Welcome to pumpkin week on with love from the vine!
I love fall and everything that comes with it! I live in Southern California, so we don’t get to experience fall as much as the rest of the country,
but you can still feel the crispness in the air even if our leaves don’t really start to change until almost winter.
I visited my local pumpkin patch at Live Oak Canyon Pumpkin Patch.
They have a huge variety of pumpkins, many of them that make great pumpkin puree.
This one is called a Fairytale or Musque de Provence. It tastes the best baked with Italian seasonings.
This is a Marina de Chigga. It also pairs well with Italian spices.
Try it as a filling in ravioli!
This is a Knucklehead. Can you tell why?
This pumpkin lends itself well to all types of cooking preparations.
Here we have a Mexican squash.
This pumpkin also lends itself well to all types of cooking preparations, and its seeds are delicious!
This one is called an Austrailian Butter pumpkin.
It has great flavor.
This one is a Tondo.
Goes great with everything! Has a very smooth flavor.
Here we have a sweet meat.
This is an old time favorite, with a golden flesh and smooth texture.
This is a Cinderealla pumpkin.
It is best used for pie, since it is so sweet.
Here we have a Jarrahdale.
These types of pumpkins lend themselves well to sweet or savory dishes.
This is a Lumina. Farmers love this pumpkin, because it can be harvested at night in the moon light.
This is also a great pumpkin to use, as it lends itself well to all types of cooking preparations.
Finally we have Long Island Cheese. This pumpkin also makes a great puree.
Try it baked and topped with browned butter, honey, and pecans.
There you have it! All types of pumpkins and what uses they are great for.
I’m sure you can find one of these near you!.