Renshaw Farms in Freeport makes it easy to fall for a fun-filled day

The eighth annual Renshaw Farms Pumpkin Fest in Freeport is expected to attract thousands of people during October weekends.

Pumpkins, fall views, farm life, hayrides and food attracted about 8,000 people last year.

“It was a hot, dry summer,” says Jason Renshaw, owner of the sixth-generation, family-operated Renshaw Farms. “We did OK though. We got plenty of pumpkins this year. We have all sizes.”

About 10,000 to 12,000 pumpkins on 20 acres of the 289-acre farm will be harvested this fall.

“Our Pumpkin Fest has something for everyone,” Renshaw says. “They can come with the family and have a fun-filled day. They can experience farm life. We're a working farm. We get to share our everyday life. We'll have pigs, goats, chickens, ducks, a horse and Black Angus beef (cattle) for people to see. Kids love to get on the hay bales.”

There will be a 10-acre corn maze, hayrides and ramps available to assist people getting onto the wagon rides, a corn cannon that shoots corn about 800 feet, an obstacle course and “corn beach” for children to play in. Other activities, for an additional cost, are face-painting, a duck pond and bounce house.

“I enjoy watching the people come out here,” Renshaw says. “I love the smiles on the kids. I get to share my farm. We have great fall views. The hayrides go through the woods. We will have six tractors running at the same time.”

The farm has a small store and restaurant that will be open during the event with a variety of items for sale.

“We're expanding a little,” Renshaw says. “We have Indian corn, straw, gourds, corn shocks, and we have things like T-shirts and mugs.”

Renshaw says there will be plenty to entice the appetite, including Angus burgers, hot dogs, french fries, haluski, apple pie, apple dumplings and other baked goods.

“Our Angus burgers and hot dogs are really good,” Renshaw says. “They are grass-fed. You won't find a better hot dog. There is a pumpkin for everyone, plenty to do here and good food.”

Debbie Black is a Tribune-Review contributing writer.