A little something to tide you over until next growing season...Other people's pumpkins!




    




            


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October 2009 Pumpkin's progress/trying to grow a 300 pound punkin/Recipe for Punkin Apple
Crumb Cake below

From humble beginning as a seedling                                    To a show of big leaves


           


To winding, stretching, crawling vines                                                Then blossoms

               

Could it be?  Oh yes it could...
                                                                                                 Snails been snackin on the flower petals

            


This lil fella survived by making its way up onto a hay bale away from the slugs...

               
                                                                                                    Ok...so this looks like a lemon. But...    
                                                                                     You just wait until next year as Linus would say
Ohio Woman wins Pumpkin constest - Click

          


                                                                                                          JUST YOU WAIT AND SEE    


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Just Another Giant Pumpkin Grower video
                                                                            Bert and Ernie-Food Sculpture  (click to see more veg sculptures)


            

From Passive Agressive Notes dot com




Punkin Apple Crumb Cake

da ingredients
2 large apples, diced (about 2 cups worth)
2 TBS demera sugar
1 TBS salted butter
1 tsp cinnamon
pinch of nutmeg

1 1/2 cup all-purpose flour
1 cup brown sugar
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
1/2 cup unsalted butter, cut into pieces

3/4 cup canned pure pumpkin
1/3 cup plain yogurt
2 TBSP sugar
1 tsp baking soda
2 large eggs

da prep

1. Preheat oven to 350F. Butter an 8 or 9 inch cake pan. Set aside. In a large skillet, heat butter and stir apples, sugar, cinnamon and nutmeg. Saute lightly for a few minutes until mixture starts to caramelize. Remove from heat.

2. Mix together the flour, salt, brown sugar, and spices. Cut in butter and use your hands to break up the mixture until it resembles coarse crumbs. Set aside 2/3 of a cup to use as crumble topping.

3. In separate bowl, combine pumpkin, yogurt, sugar, baking soda and eggs. Stir in the flour mixture and beat until smooth. Pour batter into prepared cake pan. Spread diced apples over top and then sprinkle with reserved crumb topping. Bake for 1 hour and 10 minutes or until cake is golden and a cake tester comes out clean. Let cool on wrack and serve with heaps of whipped cream.