Boo!
~Pippy the Cat
Pumpkins
Bring the family!
U-pick pumpkin patch days at Wilderbee bring out the kid in all of us. Our certified organic pumpkins are cut from the vine and arranged out in the field for you to discover.
Grab a wagon and head out to the patch.
We also offer ready-picked pumpkins and winter squash at the farm store.
COME EARLY! The pumpkin patch may sell out quickly. Folks arriving late in October may find slim pickins. Check our Welcome page for actual OPEN date as it varies slightly year to year depending on weather and harvest time.
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While you're here... feed the sheep, explore our nature trails, sip some mead at our tasting room on weekends 12-5pm. Relax and enjoy.
Please note that we do not have a corn maze, hay rides, pumpkin trebuchet, or food service.
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Our Varieties
Farm Favorites
Jack O’ Lantern
We grow several varieties of these big, bright orange pumpkins with
defined ribbing. Excellent for carving and roasting seeds.
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Sugar Pie
Pie Maker’s Treat!
Fine flesh makes for rich pumpkin
pies. Small and easy to handle.
Stores for months.
Yellow Pumpkin
Vibrant yellow Jack O'Lantern with
attractive ribbing. Striking,
perfectly shaped flat-bottomed
pumpkins sit evenly on porch or table.
White Pumpkin
Small, white pumpkin with sweet
interior flesh for baking. Round with smooth, minimally ribbed skin – great for painting!
Uchiki (Red) Kuri Squash
Delicious winter squash with a delicate, sweet, nutty flavor. Great oven-roasted and served as a side dish, or used as a base for soups. Stores for months.
Kabocha & Blue Squash
Blue-grey skin with sweet, rich orange flesh. Excellent for roasting or soups.
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Decorative Pumpkins
We also grow a variety of colorful, small decorative pumpkins of all shapes, sizes, and colors.
Favorite Recipe
Roasted Winter Squash Soup
{Serves 4-6}
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Ingredients
2 medium winter squash, quartered, seeded
2-1/2 cups vegetable or chicken broth
2-1/2 cups pure apple juice
2 tablespoons butter
1/3 cup heavy cream (or 1/2 & 1/2)
Salt and pepper to taste
Ground nutmeg, ginger, and cinnamon to taste
Crème fraiche or sour cream topper
Directions
Preheat oven to 400°F
Line a baking sheet with aluminum foil and sprinkle 1/4 cup water. Place squash flesh side up and brush with melted butter or olive oil. Season with salt and pepper. Place on middle oven rack. Roast 45-60 minutes until fork tender.
Allow to cool enough to handle. Scoop flesh into a saucepan and compost skins. Stir in broth, apple juice, and butter. Bring to a boil. Reduce heat and simmer about 15 minutes, stirring occasionally, breaking up large pieces. Add ground nutmeg, cinnamon, ginger and salt/pepper to taste. Remove from heat and stir in the cream or half & half. Using a blender (or immersion blender), purée until smooth. Serve with a dollop of crème fraiche or sour cream.