Our growing season is about four months, give or take, from June 1st to October 1st. The small pumpkin varieties do very well for us both in their maturity rate and in the quantity of fruit produced. One of these cute little guys provides 4 -5 cups of pumpkin puree.
To make puree, cut a pumpkin in half, clean the seeds out, place both halves cut side down in a baking pan, add ¼ cup of water, cover and bake at 350 until you can easily prick the skin with a fork – 45 minutes or so. Once the pumpkin is soft, let it cool, scoop the meat out and put it in a blender a little at a time adding just enough water to puree it.
Puree can be frozen for later use. It is great for a variety of recipes. Keep an eye out for our recipe posts later.
When you have a bountiful harvest of garden-fresh pumpkins, the possibilities are nearly endless. From classic pumpkin pies to savory curries, there’s no shortage of ways to put your homegrown pumpkins to good use.
With these fun and creative ideas, you’ll no longer be wondering what to do with all that pumpkin goodness. Embrace the season, indulge in delightful pumpkin recipes, and let your creativity shine through various DIY projects.
When we hear about long-term food storage, images of doomsday preppers and survivalists often come to mind. However, having a well-stocked pantry goes beyond preparing for the apocalypse. It can be a practical and sensible approach to cope with unexpected events such as economic downturns, inflation, job loss, or even a pandemic. Here are some reasons why long-term food storage is a wise investment for anyone, not just the preppers.
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