Our Pumpkins
Pick Your Own Pumpkins
Our ‘Pick Your Own Pumpkins’ season for 2023 will start on 14th October to Halloween.
We have welcomed thousands of you to our pumpkin field over the last few years and loved hearing how you were going to carve them or what delicious dish you were going to make with the pumpkin.
We will be open everyday from 10am to 4pm weather permitting. We have lots of different varieties and sizes of pumpkins and squashes. They are priced from £1 up to £10 depending on size, most around £3.
There is plenty of free parking. Sometimes the field gets muddy so please wear suitable footwear. Dogs are welcome on a lead.
We are so looking forward to seeing you again this October!
“Guess the Weight of our Giant Pumpkin” competition
In 2020 we were delighted to help raise money for the brilliant Kent, Surrey and Sussex Air Ambulance through our competition ‘Guess the weight of our giant pumpkin’.
We raised an amazing £120 for the Air Ambulance.
The weight of the pumpkin was a whooping 40.1kg!!
Thank you to everyone who entered in 2020.
There were joint winners - one winner chose to take the giant pumpkin home, and the other winner chose the Halloween goody bag!
The Kent, Sussex and Surrey Air Ambulance Charity (Charity No. 1021367) were aware we are fundraising for them through this competition.
If you were unable to make it down to the farm to support this cause, you can make a donation directly to the Air Ambulance Emergency Appeal below.
Cooking with Pumpkins
Not just for Halloween, pumpkin is a versatile vegetable that can be incorporated into a number of tasty dishes - find three of our favourite below. Let us know on on Instagram or Facebook what dish you’ve created with your South Farm pumpkin.
Pumpkin Soup
We love this delicious pumpkin soup recipe from Annie Rigg on the BBC Food website.
You’ll need:
1 large onion and 2 garlic cloves
2 carrots
1 medium pumpkin
1 medium sized potato
1 bay leaf
Unsalted butter and Olive Oil
Chicken stock
Double cream and pumpkin seeds are optional.
You will find the method on the BBC Food website here.
Roasted Pumpkin
Pumpkin chunks or slices are delicious roasted.
Cut up into chunks (with or without the skin) and place in a roasting tin with crushed cloves of garlic.
Season with salt and pepper (chilli flakes too if you like it hot), add sprigs of rosemary and thyme and drizzle with oil.
Cook in a fairly hot oven 200C for 40-45 minutes, turning them over occasionally. They should be slightly charred.
Sprinkle with rock salt and serve hot as a vegetable accompaniment or cold in a salad.
Helen’s Roasted Vegetables & Feta
Cut up the pumpkin (with or without the skin) and 3 carrots into slices or chunks.
Chop 2 red or green peppers
Quarter a handful of shallots or 2 onions
3 crushed garlic cloves
A sprig of fresh rosemary and thyme
You can add any other vegetable you have in the fridge - courgettes are delicious roasted. N.B. cherry tomatoes can be added halfway through cooking.
Season with salt and pepper (chilli flakes too if you like it hot), add sprigs of rosemary and thyme and drizzle with oil.
Cook in a fairly hot oven 200C for 40-45 minutes, turning them over occasionally. They should be slightly charred.
Empty out into a large dish and crumble feta cheese, and maybe some parsley over the top before serving.
“Thank you to everyone who bought a South Farm pumpkin in 2022!! We hope you enjoyed carving them for Halloween and/or making a delicious meal with them. We look forward to welcoming you back to South Farm in October 2023.”