Pinedale Pumpkin Patch: A Giant Pumpkin in the Making!!!!!

Sunday, August 16, 2009

A Giant Pumpkin in the Making!!!!!

These are the baby Giant Pumpkins that we have growing on the other side of the ranch. These can get as big as 100 pounds or more. It will be interesting to see them mature over the next 60 days.

1 comment:

GeemabeeAugust 29, 2009 at 9:52 PM
Dear President Killian,
This is fantastic!! You are literally fulfilling my dream. Marilyn and I want to see your project in person and pick out a few. I got such a late start on my patch. It will be great to see how it is done by a pro. Thanks again for your example.
Tom Butler
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Pinedale Pumpkin Patch Story

We welcome you to the Pinedale Pumpkin Patch. This is our first year growing pumpkins and we hope to be a consistent supplier of pumpkins to families for years to come. We will have at least four types of pumpkins: Lumina (All white), Connecticut Field pumpkins and Jack-o-lanterns types with a few Sugar pumpkins for pies.
Before you buy your pumpkins this fall please give us a call at 480-250-8410 and we will be happy to take your order. Don't wait too long, because the supply will not last too long. These are Arizona grown pumpkins from the White Mountains from the little town of Pinedale. We have worked hard to produce a nice product that you can enjoy during your fall festival and your Halloween celebration. You may even find a pumpkin that will make a wonderful sugar sweet pumpkin pie.
Prices will be announced around the 2nd week in September.
If you so choose you can drive to Pinedale and pick out a pumpkin right out of the field or you can place your order and pick the pumpkin up at our Mesa Farm. We look forward to seeing you this fall with a wonderful Pinedale Pumpkin Patch pumpkin.

The Pinedale Pumpkin Patch

We welcome you to our Blog and hope that you enjoy the information that is contained on this blog. This is the first year that we will be offering pumpkins to the public for sale. We will have three kinds of pumpkins, Luminary which is a ghost white pumpkin, Connecticut Field pumpkins, and Sweet Sugar pumpkins used for pumpkin pie. We are very excited to offer these pumpkins for your use for all your fall parties and Halloween.
You will be able to see the progress of the pumpkins each week in our weekly reports. You may see the very pumpkin that you wish to purchase. You can either come to our ranch in the White Mountains to pick your own pumpkin, or you can have us bring it to Mesa to be picked up at our farm.
You will not find better pumpkins anywhere. So please let us know how many you would like and what kind of pumpkin you desire. Our contact number is 480-250-8410.
The price of the pumpkins will be listed in a few weeks.

Pumpkin Pie Recipie #1

Pumpkin Pies & Custard Pies
By: Allrecipes Staff
Silky, delicate custard-based pies are a work of art.
Tips and Tricks
A layer of cookie crumbs in the bottom of the pre-baked crust can help absorb extra moisture in the finished pie. It can also add a delicious flavor as well: try crushed gingersnaps in the bottom of your pumpkin pie.
Sometimes, when pre-baking a pie crust, the crust cracks. Plan ahead when rolling out the dough and reserve any scraps. Use these to patch the crust before pouring in the filling: this will keep the custard from leaking through the cracks.
Prepare the custard ahead of time, if you can, and store it in the refrigerator for several hours or overnight before baking. This allows the ingredients to blend thoroughly and may help prevent "weeping," or the release of extra moisture, once the pie has been chilled.
Favorite Pie Recipes
Try these recipes for pumpkin pie, squash pie, sweet potato pie, and other favorites:
Pilgrim Pumpkin Pie
Apple Butter Pumpkin Pie
Sweet Potato Pie VII
Sweet Potato Pecan Pie
Carrot Spice and Walnut Pie
Butter Bean Custard Pie
Custard Pie III
Warm Apple Buttermilk Custard Pie
Buttermilk Chess Pie
Bill Clinton's Lemon Chess Pie
Shoofly Pie V
Other Helpful Links
Making Fancy Pie Crust Toppers
Making a Lattice-Top Pie (Video)
Expand Your Squash Repertoire
Besides pumpkin, butternut, acorn, turban, delicata and dumpling squash make terrific pies. The process of preparing winter squash for pies is a bit time-consuming, but well worth the effort. For directions on preparing fresh pumpkin puree, see Baking with Fresh Pumpkin.
Pre-bake the Crust
To avoid a soggy, still-raw bottom crust, bake the crust before pouring in the filling.
Line the pie crust with aluminum foil or parchment paper and enough dry beans, rice or pie weights to come most of the way up the sides.
Bake at 450 degrees F (220 degrees C) until the edges are lightly browned and the walls of the crust have lost their raw look, from eight to twenty minutes, depending upon the thickness of the crust.
Remove the pie shell from the oven, and carefully remove the paper or foil full of beans.
Prick with fork to avoid air bubbles.
Use an egg wash to create a seal: lightly beat an egg with a tablespoon of cold water or milk, and brush the sides and bottom of the crust with the egg wash.
Return the crust to the oven and bake an additional two to three minutes, until the egg wash is dry and golden.
Perfect Pie Crusts
Pre-Baking Pie Crusts (Video)
Cracking, Weeping, and Other Pie Problems
Like cheesecakes, custard pies crack when they're over-baked. The edges have finished cooking while the center hasn't set: and when the pie shrinks as it cools, cracks can form. Here are some things to keep in mind to side-step these and any other baking issues:
Prevent cracks by baking the pie at a moderate temperature, and--even better--bake custard pies in a water bath. This prevents the outer layer of custard from baking too fast.
To avoid burns or dropped pies, only use heavy-duty aluminum, glass or ceramic pie pans: disposable foil pans are too shallow, are hard to grip, and can buckle when you try to remove them from a water bath.
Use a rimmed baking sheet or glass baking pan big enough to hold the pie.
Place the baked crust in the pan, add the custard, and carefully transfer the pan to the oven.
Use a teakettle of hot water to pour in a depth of about half an inch; you can always add more water later, as it evaporates.
Remove the pie from the oven when the edges are set but the center still has a little "wiggle." If the filling has started to puff up and soufflé, you've waited too long!
If you're using a water bath, take extra care. If your pie plate has handles or a deep rim, you can remove it from the water bath in the oven, leaving the water to cool before discarding. Otherwise, bring the whole pan out of the oven very slowly and steadily.
Remove the pie from the water bath to cool on a rack.
Pie Troubleshooting Guide
Safety
Once the pie has cooled enough to hold the pan in your hands, transfer it from the counter to the fridge. Always store custard pies in the refrigerator: the eggs and milk in the custard can encourage bacterial growth that can be hazardous to your health.