Over the weekend, we spent a day at the local historical family farm. Every October, they pull out all the stops for every pumpkin hunter. We look forward to visiting every year.
This year, we made new friends,
carefully looked for the perfect pumpkin,
took a hayride behind a 1940's tractor,
and placed the day's findings by our front door, waiting to be made into all things pumpkin.
Do you see that one on the front? That one's mine. Today, we learned that it's kind is called Jarrahdale. They are said to make good pumpkin pie, so naturally that's the one I looked for. They seem to be very similar to my beloved kabocha, and I very much look forward to comparing the two.
How do you end a day at the pumpkin patch? By going home and baking a pie, of course. Our favorite recipe is found in Nourishing Traditions (topped with raw whipped cream). How do you process a pumpkin? Well I'm glad you asked. I wrote about it just last week.
Autumn has come, and with it, it's lovely rhythm. I find myself stepping to it's beat as an urge to collect and preserve all I can delights my days. They are filled with smells of cinnamon, nutmeg, ginger, and cloves. We pack up the summer clothes and unearth the cozy ones. It's a time of jolly preparation and anticipation. I do so love this season.