We are a leading supplier of pumpkins throughout the UK to wholesale and retail distributors including major supermarkets, garden centres, farm shops and events like weddings, Halloween and pumpkin-themed parks and attractions. Our pumpkins are planted in June and handpicked from our fields in September when they are washed, checked and organised into different sizes and varieties and housed in our cold storage warehouse ready for distribution. Transported or collected in cardboard palletainers or wooden boxes.
GET IN TOUCH
We would be delighted to supply you, please get in touch.
Call Pete Davey 07778 298594 or email hello@sladefarmrogate.com
PUMPKINS OF ANY SIZE OR MIX
In June we plant 25 different varieties of pumpkin, gourds and squash and then in September they are individually handpicked from our fields and carefully stored.
If you are a garden centre, supermarket, farm shop or are holding a Halloween or pumpkin attraction or have a one-off wedding and are looking for wholesale pumpkins and squashes, then we can help.
Just a few of the varieties we grow:
Giant, Monsters, Munchkins (Orange & White), Jill Be Little, Goose Bumps,, Knuckleheads, Snow Ball, Polar Bear, Casperita, Onion Squash, Crown Prince, Harlequin, Celebrations.
PUMPKIN SOUP RECIPE
Credit: Barney Desmazery for bbcgoodfood.com
Ingredients
2 tbsp olive oil
2 onions finely chopped
1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream
For the croutons
2 tbsp olive oil
4 slices wholemeal seeded bread, crusts removed
handful pumpkin seeds
To Serve
A handful of chopped coriander
METHOD
Serves: 6 people
Preparation Time: 25 mins
Step 1 Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
Step 2 Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Step 3 Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
Step 4 Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender or an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
Step 5 To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
Step 6 Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
Step 7 Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
Step 8 Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds, a handful of chopped coriander and drizzled with more olive oil, if you want.
WARM SQUASH, RED ONION & FETA SALAD
Credit: Gourmet Mum
Ingredients
1 butternut squash, 1kg, peeled & diced into 1 cm chunks
2 tbsp olive oil
1-2 red onions, sliced into wedges
1 tsp dried sage
1 large bag of salad, mixed leaves (e.g. watercress, rocket, spinach)
200g feta cheese, cubed
2 tbsp toasted pine nuts (optional)
Olive oil & balsamic vinegar for dressing
Salt & pepper to taste
METHOD
Serves: 4 people
Preparation Time: 30 mins
Preheat the oven to 200°C.
Step 1 Toss the prepared butternut squash and the onion wedges in the olive oil. Place on a lightly oiled baking sheet in one even layer. Sprinkle with dried sage, season to taste and roast for around 20 minutes until tender.
Step 2 Remove for the oven and leave to cool. Arrange the salad leaves evenly over four plates.
Step 3 Evenly distribute the squash and onion over the leaves, followed by the feta cheese and the pine nuts if using.
Step 4 Drizzle with olive oil and balsamic vinegar (if you like) before serving.
SQUASH, CHICKPEA & SPINACH RISOTTO
Credit: Gourmet Mum
Ingredients
150g brown rice
1 vegetable stock cube
Around half a butternut squash, peeled cut into 1cm cubes
2 tbsp olive oil (plus extra to serve)
1 tsp dried sage
1 clove garlic, crushed
400g can chickpeas, drained & rinsed
100g fresh baby spinach leaves
1-2 tbsp houmous
Salt & pepper to taste
METHOD
Serves: 2 people
Preparation Time: 30 mins
Preheat the oven to 200°C.
Step 1 Get a roasting dish or baking tray ready for roasting your squash. Line with baking paper to help with the washing up, but it’s not necessary.
Step 2 Put the brown rice on to cook according to the instructions on the packet adding the vegetable stock cube to the cooking water.
Step 3 Toss the peeled and cubed butternut squash in 1 tbsp of the olive oil. Tip onto the baking tray or roasting dish, sprinkle over the sage and roast for around 15-20 minutes until tender and golden.
Step 4 In a large saucepan, fry the crushed garlic with the remaining 1 tbsp olive oil. Add the drained chickpeas and fresh baby spinach leaves. Stir until the spinach is just wilted. Immediately add the rice and half the roast squash, along with the cooking juices from the roasted squash, to the pan. Stir until just combined and season to taste.
Step 5 Finally stir through enough houmous to give a delicious creamy finish. Serve immediately topped with the remaining roast squash and a drizzle of olive oil if you like.
PUMPKIN CAKE
Credit: Sally’s Baking Addiction
Ingredients
250g all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon of ground allspice, ground ginger, ground nutmeg, and ground cloves
240ml vegetable oil
4 large eggs
200g packed light or dark brown sugar
100g granulated sugar
1 tin pumpkin puree
1 and 1/2 teaspoons pure vanilla extract
For the Frosting
226g full-fat cream cheese, softened to room temperature
113g unsalted butter, softened to room temperature
360g icing sugar
1 teaspoon pure vanilla extract
Pinch of salt
METHOD
Serves: 12 people
Preparation Time: 45 mins
Preheat the oven to 180°C.
Step 1 Grease a 23 x 33 cm baking pan.
Step 2 Whisk the flour, baking powder, baking soda, salt and ground spices (cinnamon, allspice, ginger, nutmeg and cloves) together in a large bowl. Set aside.
Step 3 Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Step 4 Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the centre comes out clean. If you find the top or edges of the cake are browning too quickly in the oven, loosely cover it with aluminium foil. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely.
Step 5 After about 45 minutes, place the cake in the refrigerator to speed things up.
Step 6 To make the frosting, beat the cream cheese and butter together using a handheld or stand mixer fitted with a paddle or whisk attachment on high speed in a large bowl until smooth and creamy. Add the icing sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Step 6 Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving.
PUMPKIN PIE
Credit: Good Food team for bbcgoodfood.com
Ingredients
750g pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml milk
1 tbsp icing sugar
METHOD
Serves: 12 people
Preparation Time: 45 mins
Preheat the oven to 180°C.
Step 1 Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin and let cool.
Step 2 Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
Step 3 Increase oven to 220°C. Push the cooled pumpkin through a sieve into a large bowl or blend to a puree in a food processor.
Step 4 In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.
Step 5 Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180°C. Continue to bake for 35-40 mins until the filling has just set. Leave to cool, then remove the pie from the tin.
Step 6 Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
