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Where can I find good fresh pumpkins near Boston?

I've been trying to track down good cooking pumpkins for savory dishes, and been turning up blanks most everywhere. All I find are worthless jacks, or (if I'm "lucky") sugar pumpkins. What I'm looking for are hubbard squash, or even better Jarrahdale pumpkins or Queensland blues. There must be a store or farm around Boston that has better varieties - anyone know of one?

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  1. Russo's? Wilson Farms??

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    Wilson Farm
    10 Pleasant St, Lexington, MA 02421

    A. Russo and Sons
    Watertown, MA, Watertown, MA

    1. I've seen hubbards and blues at most farmers markets recently....but that was before the snow...sometimes Market Basket has chunks of hubbards.

      1. Have you been to any of the farmers' markets? There was a great selection at Atlas Farms at Copley last week. I have photos of their blue pumpkins running on my site tomorrow. I think I remember long Island Cheese, Jarrahadle, Black Futsu, and a few more.

        Sienna has some and I think a few other farms as well.

        Penny
        http://www.bostonzest.com/

          1. Russos

            Wilsons Farm

            Any farmers market.

            ride up rt 2 and stop at any farm

            1. Thanks guys. I now have four different varieties of very nice pumpkins sitting in my pantry, not counting the one that got made into a huge batch of pumpkin curry!

              8 Replies
                1. re: bear

                  Wilson's. Uncut pumpkins were $0.79 / lb, and there were several varieties. I got a Queensland blue, Long Island cheese, Italian ribbed, and a Hubbard squash.

                  1. re: 1adam12

                    Thanks. It would be great if you could report your thoughts on the differences after cooking with them all, although that's not really Boston-specific.

                    1. re: bear

                      The hubbard squash is sweet and has a soft shell that makes for easy preparation. Good overall flavor.

                      The Italian ribbed pumpkin is a HUGE pain to shell - the shell is as hard as old shoe leather even after roasting. I couldn't cut this at all with my regular knife, so I roasted it and then scooped. Ended up using it for pumpkin ravioli. Has a mild flavor with light melon overtones, not particularly sweet.

                      Queensland blue is a delicious pumpkin. Strong pumpkin flavor, sweet but not as sweet as the hubbard. My second-favorite pumpkin variety.

                      Haven't used the long island cheese yet.

                2. re: 1adam12

                  Would be interested in seeing your pumpkin curry recipe if you'd care to share.

                  1. re: Kiyah

                    Yes, please share recipe and thoughts on the different squash varieties on the Home Cooking board!

                    1. re: Kiyah

                      I'm posting it over in home cooking. Sorry for the delay!

                      1. re: 1adam12

                        Thanks 1adam12 and Allstonian! Here's the link to the recipe post: http://chowhound.chow.com/topics/817637

                  2. In response to this thread I picked up some hubbard which they were selling cut, seeded in chunks at Market Basket Burlington on Friday for 89 cents a pound.

                    Never tried hubbard before, we usually go for buttercup/Kabocha.

                    The hubbard was awesome, even right out of the microwave! Made pumpkin pie with it; easily the best I've ever eaten.

                    Used a slightly modified version of the Cook's Illustrated "Best Recipes" version.

                    2 Replies
                    1. re: StriperGuy

                      That's good stuff. My only complaint is that I think it's a little watery right out of the microwave, so if I have time, I like to scoop it out and cook it on the stove for a bit. It's a good opportunity to add whatever your seasoning of choice is too. I grew up as a brown sugar/cinnamon/raisins person, but I've come to love Indian spice mixtures (garam masala, or even just "curry powder"). Don't forget the salt!

                      My absolute favorite squash is the buttercup one that has the prominent cup (there seem to be a number of different squash sold as "buttercup'). It looks like this: http://wholefoodsmarket.com/stores/ha... . It's got the densest, smoothest flesh I've ever had. It's like eating squash custard. They don't keep well though, and the Somerville MB hasn't had them for a couple weeks. They might be gone for the winter.

                      Oh, and I was at the Harvard Sq farmers market yesterday--Kimball had a special: 3 delicata or acorn squash for $2.50. Good apple prices too ($1.20/lb or less depending on type and quantity, many varieties).

                      1. re: emannths

                        Gosh, for pie I would not have wanted to reduce it any more. This hubbard was packed with flavor, almost to the point of being like buttercup, which I think might be too much for pie.