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HOURS

Tuesday - Saturday: 9am - 6pm
Sunday: 10am to 5pm
Monday: Closed

PLEASE HELP RECYCLE!

Drop off your plastic bags and canning jars at the orchard and we'll re-use them!

We're always looking for wagons for people to use when they go to our pumpkin patch - feel free to drop off your old or un-used wagons at the orchard!

We're also happy to take any picnic tables you're getting rid of - even if it's just the 'bones' of the table.

Thanks!

Other Edibles at the Orchard

  • Apple Butter
  • Apple Pie in a Jar
  • Applesauce (smooth and chunky)
  • Caramel Apple Jam
  • Caramel Apples
  • Caramel Coating
  • Caramel Topping
  • Honey
  • Maple Syrup
  • Rhuby Razz
  • Seedless Raspberry Spread (almost gone)
  • Spiced Cider Syrup

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Where Can you Find Us?

CLOSED for the 2016 Apple Season. We will reopen around August 15th, 2017.
Click here for our seasonal daily hours.

N1959 Kroncke Road
Poynette, WI 53955

Take Hwy 51 North from Madison, go straight onto Hwy 22, turn east (right) onto Hwy 60 almost immediately. Drive 2 miles and go North (left) onto Kroncke Road. We're just over a mile on the left-hand side.

Want to talk to someone?
(608) 635-4780

Saturday, October 17, 2009

How to Cook a Fresh Pumpkin

I’m about to head out to the Sun Prairie Farmer’s Market this morning…it’s supposed to be nice, but cold.  Hopefully I’ll see some of you there.  I have donuts! (and cider, caramel apples and apples too…)  Before I left I wanted to post our simple instructions for cooking pie pumpkins.  These are available to purchase at our shop.

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Why would anyone want to cook with fresh pumpkin when they can buy canned pumpkin from the store?

For the same reason you buy apples at our orchard instead of the store.  Because the taste is worth the extra effort.  Here’s how to prepare your pumpkin for use in recipes.  Recipes usually call for 2 cups of pumpkin.

  1. Wash the pumpkin.
  2. Heat the oven to 350-degree.
  3. Split the pumpkin in half and remove the seeds and stringy pulp.
  4. Place pumpkin halves, cut side down, on a baking sheet and bake for about one hour or until the pumpkin is very tender when pierced with a fork.
  5. Let the cooked pumpkin cool completely.
  6. Spoon the soft pulp out of the shell.
  7. If your pumpkin is stringy, use a food processor or blender to puree it.
  8. Put the pumpkin in a strainer and let it drain.  Get as much of the water out of it as you can.
  9. Use the pumpkin in recipes or you can freeze or can it for later use.
  10. If you are going to freeze the pumpkin, put 2 cups in a freezer bag and put it in the freezer. 
  11. If you are going to can the pumpkin, put two cups of pumpkin into a clean pint jar.  Cook at ten pounds pressure for 20 minutes.  Quarts 40 minutes. 

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