orange on green surprise
heart shows garden trick, fall joy
love me some pumpkins
pumpkin heart by Angie Quantrell
Yakima Valley
Haiku Moment: pumpkin heart
Tag Archives: harvest
2025 Pumpkin Report
Like last year, the “new seeds” portion of the pumpkin crop was off to a slow start. I repeatedly replanted several sections of the various garden areas I have. Not to great results.
BUT the “toss out some old pumpkins and let them rot and self-seed” portion of the crop performed with glee! Pumpkin glee!
Keep reading to find how many pumpkins were harvested in 2025!
Especially productive was the raised bed we have way out in the pasture. That’s where I left several pumpkins from 2024: a white one my son surprised me with after a trip to a pumpkin farm stand, a smaller orange one, and one of those tiny pumpkins. They rested in the bed over winter and sprouted early. Hundreds of sprouts. I had to rip out handfuls to give room to the rest. By pumpkin harvest day, the spread was huge! We actually had to curb the growth as it headed over to the horse pasture (not ours) next door. It took many hours to harvest them. And then more moving them, ripping out the vines, stepping gently to find any lost ones.
Also productive were the tiny pumpkins planted (but also I left some from 2024, so it’s a toss-up which ones actually sprouted) in the sunflower forest bed. I love these, because they vine and grow up. We had them climbing pumpkins, shrubbery, and some of the pine tree (which began as a twig with roots from the Arbor Day Foundation, and is slowly taking over said sunflower forest and patio). I love discovering where these cuties show up.
I had some muscle to help haul in the heavy wheelbarrows!
We even ended up with a wagon of rejects (partially eaten) for the animal farm on the other side of the pasture.
Plus 40 in the trunk to go to church for a potluck!
Finally, here are the 2025 pumpkin harvest totals! Drum roll please . . .
White pumpkins: 17
Tiny pumpkins: 67
Orange pumpkins: 158
For an amazing grand total of 242 PUMPKINS!
So thankful for a wonderful harvest! Can’t wait until next year!
Just for fun, check out totals from last year here.
Sunday Peace
Yakima Valley
Pumpkin Pucks and Pumpkin Scones
I love that so many people were interested in my pumpkin pucks and the resulting pumpkin scones. I’ve had questions about both, so here are my directions to preserve your own pumpkin pucks and bake up these dreamy pumpkin scones.
PUMPKIN PUCKS
Heat oven to 350 degrees.
Ingredients: sugar pie pumpkin, olive oil
Wash your pumpkin. Cut it in half, scoop out the seeds and stringy bits, and cover both inside and outside with olive oil. Place the halves face down on a parchment paper covered cookie sheet. Use a fork to poke holes all over the two halves. Bake until all areas are tender. My first batch I didn’t quite cook the pumpkin long enough, and some areas were a little hard. This will usually take at least an hour, depending on the size of your pumpkin. Check after an hour and keep going until a fork easily pierces all areas.
Cool. Scoop the pumpkin flesh out and a fill 1/2 cup plastic measuring cup with pumpkin. Slam (to release the pumpkin) the pumpkin on a parchment paper covered cookie sheet. This will form the “puck” shape. Continue with all the cooked pumpkin. If there is any remaining, divide the rest between all the pucks. Freeze until solid. Place the pucks in freezer bags. Store in the freezer until needed. They unthaw pretty quickly, but if you want to use 1/2 cup of pumpkin, pull it out the day before and let it thaw in the fridge. Ta-dah!
PUMPKIN SCONES
Preheat oven to 375 degrees.
Ingredients:
2 cups flour (we love whole wheat)
1/2 cup brown sugar
1/2 tsp. ground ginger
1 tsp. nutmeg
1/2 tsp. allspice
1 heaping tsp. cinnamon
1 tsp. pumpkin spice
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup cold butter
1/3 cup buttermilk (I never have this on hand, so I add about 1 T. vinegar to the milk and let it curdle)
1/2 cup pumpkin (1 PUMPKIN PUCK, thawed)
1 tsp. vanilla
Mix together flour, sugar, spices, baking powder, baking soda, and salt in a large bowl. Use a pastry knife to cut the butter in until it is well crumbled.
In a separate bowl, whisk together the pumpkin, milk, and vanilla. Add to the dry mixture. Mix just until the dough comes together.
Lightly flour a surface and put the dough on it. Gently knead the dough a few times and pat it into a circle about 1 1/2 inches thick. Use a knife to cut the dough in half, then in quarters, and then in eighths (final scone count is 8). Place untouching on a parchment paper covered cookie sheet.
Bake about 20 minutes, until a toothpick comes out clean. Remove to a cooling rack to cool.
PUMPKIN SPICE GLAZE
Ingredients: powdered sugar, pumpkin spice, water
(I apologize in advance. I do not measure this, but rather go by “it’s done when it will pour over my scones.”)
Place about 1 1/2 cup powdered sugar in a bowl. Add about 1 tsp. pumpkin spice. Add water by 1 tsp. at a time, using a whisk to mix the glaze. Stop adding water when the glaze stirs easily but is not runny. (I know!! I did apologize in advance!) If you get too much water, add small amounts of powdered sugar to get the consistency you want.
Drizzle the glaze over the scones while they are still on the cooling rack. This is messy since the glaze drips off the bottom, but you can place the cooling rack back on the cookie sheet so it drips onto the cookie sheet instead of your surface.
