We have had a beautiful garden these past few years. But we have had one failure three times.
I really wanted to grow Valenciano pumpkins, they are a beautiful white pumpkin with great edible thick orange flesh inside. Not to stringy, so wonderful for making pies. Three summers ago we had just bought our home and really did not have a garden but I wanted a Valenciano so bad we planted some in a raised bed very late in the season. Well in Maine that is a bad idea as frost comes early and Valenciano pumpkins take 110 days to mature.
Year two the soil was to wet and the seedlings failed.
This year we planted the in mid May, they sprouted and started to grow but did not flourish until mid September when they finally set a few little pumpkins. We were lucky to have a long season this year. October has been beautiful. The pumpkins were growing, just not fast enough. We brought them in yesterday when a hard freeze happened. I think our biggest one is about 6″ across and clearly not ripe. So the 110 days until maturity may be a bad estimate for Auburn Maine.
This is a picture of a few of the NE Pie pumpkins and one of the unripe Valencianos
Luckily we also planted some New England Pie pumpkins as well this year and they did well.
In California and Nevada I could always buy Valenciano pumpkins and they were the best pumpkins for pies and seeds. White pumpkins are not just for display. Next year I am going to try starting them indoors to give them a head start. I have faith that next year I will be successful.
Liz Hitt’s Pumpkin Pie – Spicy and wonderful
3 cups pumpkins (preparing fresh pumpkin for pies)
1 teaspoons salt
1/4 teaspoons mace
1 teaspoon ground ginger
1/2 teaspoons ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoons allspice
1 1/3 cups brown sugar
4 eggs Or 8 egg whites
4 cups skim evaporated milk Or 1/2 and 1/2 if you prefer richer
Praline Crust for Moms Pumpkin Pie
Mix together pumpkin and spices, Add brown sugar.
Beat egg whites until frothy and add to pumpkin mixture.
Add skim milk or 1/2 and 1/2 and mix well.
(Fill the three pie crusts, while they are on pulled out oven rack, using a soup ladle.
I put them on a Cookie sheet because I dribble a bit. Its easier to clean)
Preheat oven to 450″. Bake 10 minutes at 450″, reduce to 350″
and bake 45 minutes or until custard is set.
Test about two inches away from center of pie.
Pie should still giggle in the center.
If you do not use the praline mixture on the crust, brush it with fork-beaten egg white and refrigerate while preparing filling.
This is my Mothers Praline Pie crust recipe she was given by her friend Barbara Butler.
For each crust:
1/3 cup Finely Chopped pecans
1/3 cup brown sugar
2 tablespoons softened butter
1 9″ Deep Dish pie shell
Make a high edge on pie shell. Blend pecans, sugar, butter.
Press gently into sides and bottom of pie shell with fork or back of spoon.
Recipe for Pumpkin Pie Filing
This is my Mothers method for preparing pumpkin for use in pumpkin pie recipes.
Her favorite pumpkin variety was the white pumpkin with lovely orange flesh the Valenciano. I have not been able to find a Valenciano pumpkin for sale in the market in Maine. I have asked more than one fruit stand and market to open a bit of a white pumpkin so i could see if the flesh was orange. There are many other white pumpkins with white or green flesh and I tried cooking with one once and realized the are only ornamental. If you are buying an orange pumpkin from the store look for ones label for Pies.
I take off the top as thought I were going to carve the pumpkin, Then I cut the pumpkin in half and scoop out the seeds and stringy bits. I save the seeds for roasting and I give the strings to my chickens. They really love the seeds but I like them too so we share.
Put the pumpkins flesh side down on a rimmed cookie sheet and bake at 325 degrees for 60 – 90 minutes. One way to tell when they are done is when the pumpkin shell collapses in the center. Take them out and let them cool.
When cool trim off the skin and throw out or save for your critters. Take the pulp and put it through a ricer to take out any additional strings. My Mom as she got older tried whirring it up in the food processor but the texture of the pie was not the same. After you have put it all through the ricer put in a bowl in your refrigerator and put the pumpkin on one side and tip the bowl a bit so the water will collect on the side and remove water with a turkey baster. Do this for up to two days until the water stops collecting. Some types o pumpkin have very little water If so no need to drain.
Then package the pumpkin in 1 1/2 cup portions stored in zip-lock bag in the freezer until ready to make pies. they should stay good to use for 1 – 2 years.
I find it hard to believe that I have decided to do a blog as one of my lifetime greatest fears has always been a fear of writing. When I think of writing now or in the past my stomach gets tied in knots.
My second fear is not really a fear but rather I have never shared much with friends or family. I am a big talker as those close to me can attest. But I rarely share the important things. My strong feelings and emotions go unshared for fear that I will be judged or because I do not like to impose my ideas on others.
My third fear with the blog specifically is that I will be talking only to the wall.
But regardless of my fears I have decided to do this and in a effort to learn to be forthcoming I am sharing my fears with you. I plan to prod ahead even if it makes me queasy.
This last spring we added some chickens to our family. It was the first time I had had anything other than a dog or a cat. I ordered them online and we waited impatiently for the two weeks until their scheduled delivery. It was still very cold outside so while we waited my husband built a box and we put it on two saw horses in our dining room (our converted into Chick nursery). We covered it with chicken wire in case the dog or kitten got too interested in them. They arrived via USPS when they were one day old on April 15th.
We ordered 5 hens and 1 rooster. We couldn’t tell for the first month or so who the rooster was.
According to the Chick supplier we needed to keep the temperature between 90-95 degrees the first week and 5 degrees cooler each week after that. Our house was a glow every night with the heat lamp we used to keep them warm. From the road we looked a bit like we lived in the red light district. By the fifth week we moved them out to the coop my husband built in our shed. Inside it has 4 boxes for the hens to lay in and bars to roost on in front of the boxes Later we added a long branch up quite high in the coop and they like that best of all. Our shed already had little doors that slide open so we put a ramp to the outside for them.
We fenced it in to keep them safe when they were young. Now they don’t like leaving their fenced in area. And my dog Abby, a heard dog, tries very hard to make sure they don’t leave either. We may add a chicken tractor or other portable coop so they can move around the yard without them being scared.
This is a picture of them a week ago. You can tell it is fall in this picture with all the leaves.
This is how they looked at maybe 2 weeks old.
And of course this is our proud rooster. Ruben Cogburn a John Wayne character in True Grit.
More on our little family another day.