Monthly Archives: October 2011


Be indulgent. 7

Rich, farm-fresh butter. Whole, local milk. Fresh eggs and pumpkin. Real maple syrup. While working on these pumpkin pancakes last week, I read through many recipes. I read through hundreds of comments, many of which tried to make these pancakes waistline-friendly with whole wheat flour and yogurt. Folks, these are […]


Mad about pumpkin.

Insanity begins innocently. In the kitchen, it is particularly insidious. Last weekend, for instance, Marvin Ogburn, owner of Long Meadow Farm, gave me a Hubbard squash. It’s smooth, grey-blue skin is alluring, and at roughly the size of a two year old, curled up for a nap, it demanded attention. […]


Looks weird, hard to pronounce, but tastes awesome!

You can’t help but look at a Galeux d’Eysines pumpkin. Pronounced “Gal-OH deh-ZINE,” its pale orange skin ranges from speckled to covered with peanut-shaped growths. It is a novelty and looks beautiful paired with the Ghost and Cinderella pumpkins that Martha Stewart has brought great popularity to, and, it turns […]