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 left in the field for you to discover. Grab a wagon and head out to the patch.

The pumpkin patch is typically open the first week of October. Check our Welcome page for actual dates as it varies year to year. We also offer ready-picked small pumpkins and culinary winter squash at the farm store. 

Pumpkins range in size from small to RIDICULOUS.

Prices are based on size:

Small $3-4

Medium $5-7

Large $8-10

Giant $12-15

Humongous $15

Ridiculous $20



~Pippy the Cat

Our Varieties

Farm Favorites



Best Jack O’ Lantern. Big, bright 

orange skin with defined ribbing. 

This pumpkin is excellent for 

carving and roasting seeds.


Cider Jack

Medium-sized Jack O' Lantern 

with bright orange skin. Gorgeous 

fruits are smooth and attractive; 

perfect for painting or carving.


Sugar Pie

Pie Maker’s Treat!

Fine flesh makes for rich pumpkin 

pies. Small and easy to handle. 

Stores for months. 


Owl’s Eye 

Vibrant yellow Jack O'Lantern with 

attractive ribbed fruit. Striking,

perfectly shaped flat-bottomed 

fruits sit evenly on porch or table. 



Small, white pumpkin with sweet 

interior flesh for baking. Round to 

oblong fruit with smooth, minimally 

ribbed skin – great for painting! 


Uchiki Kuri Squash

Delicious winter squash from Japan

with a delicate, sweet, nutty flavor. 

Great oven-roasted and served as a side dish,

or used as a base for soups. Stores well.


Blue Crown Squash

Delicious, superb sweet and nutty flavor! Blue-grey skin with rich orange flesh. This winter squash was once part of Koanga Gardens collection of heritage seeds in New Zealand and was nearly lost before it was brought it back into production. 

Favorite Recipe

Roasted Uchiki Kuri Squash Soup

{Serves 4-6}


2 medium Uchiki Kuri 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



Preheat oven to 400°F and place rack in the middle.


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. Roast until fork tender, 45-60 minutes.


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.

Meadery Open Saturdays & Sundays 12-7   |   Farm Open May through October Wed-Sun 10-5

223 Cook Ave Ext, Port Townsend, WA 98368   360-379-2434   farmgeeks@wilderbeefarm.com

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