Tuesday, October 7, 2014


While apple picking, we also picked up pumpkins, some to carve and some to eat, but all quite decorative.

I love things that are beautiful and useful!

This year we got some old favorites:  banana squash (sweet and good for pies, bread, and soup), a blue hubbard (fantastic for soup).

We also tried a few new experiments: the brownish one to the right is a Fairy Tale Pumpkin which is supposedly so good that you can slice it thin and eat it raw.  We'll see if that is just a legend...

The orange and green one under the wagon is a Cinderella Pumpkin.  It is French,  sweet and custardy when cooked, and supposedly the very best pie pumpkin.

We shall see!

The flat white one is a White Boer, a South African Pumpkin that is supposed to be tasty and firm - soup and stew rather than pie.

And, of course, everyone had to pick out a warty gourd.  I put a few more smaller edible squashes in there: carnivals, butternut, acorn, and spaghetti.

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