Fall on the Farm

Fall weather is finally here!  The rain has settled the dry, dusty ground around the farm, and cooled off the air.  It feels like fall...and it's time to come out to get your pumpkins and fall decor.
You can pick your pumpkins right from the field where they grew, as well as sweet corn, tomatoes, peppers, eggplants, squash, gourds, zinnias, and sunflowers.  The dahlias are done for this year, we had a heavy frost last weekend that turned them all brown.
We have free hayrides, straw maze, pyramid, mini corn maze and our animals to visit also!

The pumpkins at our farm are not just for halloween carving.  They can also be eaten!

We wanted to share Cindy's favorite  pumpkin pie recipe with you.... which originally came from Grandma Keller, the farmer's mom's mother...:)
She uses a medium size Cinderella pumpkin and a buttercup squash for the pumpkin filling.
To bake these, cut in half, clean out the seeds, and turn cut side down in a pan with
an inch of water, cook in the oven until the pumpkin and squash are soft, then scoop out half of each and puree together in a blender.  You can freeze whatever you don't use for this recipe.

Here is the pumpkin pie recipe. If you try it and like it, let us know!

Grandma Keller's Pumpkin Pie:
Mix together:
1 cup pumpkin
2/3 cup sugar
1 T flour
1 egg
Mix together and add to pumpkin mixture:
1 tsp cinnamon
1/2 tsp ginger
1 pinch salt
Stir in:
1 1/2 cup milk
Put this mixture into an unbaked pie crust.
Melt 1 T butter, spread over top of pumpkin and stir in a little.
Bake for 10 minutes at 450 degrees
Turn oven down to 325 degrees and bake another 45 minutes.