I know fall is around the corner when I see the display of pumpkins at the farmers market I attend every Labor Day weekend, although I put off buying my miniature pumpkins until October, savoring those last days of summer.

The market sells the traditional round, orange pumpkins, but also a variety of other shapes, colors and textures. It is such a versatile ingredient, because it can be baked, boiled, steamed, fried and roasted. The seeds, which are roasted, are a healthful snack. Pumpkinseed oil is used to make salad dressing. To see the rest of the column and the recipe for the pie on the front cover of this book click here

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