What a shame that pumpkins are mainly growns to be cut into masks ... while they can be cooked for delicious meals.

This year we have selected the two varieties Padana (of Padua) and Marina (of Chioggia) that you see in the two pictures.

How can you tell when the pumpkin is ready to be picked? To be sure about ripeness, you can wait until the vines die. Pumpkins can also be picked early - you can tell the ripeness by the strength of the stem - if it breaks away the pumpkin should be ready.

The Marina variety has a darker color flesh but we are not able to tell you about the difference in taste.

We would be glad to publish your favorite cooking (or baking) recipes. We believe that the pumpkin is the perfect Winter staple for Wisconsin and we would like to promote a larger selection of varieties with advise on the optimal use for cooking.

Slice pumpkin into thick wedges, scrape seeds out and peel (we tried without peeling first but the skin breaks down with the baking - peeling before baking is advised). Brush with olive oil and garlic, pepper and salt (we have added Italian spices), put in baking dish in the oven at 350 degrees until cooked through (approx. 30 - 60 min. depending on pumpkin variety and size of wedges).

The Marina pumpkin that we have used for this recipe took more than one hour to bake through.

Pumpkin soup

Use half a pumpkin, one large onion, 2 medium potatoes, two chicken stock cubes salt and pepper to taste. Place all ingredients in large saucepan and fill with water to cover all vegies. Bring to a boil and reduce heat to simmer for one hour.

Remove from heat. Don't strain water out! Put all ingredient in food processor and process until smooth. Add one cup of cream and stir.

Serve immediately (delicious reheated).

Recipes are courtesy of Mrs. Sue Truckey (Australia).

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Looking forward to meet you at the market this Saturday, or some day.

Your friends will be under the white tent,

Curzio