So, based on comments made by the head pastry chef at Blackberry Inn, I put in a small patch of Flat Tan Field Pumpkins this year. Despite using immature ones as summer squash, they're still going to drive us out. Near as I can tell, there are about 30 maturing ones (coming in at 15-20 lbs each). I have a fair number of pumpkin recipes. But, obviously, I'm going to be using a lot of pumpkin this year. So I would appreciate any recipes and uses---sweet or savory---y'all can suggest. Thanks.