Plain, Sprinkles, Peanuts or Turtle. Yes, that’s right, chocolate, caramel and pecans all loaded onto an apple! Besides the guts of a pumpkin, there isn’t a better Halloween mess than a face covered in caramel.
Long Island Cheese Pumpkins… trust us, we did NOT make-up these names!
Believe it or not these big green things are edible! There are plenty of recipes and cooking suggestions for Hubbard Squash on the Internet. Interesting facts: the Hubbard Squash can be stored up to 6 months. Also, they should not be kept near apples, apparently the ethylene from apples can discolor the squash. Has anyone ever heard of this or witnessed it?? They grow to be pretty large – about the size of a soccer ball.
While most flowers are closing up for the fall mums are just starting – in all different colors!
Mums will continue to bloom throughout September and October. Then in November you should cut back all the old growth and cover your mums with soil until April. During the summer they just need to be fertilized, and occasionally pinched back so they keep their compact bushy form before they begin to bloom again. We have more info at the farm about how to care for your mums.
We grow a variety of squash. One of the most popular squash is the acorn – green on the outside and yellow on the inside:
My personal favorite is the carnival squash. Not only is the outside pretty but the inside is extra smooth and sweet. I’m not going to lie – I do load on the butter and brown sugar.
Spaghetti squash is becoming increasingly popular as well. The inside is stringy – it’s interesting. We use spaghetti squash as a substitute for noodles in – you guessed it – spaghetti dishes and lasagna dishes – here’s a link to some different recipes.
For those of you who want to be authentic we also have pumpkins which are specifically for pies and bars. You can distinguish a pie pumpkin by its small dark speckles. Want to be daring and experiment with a pie pumpkin??? Here is a link to step-by-step directions to prepare a pie pumpkin!