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Cook Fresh Pumpkin

11/08/2019 21:52

 

It's easy to make your own pureed pumpkin that you can keep in the freezer for soups and pies.

  1. Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper.
  2. Cut pumpkin in half and remove seeds and strings. (You can save and dry the seeds to plant next year!)
  3. For large pumpkins, slice in to wedges (like a cantalope) and place the pieces on the baking sheet. For small pumpkins you can just put the two halfs face down on the sheet.
  4. Bake for about 35 minutes.  Check to see if the pumpkin is tender - if not give it another ten minutes and check again.
  5. When it is done, set it out and let it cool for about half an hour. Scrape pulp from rind.
  6. Either mash the pumpkin with a potato masher, or put in in a food processor and puree it.
  7. Put in plastic containers and freeze. Divide into 16 oz portions and it will match the canned quantity. Use as you would the canned kind but this tastes soooo much better.  Yours truly. Marcia Brennan

 

Make Your Own Deer Spray

11/08/2019 21:47
Submitted by Elayne Masters
 
You will need:
  • 1 gallon jug
  • 1 dozen eggs - cracked into jug
  • peeled and slivered cloves of garlic
  • Red Pepper - optional
 
Add the ingredients to the jug and fill with water. Shake it, and then let it sit in the sun for a couple of days. Pour in to a spray bottle.

Image result for deer

 

Orchids

03/10/2019 15:44
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