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.
My small garden has taken off with the warm nights and hot days we’ve been having lately here in Reno!
Posting a few pictures of my drive to Fallon ~ stopped off at Lattin Farm, bowled two games (a 137, which was a VERY abnormal game for me…cuz wait for it! My next game was much more normal…72), then I stopped at Workman’s Farms for a pumpkin. As much as I like Lattin’s Farm…they were way too busy and I couldn’t get anyone to tell me how much the pumpkins were. Workman’s has them 2 or $5 or a VERY LARGE one for $5. I’ll be going back out there…as when I went inside to pay for my pumpkin I spied FABRIC! Lots and lots of pretty fabric! Back to Lattin’s…you can make scarecrows for $5 and take them home with you. Corn Maze. You can get a discount online if you google them. BBQ’s. Pick your own berries and pumpkins. They still have maters on the vines. Critters to feed. Kids to whip around dragging behind an atv/tractor. Hayrides out to the pumpkin patch.
YEA GIANTS!!!!!!!! What an awesome game last night guys!!!! Thanks Cody, you were AWESOME! Maddie! And Thank You BRIAN for that ‘I Can’t Watch the Ninth Inning!’…I was peeking through my fingers like I do on some horror films!
Two pictures…just because they make me smile! 🙂 Can’t remember, but I think they are Getty pictures.
I made 3 quarts and 6 pints of Purple Tomatillo Salsa on Sunday while listening to game 3 of the Giants & Braves. My sister grew some tomatillos so I can make salsa for my BIL. 🙂 Has a nice purple tint to the salsa, eh? I used last years RECIPE, the one from New Mexico State University. Only this time I added some serrano peppers to the mix…and roasted the tomatillos and peppers before putting them through the food processor! 🙂
Sunday, after church, we drove over to Ferrari Farms along the Truckee River on Mill Street.
Isn’t she a cutie-patootie?
My two itty-bitty pumpkins I bought at Ferrari Farms…next to a bowl I painted a few years back.
Still stuck in a Nickelback groove…love the Dark Horse album. Where it says ‘Embedding disabled by request’ just click on Watch on Youtube. Love this song.
Empire Mine Historical Park in Grass Valley, CA.
Having a bad week…so today I’m going to just post some pictures. A few from up in Portola at the WPRR Museum and then some of last Saturday’s walk around Ferrari Farms in Reno.
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.