Chatham Food Studies students served up crepes with local apples and dulce de leche as well as pumpkin or squash bread, made from produce grown on the Eden Hall Campus. For all those who asked, here is the recipe:

Pumpkin Bread

Unsalted butter, room temperature, for pans
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
1/2 teaspoons freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 cups pumpkin puree (made from local and Eden Hall pumpkins)
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs (local)
1/4 cup vegetable oil
1 2/3 cups buttermilk (from Brunton Dairy)

Preheat the oven to 350 degrees F. Coat two 8 1/2-by-4 1/2-inch load pans with butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; set mixture aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin puree and both sugars; mix on medium speed until well combined, 2 to 3 minutes. Add the eggs and oil; mix until incorporated, about 2 minutes, scraping down the sides of the bowl. With mixer on low, add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour, until just combined.

Divide the batter between the prepared pans; smooth the tops with an offset spatula. Place the pans on a baking sheet. Bake, rotating the sheet halfway through, until a cake tester inserted in the centers comes out clean, 55 to 60 minutes. Transfer pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped in plastic, for up to 4 days.