After they were harvested, New England pie pumpkins cure in the morning light in the barn at Fat Rooster Farm in Royalton, Vt. Grown in the garden surrounded by biodegradable black plastic, the pumpkins were easy to grow and yielded an 800-pound crop. From the book THE JOY OF KEEPING A ROOT CELLAR by Jennifer Megyesi, released in 2010 by Skyhorse Publishing.