Pumpkins are one of the most popular crops in the United States, with 1.5 billion pounds produced each year. Actually a form of squash, they are usually planted in July and reach maturation quickly, in about 100 days, making them ready for fall festivities by mid-to-late September. There are white pumpkins and orange pumpkins, pumpkins for carving, pumpkins for baking and pumpkins for eating! Each season, we’re excited to bring you the best and biggest variety of these seasonal gems for you to enjoy in any way you wish! Discover all the good gourds we will have for you this fall and learn simple hacks to kick them up a notch!

Sourced from family-owned farms: Van Groningen & Sons, Inc.

When the weather begins to cool, pumpkins become the star of the show! We’re proud to partner with Van Groningen & Sons, Inc. during the fall to bring you seasonal favorites from traditional carving pumpkins to unique varieties like beautiful white pumpkins and mini white Casperita pumpkins. Van Groningen & Sons, Inc. is a local California farm that began in 1922 and has been run by multiple generations of the Van Groningen family. When pumpkins aren’t on the brain, Van Groningen family provides high-quality melons, sweet corn and almonds.

While you’re picking up the perfect pumpkin to carve up for Halloween, consider grabbing an extra one so you can experiment with the culinary possibilities. They are very nutritious, containing potassium (essential for the proper functioning of the heart, kidneys, muscles, nerves and digestive system) and Vitamin A (promotes eye and vision health). And they are almost entirely edible, so roast the seeds for an addictive snack and cook the flesh for soul-soothing pumpkin soup. Check out this article with delicious pumpkin seed recipes!

Spread the pumpkin cheer a little longer! Ever notice how quickly your jack-o-lanterns start to take a turn for the worse? Cutting the pumpkins and exposing their moist flesh to the air promotes decay and mold growth, especially in warmer climates. Avoid the mess and try these alternatives for some fall décor that will last until you’re ready to garnish with garland or dust off the dreidel.

Chalkboard Gourd:

Instead of carving a design, draw one. Coat pumpkin with chalkboard paint and let dry. Practice your artistic skills by drawing scary faces or writing festive messages. Choose a larger pumpkin for this project.

Pump Spray:

Pump some more life into your pumpkin by coating it after carving. This will help keep it moist and retard the spoilage. You can coat the cut edges and interior with petroleum jelly or vegetable oil, or apply hairspray. (Only, if you do that, be careful to let it dry thoroughly before putting a candle inside!) You can also mist the cut pumpkin each day to help keep it moist.

Glittery Gourds:

Liberally paint your pumpkin with crafter glue, then quickly and generously cover with super-fine glitter. A cluster of glittered mini-pumpkins would make a stunning centerpiece. Glitter is not your thing? Add some simple bling by nails or upholstery studs from a craft store and use to pierce a fun design into your gourd. Try a funky design or even a monogram for a sophisticated flare. You may want to stencil your desired pattern before you start poking!

Grilling Corn on the Cob

Fresh corn grills beautifully, especially when the heat caramelizes the kernels instead of steaming them. Take a peek a few different methods for grilling corn:

• Keep the husks on and place them directly on the grill
• Husk and wrap them in aluminum foil with butter and honey
• Soak them in water prior to placing directly on the grill
• Husk them fully, coat them lightly in oil or butter, and place them directly on the grill. Just make sure you turn them frequently!

Grilling Asparagus

Asparagus is a favorite and so easy! Just Snap off the bottom end, marinate in olive oil, and add a little salt and/or lemon zest.
Tasty tip: cook for 4 minutes on the grill, turning once, and they’re done.

Nothing is worse than watching an expertly grilled onion browned on the edges and perfectly caramelized fall through the grill and land in a pile of ash. There are three or four good methods for keeping your veggies above the flames instead of in them.

1. Buy a hinged grilling basket. You can find them in just about any kitchen accessory store, and there are plenty online as well. One real advantage to these baskets is that they are not being used to cook meat, so they tend to stay much cleaner than your regular grill top.
2. Set wire cooling racks perpendicular to the direction of your regular grill surface. By “cross-hatching” these, you reduce the hole space and can keep those veggies from taking a dive. Be sure to spray or oil your racks before using them, and to clean them off promptly when done.
3. Wooden skewers are cheap and can be protected from the heat by soaking them before use. Metal skewers also work great, but conduct the heat and handle with tongs or oven mitts. Of course, getting the vegetables to stay on the skewers is no easy task. Skewers work well with peppers, mushrooms, small potatoes (like Yukon golds), zucchini or summer squash, and some onions. Don’t use skewers with cherry tomatoes or asparagus. It won’t end well.