What is your favourite part of October is it Halloween, Costumes, Candy, or Pumpkin Spice Drinks? My favourite part of October is Hot apple ciders and picking the perfect pumpkin at Davidson Orchards!
I personally have been going here since I was just a baby – it is a tradition to go each year and pick out a few pumpkins to bring home and carve!
Starting October 1st Wednesdays – Sundays 10am -4:30pm.
You can jump on a tractor that takes you on a tour and drops you off at the patch to pick the perfect pumpkin’s. Once you have taken all your family, and friends pictures with your favourite pumpkin in the patch you can jump back on the tractor to ride back to the parking lot where you can take it home and carve it.
Tractor Tour Pricing with Pumpkin Picking $10
Tractor Tour Only: Adults $8 and Kids $5 (no pumpkin included)
Davidson Orchards is an experience in it’s own, not just picking pumpkins, riding tractors, petting zoom, drinks and snacks as well.
Located just 45 minutes from La Casa Cottage Davidson Orchards is a must see this October!
Recipes to make with your Pumpkin:
Pumpkin Seeds recipe here!
- 1 1/2 cups pumpkin seeds
- 2 teaspoons fine sea salt, plus more for serving
- 2 teaspoons olive oil, melted coconut oil or nut oil like walnut
- 2 teaspoons your favorite spice blend such as curry powder, harissa and chili powder
- Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.
- Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.
- Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.
- Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.
Pumpkin Bread recipe here!
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ sticks (¾ cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 15-oz can 100% pure pumpkin
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
- Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
