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TGPP’s philosophy is to celebrate the harvest and to reconnect people with the land and farm.
other produce to use as decorations or for cooking. Cooking classes are held on weekends to teach visitors the types of goodies that can be made from the squash grown on the farm. The vast variety of squash is what attracts the large number of visitors, Condill said.
In addition to cooking classes, other weekend activities include local musical groups playing folk, gospel, country and bluegrass music. Local
gourd artists are also featured throughout the season, which typically runs from mid-September through October.
The family sells over 10,000 pieces of harvest décor and uses their pumpkins for made-from-scratch bakery items that are sold in the on-site Homestead Bakery. Open year-round, The Homestead Bakery also serves mouth-watering cinnamon rolls, white and wheat breads, angel food
cakes, cookies, pies and other local products.
School groups are welcome to visit during the season to learn about rural farm life. Resources are available for classes from pre-kindergarten and older. Each year TGPP hosts nearly 170 field trips totaling about 5,000 area students, Condill said.
This winter marks the launch of the family’s seed company, which offers heirloom cucurbit seeds, with some proceeds going
to Kenyan children’s homes.
“My favorite part of our Patch is seeing what the land can produce and the creativity all this produce generates,” Condill said. “And to see the enjoyment people get out of the family farm.”
So, does someone who grows over 300 varieties of squash have a favorite species? According to Condill, his favorites are always changing because he gets new varieties every year.
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