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Pumpkin Patch kinda weekend...

October 16, 2009

If you are looking for something fun to do this weekend with the kiddos, it's the perfect time to hit a local pumpkin patch and have some fun.  You'll miss the crazy rush that happens later in the month and it's a great way to kick off this holiday season, which is usually a favorite with the little ones.  I found a great list of local pumpkin patches which include hay rides, train rides, corn mazes, haunted houses, jump houses and more.  So check out one of these.   I highly recommend the Pumpkin Farm in Citrus Heights and Fog Willow Pumpkin Farm in Wilton.  My boys and I have gone to the Pumpkin Farm every year since they were toddlers and Fog Willow for many field trips.  They are both really wonderful, so check one out and enjoy this amazing season!

Fair Oaks Boulevard Nursery
Address: 4681 Fair Oaks Blvd., Sac.
Phone: (916) 483-1830
Days of operation: Mid-September through Thanksgiving
Hours of operation: Monday to Saturday, 8:30 a.m. to 6 p.m. and Sunday 8:30 a.m. to 5 p.m.

Goblin Gardens Pumpkin Patch
Address: 3845 El Centro Road, Sac.
Phone: (916) 416-1133
Days of operation: September 27 to October 31
Hours of operation: Daily, 10 a.m. to 7 p.m. or dusk
Goblin Gardens, operated by Bastio Farms, is popular with mommies toting babies and toddlers. The little ones can conquer the 1,000 bale straw pyramid or venture into the largest corn maze in Sacramento County (according to Bastio owner Dennis Bastio). There are also hay rides, antique tractors, slide, blow-up inflateables, produce and the ever-so-popular kiddie cars (powered by the kids’ feet). Goblin Gardens also hosts many field trips and may open earlier to accommodate these groups.

CITRUS HEIGHTS

The Pumpkin Farm
Address: 7736 Old Auburn Road, Citrus Heights
Phone: (916) 726-1137
Days of operation: October 1 to 31
Hours of operation: Daily, 9 a.m. to 6 p.m.
Cost: Free.
The Pumpkin Farm has been serving up pumpkins to the Sacramento area since 1974. Visitors can enjoy the hayrides, pony rides, haunted barn, petting zoo, jumping castle, tower slides and of course the scarecrows. The Pumpkin Farm will again hold its annual Scarecrow Contest, where a creative entry could win a $1,500 prize. The Pumpkin Farm will be featuring giant pumpkins this year, a new attraction. Already, they have one that is more than 800 pounds.

ROSEVILLE

Sleepy Hollow Pumpkin Patch
Address: 210 S. Harding Blvd., Roseville
Phone: (916) 786-7979
Days of operation: October 1 to 31
Hours of operation: Monday to Thursday, 3 p.m. to 9 p.m. and Saturday to Sunday, 10 a.m. to 9 p.m.
Cost: Free.
Visitors can find more than 60 varieties of pumpkins and gourds at the Sleepy Hollow Pumpkin Patch, which has been a Roseville mainstay since 1988. The Sleepy Hollow Pumpkin Patch is a one-shop-stop for your fall harvest. Kids can enjoy the train that passes through the haunted mine shaft or get lost in the corn maze or pet animals in the petting zoo. They also ride a ferris wheel, carousel, slide and win prizes. Jim Dandee’s Country Kitchen will satisfy your appetite serving up barbecue sandwiches, corn dogs, cotton candy, candied apples and fresh kettle corn.

