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Celebrating 177 years of growing fruit!

for sun ripened,

            farm fresh

                simply delicious fruit.

Visit Barthel Fruit Farm

 

Pumpkin Recipes

We like the flavor of  real, fresh pumpkin.

You can also substitute butternut or buttercup squash or even sweet potatoes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • Real Pumpkin pie:

    Prepare the pumpkin:  Cut a pie pumpkin in half.  Remove and discard seeds and pulp using a spoon or ice cream scoop.  Cut flesh into chunks and place in a baking dish with a little water (2 Tbsp. for microwave; ¼ inch deep for conventional oven).  Cover and bake until soft (20-30 min. microwave; 50 min. 400º conventional oven).  Separate flesh from peel.  Discard peel.  Mash pumpkin until smooth.

    Filling for one 9” pie:

              2 eggs, lightly beaten

           2 C mashed pumpkin

            ¾ C sugar

            ½ tsp. salt

            1 tsp. ground cinnamon

            ½ tsp. ground ginger

            ¼ tsp. ground cloves

            1 2/3 C evaporated milk (NOT condensed milk)

     

          Mix all ingredients and beat on low speed until smooth.  Pour into fresh or frozen unbaked pie crust.  Bake 15 min. at 425º; reduce heat to 350º and bake an additional 45 minutes or until filling is set and knife inserted in middle comes out clean.  Cool and serve.

     

    Leftover pumpkin?  Here’s a great cookie recipe!

     

    Strawberries, Peas, Apples, Pears, Pumpkins, Herbs, Perennials, AnnualsTomatoes, Peppers, Vegetables

  • Pumpkin Cookies

    Cream together:

        1 C sugar

        1 C slightly softened butter or margarine

    Mix together, then add to above:

        2 C flour

        1 tsp. each:

             baking powder

            baking soda

            cinnamon

            salt

    Add in:

        1 C mashed pumpkin,

        1 egg

        1 tsp. vanilla

        1 C raisins

    Drop the stiff batter by spoonfuls on lightly greased cookie sheets.  Bake 10-15 min. at 350° until lightly browned.  Frost while still warm.

     

    Frosting: 1 Tbsp. butter, ½ tsp. vanilla, powdered sugar, milk or water.

  • Roasting Kakai pumpkins seeds - Pepitas

    Kakai pumpkins are an excellent all around pumpkin.  Use them for festive decor at first and then turn their flesh and seeds into delicious treats.  They are good for homemade pumpkin pies and the seeds (also known as pepitas) are wonderful when roasted.

     

    Seed Roasting Instructions:

    Scoop out and clean off seeds.  Toss in a bowl with enough melted butter and/or olive oil to coat all seeds.  Sprinkle salt or any other seasonings of your choosing into mixture and stir. Spread seeds out on a cookie sheet and place into oven set for 275 degrees F (pre-heating is not necessary).  Roast seeds for about 1 hour, stirring 1 to 2 times throughout cooking process. Don't be startled if seeds begin to pop towards the end of the hour, this is normal. Let the seeds cool for a few minutes before eating.  Enjoy!

     

    Strawberries, Peas, Apples, Pears, Pumpkins, Herbs, Perennials, AnnualsTomatoes, Peppers, Vegetables

Strawberries, Sugar Snap Peas, Apples, Pears, Plums, Pumpkins, Herbs and Perennials ....

Thank you for supporting us, local farms and farmers. See you soon.

The Barthel family farm has been

growing fruit for 177 years!