Shopping Cart: Pumpkin Whoopie Pies

(By James M. Thresher For The Washington Post)
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Wednesday, November 5, 2008

· Talk about made from scratch: For her delicious pumpkin whoopie pies, Pecan Meadow Farm's Lois Shirk uses home-ground whole-wheat flour, her own free-range eggs and pumpkins she grows in the vegetable patch out back at the farm, in Newburg,Pa. The result is two disks of moist, spicy cake held together by a generous dollop of tangy cream cheese icing. Available for $2.50 at the Pecan Meadow stand at the 14th and U Street Farmers Market, which is open every Saturday from 9 a.m. to 1 p.m. through Nov. 22.


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