Saturday, Perry brought six pie pumpkins and sold them all. She also brought several decorative pumpkins. Pie pumpkins have thicker walls than the ornamental type used for decoration or carving at Halloween.
“It’s mostly meat (in pie pumpkins) because that’s what you use for a pie,” said Tobi Perry.
Charlene Perry explained that you simply remove the seeds and cut the pie pumpkin into chunks and either boil it or bake it at 350 degrees until it’s soft. Then scoop out the softened flesh. There’s no need to peel the pumpkin before cooking it.
“You get all of the vitamins that way,” Charlene Perry said. “It’s a whole lot easier.”
Fresh pumpkin is more moist than canned and less milk should be used in recipes. Uncut, the pumpkins will keep four to six months.
“Pumpkins are one of the things our ancestors used to put in root cellars and eat in the winter,” she said.
Donna Blaine of Nature’s Harmony Farm got involved with growing things because of the influence of their daughter.
“My daughter is a master gardener,” Blaine said.
That daughter owns the first certified organic farm in Pushmataha County.
“She got me interested and taught me a lot,” Blaine said. “I work at a law firm. For me, this is my sanity.”
She said there is a strong social aspect and the Farm Market has become a way to connect with community.
“This is our 11th year,” she said. “We mostly have herbs, that’s our specialty.”
Joy Hampton 366-3539 jhampton@ normantranscript.com