In a laboratory deep in the heart of Fillmore, California, a mad scientist named Tony Dighera gave a face to a monster pumpkin … literally.
Photo by Tony Dighera
Tony’s monstrous pumpkins are organic, but that’s not the reason they’ll fetch up to $125 apiece. That’s because these pumpkins aren’t carved, they’re grown into little likenesses of their muse, Mr. Frankenstein himself. Tony came up with the idea to create plastic molds that fit around the pumpkin plant when the fruit’s still small.
Photo by Tony Dighera
But his vision wasn’t … small, that is. He grew over 5,500 pumpkins in his first season on his 40-acre organic farm near L.A. For over 30 years, Tony worked as a tractor operator for the Los Angeles Department of Water and Power. But his real love was farming, and in 2003, he bought his small farm and struggled to make ends meet as an organic farmer. Then, inspired by a photo of a square watermelon grown in Japan, Tony got the idea to grow his vegetables in shapes, starting with square and heart-shaped watermelons, then imprinting logos onto melons for Whole Foods, then trying his hand at creating a monster. And that’s translating into a monster business … Tony sold his entire crop to suppliers for $75 apiece. Let’s see, roughly 5,000 x $75. Monster math, I mean, monster mash.
What do you think the village of Morton, Illinois, might be famous for?
Yes, this town of some 16,000 residents, a bedroom community of Peoria, was ranked one of the “10 best towns for families” in 2013 by Family Circle magazine.
And yes, it gained some infamy that same year when one of its neighborhoods blocked a Habitat for Humanity home from being built for a hearing-disabled veteran because they didn’t think the vinyl-sided home would fit into their brick-house community (after donations poured in as a result of the story, a brick house was built in its stead).
Is Morton, Illinois, the home of Morton Salt?
Morton University? No, those are both natives of Chicago, about 150 miles to the northeast.
Think fall … think round … think orange!
Morton is known as the Pumpkin Capital of the World.
Photo by Frenchtowner via Wikimedia Commons
Not only are several thousand acres around Morton growing pumpkins, but the Libby pumpkin cannery calls Morton home, canning up to 85 percent of the canned pumpkin in the U.S. So much pumpkin that the cannery runs day and night for about 13 weeks each year leading up to Thanksgiving. About 200 local farmers grow millions of pumpkins … not the kind you’d especially use for carving, but Dickinsons—tan-colored, oblong, thin-skinned pumpkins known for their rich flavor.
Dickenson pumpkins, Baker Creek Heirloom Seeds
And each September at the beginning of pumpkin-harvest season, Morton holds their annual Pumpkin Festival, a 4-day event that attracts 100,000 visitors to the tiny town for events like Pumpkin Bingo, a pumpkin-decorating contest, a parade with over 100 entries where participants and spectators alike are encouraged to wear orange, and as many pumpkin-laden treats that residents can dream up … and visitors can eat up. And, of course, a pumpkin-pie eating contest!
Photo by Mike DelGaudio via Wikimedia Commons
Next year, try growing flavorful Dickinson pumpkins (can you believe it’s an heirloom variety?) for your own pies—find heirloom seeds at Baker Creek Heirloom Seeds.
Welcome New Sisters! (click for current roster)
Merit Badge Awardees (click for latest awards)
My featured Merit Badge Awardee of the Week is … Sherrilyn Askew!!!
Sherrilyn Askew (Sherri, #1350) has received a certificate of achievement in Garden Gate for earning an Expert Level Putting Away for Winter Merit Badge!
“I have canned tomatoes, peppers, onions, carrots, cucumbers (ad nauseam), pears, apples, pumpkin, and plums using either the water-bath method or the pressure canner (my grandmother’s). I posted in the chatroom about my canning endeavors. I dehydrated chicken and a variety of vegetables and herbs for later use, and froze countless blackberries, raspberries, strawberries, and blueberries. Using my dehydrated chicken, vegetables, and herbs, I made chicken soup in the crockpot. Using canned pears and frozen raspberries, I made a fruit strudel for dessert. When my folks came over midday, they helped clear the contents of the dishes.
Having things already partially prepared makes preparing meals so much easier, especially during harvest season when time is a hot commodity. My mom even paid me a compliment.
My goal has always been to have a home that smelled as good as hers always did. Hers always smelled like home-cooked food. She told me I had succeeded, and it was wonderful.”
Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
