pumpkins as food

Volunteering on a regular basis on farms often means I get to go home with a lot of food I know nothing about – farmers sharing new and old varieties they’re growing that I just haven’t encountered before. I went online to try to find out more about the French sugar wart pumpkin I came home from Meadow’s Mirth with, and lo and behold Mother Earth News is touting not just the Galeux d’Eysines but also another pumpkin that Meadow’s Mirth has grown for food this year, the Marina di Chioggia.

While I recently learned that the Marina di Chioggia is -the- gnocchi pumpkin, this article also touts its strength as a pumpkin for grilling. Grilled pumpkin!!! I have never conceived of such a thing!  Now I can’t wait to run out and restock on charcoal for some grilling . . .  add in some local sausages and some local beer . . . mmmmmm

Meadow’ Mirth Marina di Chioggia and Galeux d’Eysines, along with about a dozen other pumpkin and winter squash varieties, can be purchased at the Saturday Portsmouth Farmers’ Markets until November 3, and then at the two Holiday Farmers’ Markets at the Macintosh Atlantic Culinary Academy in Dover on November 17th and December 22nd. With excellent long-term storage, you can stock up to eat locally and well all winter!

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