Selmi’s Farm


Sorry I have been away from the blogging scene for so long! October, November, and December are always so busy around my house. I will be catching up tonight on all the blogs I have missed over the last couple of months. I hope everyone had a nice Halloween and Veteran’s Day and is looking forward to a wonderful  Thanksgiving and Christmas! I just wanted to check in and share a few pictures. The one above is at a local farm near us…cute, huh?

Support your favorite team! GO BEARS!

Enjoy a fall hay ride!

We found a nest of critters under the canopy of the tomato jungle, which is okay with me…just stay out of my house please!

This is what remains of the tomato garden. Such a shame that so many will be left on the ground. I have run out of canning jars, and the freezers are full. We have given away all that we can as well!

The roses LOVE the cooler temperatures. This one came back beautiful even after being attacked all summer by Japanese Beetles!

Gotta love the mums!

Last batch of Zukes from the garden. I set a can of soda by them so you could see how giant they became!

Made from green tomatoes, multiple kinds of peppers, fresh garlic, splash of vinegar, and a pinch of sugar. Yummy!

If you are giving a gift card or cash for a birthday, and you still would like to present them with a little something…then why not a candy bouquet? I made this one for less than $5.00 to give my daughter with her new cell phone.


Pre-made ice cream cakes from Dairy Queen are way over priced! I made this one relatively cheap, and the kids LOVED it! Mix chocolate chip cookies and a tablespoon of margarine in food processor. Press into bottom of spring-form pan to make the crust. Spread a thick layer of softened cookie dough ice cream on top. Next spread a layer of whipped topping, and drizzle with carmel and fudge. Top with crushed chocolate chip cookies. (NOT HEALTHY!!!)

We had two pumpkins decorating our front porch that were not carved into jack-o-lanterns, so i made pumpkin puree for pies. Just cut the pumpkin in half and scoop out seeds and guts. Place face down on a foil covered cookie sheet. (Lightly grease the foil first.) This large pumpkin took about an hour and a half at 325 degrees. Remove from oven and scoop out pumpkin from the skin while it is still hot. Puree in blender or food processor.

This will probably make about 5-6 pies. Use 2 cups puree with two eggs, 1 can evaporated milk, and sugars and spices to your liking. These turn out every time! It seems baking the pumpkin instead of boiling chopped pieces in water gives the pie a naturally sweeter taste. I like to drain the puree in a cheesecloth covered colander to get rid of some of the liquid, but if I don’t have time, i’ll just mix a tablespoon or two of flour in the pie before baking. This stuff freezes great too! For an extra luscious and creamy pie, run the pie batter through the processor a 2nd time, after you mix all of the ingredients together.  

Have a splendid day!

I look forward to reading what everyone has been up too…



9 responses

  1. Anonymous says:

    i love it all !

  2. violetmed says:

    I have cooked pumpkin before to make pies, but it has been a few years. This inspires me to cook my own pumpkin this year and use your extra hints to make a great homemade pie or two for Thanksgiving. Thanks for the extra info about how to get the extra water out using the cheesecloth!

  3. lucindalines says:

    Great ideas, as for the pumpkin, I have been freezing mine in 1/2 cup amounts in cupcake tins then putting it in freezer bags, that way I know the amount of each.

  4. I never had the guts to try cooking my own pumpkin, but, now that I’m a gardener, I think I will. I don’t have space to grow them, but I’m going to try a HOMEmade pumpkin pie for Thanksgiving. Thanks for breaking it down for me. 🙂 – Kaye

  5. P.E.A.C.E. says:

    Great post, and Holy Zucchini Batman! I sure know what you mean about a busy fall. Hope you are doing well, and thanks for this great post! Hugs, Gina