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 opens the first week of October and may sell out quickly. Folks arriving late in the month may find slim pickins. Check our Welcome page or call us for actual dates as it varies year to year.
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.
~Pippy the Cat
Jack O’ Lantern
Big, bright orange skin with
defined ribbing. This pumpkin is
excellent for carving and roasting seeds.
Pie Maker’s Treat!
Fine flesh makes for rich pumpkin
pies. Small and easy to handle.
Stores for months.
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.
Roasted Uchiki Kuri Squash Soup
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.