It took a while in the morning to get the kitchen cleaned up enough that I could haul the pumpkin in. I had to clean off the table to make room to cut the thing up as it is so big. While I cleaned inside I had carried it to the deck and gave it a good rinsing off and let it dry.
I hacked it in half and scraped all the seeds out of the inside. With them all out I cut the pumpkin up into chunks that I put onto baking sheets.
I filled 4 sheets with the chunks and got them in the oven to bake at 400F. I left the skin on almost all the oven baked chunks as I figured I could more easily remove it afterwards.
While it baked in the oven I kept at the rest of the pieces. Everything got cut into more manageable sized pieces and I cut the skin off of them all. I then chunked the pieces and started to run them through the blender to make puree.
The first batch of puree got poured into a freeze dryer tray and I set it in one of the deep freezes.
I pureed the rest of the raw pieces and ended up with the bowl full and about 48 oz in the blender. I set them both outside covered overnight to stay cool.
After 2 hours the oven was done and the chunks had cooked nicely. I pulled the sheets from the oven and let the stuff cool overnight. Today I am going to mash all the baked pumpkin or puree it and then I want to fill trays for the freeze dryer with it.
We got our order of mylar bags and am now ready to start bagging meals up. With all the various ingredients we have freeze dried now I will be able to make a lot of various meals.
It rained like crazy overnight and we got .65 inches in 15 hours and it is going to keep pouring all day long. R has school today and I am going to be getting the pumpkin dealt with.
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Fleming Family Farm
FLEMING FAMILY FARM, LLC
Sustainable & Organic Methods | Heirloom Produce
All images are original works of Fleming Family Farm unless otherwise notated and credited.
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Gab
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Holy guacamole thats a small pumpkin..
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One huge pumpkin!