Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

Why does this make me think of purple cows? :wacko:

On a coincidental note, I just found that eggbeaters blog this morning and liked it a lot. (Didn't see the pumpkins though.)

Posted

The Fair Food Farmstand has gray hubbards, which tend to be blue and are sometimes referred to as blue hubbards. Orange/creamy inside, not blue.

It's great for decorating a table, and the flesh is fine. But if you're planning on cooking or baking, I think you're better off with a neck pumpkin. Fine tasting, and lots of seedless and easily prepped meat.

Bob Libkind aka "rlibkind"

Robert's Market Report

Posted

In about 1985 didn't Sting come out with the album, "Dream of the Blue Pumpkins"?

“Watermelon - it’s a good fruit. You eat, you drink, you wash your face.”

Italian tenor Enrico Caruso (1873-1921)

Posted

a deeply orange and densely fleshed pumpkin I love from Oz is called the Queensland Blue....incredibly hard to cut and peel but well worth it for its intense flavour

×
×
  • Create New...