Pumpkin season is peaking, and Feast and Field carves out a week to bring the patch home and explore this beloved fall fruit. We visit The Great Pumpkin Farm outside of Buffalo, New York, and dive into the annual American pumpkin-picking tradition. This 360-acre farm produces larger-than-life pumpkins and celebrates everything fall.
Take a lesson in all things pumpkins — from how to pick the perfect one for its lasting décor to advice on how to dissect a pumpkin for cozy cooking. There is also a quick, sweet and savory recipe that explains the easiest way to roast those precious seeds. Plus, acclaimed chef Steven Gedra of The Black Sheep Restaurant & Bar in Buffalo offers three of his fall-time favorite pumpkin dishes.
Still can’t get enough pumpkin? We also bring you our favorite pumpkin products of the moment from edible treats including a healthy snack, coffee, and infused butter to a festive beeswax candle perfect for decorating and scenting your home.
One upstate New York pumpkin farm celebrates fall and family at their 360-acre U-pick property that attracts thousands each year.
Owner of The Great Pumpkin Farm offers tips and tricks to treat yourself to the perfect pumpkin for cooking and carving.
Chef-owner Steven Gedra features dishes with local pumpkin at his cozy upstate New York bistro, The Black Sheep Restaurant & Bar.
Pumpkins products abound this time of year, and we have the goods to satisfy any craving, plus a few surprise suggestions.
Don’t discard the best part of the pumpkin, the seeds! They can be baked into a nutritious, crunchy, sweet and salty snack.