Some pumpkins don’t need carving to turn heads. We just received our second delivery of Vermont-grown pumpkins for the fall season—in every shape, size, color, and texture. These unusual varieties will add a creative touch to your fall display, and a few of them are excellent substitutes in your favorite pumpkin recipes.
Here’s a quick guide to what’s available now in the Garden Center:
Native to Australia, the Jarrahdale pumpkin is a cross between a Blue Hubbard and Cinderella pumpkin. Best uses: Great in any recipe that calls for pumpkin…pumpkin curry, pumpkin bread, pumpkin pie, etc.
The Red Warty Thing is a cross between an American Turban and a Hubbard squash, so it’s really more of a squash than a pumpkin. Best uses: a great substitute in any pumpkin recipe. Try it pureed in pies, soups, and sweet breads. Also tasty diced and roasted like an acorn or butternut squash.
The Galeaux d’Eysines is a French heirloom pumpkin with a flattened shape and salmon-peach skin. The pumpkin’s knobby, shell-like bumps are caused by a buildup of sugar beneath the skin. Best uses: roasted, grilled, baked, sauteed, or pureed in soups, sauces, preserves, and pies.
Marina di Chioggia has long been a staple squash in Venice, Italy, where it is also known as Suca Braca, or warty pumpkin. Best uses: roasted, baked, steamed, grilled, or use in any recipes that call for pumpkin.
The Garden Center is open Tuesday through Sunday, 11 a.m. to 5 p.m.