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:
~Pippy the Cat
Best Jack O’ Lantern. Big, bright
orange skin with defined ribbing.
This pumpkin is excellent for
carving and roasting seeds.
Medium-sized Jack O' Lantern
with bright orange skin. Gorgeous
fruits are smooth and attractive;
perfect for painting or carving.
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.