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Pumpkin festival


Due to Covid

There will be no Pumpkin Festival

We will be back in 2021
Farmer Joe






Pictures from Previous Pumpkin Festivals at Scalp Wood Nurseries


Click link below to see Customers facebook post from 2018 




Pumpkin Carving

Here at Scalp Wood Nurseries we can make your Halloween that bit different. Our expert carvers can do wonderful carvings. 

History of Halloween

Halloween originated as the ancient Celtic harvest festival of Samhain (pronounces [Sow-en]) in Ireland and ancient Britain, when the spirits of the dead were thought to revisit their homes, and all kinds of ghosts, goblins, witches and demons were believed to be roaming about.

In the 9th century, the Catholic church grafted the Christian onto the pagan when it named Nov. 1st ‘All Saints’ Day’ and Oct. 31st became ‘All Hallows Eve’.

The holiday was introduced to the United States in the last century by Irish immigrants as a largely secular occasion for trick-or-treating and making mischief.
Currently, a little-known but burgeoning neo-pagan movement exists in this country and in Europe.
It is part of the explosion of interest in New Age religion. Consisting mostly of educated professionals, they gather on Halloween and solstices in forests and fields for newly invented rituals which mix ancient Celtic customs with nature worship.

PUMPKIN CAKE with thanks to Heather Copley

This is a Yorkshire Recipe with Irish Ingredients added.

Here Is The Now Infamous Farmer Copleys Pumpkin Cake Recipe!


  • 150 gms Irish Butter
  • 300 gms Fairtrade Caster Sugar
  • 3 Farm Fresh Eggs Whisked
  • 340 gm Self Raising Flour
  • 225 gm Scalp Wood Pumpkin – Roasted Then Mashed
  • 150 gm Ameretti Biscuits Loosely Crushed
  • 50 ml Milk
  • 50 gm Marshmallows
  • 9 to 10 inch Ring Cake Tin (With hole in middle)


  1. Cream the butter & sugar until light & fluffy.
  2. Add a little flour, a little egg, mix well and keep adding until all used up.
  3. Mix in pumpkin, Ameretti biscuits & marshmallows
  4. mixture into greased tin.
  5. Bake for 10 mins at 175 degrees celsius a further 30 to 40 mins on 150 degrees until firm and a skewer comes out clean.
  6. Cool and store in airtight container, or serve warm with lashings of cream!