Our Pumpkin Patch – Pick-your-own
Cricklewood Farm offers all kinds of pumpkins to meet your decorating, cooking and Halloween needs: orange, white, striped, big, small & mini. You will always have a wide variety to choose among: tall ones, round ones, and tiny decorator pumpkins.
The PUMPKIN PATCH is located in the middle of the farm while fresh picked pumpkins are stacked on the grounds close to the farm market.
Pumpkins are usually available late September (depending on the season) and through October and are sold by the pound.
Pumpkin Picking Tips:
- Know what you want: decoration or cooking. Making a pie using after-Halloween jack-o’-lanterns can make a stringy, watery, and poorly flavoured pie.
- Choose a pumpkin that’s firm and has its stem intact. Gently squeezing the pumpkin can tell you how long it’s going to sit on your porch — any soft spots or bruising and it won’t last long. And a strong sturdy stem indicates a healthy pumpkin.
- Select pumpkins that are completely orange. A partially green pumpkin might not ripen any further.
- Medium pumpkins are best for carving into a Jack O’Lantern. Small pumpkins are better for cooking and baking.
- Don’t carry a pumpkin by the stem – it may break!
- Do not pick pumpkins that are too big for you to carry, especially if you have back problems.
- Wear boots or old sneakers. It could be wet and muddy in the patch.
Pumpkin Handling Tips:
– Don’t bruise the pumpkin or it will not last as long.
– They store best at temperatures between 40 & 50 degrees Fahrenheit
– Instead of cutting off the top of the pumpkin to remove the seeds, try cutting off the bottom. This will allow the pumpkin to sit up straight and make removing the seeds easier.
– If you need to carve your pumpkin a few days before Halloween you can preserve it by rubbing petroleum jelly on the carved portion or by bathing the pumpkin in water mixed with a little bit of bleach.
Available through our market or via pick-your-own!
– Use firm, bright-coloured pumpkins.
– To bake, wash outside of pumpkin, cut in half, scrape out the seeds and pulp, and brush the inside with melted butter and a little salt.
– Cover with foil. Bake at 350 F for about 50 minutes, or until tender.
– Scoop pulp from skin. Mash with potato masher or put in blender.
– Add to your favourite recipe or freeze for later use.
– A 3 lb pumpkin yields 4-5 cups.
Roasted Pumpkin Seeds
Ingredients: 2 cups pumpkin seeds; 2 tbsp oil; 1-2 tsp salt
- Separate seeds from pumpkin pulp.
- Wash & dry thoroughly.
- Coat seeds with oil and salt.
- Bake on a baking sheet at 250 degrees Fahrenheit until seeds are dry, about 1 hour, stirring occasionally.