Kathy Martin, in her garden in Belmont, uses fresh grated pumpkin in her pumpkin bread to make lighter loaves.
(Michele Mcdonald for The Boston Globe)
One cook’s best dish
In praise of pumpkins’ promise of abundance
Kathy Martin, in her garden in Belmont, uses fresh grated pumpkin in her pumpkin bread to make lighter loaves.
(Michele Mcdonald for The Boston Globe)
BELMONT - If you want to prepare something from your own pumpkins for your holiday table, you have to be thinking pumpkins in April. That’s when Kathy Martin plants seeds for Baby Pams, giant Big Rocks, and green-skinned Jarrahdales. (Full article: 348 words)
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