Over the weekend Connor and I drove up to Chino Valley, just outside of Prescott, with the soul purpose of buying gorgeous blue-green Jarrahdale pumpkins at Freeman Farms.
I’ve spotted Jarrahdales all over the web for the last couple of years but had not been able to find them for sale here in the Valley.
I had high hopes of finding some for sale in California a couple weeks ago, but it was not to be.
After a Google search, I discovered that Freeman Farms grows them, but only sells them on weekends at their pumpkin festive on the farm.
So to the farm we went.
The Jarrahdale is a medium sized, deeply ribbed heirloom pumpkin in a pleasing light blue color.
The hybrid has some qualities of its Blue Hubbard squash and Cinderella pumpkin parents.
The flesh is mild and sweet like the Blue Hubbard while the flattened shape is a trait from the Cinderella.
The Jarrahdale is dense, sweet, with string-less flesh of the highest quality. When I open these babies up and cook them, my plan is to save some of the seeds so I can plant my own Jarrahdales next year and the rest will be used to make my delectable Sweet and Spicy Pepitas.
If you missed the recipe when it was first posted three years ago, be sure and give it a try this time around!
The Jarrahdale pumpkin keep well in extended storage.
I picked up a couple natural white skinned pumpkins too. I am not sure which specific variety they are, most likely either Lumina or Cotton Candy.
And at Connor’s suggestion, we grabbed a dark green gourd for a lovely contrast in color too. It’s always nice to have an artist along with you!
As you can see from the dozen plus photos… I love my new pumpkins!
Here are a few ideas I’m tossing around as to how to use them in my holiday decor. All of the decor photos below are via Pinterest.