Inkin Photoshoot Pumpkins

It is only a couple of days since the Inkin team arrived in the yard to select a few pumpkins for use as props on their Halloween photoshoots.

Inkin Photography collecting their pumpkins
Inkin Photography collecting their pumpkins

It was great to see that the pumpkins had been put to work immediately when they released this cracking photo on facebook:

Inkin Photography Halloween Photoshoot
Inkin Photography Halloween Photoshoot

Good work guys!

More info: https://www.facebook.com/InkInPhotography/

 

Harvesting the 2016 Giant Pumpkins

All pre orders have been fulfilled so now it is time to harvest the remaining Giant Pumpkins ready for sale.

Each one is lifted and weighed and a photo added to the Pumpkins For Sale page and made available for sale.

Lifting giant pumpkins out of the field
Lifting giant pumpkins out of the field

The first three out weighed 379lb, 329lb and 175lb; all good carving shapes but, as is mostly the case with giants, lacking any vibrant orange colouring.

Please see  the Pumpkins For Sale page to view all the Giant Pumpkins available for sale.

How to select a pumpkin for 3D Carving

If you want to have a go at 3D Pumpkin carving then selecting the right pumpkin is key. Top pumpkin carver Brandy Davies has put together a short video explaining her thoughts on how to pick the best pumpkin for 3D pumpkin carving, explaining the different features that you should look for.

It is all fairly self explanatory but, if you have questions then we would be very happy to discuss the finer points when you are here at Big Pumpkins picking your perfect pumpkin. Go on – have a go!

Florence in the Pumpkin Patch

The weather was kind to the guys from Sand In Your Eye who came quite a distance to select and collect a wide range of the weird and wonderful pumpkins needed for their commissions.

Florence in the Pumpkin Patch
Florence in the Pumpkin Patch

The excitement of being in such a varied pumpkin patch all proved a bit too much for Florence who decided a little sit down in the afternoon sun was a better plan.

Really looking forward to seeing what Jamie and Claire produce for their clients and, hopefully, we will be adding a few pictures here in a week or so. Watch this space!

First Pumpkins Ready

Here we go…. the season has officially started! I can’t ever remember having sold pumpkins in August before but what the Supermarket Ad Agency wants, it gets.

Just three pumpkins were needed for a ‘green screen’ shot to be used in a promotion later in the year. It was an odd mix but who am I to argue.

The first pumpkins sold in 2016
A mixed bag. The first pumpkins sold in 2016
Our early pumpkins are ideal for photo shoots and Chefs alike!
Our early pumpkins are ideal for photo shoots and Chefs alike!

2016 August Update

Whilst we will be keeping the progress of the ‘giants’ under wraps for a while yet I Just thought the PR peeps, Pumpkin Carvers and the Chefs might want a quick peek at will be available later this season.

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These are our seed pumpkins and squashes which are grown indoors to ensure a more stable environment than the British summer can ever offer so we can better guarantee the quality of our seed stock for next year.

Being cosseted, these pumpkins tend to mature quite quickly which whilst having no advantage for the seeds it does allow any surplus indoor pumpkins to be sold to our TV and PR customers  for use in filming their Halloween episodes or event advertising.

Increasingly, the serious pumpkin carvers who are experiencing withdrawal symptoms also get in touch ‘to try out a new design’. Either way it keeps a lot of people happy!

Roast Pumpkin Fondue

Cut off the top of the Blue Hubbard pumpkin.  I used about 5 different knives and 3 different people, a saw may have helped!

A blue hubbard winter squash - perfect for roasting
A blue hubbard winter squash – perfect for roasting

Scoop out the fibre/seedy stuff and save to distribute to keen gardeners in the area.

Grate a variety of different cheeses into the hollow.  After Christmas this was very easy.  Cheddar, Caerphilly, Brie.  tried to grate some Cambozola – it mushes rather that grates, but it doesn’t matter, in it went.  Liberal Black pepper.  Some crushed garlic, a bit of Nutmeg.

Grating cheese into the inside of the squash
Grating cheese into the inside of the squash

Filled to the top with double cream.  Didn’t bother to stir.

I sat the pumpkin in a dish to catch any drips – there were none.

A lid was placed over the contents but I didn’t cover the whole thing in foil, I wanted the pumpkin to roast rather than steam.

Rub the skin with Olive oil.  This would have been MUCH easier if I had thought of it before filling it with the dairy mountain, but achievable with an extra pair of hands.

1 hour at 200’c

The roasted cheesy pumpkin
The roasted cheesy pumpkin

Lid off.  Loads of parmesan, back in for 10 mins.

More cheese required - Topping off the roast pumpkin dish with parmesan
More cheese required – Topping off the roast pumpkin dish with parmesan

Serve with friends, cola roast gammon, garlic green beans, crusty bread and more wine than is good for you. A perfect size to feed six people.

Serving the cheesy roast pumpkin fondue
Serving the cheesy roast pumpkin fondue

The final bit of this tale involves the remnants of the pumpkin which were  put outside for the chickens to peck at but which were scoffed very rapidly by a most delighted border collie/spaniel cross. She ate the whole of it; including the hard shell, luckily with no ill effects.

Q. Who ate all the pumpkin A. Kipper
Q. Who ate all the pumpkin?  A. Kipper
Roast Blue Hubbard pumpkin with cheese and garlic filling
Roast Blue Hubbard pumpkin with cheese and garlic filling

Jacky x

Galeux d’Eysines Pumpkin Bolognaise

In our quest to resurrect interest in pumpkins beyond the ‘supermarket’ halloween pumpkin that the UK is most familiar with, we grew a small quantity of the culinary acclaimed Galeux d’Eysines heritage squash. Packed off with a nice family sized specimen, Jacky and Graham were tasked with recreating the pumpkin bolognaise dish popular on the continent.

Here is their photo record of the big event:

Step 1: Prepare Bolognaise

….on an Aga with two dogs just in case anything falls on the floor

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Step 2: Prepare the Pumpkin

Get a Massive Pumpkin

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Cut a star shape out, carefully, with a really big knife.

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Really struggle to get the flippin thing out. Utilise a teenager and all sorts of kitchen equipment, bend a lot of it.

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Finally succeed.

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Remove the seeds and stringy bits

Step 3: Pour in the Bolognaise

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Put the lid back on the pumpkin and rub olive oil all over the outside, to make it look nice.

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Put it on a massive foil lined tray. Fail to fit it in the Aga! Electric oven to the rescue.

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Step 4: Cook in the oven

180 degrees for about 1- 1.5 hours.

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Step 5: Remove from the oven

Remove the lid, once again requiring creative use of kitchen equipment.

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Smells ace ….  one little improvement required …..

Step 6: Improvement

Needs loads of freshly grated parmesan

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Step 7: Serve

With garlic bread & crusty bread to a hungry group of 8.

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Step 8: Leftovers

All the leftover pumpkin – and PLENTY of it.  Whizzed with the hand whizzer, frozen in portions to thin down with chicken stock and make soup, or to make a yummy sauce for curry.

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Nom nom nom
x
Graham & Jacky O’Hanlon