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We've updated our website, but we're the same Fitzgerald Farms mountain grown pumpkins, corn, and soybeans since 1991.

We have two fb pages -

Wholesale https://www.facebook.com/fitzgeraldfarms/

The Pumpkin Patch https://www.facebook.com/fitzgeraldfarmspumpkinpatch/

Definition of a pumpkin  -http://en.wikipedia.org/wiki/Pumpkin 

Virginia pumpkins   http://pumpkinva.org/ 

Pumpkin trivia -http://www.history.com/topics/halloween/pumpkin-facts

Photos

See below and social media accounts.

Recipe - Pumpkin Cooking Tips

PUMPKIN COOKING TIPS
Steam 1 1/2-2 inch chunks for 15-20 min.  Use for puree or top with butter.
Boil 1 1/2-2 inch chunks in salted water for 8-10 min, or until tender.
Bake at 350ºF in halves (face down in a baking pan with a little water) for 40-45 min or whole (cleaned out and brushed inside with melted butter) with lid for 35-40 min, or until adequately softened.
Saute 1/2-inch slices of pumpkin until golden brown on both sides with onion rings, fresh grated ginger and a pinch of salt or sweeten slightly with drizzled honey or maple syrup.
Pumpkin seeds are a great snack.  Scoop out seeds, rinse in colander, separating stringy stuff.  Pat dry and put I bowl with 2 Tbls of soy sauce and a minced clove of garlic,  Marinate for 30 minutes.  Drain and pat dry again.  Bake at 250ºF for 50-60 minutes, stirring once or twice.  Allow t cool and crisp up.
Storage:  store pumpkin in a cool, dry place.  Pumpkin will last at room temperature for several weeks, and at 40-50º for several months.  Do not refrigerate unless cut open. 

more recipes to follow
Photos, Contact & Directions
PUMPKIN COOKING TIPS Steam 1 1/2-2 inch chunks for 15-20 min.  Use for puree or top with butter.  Boil 1 1/2-2 inch chunks in salted water for 8-10 min, or until tender.  Bake at 350ºF in halves (face down in a baking pan with a little water) for 40-45 min or whole (cleaned out and brushed inside with melted butter) with lid for 35-40 min, or until adequately softened.  Saute 1/2-inch slices of pumpkin until golden brown on both sides with onion rings, fresh grated ginger and a pinch of salt or sweeten slightly with drizzled honey or maple syrup.  Pumpkin seeds are a great snack.  Scoop out seeds, rinse in colander, separating stringy stuff.  Pat dry and put I bowl with 2 Tbls of soy sauce and a minced clove of garlic,  Marinate for 30 minutes.  Drain and pat dry again.  Bake at 250ºF for 50-60 minutes, stirring once or twice.  Allow t cool and crisp up.  Storage:  store pumpkin in a cool, dry place.  Pumpkin will last at room temperature for several weeks, and at 40-50º for several months.  Do not refrigerate unless cut open.

Contact us

Fitzgerald Farms
7611 Patrick Henry Hwy
Roseland, Va 22967
United States

Phone: 4349061362

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