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PUMPKIN PICKING

We are Pumpkin crazy around Autumn when we open up our fields and let you come and pick your very own pumpkins.

We have been working relentlessly all year to bring you the largest selection of home grown pumpkins for miles around!

As well as the Maize Maze new for 2023 we have a tractor & trailer ride* that can take you to the field - arriving just as he farmers do!

Bring your kids, nephews, nieces, grand kids - other peoples grandkids, dogs, hamsters and Guinea Pigs (perhaps not he hamsters and guineas pigs!) and come and select your own pumpkin. No booking necessary - but wellies are essential!

*£2 per per person

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Pumpkin Soup  -
taken from The North Yorkshire Cook Book: Second Helpings
page 142

Ingredients

​

  • 2 white onions, peeled and chopped into chunks

  • 2 red onions, peeled and chopped into chunks

  • 4 green peppers, deseeded and chopped into chunks

  • 6 large carrots, peeled and chopped into chunks

  • 1 medium pumpkin, chopped into chunks leave the skin on while cooking

  • A drizzle of olive oil

  • A sprinkle of mixed spice

  • 2 garlic cloves, peeled

  • 3 gluten free vegetable stock cubes

  • 11/2 pints boiling water 

  • salt and pepper

  • Single cream, to finish (optional)

  • Pumpkin seeds, to serve

Method

  • Preheat the oven to 200C (gas 6).

  • Put the onions, peppers, carrots, garlic and pumpkin onto a baking tray, coat with a little oil and sprinkle over some mixed spice. Roast in a preheated oven until tender.

    Lift the tray out of the oven carefully. Remove the skin from the pumpkin and transfer all the contents of the tray into a large pan.

  • Place the 3 vegetable stock cubes into a bowl and add the boiling water. Stir to dissolve the cubes. Add the stock to the soup mix. Bring the soup to the bil and then whizz with a blender until smooth.

  • Season with salt and pepper and add a little more mixed spice if required. Adda drizzle of cream for added flavour, if you like.

  • Toast some pumpkin seeds and sprinkle on top before serving.

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The Whole Pumpkin Pie

Ingredients

  • 500 g ready-made dessert pastry

  • 1 large butternut squash , quartered and seeds reserved

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground cinnamon

  • 4 tablespoons maple syrup

  • 6 tablespoons caster sugar

  • 3 large free-range eggs , beaten

  • 200 ml double cream

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6. Roll the pastry to the thickness of a pound coin. Get a 22cm loose-bottomed tart tin, line with the pastry and bake blind for 20 minutes. Set aside.

  2. Lay the squash in a baking tray. Sprinkle with the nutmeg, ginger and cinnamon and drizzle with the maple syrup. Cover the tray tightly with a double layer of tinfoil and bake for 45 minutes until soft. Reduce the oven to 180ºC/350ºF/gas 4.

  3. Allow the pieces of squash to cool, then scoop out the flesh. You should have about 600g of cooked squash flesh. Don't forget to scrape out the bits in the tray and the maple syrup. Put in a food processor and whiz until smooth. Transfer to a bowl. Add 2 tablespoons of the sugar and the eggs. Mix well and stir in the cream.

  4. Fill the cooled tart case with the mix and bake for 45 minutes. Meanwhile, wash the stringy bits of squash off the seeds, dry them and lay them flat on a tray. Sprinkle with the remaining sugar and place in the oven with the pie for the last 10 minutes until crispy.

  5. Remove the tart from the oven. Sprinkle with the seeds when cool. Serve with cream or ice cream.

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