Pumpkin Carving (and seed eating)

We all know that when choosing pumpkins to carve, the face is the most important thing! Some people like tall faces, others like perfectly round ones. People that like to carve really scary pumpkins often will chose those that have bumps or scars on their skin (as long as the scars are healed over) to add to the creepy appearance. Some folks think that you can only make jack-o-lanterns out of the larger pumpkins, but I have seem some of the cutest ones made from little sugar pumpkins. The trick there is to make the candle hole in the bottom of the pumpkin and not take off the top. I actually prefer to make cut a bottom hole in all of my jack-o-lanterns, and just place it over the candle or light. Then, I never have to worry about the top caving in.

Pumpkins for carving do not have to be perfect. You can often get a discount on a pumpkin that has a bad spot and work that part in to your design. Speaking of design, there are a variety of patterns available in kits or on-line that allow you to create amazing designs. If you prefer to “free-style”, pick up a pumpkin carving knife. They are small and flexible, and have great teeth for cutting the pumpkin, but not the carver! Don’t forget to save the seeds from your pumpkin!! One of the best things about carving a pumpkin is baking the seeds! Check out the recipe below.

Hickory Dell Farm is holding a pumpkin decorating contest on Sunday, October 19 from 1 - 3. Click here for more info http://www.hickorydell.com/seasonalspecials_specialevents.html

Baked Pumpkin Seeds
Cooking spray, olive oil, or butter
The seeds from your pumpkin
Optional: Salt, garlic powder, onion powder, seasoned salt, or other seasoning of choice
PREPARATION:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain seeds and discard pulp. Spread out on paper towels on a cookie sheet to dry overnight. Preheat oven to 250 F.
Line a baking sheet with non-stick foil. Toss seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat. Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown. Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

Llamas and Pumpkins and Gourds, Oh My!

The air has been crisping recently, though, thankfully, we have not yet had a killing frost. We are entering one of our top three favorite months here at the farm. October is the month for llama photos, for pumpkin decorating, and for glorious color. Sunny, warm days and cool, clear nights. Leaves turning red, gold and every shade in between. And Halloween! We love it all.

We will save most of the Halloween photos for later, but for now, enjoy the current bounty.

Mums are huge and colorful this year.

This is a Long Island Cheese Squash. Looks like the pumpkin Cinderella's fairy godmother turned in to a coach, but it is more of a tan color. These not only look great, but make a delicious pie when your seasonal decor turns to things more wintry.

The best decorations include pumpkins of many colors and sizes, and gourds in amazingly crazy and fun shapes and colors.

If you want to do something really creative, arrange your flowers in a carved-out pumpkin. We line the inside with some tin foil to keep the pumpkin fresh longer. For best results, change the water daily. The arrangements above were made during an afternoon workshop at our farm last fall.

Our scary Halloween decorations will be coming out shortly. I know they have been in the stores since July, but we will hold out for at least another week. In the meantime, some of our cute decorations are on display, like these very cool painted rocks by Westhampton artist Kate Fontaine.

Check out our website to learn more about our llama photo day, and pumpkin decorating contest.http://www.hickorydell.com/seasonalspecials_specialevents.html