If you’ve bought a pumpkin at Walmart or Lowe’s, the odds are good that it came from Frey Farms. Advertisement Continue reading the main storyEdible pumpkins make up about a third of her harvest. “I don’t think this is a trend that’s going away.”The pumpkin spice latte aside, squash isn’t exactly an American cultural barometer. Even professional cooks who have put forth pumpkin recipes remain baffled that the pumpkin hasn’t moved more quickly from the front porch to the kitchen. In her 2010 book, “Around My French Table,” Dorie Greenspan offered a recipe she called Pumpkin Stuffed With Everything Good.

Source: New York Times October 11, 2016 20:03 UTC