Pioneer Woman at Heart

  Remember that, almost 14 pound jarrahdale pumpkin we grew and harvested?   Well, I finally roasted it, pureed it, and froze it all.  By the way it tastes great, the color is amazing, and the end result was a fantastic amount of pumpkin for one pumpkin. Did you know, that if you have a proper way to store these jarrahdale pumpkins, they can stay in the "pumpkin" form for up to 12 months?  I do like that aspect of it, but they are a bit of a challenge to slice.  If you can cut butternut and spaghetti squash, you can cut up one of these. Ideally, we wanted to roast part of it for a dinner, but time was against me, and I still wasn't feeling great.  In fact, I was ready for PJ's, my bed, hallmark and some crochet by the time I was done freezing the pumpkin puree. I Roasted the "Mother Load" ~ Jarrahdale Blue Pumpkin © December 2024 by  Kristina  at  Pioneer  Woman at Heart

Grab a cup of java.  I apologize, this post ended up too long.   October was a busy month for us.  We had so many plans, our plans had plans.  Whew!   Three weddings - one in another state up on a hill (they drove us up with a tractor and wagon) over looking a river, the other on a hill at a castle, and the third we didn't make it to. There were car shows, trunk or treats for the littles, a long distance trip to re-stock baking/cooking supplies (it's hard to find organic non-gmo in our area), garden work,  yard work and more.   One thing that did not happen, was our last camping trip, and it's probably a good thing considering.  The state put a burn ban on the campground, and the nights were down to the 40's.  The whole point to go camping (for us anyway) is to go off grid, enjoy nature, campfire cook, and enjoy an evening campire.  No being allowed to have a campfire, was the ticker that crossed the last camping trip off the c...