A pumpkin previously relegated to the porch for decorative purposes reclaims its crown in the kitchen.
Starting November 12, take the Jitney straight to Long Island Cheese Pumpkin heaven.
What is autumn if not reason to celebrate the Long Island Cheese Pumpkin and the people responsible for its survival?
Slow Food East End and 18 Bay Restaurant to host a Fall Market Dinner honoring Susan and Myron Levine and celebrating the Long Island…
This Halloween, take the Long Island Cheese Pumpkin pledge—because nothing’s spookier than a world without this indigenous, perfect-pie-making squash.
I like weird seeds/plants; I cannot lie.
Once nearly extinct and completely absent from seed catalogues, the Long Island cheese pumpkin is making a comeback. The squat tan squash, which resembles…
The more we cook with this endangered local variety, the more likely it will survive.
In the High Summer issue of Edible East End, Erica-Lynn Huberty told the story of the Salt of the Earth Seed Company, which has embarked on a massive seed-saving project to protect our food supply while saving the best seeds to grow the best produce for our region. One success story, predating Salt of the Earth, is the Long Island cheese pumpkin, which also got a mention in our Fall 2005 issue.
As Alex Goetzfriend documents in our Winter 2014 issue, excess pumpkins were once vital to making it through the winter, for animals and people. Today, the East End’s growing livestock population is benefiting from the surfeit.
The next big veggie thing could come out of Flanders.