Archives > October 2015

Making Pumpkin Puree | Gardening Tips

As Halloween approaches, there will be many people looking for things to do with spare pumpkin. The most versatile thing you can do is make pumpkin puree and then you may use it in many, many different things.

How to make Pumpkin Puree

  1. Preheat oven to 400 degrees F
  2. Cut the pumpkin in half. Remove seeds and pulp. Place flesh side down on parchment paper.
  3. Bake in the preheated oven until tender, approx 30 -45 minutes test with a fork, comes out easily
  4. Scrape pumpkin meat from shell halves and puree in a blender.

Now you’re ready to make a million great food items, here’s a start for ideas:

  • Pumpkin pie
  • Pumpkin bread
  • Pumpkin soup
  • Pumpkin French toast
  • Pumpkin spice muffins
  • Pumpkin biscotti
  • Pumpkin smoothie
  • Pumpkin streusel pancakes
  • Pumpkin Cheesecake
  • Pumpkin flan

Recipes abound on the internet for any of the above, be sure to check the reviews for feedback on the recipes and when all else fails, they make great compost!

For more gardening tips, check out the rest of our blog!

What to do with Extra Carrots | Carrot Cake Recipe

Feeling like you’re going to turn orange with all the extra carrots you have after harvesting them from your vegetable garden? Here is a family heirloom recipe given to us by our Aunt  Ina.  It’s an uncomplicated recipe in ingredients, crazy easy to assemble, and a favorite for flavor in our family.

It’s also very easy to adapt – sub canola oil for other oils, sub different milks,  and to make it gluten free sub 140g of gluten free flour for every cup of all purpose flour – so this recipe uses 190g; and it’s easy to double without any problems.

Carrot Cake

Preheat oven to 350 F.

In a medium sized bowl combine the following wet ingredients:

  • 1 cup brown sugar
  • 1/3 c canola oil
  • 2/3 c milk (or soy milk or almond milk)
  • 3 eggs – beat  in well,  one at a time

In a large bowl combine the following dry ingredients:

  • 1⅓ cup flour
  • 1½   tsp baking powder
  • Pinch of salt


  • Make a well in the dry ingredients and add the wet ingredients, stirring just to incorporate.
  • Add 2 cups grated carrots & ¼ cup chopped walnuts
  • Place in a loaf pan and bake for approx 25-30 minutes, test with a toothpick comes out clean
  • Cream cheese icing is always a great companion for this cake.


PS. Carrot puree works as a good substitute for pumpkin puree in pumpkin pie.