WHEATLAND

Bishop’s Pumpkin Farm
Address: 1415 Pumpkin Lane, Wheatland
Phone: (530) 633-2568 (for info and school field trip reservations)
Days of operation: September 20 to October 31
Hours of operation: Sunday to Thursday, 9 a.m. to 6 p.m. and Friday to Saturday, 9 a.m. to 7 p.m.
Cost: Admission is free. Parking is free opening weekend and on weekdays and $10 on weekends. Corn maze is $3.50. Coyote Mountain admission is $3.50. BPF Railroad tickets is $2.50. Coupons are available online. Field trips is $6 per person from Sept. 24 to 30 and $7 per person from Oct. 1 to 31.
Plan to spend a big chunk of your day at Bishop’s Pumpkin Farm. Start by taking a free hayride to the pumpkin fields and pick your ideal gourd right off the vine. After that, why not take a not-so-leisurely stroll in the three-acre corn maze. If getting lost among the corn isn’t your thing, then take a ride on the BPF Railroad where the tracks meander through the jumbo pumpkin patch, through the apple and walnut orchards and by the horse pasture. Before leaving, tackle Coyote Mountains’ 50-foot slide and don’t forget to pan for marbles at the stream below the slide.

WILTON

Fog Willow Pumpkin Farm
Address: 11011 Cecatra Drive, Wilton
Phone: (916) 687-4547
Days of operation: October 1 to 31
Hours of operation: Daily, 9:30 a.m. to 6 p.m.
Cost: $3 per person, free for kids 2 and younger
Fog Willow Pumpkin Farm is the brainchild of Elk Grove school teacher Stacey Cates. With her family history rooted in farming, Cates felt that students weren’t learning much about agriculture and wanted to do something about it. Hence, Fog Willow was born in 2003. The farm is tucked along the banks of the Consumnes River and is immensely popular with school-aged kids as evidenced by the many school busses making their way to the farm. This is a great location to bring your family as there are lots to do, with a barrel train, hay rides, petting zoo, crafts, picnic area, haystack and barbecue during the weekends. Kids can join the Lil’ Pickers Punkin’ Club ($20) to receive goodies.

 Fairytale Town gives thanks to the Sacramento community by offering Free Admission to the public on Friday, November 27, 2009 (the day after Thanksgiving) from 10AM to 4PM. This year Fairytale Town is encouraging families to bring canned and packaged goods for the the Sacramento Food Bank.  As a special Winter Holiday Gift, Free Admission is offered again on Thursday, December 24, 2009 (Christmas Eve) from 10AM to 2PM.  It's a great way to let children run off some steam on what, for many, is the longest day of the year.  Read more...

Real Pumpkin Pie

October 12, 2009

I am a huge fan of pie all the way around.  However, this fall weather, Halloween and the exciting prospect of Thanksgiving has put pumpkin pie on my brain!  I have always wanted to learn how to make it from scratch and I found this awesome recipe on line that I had to share!  So get the kiddos to wash their grimy paws and take the time to make a real authentic homemade pumpkin pie!Directions for Making Pumpkin Pie from ScratchYield: It really depends on the size of the pumpkin and the size of your pie plate. If you use a 6" pie pumpkin and a full deep dish 9" pie plate, then it should fill that pie to the brim and maybe have enough extra for either a small (4 inch) shallow pie (or a crustless pie - see step  11).
Some people manage to make 2 full pies, especially if they use shallow pie plates and/or 8 inch pie plates.Ingredients and EquipmentEquipment

