Posts Tagged ‘pumpkin’

Warm congrats to all of the entrants in this year’s UBC Farm Pumpkin Carving Competition! Our Harvest Festival and final Farm Market of the year drew out plenty of creative juices on October 22nd. The eyelashed Jack-o-Lantern got our votes for top prize, but honourable mention goes to the double-sided flower power pumpkin.


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Thanks  to everyone who shared their pumpkin carving panache at our final Saturday Farm Market of the year!  We were very impressed by all of the inventive Jack-o-lantern creations, particularly from the talented younger members of our community.

It’s not too late to stop by the UBC Farm U-Pick pumpkin patch to select a pumpkin before Halloween!  Please see the UBC Farm website for pumpkin patch details and a map.

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Some plants wait until the drizzly, overcast days of autumn when leaves turn to rich mush at their feet before they finally divulge the gorgeous pigments that they had been hiding all along.

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Pumpkin Polka Dots - Cinderella (orange) & Jamboree (green)

Pumpkin Polka Dots - Cinderella (orange) & Jamboree (green)

The harvest season is upon us and it’s time to give a warm welcome to the winter squash!  Rich and delicious, you’ll want to pick one up for a hearty fall soup, pie or roast.  Here’s a quick photo introduction to some of the gems waiting for you here at the Farm.


Pumpkin Pick-up

UBC Farm, Lower Squash Field
Tuesday – Saturday / 9 – 5 pm
$5 per pumpkin

Even if you can’t make it to our Saturday Farm Market, you can still pick up a pumpkin anytime during regular Farm Hours.

Pick your pumpkin friend out of the perfect pre-harvested pile located west of the lower squash field, past the chicken pens.  There will be a small container by the pumpkins for you to leave $5 for each pumpkin you bring home.

We’d appreciate it if you do not pick pumpkins directly from the field!

Pumpkin Oatmeal Cookies

A yummy way to use your winter squash from the The Post Punk Kitchen.

2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped
1/2 cup raisins

Preheat oven to 350. Have ready 2 greased baking sheets. Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set.

Fluffy Pumpkin Waffles

Spicy waffles for crisp fall mornings from The Post Punk Kitchen.

2 1/2 cups all purpose flour
1/3 cup demerrara or brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soymilk
1 3/4 cups cooked pureed pumpkin
1/3 cup oil
2 teaspoons vanilla

Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions.  Serve with maple syrup and enjoy!

Warming Pumpkin Curry

Adapted from CHOW.

1 pound pumpkin, butternut or blue hubbard squash, cut into 1-inch cubes
1 teaspoon turmeric
1 teaspoon smoked paprika
1 1/2 cups water
1 cup coconut milk
7 ounces grated coconut, fresh or unsweetened dried
1 teaspoon cumin seeds
1 tablespoon sunflower oil
1 teaspoon black mustard seeds
8-10 curry leaves
2 small red chiles, split in half lengthwise
Salt, to taste
Chopped cilantro, garnish

Put the pumpkin or butternut squash in a saucepan with turmeric, smoked paprika, coconut milk and water. Bring to a boil and simmer gently for 6-8 minutes or until tender.

Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.

In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Garnish, season and serve.

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