If I were picking the month for Thanksgiving, I would pick October. It is the most abundant month of the year! We are hard pressed to make a display space for everything that is being harvested. Every day. Really, it’s very exciting and, of course, everything tastes wonderful.
All the different fall squashes—acorn, butternut, delicata, hubbard, kabocha—are present along with our summer squash and zucchini. All the greens love fall weather, from lettuce to kale and spinach to chard. And the apples! Every other day is another variety ready. Plus pears and Asian pears, and Italian plums and cranberries are here. Potatoes and sweet potatoes and onions plus all the eggplant and peppers are still growing like crazy. It’s a bountiful time!
Somehow, pumpkins manage to overshadow all of those goodies just be being large and lumpy and amusing. Bright, colorful, decorative, pumpkins are also delicious and nutritious!
If pumpkin pie seems a bit ambitious, then consider roasted pumpkin. Just cook it as you do butternut squash.
Will your pumpkin keep till Halloween?
- Do not carve it until a few days before.
- If it has been a dry summer and fall, your pumpkin should do well.
- If it has been a wet summer or fall, all bets are off.
- The heirloom varieties with a harder skin keep better. They are harder to carve, as well.
We do not have pumpkin lattes, but we do have pumpkin pie, pumpkin donuts, pumpkin whoopie pies, pumpkin bread, and the real deal, pumpkins!
We have continued to cut flowers in October. What a gift the lisianthus, dahlias and coxcomb are! I hope you are enjoying the fresh flowers while we have them.
Don’t worry, Thanksgiving is still the 4th Thursday in November (unless you are in Canada). It’s okay to be thankful in October, too!
Come see us at the farm market to eat fresh, eat local, eat well. Growing beyond expectations since 1832.
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Find us at www.highlandorchardsfarmmarket.com.
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