  • A sharp, large serrated knife
  • an ice cream scoop
  • a large microwaveable bowl or large pot
  • 1 large (10 inch) deep-dish pie plate and pie crust (Click here for illustrated pie crust instructions! they will open in a new window) - or two small pie plates (9 inch) and crusts
Ingredients
  • a pie pumpkin (see step 1)
  • 1 cup sugar (see step 10 for alternatives)
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • one half teaspoon ground ginger
  • 1/2 teaspoon of vanilla extract (optional)
  • one half teaspoon salt (optional, I don't use any)
  • 4 large eggs
  • 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
  • 1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
Note: if you do not have cinnamon, cloves, allspice and ginger, you can substitute 3 teaspoons of "pumpkin pie spice".  It's not exactly the same, but it will do.Note: If you can't get evaporated milk, you can substitute nonfat dried milk - make it twice as concentrated as the directions on the box say to reconstitute it. It won't be the same as evaporated milk, but it ought to come close.Recipe and DirectionsYield: One 9-inch deep dish pie or two 8-inch shallow piesStep 1 - Get your pie pumpkin"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types.  Grocery stores usually carry them in late September through December in the U.S. In some parts of the country, they are also called sugar pumpkins or even "cheese pumpkins".  Go figure that one.  Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin.  They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference).  TIP: If you're in a pinch and can't find a pie pumpkin, here's a tip: butternut squash taste almost the same!  Commercial canned pumpkin is from a variety of butternut, not true pumpkins! If you insist on using a regular Jack O' Lantern type pumpkin, you may need to add about 25% more sugar and run the cooked pumpkin through a blender or food processor to help smooth it out.Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or two 9 inch shallow pies! If you have extra goop, you can always pour it into greased baking pans and make a crustless mini pie with the excess (and the cooked pies do freeze well!)If you live in the Far East (Thailand, Japan, Korea, Hong Kong, etc.) and cannot get a pumpkin or a butternut squash, I'm told that Japanese pumpkins make a great substitute. Just cube the meat into small cubes and steam them for 35 minutes. The rest of the preparation is the same and I'm told the taste is great. Step 2 - Prepare the pumpkin for cookingWash the exterior of the pumpkin in cool or warm water, no soap.Cut the pumpkin in half.  A serrated knife and a sawing motion works best - a smooth knife is more likely to slip and hurt you! A visitor suggests using a hand saw.  Step 3 - Scoop out the seeds...And scrape the insides.  You want to get out that stringy, dangly stuff that coats the inside surface.  I find a heavy ice cream scoop works great for this.Note: SAVE THE SEEDS:The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands.  then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast.  Click here for roasting instructions! (opens in a new window)  Step 4 - Cooking the pumpkinThere are several ways to cook the pumpkin;  just choose use your preferred method.  Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven. At the end of this document, I’ve included alternative instructions to replace step 4, if you’d rather use a different method. Method 1 - Put it in a microwaveable bowlRemove the stem, and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit.  The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards.Put a couple of inches of water in the bowl, cover it, and put in the microwave.  Method 2 - Steam on the stovetopYou can also cook it on the stovetop; it takes about the same length of time in a steamer (20 to 30 minutes).  I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it!:     Step 5 - Cook the pumpkin until softEither way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out.  Normally it takes 20 or 30 minutes in total.    Step 6 - Scoop out the cooked pumpkinWhether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon).  Use the spoon to gently lift and scoop the cooked pumpkin out of the skin.  It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.Many times the skin or rind will simply lift off with your fingers (see the photo at left) .  I'll bet you didn't realize making your own pumpkin glop... err, "puree" was this easy!Note: there are many varieties of pumpkin and some make better pies that other (due to sugar content, flavor, texture and water content.  Drier, sweeter, fine-grained pies; the small (8" across) ones called "pie pumpkins" are best.  Watery pumpkin?If your pumpkin puree has standing, free water, you may want to let it sit for 30 minutes and then pour off any free water.  That will help prevent you pie from being too watery! Beyond, that, I have not found that the water makes a difference - I wouldn't be TOO concerned about it!Tip from a visitor: "I make my own pumkin pies from scratch all the time. To eliminate watery pumpkin I strain my pureed pumpkin through a cloth overnight. If I use frozen pumpkin I do the same again as it thaws out. It works great and my pies cook beautifully." Another visitor reported success using coffee filters in a sieve to drain out excess water. Again, don't go to great lengths to remove water; the recipe accounts for the fact that fresh pumpkin is more watery than canned!Step 7 - Puree the pumpkinTo get a nice, smooth consistency, I use a Pillsbury hand blender.  By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. A regular blender works, too (unless you made a few frozen daiquiris and drank them first..). Or a food processor or even just a hand mixer with time and patience.With the hand blender, it just takes 2 or 3 minutes!Another visitor says using a food mill, like a Foley Food Mill, with a fine screen, accomplishes the blending/pureeing very well, too! Step 8 - Done with the pumpkin!The pumpkin is now cooked and ready for the pie recipe.  Get the frozen daiquiris out from step 7 and take a break! :) Note: You may freeze the puree or pie filling to use it later! Just use a freezer bag or other container to exclude as much air as possible.  It should last a year or more in a deep freezer On the other hand, you may NOT "can" it:  See this page for the safety reasons why you shouldn't can it.)Step 9 - Make the pie crustYes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy.  A flaky crust is easy to make! Again, note that unless you use large, deep dish pie plates, you may have enough for 2 pies.It is also time to start preheating the oven.  Turn it on and set it to 425 F (210 C, for those in Europe) Click here for illustrated pie crust instructions!
(it will open in a new window)Step 10 - Mix the pie contentsAll the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin. Th e right amount of ingredients for this is as follows:
  • 1 cup sugar - or 1 cup Splenda, or 3/4 cup honey (honey may make a heavier pie, though)
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • one half teaspoon ground ginger
  • one half teaspoon salt (optional, I don't use any)
  • 4 large eggs
  • 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
  • 1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
Mix well using a hand blender or mixer.Note: You may substitute 2 tablespoons of "pumpkin pie spice" instead of the cinnamon, cloves, allspice and ginger.  But I think you get better results with the separate spices.Note: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however... if you want a heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5)Step 11 - Pour into the pie crustI like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top. Don't be surprised if the mixture is very runny!  It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used whole wheat flour! Tastes the same, but is healthier.TIP: What do you do if you end up with more filling than will fit in your pie crust(s)?  Easy!  Of course, you can make another, smaller pie crust and fill a small pie pan... or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling in.. then bake it.  It will be a crustless pumpkin pie that kids especially love!TIP: You may want to cover the exposed edges of the crust with strips of aluminum foil to prevent them from burning!Step 12 - Bake the pieBake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F  ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.Here is the finished pie, right out of the oven:I use a blunt table knife to test the pie.  The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done. Step 13 - Cool the pieAnd enjoy! Warm or chilled, with whipped cream , ice  Read more...

