Market Farming

[Alex McGregor <waldenfarm AT sprintmail.com>]

I've found that butternut squash makes the best pumpkin pies because it has
more flavor and you don't have to "destring" it.

I halve, deseed and bake it in the oven in a pan with some water in it to
keep the squash moist.  I think baking brings out more flavor than steaming
or microwaving.

Try the "No Fault Pumpkin Pie recipe" in Moosewood Cookbook.  I make it with
cream when we can get raw milk and use sorghum to sweeten.  Outrageous.

And if you do use heavy cream, remember to keep those defib paddles handy!
--
Alex McGregor
Walden Farm