Winter Squash/Pumpkin


The pumpkin whisperer. 1

Good food starts with good ingredients. Like “haste makes waste” and the Lord’s prayer, this simple truism about food is fixed in our minds, but its meaning is rarely considered. So is the fact that the best recipes begin with thoughtful consideration of the ingredients we use. Galeux d’Eysines is […]


What I haven’t cooked yet. 3

Two weeks ago, Dave and Valerie from Sunnyside Farm gave me a Cinderella pumpkin, saying, “We bet you haven’t cooked this yet.” They were right. I’ve cooked Blue Hubbards, warty Peanut pumpkins and dark-green, lumpy, Italian Marina de Chioggia. But I had never cooked a Cinderella pumpkin. The first thing […]


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 […]