Posts Tagged ‘Half Moon Bay pumpkins’

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News From the Half Moon Bay Pumpkin Festival Media Relations Office

Saturday, September 25th, 2010

For up-to-the-minute news, in-depth information, photos and video from the Half Moon Bay Art & Pumpkin Festival and Safeway World Championship Pumpkin Weigh-Off media relations office, visit these sites:

ON THE WEB

Half Moon Bay Art & Pumpkin Festival http://www.miramarevents.com/pumpkinfest/

Safeway World Championship Pumpkin Weigh-Off http://www.miramarevents.com/weighoff/

TWITTER

We’re also in the process of launching a new Twitter feed, allowing us to update and interact with media, festival followers, visitors and consumers in real time — follow us http://twitter.com/HMBPumpkinFest/

FACEBOOK

The festival also has 3,000 FANS on our FACEBOOK page http://www.facebook.com/HalfMoonBayPumpkinFestival

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Pumpkin Soap in Half Moon Bay, Pacifica and Stonestown Farmers Markets

Friday, September 24th, 2010

Photo courtesy of Gaia Essentials.

Beginning October at the Half Moon Bay, Pacifica and Stonestown Farmers Markets: Half Moon Bay Pumpkin Soap! This delicious soap is made from certified food grade vegetable oils and alkali’s. Full of ground pumpkin and cured with a multitude of pure essential oils for a scrumptious pumpkin pie aroma. This lathery, scrumptious smelling soap only comes around once a year and will be available at the Farmers Markets and the Gaia Workshop. It goes too fast to offer it on-line.

Gaia Essentials Skincare Products are carefully handmade from scratch with certified food grade vegetable oils/butter and alkali’s, certified 100% pure essential oils, organic and wild-harvested flora for pure botanical skin therapy. All coloring happens naturally. No artificial dyes, perfumes or fragrances and never any “pre-manufactured” bases. Gaia Essentials also offers custom and private labeling for select inn’s, salon’s and gift shops. Our mantra: “If you would not eat it, you should not be using it on your skin.”

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Pumpkin Cookies

Thursday, September 23rd, 2010

istock © moodville

. 8 ounces softened butter

. 3/4 cup white sugar

. 1 cup packed brown sugar

. 1 egg

. 1 1/2 teaspoon vanilla extract

. 1 cup pumpkin

. 1/2 cup oats

. 1 teaspoon baking powder

. 3/4 teaspoon ground cinnamon

. 1/2 teaspoon allspice

. 1/2 teaspoon salt

. 1 cup raisins or chocolate chips

. 2 1/2 cups all-purpose flour

. Preheat oven to 350 degrees F.

. Cream together butter, white sugar and brown sugar, then beat in egg, vanilla and pumpkin (canned or freshly cooked and mashed).

. Mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.

. Drop cookies by the teaspoonful on cookie sheets. Bake 12 to 15 minutes or until slightly browned around edges.

. Remove from oven and place on cooling racks.

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Beef Stew in a Pumpkin Bowl

Wednesday, September 15th, 2010

istock © Silvia Bogdanski

Did you read our blog yesterday about baking rice in a sugar baby pumpkin? You can do the same thing with beef stew. You will need to cook the stew in a pot as you normally would on the stove and then place it in the pumpkin for baking.

Depending on the size of the pumpkin, it will need about 2 hours to bake thoroughly. When you serve the stew, be sure to scrap some of the pumpkin along with the rest of the ingredients. Pumpkin is packed with a lot of good nutrition so it adds a lot of dietary benefit with few added calories.

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Recommended Pumpkin List for Carving and Eating

Monday, September 13th, 2010

CARVING

© Tenback | Dreamstime.com

Now when it comes to selecting which to carve rather than eat, the varieties that make marvelous Jack O’Lanterns and grow to jumbo size 30-40 inches across are:

Big Tom or Connecticut Field Pumpkin, 115 days and grows to 20 pounds or more, and is generally round with flattened ends

Jack O’Lantern, 100 days to mature

Big Max, grows to 100 pounds or more, is light orange, and round to oblong shape

Funny Face and Spirit, uniform in size, smaller than above, average 9-10 inches, also good for eating

Big Moon, a new variety named for our coastside town (of Half Moon Bay), nicely shaped, it grows to 100 lbs. with TLC

EATING

© Tyler Panian | Dreamstime.com

Those that make the best eating are about 10-12 inches in diameter and bright colored:

Sweet Sugar or New England, round and weighing about 8 pounds

Trick or Treat, “naked” or hull-less edible seeded type made its debut in 1981

Half Moon, also named for our coastside town, similar to Connecticut Field but has a heavier stem and thicker walls

Midget Pumpkins that are uniform in size and are ideal for small gardens include:

Cinderella, smooth, 10 inches wide, bright orange Pumpkins weighting about 7 pounds. Needs only 6 square feet per plant.

Cheyenne, only 6 inches wide, bright orange and fine-textured flesh

Tricky Jack, larger than Cheyenne, a good pie Pumpkin. Seeds have no hulls so can be dried in oven and eaten whole.

Midget Pumpkins need 14 weeks of warm weather, can be started inside in peat pots.

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What Are Your Favorite Places to Get Pumpkins on the San Mateo County Coast?

Wednesday, September 8th, 2010

istock© Cathleen Clapper

We asked readers for their favorite pumpkin patches and here are some of the early replies. Watch for more to come!

I haven’t been to a pumpkin field for years. I used to take the kids to Marsh and Sons on 92 because they had an open field and it was more like actually picking a pumpkin.

Cheryl, Half Moon Bay

I always buy my pumpkins, dried corn and gourds from Farmer John on Highway 1 and Repetto’s on Highway 92. Best section of variety and color, and the service and smiles can’t be beat!

Amy, Half Moon Bay

We usually go to Farmer John’s on Cabrillo Highway near town. We usually get one for each family member, as well as all our pets — 2 cats, a dog & 2 fish. We get a wagon load, he tries to give us a deal. We have also used Farmer’s Daughter on Cabrillo Highway near 3 Zero’s. All great pumpkin places.

Irma, Half Moon Bay

Half Moon Bay’s most beautiful pumpkins grow in the rustic area along Highway 92 in Half Moon Bay.

Deborah, Half Moon Bay

My favorite place is the roadside market south of HMB, used to be called Bob’s. Three grandchildren and I have walked the rows of pumpkins—big, small, round, squashed, big stem, no stem—just like we were out in the woods. Always brought home what we wanted.

Paula, Half Moon Bay

Our favorite place when the boys were younger was Muzzi’s Ranch Pumpkin Patch & Corn Maze in San Gregorio. They had so much fun climbing on the hay bales and running through the maze.

Cheryl, Mountain View


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Pumpkin Bars from a Half Moon Bay Home Cook

Monday, August 30th, 2010

contributed by Shirley Kellicutt

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

2 cups sugar

4 eggs, beaten

1 cup vegetable oil

1 16-ounce can puréed pumpkin (not pie mix)

Mix dry ingredients together. Add beaten eggs, pumpkin and oil.

Bake in a jellyroll pan at 350 F for 30 minutes.

Cream Cheese Frosting

or buy ready made cream cheese frosting

4 ounces cream cheese, softened

6 tablespoons butter

1 teaspoon vanilla

2 cups powdered sugar

1 tablespoon milk

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