Pumpkins to Cook, Not Carve

Pumpkins to Cook, Not Carve
Pumpkins are a culinary powerhouse—as long as you use the kinds bred for eating, not for carving. RONEDYA/shutterstock
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Consider the lowly, unappreciated pumpkin. Sarah Frey does this a lot.

“Pumpkins bring me joy. It’s my happy crop,” declared the largest grower and shipper of pumpkins in the United States. Owner of Frey Farms, based in southern Illinois, Frey is responsible for the arrival each autumn of 5 million pumpkins (yes, 5 million) at grocery stores and other retail outlets across America. Her company grows these millions on about 3,000 acres, and contracts for production of 1 million more.

Eric Lucas
Eric Lucas
Author
Eric Lucas is a retired associate editor at Alaska Beyond Magazine and lives on a small farm on a remote island north of Seattle, where he grows organic hay, beans, apples, and squash.
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