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Ben’s Pumpkins | Friendly Pumpkin Wars
Ben Nottermann has been growing his business since the ripe old age of six. Yes, the year most kids learn to tell time and dig into reading, Ben was learning that if he planted a couple seeds (about 50 cents worth), tended his few seedlings into thriving plants, harvested their produce, and sold his 24 […]
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Ben Nottermann has been growing his business since the ripe old age of six. Yes, the year most kids learn to tell time and dig into reading, Ben was learning that if he planted a couple seeds (about 50 cents worth), tended his few seedlings into thriving plants, harvested their produce, and sold his 24 orange spherical vegetables for a dollar a piece on the front lawn, he made what we grown-ups call: a great rate of return.
A quarter century later: “Ben’s Pumpkins” is still flourishing. I know because I just came back from a mission to snoop on my biggest competitor. Ben’s Macro-Pumpkinry is based in East Hardwick, VT on a lovely dirt road called, (so appropriately) Pumpkin Lane, and thanks to my recent reconnaissance, I think I’ve uncovered his strategy: Quality (they’re so orange and robust!) and Variety (they range in size from ping-pong to hassock) and Diversity (they vary from pleated to smooth to “Baby Boo” and other specialties). Ben, I have to hand it to him, is the one- stop shopping of all things pumpkin. Again!

Credit: Julia Shipley

Credit: Julia Shipley

Credit: Julia Shipley

An aerial view of Biddeford, dressed in its winter white.
Credit: Michael D. WilsonCredit: Julia Shipley I, on the other hand, am just a kindergartener when it comes to this business. My five- year- old micro-pumpkinry (LLC), which is also on a dirt road, is two towns away from Ben’s. My clientele are, um, basically my next door neighbors. And my inventory is limited to about 50 pumpkins (compared to Ben’s thousands), and I only grow one variety: pie. Sigh.

Smoked oyster topped with salted currants and horseradish oil at Elda. Espresso meets fresh ice cream for Sweetcream Dairy’s affogato.
Credit: Michael D. WilsonCredit: Julia Shipley

Credit: Julia Shipleu

Credit: Julia Shipley




