|Orange Kabochas at Davis Ranch|
|We Be Little pumpkins above, and Hubbard and Fairy Tale below|
|Big Mack and Long Island Creme|
|Knucklehead, Delicata, Wolf and Goosenecks|
|Turban, Hubbard and One Too Many|
|Lunch Lady, Wolf and Long Island Creme|
|Summit and Super Herc|
Description of Summit Pumpkin
Homozygous resistance to powdery mildew. Large dark orange fruit. Good ribbing. The standard for large fruited hybrids. Handles are impressive for size, dark color and durability.
Many of the same varieties we observed at Davis Ranch were artfully displayed at CUESA'S annual Sunday Night Supper event upstairs at the Ferry Building, catered by Paula Le Duc this October.
|Photo courtesy of Marissa Rodriguez|
Enough ogling: let's smash those bad boys and eat PUMPKIN BREAD!
|Jenny's pumpkin bread with chocolate chips|
This excellent pumpkin bread is a specialty of my friend Jenny Offenbach. It was her mother's recipe and she generously bakes it and gives small loaves to her co-workers at holiday time. The chocolate chips are optional, but I recommend the addition of some Scharffen Berger bittersweet baking chunks.
Mom's Pumpkin Bread
1/2 cup oil 1 2/3 cups sifted flour
1 cup canned pumpkin 1 tsp cinnamon
2 eggs 1/2 tsp nutmeg
1/3 cup milk 1 tsp baking soda
1 1/4 cup sugar 1/4 tsp salt
Preheat oven to 350.
Combine oil, eggs, milk and pumpkin. In a separate bowl, sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Gradually beat into wet mixture. Pour into greased loaf pans and bake
at 350 for 1 hour or until done. (Take out of oven before bread is fully cooked, so that a tooth pick
has some mixture on it when inserted.
Servings: 2 medium loaves