When I visited Detroit a couple months ago, I could not get enough of Eastern Market. The stalls of beautiful produce, organically and locally grown, were amongst the most colorful sights I have seen in my travels.

Several vendors boasted pumpkins like the one shown here. The pumpkin is one of the most under-appreciated and wasted vegetables. Deserving more than just butchery for a jack-o-lantern, the pumpkin is great for its seeds, sweet flesh and its use as a cooking vessel for rich stews. If you have an opportunity to savor one of the fine pumpkins like the ones shown here, don’t pass them up.

They can also be a mean base for pumpkin chocolate chip cookies, a recipe I will share later in the season.

Part of our in one picture series.

a colorful assortment of Michigan pumpkins

a colorful assortment of Michigan pumpkins

About The Author

Leon Kaye

Leon Kaye is the founder and editor of GreenGoPost.com and its advisory division, GGP Media. Contact him to discuss how he can work with your organization or event. His focus is making the business case for sustainability and corporate social responsibility (CSR). He writes for San Francisco-based Triple Pundit, Inhabitat and now The Guardian, for which he writes about corporate responsibility, water, and green building. He has also written for AIA's Architect Magazine. Leon works out of Fresno and Silicon Valley, California, and when he has free time, he enjoys hiking, gardening, cooking, weightlifting, and planning his next trip to one of the 60 countries he has visited. He has an MBA from USC's Marshall School of Business and is also a proud graduate of the University of Maryland-Baltimore County (UMBC) and Cal State-Fresno.