Jimmy Turner, our kind host for the Botanic Garden at the Garden Writers of America conference, sent these photos along (and some pix are mine, as well).
Same building, different view, after being taken over by the pumpkins.
Here, going just for design, the various colors are arranged to surprise the eyes. And it is truly an amazing surprise, seeing all of those punkin's there in one place.
I couldn't help but wonder, who gets the pumpkins after the exhibit? Do they go to a homeless shelter for pies? Hog ranch for hog feed? Maybe they have a big compost pile at the Botanic Garden. I'll ask. Or if you're curious where all the pumpkins go after they're done with them, ask Jimmy Turner, I'm sure he has the answer.
While posting this, I had cookies baking in the oven. This is a favorite recipe a friend gave me decades ago. I'm guessing it may have originated in the old Moosewood cookbook, but I'm not certain. These are substantial relatively healthy cookies, simple, not too sweet and pretty much no-fail.
Clean out the Pantry Cookies
2 cups flour
2 cups rolled oats (quick or regular)
1 cup packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp vanilla
1 cup butter, melted
Mix ingredients in the order they're listed. Then add any of the following, up to 1/2 cup of each:
Grape-Nuts, raisins, sunflower seeds, cornflakes, Raisin-Bran, coconut, peanut butter, chocolate chips.
If, after adding from the above, the mixture is too dry, add another egg and mix again
Drop by teaspoonful onto an oiled cookie sheet and bake in a 350 degree F. oven for 10-12 minutes. I like my cookies larger, so I use about 1/4 cup per cookie and bake them about 14 minutes. Today I also added Craisins, pecans, coconut and sesame seed.Wonder how some pumpkin in the cookies would be?