The pumpkin, squash and gourd patches at Caravias Farm in Hemmingford are showing their fall colours.
After a successful growing season, the rush is now on to empty the fields before the first frosts. Harvesting began in early September, and the roadside stand at the farm now features bins spilling over with ornamental gourds, and a selection of delectable squashes and pumpkins perfect for any Thanksgiving table.
The farm was started around 35 years ago by Ullysses Caravias and Lynda Van der Meer. According to their daughter, Despina, this year’s wet summer was not overly problematic, though some varieties of squash did not grow as well. The lack of sun meant the pumpkins needed some additional time to mature, which delayed the start of the season slightly.
The family buys around 4,500 seeds each year and begins planting in June. “You need a lot of space, you need a lot of fertilizer, and a lot of sun,” said Caravias, who confirms that the plants need a bit of babying.
They cultivate around 20 varieties, selected for their shape, size, and colour. Caravias admits they also grow some because of their names. Some of her favourites include the Wizard of Oz and Starburst squash, the Chicago Warted Hubbard, and new this year is the Mac N Cheese specialty pumpkin.
“We also bring a little bit of our heritage to the pumpkins as well,” said Caravias, whose family has Greek roots. “In our field, we have Hermes, we have Kratos, and we have Zeus,” she explained.
Plots of pumpkins are planted by hand about three feet apart “so each plant has a little bit of space. Once they get bigger, then they can climb on top of each other.” The vines can grow up to 20 feet for average-sized pumpkins. Mega varieties, like the Atlantic Giant, requires around 50 to 60 feet of vine per fruit. These giants grow so quickly, they can pack on up to eight pounds in a day.
Before the vines take over, the different patches are hand-weeded. Once the squash, gourds, and pumpkins are ready, they are carefully harvested by hand as well. They are then cleaned using a potato washer before they are stored and set out for sale.
Caravias Farm sells its produce at local markets, including the Huntingdon County Farmers’ Market and at fall festivals. They hold u-pick events at the farm for those looking to select their own pumpkins, while previously harvested varieties are available at the farm stand. Restaurant owners often place direct orders both for cooking and for their fall/Halloween decor.
The season typically ends shortly after Halloween. Customers often stock up on long-lasting squash varieties for Christmas and hot soups throughout the winter.