A few photographs from Ferrari Farm, off of Mill Street, that I took the other day.
Ferrari Farm’s pumpkin patch, corn maze, big ole pumpkin bounce house, corn stalks, and hay rides are in full-swing now! I love how they set it up this year…lots more parking and a bit more compact. They’re open on Mon-Thurs from 9:30 am to 8:00 pm; Fri-Sat from 9:30 am to 10 pm; and Sunday from 9:30 to 6 pm. 4701 Mill Street, between Rock and McCarran.
After church yesterday we decided to head over to Ferrari Farms ~ a local pumpkin patch and corn maze in Reno, Nevada. I grew my own pumpkins this year, but we still like to wander around and take a peeksee at what’s going on. We’ll be heading back Friday night for an evening out in the corn maze…which, by the way, is $5/person…they may have a family discount, I’m not sure though. There are hay-rides and farm animals too. Lots of fun and very local. You can find them on Mill Street near the corner of Rock…just head east on Mill. They are open 9:30 a.m. to 8 p.m. Monday-Thursday, 9:30 a.m. to 10 p.m. Friday-Saturday, and 9:30 to 6 p.m. on Sundays through the 31st of October.
I’ve LOTS of pictures…
Most of my friends and family know this by now…but I LOVE PUMPKINS. Everything about them. I sigh quite contently when I see one. Became ecstatic when I see a whole field of them. 😀 They ripen to full maturity in my favorite month of the year ~ October.
I had to pick the pumpkins that were growing out in the front yard ~ those little armadillo bug thingies were eating the bottoms of my pumpkins! Bloody wee buggers.
Thought I’d share some more of my pumpkin recipes ~
I like to make the chili for potlucks ~
Pumpkin Turkey Chili
In a large chili pot (I use my enameled cast iron pot) place enough olive oil to cover bottom of pan and sauté:
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 large yellow onion, chopped
1 head of garlic, chopped
1-1/2 cups of celery, chopped
Dump veggies into a bowl after sautéing and set aside.
In same pot add one package of ground turkey meat and brown. Add 5 TBSP of chili powder (I use 2 TBSP regular chili powder and 3 TBSP of New Mexican chili powder), 1-1/2 TBSP ground Cumin, 1-1/2 TBSP of Mexican Oregano, a dash of Kosher or sea salt and 1-2 TSP of black pepper.
Dump veggies back into pot.
Add 2 small cans of diced green chiles, 1 can of pumpkin (I use the big’un), 1 can of black beans and 1-2 cans of fat free chicken broth (veggie broth is good too).
Simmer for 2 hours and then serve.
I bought a handmade house for the pumpkin Faeries that live in my pumpkin patch…just thought I’d share a picture.
Sometimes when I’m quietly reading in the sunroom I glance out the window and see them playing in the pumpkin patch. I also have caught our Scrub Jays sharing their goobers with them.
The jays sqawk…the faeries peek out their door…and then a peanut is exchanged! I saw six peanuts in their house while watering the pumpkins! I guess faeries love peanuts too!
This is Keegan…he likes to keep an eye out on the wee faeries. He’s very friendly, loves to come talk to me while I’m outside.
This artwork, October Pumpkin Fairies, is by
John Randall York ~ one of my favorite fairy artists. He loves Halloween and Autumn as much as I do! 🙂 The wee Pumpkin Patch Faeries look a lot like John’s paintings ~