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 -
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
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
7611 Patrick Henry Hwy
Roseland, Va 22967