The Long Island Cheese Pumpkin is a native squash to this region, named so, because it looks like a big wheel of cheese. Prized for it’s texture and flavor for making pies, it thankfully was saved from being lost to time in the 50’s and is now on Slow Foods U. S. Ark of Taste. The photo above was taken from Chef Adam’s harvest last Fall. We made pumpkin pie with them for Thanksgiving, but recently made a soup with pumpkin seeds and pumpkin oil. They make great pumpkin soup too!
