Pumpkins

I LOVE pumpkins. That might sound a little extreme, but I really mean it. I love the way they look, the dusky bloom on a nice New England Pie pumkin, twisty or crooked stem (it’s not a handle :)), and of course, I love food made with pumpkins. Useful, as well as decorative, my Mother would say. Proud to be a “pumpkin head”, as they are a staple in our diet, as they have been in New England for hundreds of years (I am not sure when the Native Americans first started growing them in New England…but they were a staple for them).

ANYWAY, when it starts freezing outside on a regular basis around here, I process a bunch of pumpkins and pack them away in the freezer. Now, I would do this with any winter squash if they were handy. I also will put a small pile away in the back hall and if they start to “go by” I will cut out the bad spots and cook up the lot to use or freeze.

I like to cut my squash/pumpkins in half, scrape out seeds and strings, lay cut down on a pan, and bake at 350 until soft (40 minutes or so). After they have cooled, I scrape out the meat/pulp and then puree. I like my immersion blender for projects like this, but the blender or food processor or potato masher would be great too.

When I started the process this afternoon, I wondered, is this worth my time and effort for the cost? After all, the can of pumpkin is like .90 cents. BUT, it really isn’t that much effort, I know where it came from, and it does taste better 🙂

I like to freeze the pureed squash flat in freezer bags, it stores well that way. But, I also like to freeze it in muffin tins and then dump into large freezer bags. Regular muffin size is about 1/2 cup and jumbo is about 1 cup. Frozen in chunks like this makes it easy to take what you need out of the container/bag for use in a side dish or recipe.

Sugar pumpkins, cut, scraped and ready to bake

sugar pumpkin baked
Baked pumpkins

Stillmans farm sugar pumpkin puree

Freeze pumpkin puree in muffin tins
Pumpkin puree in muffin tins, ready for the freezer
 
Pumpkin pie for breakfast 🙂
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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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3 Responses to Pumpkins

  1. Gail says:

    Hello! Just wanted to say hi! Larry’s sister Gail in Nevada. I enjoy reading about you farm and family.

  2. Tammy says:

    I love them too. I love them savory and I love them sweet and I love the seeds.

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