Seasonal Eats: October

Pumpkins: yes, you can roast your own.

Our summer may have started late in northern California, but we were pleasantly surprised to discover that Corn Man was still selling sweet, juicy corn on the cob even into late September. But now, the seasons are clearly changing. Here’s what’s in store at your local market.


  • Artichokes
  • Beets
  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Chard
  • Kale
  • Lettuce
  • Mushrooms
  • Onions
  • Pumpkins
  • Spinach
  • Sweet potatoes
  • Winter squash


  • Apples
  • Cranberries
  • Figs
  • Grapes
  • Pears
  • Persimmons
  • Pomegranates
  • Grapes

I’m going to admit that I’m a huge, HUGE sucker for pumpkin muffins. I’ve heard good things about this recipe, although I can’t imagine that anything covered in cream cheese frosting would be bad. You can use canned pumpkin, of course, but there’s a lot of rumor swirling about how there’s a terrible canned pumpkin shortage this year. Here’s how you can make your own puree from real pumpkins. Shocking, I know, but it can be done.

One of my favorite pumpkin recipes is this one for pumpkin cannelloni. Delicious. You should try it. Really.

Helpful tip for the fall: if you buy one of those cheapie pumpkin carving kits from your local discount store, save the handy-dandy scraper thingie that comes with it. It’s top shelf dishwasher safe and is the best tool I’ve found to remove seeds and whatnot from the inside of all winter squash. You’ll thank me later.

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