Leaves are beginning to fall. Big orange pumpkins and gourds will begin to appear on front porches. Local farmers will offer corn mazes, hay rides and pick-your-own pumpkin patches. October is one of those perfect months when the senses seem deeper. The weather cools, moods are upbeat, and your local farmers are bringing the most amazing fall produce to your farmers market.
Pumpkins, decorative gourds and winter squash, though, are the stars this month. With Halloween and Thanksgiving fast approaching, the yearning to decorate for the season is drawing us to the colors and shapes of fall. The desire to cook up warm soups and stews is increased as we settle in for cooler weather.
Pumpkins and winter squash were found by the colonists when they arrived on the shores of what would become America. Native Americans were using these gourds and squash as food, household products and medicines. Through the ages, new varieties, colors, shapes and sizes developed.
The heirloom Long Island cheese pumpkin is thought to be the precursor for all the other pumpkins we see today. The sugar pie pumpkin, a small variety, was discovered to be best for pumpkin pies and purées. There are new bumpy ones, smooth ones, blue ones, white ones and everything in between. There are even Asian varieties like the kabocha or Chinese pumpkin.
Pumpkins from Swank Farms out of Hollister will soon be carved into jack o’ lanterns and made into pies; winter squash from First Generation Farmers of Brentwood and Bautista Ranch in Stockton will be turned into warm, tasty soups and stews; walnuts and almonds from Fontana Farms from Ceres will await your fall baking; elegant pears from Alhambra Valley Farm in Martinez will be savored in fresh salads; and apples from Rainbow Farms out of Camino are anticipated for pies and cobblers.
All your farmers grow what they sell and offer you the very best every week. Come down and pick up some of fall’s best fruits and vegetables, baked goods, flowers, local honey and more at your local farmers market. We bet you won’t finder better quality and variety!
Debra Morris is a promotions coordinator for the Pacific Coast Farmers Market Association and writes the Time Is Ripe column. Contact her at debramorris@pcfma.com.
Recipe: Simple Roasted Winter Squash
ingredients
2 acorn or kabocha squashes
olive oil
salt and pepper
dried mixed herbs
instructions
Preheat oven to 400⁰ Fahrenheit. Carefully cut each squash in half (to make it easier to cut, you can microwave the squash for a few minutes), then cut again so you have eight quarters. Place in a foil-lined baking dish or sheet pan. Brush each piece with olive oil, sprinkle with salt, pepper and dried herbs. Cover with foil and bake for 20 minutes. Remove foil and bake another 20-25 minutes, until softened. Serve as is, or let cool, and purée for soup. Serves four.