October 25, 2011
October around the Bay Area means clear days, cold nights, and gorgeous produce. The neighbors had planted some pumpkin seeds in the spring in the center of an old Bay Laurel stump, fed with chicken and horse manure. Months later, out came ten giant Rouge Vif d’Etampes pumpkins, better known as Cinderella pumpkins, ranging in weight from 20 to 56 pounds.
The largest of the beasts dwarfed my torso as I lugged it up the hill into a wheelbarrow.
How do you cut open a pumpkin of this size? Normal kitchen knives won’t cut it (haw).
What’s this pumpkin like inside?
The flesh is somewhat like that of a spaghetti squash in that it’s stringy.
It took the course of several days to properly chop, bake, and peel the ribs of this pumpkin.