Halloween is a-comin!

September 08, 2009

So I hate to be the one to break the bad news, but the holiday season is indeed upon us.  It’s only early September but next month brings with it the excitement of Halloween and we all know that after that it is a landslide of holidays.  So every time this year I try to really prepare.  Decide which events I’ll take the kids to and what traditions we will squeeze into our schedule.  I begin with ordering or making (depending on what they want) Halloween costumes and for the past five years I always make time for the Fairytale Town Halloween festival.  It changes every year and this year it has a sixties psychedelic theme.  But the best part about this event is that it falls a week before the actual holiday.  So when our little ones are counting the days and just itching to put on some costumes and collect some candy, they have a little pre-season fun to tide them over until the 31st.  Here are the details, be sure to put it on your calendar because this is a really fun one.Roll up for a Safe & Super Halloween! Tickets are now on sale for the 23rd annual SAFE & SUPER HALLOWEEN celebration at Fairytale Town.  This year's theme is the MAGICAL MYSTERY TOUR. Journey back in time to the psychedelic sixties for three consecutive nights of family friendly Trick-or-Treating dedicated to the music and memories of those fabulous four Liverpool lads. You'll visit 17 candy stations scattered along the long and winding road throughout the park. Check out the Octopus' Garden, take a trip down Penny Lane, cross Abbey Road and stop off at Strawberry Fields before you get back to where you once belonged. You can make your very own Walrus Puppet and Spin Art, enter a far out costume parade, have your picture taken on stage with Sgt. Pepper and the Yellow Submarine, get a ticket from Lovely Rita the Meter Maid, and experience plenty of surreal surprises for young and old alike as you sing along--all together now--with all the songs you know and love. The MAGICAL MYSTERY TOUR at Fairytale Town is a special ticketed event: Friday, Saturday & Sunday, October 23, 24, 25, 2009, from 5PM - 9PM. Presale tickets are $7 for members and $10 for non-members. Day-of the event tickets are $9 for members and $12 for nonmembers. For more information please go to our website: www.fairytaletown.org.  Puppet Art Theater will also be performing puppet shows in our Children's Theater during the MAGICAL MYSTERY TOUR event. Puppet show tickets are $1 for members and $2 for nonmembers (children 2 and under will be admitted to the puppet show free), in addition to event admission. Puppet showtimes are 6 PM, 7 PM & 8 PM. 
For more information, please visit www.fairytaletown.org or call Fairytale Town at 916-808-7462.  Read more...

