Named for Dolphin
Ward Floyd, a volunteer from Gonzales who died at the Alamo, Floyd
County was created by the Texas legislature on August 27, 1876. For
near 130 years, this rural area has relied on farming for its
sustenance and economic maintenance. For the most part, Floydada
farmers have relied on cotton for their primary source of income,
however, many other crops have emerged, including corn, wheat, milo,
onions, peppers, alfalfa, and others. The most widely publicized
crop in the area has now become the legendary pumpkin.
The history of
the pumpkins in the country date back to 1841 when a Santa Fe
expedition passed through and stumble upon a group of Indians. The
Indians were startled and ran away leaving behind pumpkins that were
quickly eaten by members of the expedition. However, the real
patriarch of our area pumpkins was long-time farmer, B.A. (Uncle
originally began with only ten acres of the orange crop and as the
demand increased, so did his acreage. He became affectionately
known as “the Pumpkin Man” and sold his product on the roadside next
to his home. Later he began shipping truckloads all over.
Robertson’s claim to pumpkin fame was reinforce when a number of
years ago, he received a letter from out of town addressed to “The
Pumpkin Man Southwest of Floydada, Texas.” Today the legacy left by
“Slim” Robertson has triggered a surge of community pride and
enthusiasm as Floydada has eagerly risen to fame as “Pumpkin
How did Floydada
earn the privilege of becoming the “Pumpkin Capital”? The facts and
figures tell it all. Although only about 1200 to 1400 acres of the
crop are grown annually in this county, pumpkins produce about
20,000 to 50,000 pounds per acre. That’s approximately fifteen to
twenty million pumpkins. Pumpkins are among the few crops which are
harvested almost entirely by hand from the picking to the loading on
and off trucks. This time consuming task is complicated by the
number of, size of, and variety of pumpkins being produced.
The varieties of pumpkins include but
not limited to….
Jack-O-Lantern 10-50 lbs.
Pie Pumpkins 2-8 lbs.
Big Maxx or Prizewinners 50
to a few hundred lbs
Atlantic Giants are produced
weighing over several hundred pounds.
Fairytales…Dk Green turns to leather
color at maturity
brilliant red color
Lumina, Casper, or
Mini Pumpkins…Orange or White 8 oz
We also market many varieties of
winter squash used for display or as a vegetable for a holiday
dinner menu. A few of these include…
Carnival, Acorn, Butternut,
Spaghetti, and several table squash
Specialty Squashes include
colorful, unique shaped fruit for table or display
including Blue Hubbard, Pink Banana, Cushaw (3 colors), and
Red Warty Thing; sweeter flavor for pumpkin pie than regular
These varieties are loaded onto trucks
and shipped to seventeen states. As the profitable production of
pumpkins began to increase an idea began to take shape in the mind
of a local pumpkin producer and was passed on to the Chamber of
Commerce. The Chamber enlisted a few very determined citizens and
the first “Punkin Day” was born in 1987.
Within three years, “Punkin Days” was
to receive recognition from local and state-wide television
stations, area newspapers, national magazines, and recognition on
nationally broadcast programs. The event gathers several thousand
tourists each year to watch and participate in a fun-filled weekend
of activities. The “Punkin Days” committee’s philosophy of “fun for
everyone” continues to lay the groundwork for creative contest ideas
which draw hundreds of young and old, intellectual and downright
Some activities at “Punkin Days”
Pumpkin pie relays
Seed spitting contest
Cow patty bingo
Trunk or Treating
Guess the Weight
Pumpkin Wheel Barrow Race
“Punkin Days” festivities begin early
on the 2nd Saturday in October.
Races kick off the day at 9:00 am
followed by a variety of pumpkin games and activities for all ages.
Arts and crafts booths surround the
square offering bargain hunters creative gift ideas.
A detailed schedule can be
obtained early each fall from local businesses or contact the
Chamber of Commerce at 806 983-3434 or on the web at