ニューヨーク・タイムズのインスタグラム(nytimes) - 11月23日 23時45分

Pumpkins: not just for pie! In 1958, @ニューヨーク・タイムズ published a wide-ranging look at the #pumpkin, “a curious vegetable.” Our writer admired the names of a few different varieties “nearly as colorful as the vegetable itself.” Among his favorites: “the Big Cheese, the Sweet Cheese, the Quaker Pie and Boston Freek.” And because our writer couldn’t resist, the list went on, from “the Yum Yum” to “Michigan Mammoth.” Along with a look at the etymology of the word — the phrase “some pumpkins” could be used in reference to Very Important People, “and very important matters in general,” our article noted — @ニューヨーク・タイムズ also published a series of recipes. Consider swapping out your pie for a “pumpkin ring with peas,” a pumpkin pudding with whipped cream or baked pumpkin with ginger and cream of pumpkin soup. Or just have your #Thanksgiving pie, and eat it, too. #?#HappyThanksgiving #tbt

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