It's Pumpkin Season!!

Pumpkin picking is a popular fall activity and a memorable experience for families with young kids? Spend a day with the kids in New Jersey farm country picking pumpkins, and time permitting, add on a hay ride or a trip to the corn maze. The pumpkin picking season in New Jersey begins as early as mid September, with peak activity from October 1 – October 15, with the season ending on Halloween Day, and on some farms, into early November. Pick-Your-Own farms vary in the activities they offer, from the farm that offers only pick your own to those that feature a wide range of activities including hay rides, corn mazes, animals, and many Halloween attractions. Here are some of our favorite New Jersey spots!

Abma's Farm – Wyckoff

Pumpkin picking and hayrides are available Mondays through Saturdays, September 26-October 31. Tickets must be pre-purchased.
This family-owned farm celebrates fall with hayrides and pumpkin picking every day except Sundays. Before leaving, savor some apple cider and doughnuts from the farm market.


Alstede Farms – Chester

Pumpkin picking begins in late-September and requires advance registration. See the harvest schedule for updates. This NJ farm has a lot to offer, including tons of activities for kids. You'll find a bounce house, wagon ride, corn maze, hay pyramid, and farm animals to feed—plus a farm stand and plenty of pick-your-own options. It gets jam-packed on the weekends, so come on a weekday if you can (when admission prices are cheaper).


Happy Day Farm – Manalapan

Pumpkin picking and other fall activities are available weekends from Saturday, September 12, through Sunday, October 25. Advanced tickets are required for fall activities and can be purchased online. The pumpkin patch is open daily in October. You won't be bored at this Monmouth County farm. It's loaded with family activities, including pumpkin picking, crafts, pony rides, hayrides, a wooden train, pig races, swings, a zoo, and even a "Kids Korner" for the 2- to 6-year-old crowd. Pumpkin Festival weekends include animal feedings, cornhole, pedal carts, tractor rides, and tug-o-war fun.


Terhune Orchards – Princeton

Pumpkin picking and other fall activities take place every weekend through November 1. Tickets must be purchased for Fall Family Weekends in advance. Terhune is such a fun place to bring the family because of the breadth of kid-friendly things to do around the farm. The pumpkin-picking fields at the main farm (Cold Soil Road) are open September–October. The Fall Family Weekends occur on Saturdays and Sundays from Saturday, September 12, through Sunday, November 1, 2020. Don't forget to check out the farm store and


Duffield's Farm – Sewell

Pumpkin picking begins Saturday, September 12. Advance tickets are required. Duffield's pumpkin-picking hayrides and other fall fun kicks off on Saturday, September 12. Other activities include a corn maze, Barn Bounce, and Barnyard Express.


Sahl's Father Son Farm – Galloway

 Pumpkin patch and corn maze open for the season on Saturday, September 26. Tickets are required and can be purchased for a discount online. Visit the farm Thursdays–Saturdays in October for pumpkin picking, hayrides, corn mazes, farm animals, and more. Closed Sunday–Wednesday.


Now, what to do with all those pumpkins you picked? Here are some fun recipes to try! 


Pumpkin Bread


INGREDIENTS

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 2 cups pumpkin puree  

INSTRUCTIONS

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
6. Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Savory Pumpkin Sage Soup


INGREIDENTS 
​

• 3-4 lbs. sugar pumpkin OR 30 oz pumpkin puree*
• 1 Tbsp. olive oil
• 1 large yellow onion diced
• 3 cloves garlic chopped
• 1 tsp. fresh ginger peeled and minced
• 2 sage leaves sliced thin
• 1 quart vegetable broth
• 2 tsp. fresh lemon juice
• ½ tsp. pink salt or more to taste
• ¼ tsp. black pepper or more to taste

 
INSTRUCTIONS

​

• If using fresh pumpkin: Fill a pot with a steamer basket with a couple inches of water and set it on the stovetop over high heat to boil. Cut off and discard the top stem of the pumpkin, slice in half, scoop out and discard (or reserve for another use) the seeds. Slice each pumpkin half into 1-inch thick pieces. Arrange pumpkin pieces flat in steamer basket, place in the pot over the boiling water, reduce to medium heat, cover, and cook for 15 minutes, or until pumpkin is easily pierced with a fork. (You may have to do in two batches, depending on size of pumpkin and steamer basket). Allow to cool, then peel and discard skin. Chop into chunks. Measure out 30 oz. If you have excess, reserve the rest for another use.
  
• Make the soup: In a large pot over medium heat, add the olive oil. When hot, add the onion and cook for 5 minutes, stirring occasionally. Next, add the garlic, ginger, and sage, allowing to cook for another 5 minutes, stirring occasionally.
  
• Then, add in the chopped pumpkin or pumpkin puree and vegetable broth. Stir well. Bring to a boil, then reduce heat to medium low, cover, and simmer for 20 minutes.
  
• Stir in lemon juice, salt and pepper, then use an immersion blender, or in batches, a regular blender, to puree into a soup. Add additional salt and pepper as needed, to taste.