Monday - Friday 10am - 5pm
Saturday 10am - 5pm Sunday 11am - 5pm
Schools visit our patch
We give a pumpkin talk to visiting students.
We have U-pick and already picked pumpkins at our Philomath location.
100 varieties of winter squashes
To have the biggest variety of colors, shapes and sizes we grow about 100 varieties of winter squashes.
One of the services we provide is decorating our customer's porches.
Give us a budget and a theme and leave the rest to us.
Kids in pumpkins
We put Bella in a pumpkin.
We make pumpkins look like people and animals.
June in a pumpkin.
Lily in a pumpkin
We made a necklace out of seeds from Pipian from Tuxpan squash .
Most popular Squashes
More good to eat Squashes
Named after it's shape, it can come in many colors: dark green, gold or green striped or white. Acorn weights 1 to 2 lb, perfect for a single dinner.
Very sweet, dry, nutty excellent flavor.
Weighs 3 - 5 lb.
Most popular squash by far. Good for any recipe, roasted, pureed, good for soups and even pies. Very small seed cavity gives a lot of value per pound.
Great for stuffing - after baking it you can eat the skin. Average weight 1.5 - 2 lb. Very sweet.
Gained extreme popularity as a low calorie replacement for flour spaghetti. After baking use a fork to scrape the 'noodles' and use with a favorite souse.
Acorn Autumn Delight
Kabocha Sweet Mama
Delicata Sweet Dumpling
Kabocha Sun Spot
Winter Luxury Pie
This is the best pie pumpkin
Great for decorating and you can eat it too!
Has no fiber so it is great for soups.
Very sweet, buttery flavor.
Good for pies, soups, and baking.
Developed in Portland Oregon.
Very dry, sweet, buttery flavor.
Long Island Cheese
Somewhat sweet. Good for pies
Winter Squash Chowder
2 T olive oil
2 T unsalted butter
3 C chopped onions
1 large red pepper, chopped
1 large green pepper, chopped
2 minced jalapeño peppers
1 t salt
5 C chicken or vegetable broth
3 C peeled, seeded and dices squash (I like butternut, but you any will do)
2 C peeled and diced potatoes
3 C corn kernels
1 C half and half
Heat the oil and butter in a large stockpot over medium heat. Add the onions and peppers and sate until the onions are transparent, about 5 minutes. Stir in the broth, squash and potatoes. Bring to boil and then reduce the heat to low and simmer, covered, until the potatoes and squash are tender, about 20 minutes. Use potato masher to pure some of the potatoes and squash (I like the soup to still have some chunks). Add the corn and half and half, cook for few minutes. Adjust seasonings, serve with croûtons if you wish.
Stuffed Delicata Squash
Cut the squash lengthwise, scoop out the seeds, place cut side down in a baking dish.
Cover and bake at 350*F for about 40 minutes. Take the dish our of the oven.
At this point you can:
- turn the squash over, put a dab of butter in the cavity along with some honey,
maple syrup or brown sugar, and bake for another 10 minutes. Serve.
- stuff the squash with your favorite fully cooked stuffing. Put back into the oven and
bake another 20 minutes or until lightly browned. Serve hot.
Roasted Winter Squash
Any winter squash, peeled, seeded and diced. Delicata doesn't need to be peeled, and it is fun to have whole circles which look like onion rings.
Preheat oven to 350*F.
Toss squash with some olive oil and little salt. Spread in a single layer on a large baking pan. Roast for one hour or until browned. You may turn it once. Serve.
Maple Syrup & Nut Squash
6 C squash meat (I like butternut)
1/2 C butter
1/2 heavy cream
2/3 C maple syrup
1/4 t cinnamon
1/8 t nutmeg
1 t salt
3/4 C chopped pecans or walnuts
Cut the peeled and seeded squash into
small pieces and cook in boiling water
until very soft, about 20 minutes. Drain.
Puree squash in food processor or mash
by hand, 2 C at a time. Return to
saucepan and stir in remaining
ingredients, blend well. Serve hot.
fun with pumpkins