As the 2019 Harvest Feast draws near, our student farmers here at South Whidbey have been putting on their chef hats and preparing some incredible dishes for this year’s feast! One of the tastiest treats we have made for the Harvest Feast is pumpkin pie, made with pumpkins that we grew at the farm.
Our stellar fourth graders were in charge of harvesting all of our squash crop for the year. This included three varieties of pumpkins that were destined for pie (sugar pumpkin, winter luxury, and long pie) as well as other squash varieties like red kuri and pink banana. In the end, we had approximately 135 pounds of pumpkins to use for our pies!
Once our squash had been harvested and had some time to cure, the first task in our pumpkin pie preparations was to clean out the pumpkins and bake them. Fifth graders, sixth graders, and a PE farm team cleaned out our pumpkins and even separated out the seeds, which made a fantastic snack!
After the pumpkins were cleaned and roasted, it was time to start baking. The fifth and sixth graders learned how to make the pumpkin pie filling, gained practice in following a multi-step recipe, and learned about the process of scaling up a recipe to feed a large number of people. We scooped out and pureed the pumpkin, then whisked in eggs, milk, white and brown sugar, and spices. Students also made 20 pie crusts from scratch, with the rest needed for our pies from Whidbey Pies!
On our first day of baking we made 68 pies. Quite an accomplishment!
We are so excited to share these delicious pies with our students and their families at this year’s Harvest Feast on November 21st, from 10:30-1:30! We look forward to seeing everyone there!