkin. Separate the seeds from the stringy pulp, rinse well and shake dry. Spread the seeds single layer on an oiled baking sheet and roast 30 minutes to dry them out. Then toss the seeds with olive oil and seasonings. Return to oven and bake until crisp and golden, about 20 more minutes.
Sweet recipe: toss with cinnamon and sugar
BBQ: toss with brown sugar, chipotle chili powder and ground cumin.
Or just toss with salt and pepper!
To use the fresh pie pumpkins for cooking and baking, follow this link from the Pioneer Woman. http://thepioneerwoman.com/cooking/make-your-own-pumpkin-puree/
I recently tried recipes for double layer pumpkin pie and baked pumpkin French toast with our fresh pumpkins! Both are kid friendly and so delicious!
One final thought….beware in your pumpkin patch! You may find a really odd one once in awhile…. but I think it’s a keeper!
Happy Fall Ya’ll