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Rain or Shine, at the Winery: Fri 5-7 and Sun 2-4

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Homemade Pumpkin/Squash Puree

1 Butternut, buttercup or ambercup squash
1 tsp olive oil per squash
  1. Heat oven to 375 °F.
  2. Cut squash in half lengthwise & scoop out seeds and pulp.
  3. Lightly oil cut side of squash, then place cut side down on a lined baking sheet.
  4. Bake squash until tender, about 30 to 45 minutes (until sharp knife comes out easily), let stand until squash is cool enough to handle.
  5. Separate squash flesh from the peel. Sometimes the skin peels off easily, but for sections that don't use a spoon to help remove the skin.
  6. Place peeled squash into blender and puree until smooth.
Add the puree to your favorite fall recipe as a substitute for pumpkin or freeze for future use. 

Be Good to the Land and the Land will be Good to You.

Philip James JONES, FARM FOUNDER, 1821-1912