Storing and eating

We try to use as much of our produce as possible since you spend so much time nurturing the seed, willing the plant to survive, weeding, feeding and watering.  Seems pointless if you don’t eat it.  We eat it fresh, freeze it, dry it can and bottle it, process it into jams and chutneys and this year tomato ketchup by the gallon.  We also just plain store it.

One of my lovely stored vegetables are pumpkins and squashes.  Just washed and dried I keep them on a shelf in the pantry and they mostly store really well.  We still have lots of pumpkins and butternut squashes waiting patiently until required, showing no signs of giving up yet.  I find that Crown Prince, the beautiful blue pumpkin, to be the best storer yet.  With its wonderful orange flesh that is so firm and fresh tasting, I find it amazing it has been stored for 5 months already.  Jack O Lantern has not faired as well with 3 of them already giving up and I have to say the flesh is far more watery.  Great for pumpkin carving but inferior to Crown Prince for flavour and storage.

Jack O Lantern

Jack O Lantern before and after!


Not really showing perspective but that is quite a large container, possibly 2 litres from one average, allotment grown pumpkin. From this I made a pumpkin pie and some pumpkin bread and still had over half of it left.  Into the freezer it goes in 400g amounts, ready for the next item I want to bake.  If you are interested a simple recipe for pumpkin pie is:


200g plain flour

150g butter

15g icing sugar

Pie filling

2 eggs, slightly beaten

400g pumpkin puree

150g caster sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼teaspoon ground cloves

340ml evaporated milk



Rub the butter into the flour and icing sugar.  Add a little water to make a dough and knead to smooth but don’t over knead (maybe 15 kneads tops).  Roll out and put in butter flan dish and put in to the fridge until required.

Heat oven to 220 (or 200 fan).

Combine the ingredients in the order given.  I put the eggs in my mixer and beat quickly, add the pumpkin and mix, add the sugar and mix etc. Pour approximately half the mix into the flan case and put the other half in a jug.  Carefully put the flan dish into the oven and very gently pour the rest of the mix in.  This way you have not got all your custard mix over the edge of the pastry where it will burn or spill.

After 15 mins turn the oven down to 180 (or 160 fan) and bake for a further 45 mins or until a knife comes out clean.


Pumpkin Pie and Pumpkin Bread

And just like that your hard work growing the pumpkins becomes something delicious.



6 thoughts on “Storing and eating

  1. Those recipes look delicious. I hope to try and make both – have never eaten pumpkin pie although I tried pumpkin bread once in Australia, and it was the most delicious bread I’d ever eaten! Definitely plan to make both this year.

    • I used to live in the USA so pumpkin pie was a staple but I couldn’t get hold of the tins of pumpkin for years and years (my daughter tells me Sainsburys is now stocking it by her). Then I realised that tins of pumpkin are just that, puréed pumpkin so it is back on the menu again. I will post a recipe for the pumpkin bread at another point. The bread freezes well too.

  2. Pingback: Agents of Field are 1 Year Old! | AGENTS OF FIELD

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