Sweet Holidays

by Kim Mordecai

October 31, 2008

Well, it's official - Halloween has come and gone today. We began the day with Halloween celebrations at preschool and 1 st grade and finished the day with a whirlwind trick-or-treating experience that left my boys with chocolaty faces, belly aches and sweet dreams. We have officially kicked off the fall season and tomorrow we will begin the count down to Thanksgiving  Read more...

Rain, rain, go away⿦

by Kim Mordecai

October 30, 2008

So tomorrow is Halloween, and the weather says the rain will start tonight. I know, it stinks. However, don't let the rain put a damper on your fun for Halloween. If we are lucky it will subside for a couple of trick-or-treating hours, but if not there are several things you can do to ensure lots of Halloween fun. Extra layers! If you know it's going to be  Read more...

Halloween Learning Fun

by Kim Mordecai

October 29, 2008

Although Halloween seems to be a holiday full of indulgences: candy and costumes and craziness, like everything in life it is also a great opportunity to teach your kids something valuable. At the end of the trick-or-treating experience the best part is always sorting out the loot. Sit down with your little one to sift through the tootsie rolls and candy bars and help them  Read more...

Halloween Treats & Eats

by Kim Mordecai

October 27, 2008

If I haven't mentioned it yet, I love Halloween. It gives me a reason to bid a happy goodbye to the sweetness of summertime and an excuse to dress up in ridiculous costumes with my children. We have many traditions around this holiday, but one of my boys' favorite is Halloween cooking. We make everything from mummy hotdogs to popcorn balls. The three of us have so much fun measuring and  Read more...

Spooky Fun - one week early!

by Kim Mordecai

October 24, 2008

In my opinion, Halloween comes and goes too quickly. A month's worth of build-up and excitement which culminates in a single night is not enough to satisfy those of us with a passion for candy and dress-up clothes! So take the time this weekend to really celebrate this spooky month. There are a whole list of great activities for kids so they can put on their outfits and have a ball.  Read more...

Pumpkin Patch A B C's and 1 2 3's...

by Kim Mordecai

October 23, 2008

Going to the pumpkin patch in October is a treat that I especially look forward to. Growing up in the Bay Area, we didn't have pumpkin patches, we just bought our pumpkins from the grocery store without the fun of hay rides, corn mazes and all the other fun stuff local patches have to offer. Visiting your local pumpkin patch can also be an educational experience for your little ones. Here  Read more...

Frankenswine!

by Kim Mordecai

October 20, 2008

There are few things that take me back to my childhood like a puppet show does. When I was a kid we saw them at school, at the library and we performed endless puppet shows (mainly with homemade sock puppets!) at home. One of my very favorite local performance groups is called Puppet Art Theater ??? they take puppetry to a whole new level. On Wednesday they will perform Funny  Read more...

Spookomotive!

by Kim Mordecai

October 09, 2008

If you have a kiddo who is obsessed with Halloween, or trains for that matter the Spookomotive is a cant miss this month. A Halloween-themed train decorated in spirit of the season and departing on-the-hour in Old Sacramento brought to you by the Central Pacific Railroad Freight Depot, the Spookomotive is a ball for kids of all ages. Trains depart on-the-hour from 11 a.m. to 4 p.m. Saturdays  Read more...

October To-Do's...

by Kim Mordecai

October 03, 2008

We are already three days into October and I have decided that a to-do list for the month is in order so that we are sure to schedule in all the fun Halloween activities we love in Sacramento . We are all so fortunate to live in this beautiful valley that affords us lovely warm fall weather to enjoy the outdoors. Here is my current list of must-do fun for the month of October. Apple  Read more...

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