Pigeon Roost Farm
Does "Pumpkin Honey" taste like pumpkin?
Somewhat. It's a light, delicious honey with just a hint of pumpkin flavor; but we mainly call it "Pumpkin Honey" because the bees gather the pollen from the pumpkin blossoms to make it.
How many acres of pumpkins do you grow?
We plant approximately 25 acres to grow all the produce that we sell here on the farm. Out of this, 15 acres are devoted to our pumpkins, squash, and gourds.
Who owns Pigeon Roost Farm?
Ralph and Janice Jutte own the farm. And yes, we live in the big late-1800s farmhouse on the property.
How big is your farm?
Pigeon Roost Farm covers 80 acres. To put that in perspective, that's nearly 3.5 million square feet—or about the size of 80 football fields!
How can we make our pumpkin last longer?
When you get your pumpkin home, wash it and let it dry. Then, mix a 1-to-4 solution of bleach and water. Pour this over theAugust 10, 2008a, mildew, mold, and fungus that could rot your pumpkin. Also, if it's a very hot day, keeping the pumpkin out of the sun will help too.
Will anything help a cut pumpkin last longer?
Since it's a fruit, a cut pumpkin will only last 7–10 days. We have read that soaking it overnight in a bucket of water every 2–3 days will help; also, putting a coat of Vaseline® on the cut edges can help to retain moisture.
How do you cook squash?
To cook in the microwave oven: Clean the outside well, cut it in half and remove the seeds. Then place it cut side down on a plate and cook on high for 10–30 minutes, depending on the type and size of squash. A small squash takes less time. A squash is done when it's fork tender.

Spaghetti squash is cooked the same way, but may take 30 minutes or longer. When it's done, run your fork through the meat to loosen the spaghetti-like strings. Then add your favorite sauce and serve it right from the skin. For a wonderful side dish, try seasoning it with olive oil and Parmesan cheese.

For a sweeter treat, cook acorn, butternut, and buttercup squash until they're almost done, then turn them cut side up and mix in brown sugar and butter. Cook them for a few minutes longer and serve piping hot.

To cook in a conventional oven: Wash and prepare as above, then place in a baking dish and add a small amount of water. Cover and bake at 375–400° for 30 minutes or until fork tender. Season and serve.
How do you dry your gourds?
The larger hardshell gourds will dry naturally if you leave them outside. Unfortunately, the small ornamental gourds don't dry so well; but of these, the spoon gourds dry the best. Still, putting three small holes in the bottom of any gourd helps it dry. Here on the farm, we dry many of our gourds in the sunroom because the air is warm and dry. We've also found that spreading them out and putting them outside or in a cool garage works fairly well too—just be sure to keep them dry!
How do you pop the popcorn?
Put an ear in a brown paper lunch bag and microwave on high for 2–3 minutes. Listen for when the popping stops. For shelled corn, put it in a pan with a small amount of oil. Cover and heat over a medium-high flame, shaking every 30 seconds or so until popping stops. Add butter and/or salt as desired and enjoy.