This past weekend we went to our most favorite pumpkin place in Ohio.
"Pumpkin Farm" is located between Columbiana and New Middletown, Ohio.
We discovered it last year after leaving the "Christmas in the Woods" festival and now it's part of the tradition.
They have so many different kinds of squash (or is it squashes?)
It's hard to pick a favorite...just like penny candy only better!!!
I brought home that dark blackish green one down there with the really long skinny stem.
Stems are so important in the pumpkin picking process and you DON'T hold a pumpkin by it's stem! (My momma raised me right.)
But if you happen to have kids or grandkids, like the 4 that were there....
Who seemed to enjoy ripping off the stems... (the cracking just breaks my heart).
You could stack them to make pumpkin mushrooms or carve faces into them for pumpkin people.
Just trying to keep it positive here.
Speaking about positive...
I know today is Wednesday and I keep forgetting to take pictures for Wednesday Cooking so last night I broke down and made this!!!!!
And I plan on making this again and again and again, for the rest of my life. Amen.
|I finally made it Doreen. It is fantastic!!!|
I have been wanting to make this since Doreen posted the recipe back in the middle of August! (Her pictures are much more prettier than mine.)
I bought the blackberries freshly picked from an Amish farm and everything. Well....school started (math homework uggh!) and fall shows and orders. Needless to say the blackberries went into the freezer until last night. I'm sure glad I bought enough to make another 3 crisps! I'm also sure that this would be just as tasty using frozen berries in the off season months. I did double the crust just like Doreen said. It is wonderful. Go out and buy some berries, it will make you so happy!