The Pumpkin Patch
Oct 20th, 2015
Albertsons has been getting their Pumpkins from The Pumpkin Patch since 1972! The farm is 800 acres on Sauvie’s Island, located just outside of Portland, with 70 acres dedicated to pumpkins!
The second generation of Egger’s run the farm. Bob Egger and his wife Kari have owned the farm since 1992 when they took it over from his parents and their business partners, Bob and Mary Schick.
It’s a family affair to this day. Bob and Kari’s son Colton has wanted to be a farmer since he was 8 years old and helps with the farming. Their daughter Jade helps manage the market.
- 1 (15 inch) piece of baguette, cut into 1/2 inch slices
- 1 (7lb) orange pumpkin
- 1 1/2 cups heavy cream
- 1 cup chicken or vegetable broth
- 1/2 tsp grated nutmeg
- 2 1/2 cups coarsely grated Gruyere (6 oz)
- 2 1/2 cups coarsely grated Emmental cheese (6 oz)
Preheat oven to 450 degrees with rack in lower third of oven.
Remove top of pumpkin around stem with sharp knife and scrape seeds and any loose fibers out.
Season inside with 1/2 tsp salt.
Whisk together cream, broth, nutmeg, 1 tsp salt & 1/2 tsp pepper in bowl.
Mix cheese in another bowl.
Put a layer of toasted bread in bottom of pumpkin then cover with 1 cup cheese & 1/2 cup cream mixture.
Continue layers until 1/2 inch from top.
Cover pumpkin with top and put in an oiled roasting pan.
Brush outside pumpkin with oil all over.
Bake until tender and puffy — 1-1 1/2 hours.
Toast baguette slices in one layer on baking sheet until tops are crisp (bread will still be pale) – about 7 minutes then transfer to a rack to cool.