Enjoy!
Hooray for homegrown sugar pie pumpkins!
From Pumpkin to Puck to Treat
Our garden produced a bumper crop of pumpkins this year. Maybe because I replanted them over and over due to the mysterious disappearances of seeds, sprouts, and evidence of any plant life! You can read our final pumpkin counts here.
Decorating around the RV, Huckleberry Hutch, and sending home numerous glorious orbs with the grands and their parents helped disperse the wealth. But also, I baked two. Only two so far, as there are three more that remain unfrozen I can bake.
Just in case you are wondering, once the outside pumpkins freeze, I do not cook them. But after the season, we give our outdoor fall decor to the turkeys, chickens, geese, and goats who live next door. They LOVE harvest as much as we do.
From the baked pumpkin, I made 1/2 cup pucks. That’s what I’m calling them. Pumpkin pucks. Most recipes seem to call for 1/2 cup pumpkin. So there you have it. The pucks remain nicely frozen in the freezer, and I pull one out whenever I want to use one. They don’t even take that long to unthaw.
Et voila, pumpkin scones! We love these spicy treats. Any pumpkin scone recipe will work. Just double the spices. I’m serious. We love that burst of flavor. I double all the spices. We use whole wheat flour and my husband prefers his without the pumpkin spice glaze.
From pumpkin, to puck, to treat. Delish!
What is your favorite pumpkin treat? I have plenty of 1/2 cup pucks to try it!
Haiku Moment: bumper crop
abundant marbles
cluster for birdy harvest
feathered bumper crop
bumper crop by Angie Quantrell
photo by Angie Quantrell
Fall in the Yakima Valley
Haiku Moment: too much
garden explosion
overzealous fruiting plants
can one say too much?
too much by Angie Quantrell
Yakima Valley tomato harvest
Garden Joy
It is so true. The meme where one day, the zucchini is tiny but the next it is ginormous. I searched my garden 2-3 days before this day. Nothing. Maybe a tiny fingerling. One at the most. Then comes this day. BAM. Eight fully ready to eat zucchinis.
Also tomatoes, wax beans, and green beans. I wasn’t even planning on harvesting. But once I saw the zucchini, I knew I was overdue.
Lunch was this. So delicious. I would eat this every day if the tomatoes and rustic bread always tasted so good. A little butter, spicy brown mustard, tomato slices. Done.
And for dinner, we had a two-bean, fresh corn off the cob, red onion, cherry tomatoes, basil, olive oil, and balsamic salad. Yummy! Don’t you just love summer garden meals?
But I need some more recipe ideas for the beans. I can’t keep up with them. I give them away, eat a ton, freeze a few (not a great option since we live in the RV-storage space is at a premium). We’ve had stir fry, meat packets including beans, and potato bean onion ground turkey soup.
Ideas please! What is your favorite fresh green bean recipe?
Haiku Moment: crazy beans
the beans are going
crazy-climb, bloom, grow, dangle
veg for every meal
crazy beans by Angie Quantrell
photo by Angie Quantrell, Yakima Valley
Gardening Day #summer
Gardening day began early since the heat was headed up to the triple digits. Monet LOVES when mama works in the garden. She is often on guard. Or supervising. The fence is new from the middle of last year’s garden, and it seems to be doing a wonderful job of keeping wild bunnies from free-grazing the crops.
First up was harvesting about half of the onions. They are de-greened (I’m sure there is a fancy name for that) and drying in the shop. Only one has gone to seed!
The carrots are doing well. Last year, the wild bunnies* ate off the tops as fast as they grew. I didn’t get anything but stringy roots. This year, ta-da! Now. Next year’s goal is to THIN them so I can get normal carrots. I think of all the crops growing in the garden, freshly harvested carrots smell the best. Mmmmm.
It got hot fast. Monet and I recovered in the breakfast nook aka shade patio west of the sunflowers. The mornings are lovely in this spot. The afternoons are brutal. Bountiful SUN. For the sunflowers.
“We” (Monet???) also harvested another large bowl of peas, 4 zucchini (2 days ago, I only saw 1), and wax and green beans. Tomatoes are coming. The kale is doing fine. Herbs are great. Sadly, there’s a bumper crop of weeds, especially crab grass. Yuck. I harvested a wheelbarrow full of weeds as well.
Now we’re hiding from the sun. But I’m thinking a swim with the grands would be a good fit.
How’s your garden doing this year? How are you staying cool?
*Our wild bunnies came from people dumping “formerly pet” bunnies in the neighborhood. They are adorable when small, but destructive when adults. Digging holes, eating everything, attracting predators, and reproducing like crazy.
Two things.
- People. Both does and bucks can be altered by a veterinarian! I did not know that, but now I do. The “neighbors” have six pet bunnies and all but one have been spayed or neutered. Practice crowd control.
- People. Life in the wild is fraught with predators. We have personally witnessed a run-by cat (not Monet) who snatches baby bunnies and hauls them off for a meal. This happened several times. There is a hawk nest not too far away, and every year the parents raise one or two baby hawks. The raising involves teaching them to hunt. Guess what they hunt? Bunnies. I once saw something weird over the fence and went to investigate. A hawk had landed on a baby bunny. I scared it off and the bunny ran off. It was okay, but later a cat got it. Before you commit to having a pet bunny, remember how long they live. Don’t be a dumper.
Love, Laughter, and Life 