Friday, Oct. 26, 2012 - 6:55 p.m.

We went to a different farmers market, and I purchased several more winter squash: a 20-lb Cinderella, a native Sonoran one, ancestor to the butternut, and one of the kinds that I tried to grow a couple of years ago but died. Also another one that they didn't know what it was. They all look tasty.

Used some of the pumpkinized butter in scones today. I think it made them extra tasty. I have figured out what I will do with the remainder of this batch of butter: mix in my pumpkin molasses (from boiling down the liquid that drained off the pur�e) to make a supremely pumpkiny honey-butter-like spread. YES.

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