For Halloween Hauntings, the PRODUCE department offers more treats than tricks. One of the best selling items this time of year is PUMPKINS.

The most common usage for this orange winter SQUASH is for carving into scary Jack-O-Lanterns. Reserve the seeds you find inside, rinse them in a colander, pat dry with a paper towel and layer them in a baking tray. Sprinkle with a little sea salt and roast these nutritious SEEDS in a moderate oven for about 20 minutes. They make a delicious snack.

Buy an extra PUMPKIN to get creative in the kitchen. You can peel and cut PUMPKIN into sections, steam it until tender, then serve as a side dish seasoned with a little salt and pepper or nutmeg.

As a replacement for mashed POTATOES, try cooking PUMPKIN meat in boiling salted water until tender. Drain and mash, beating in a little brown sugar, butter and sour cream. Diced PUMPKIN can also be steamed along with CORN, CARROTS, ZUCCHINI and TURNIPS for a delicious medley of VEGETABLES.

Cooked and pureed PUMPKIN can be folded into whipped egg whites and cream and baked into a puffy soufflé that’s a delicious side dish for roast pork, turkey or beef pot roast.

To create a savory autumn soup, puree cooked PUMPKIN and blend with half-and-half, chicken broth and seasonings such as allspice, cinnamon and nutmeg. Serve hot with a dollop of sour cream garnished with a sprig of ROSEMARY.

Pureed PUMPKIN can also be added to muffin and cake batter. Spicy PUMPKIN-WALNUT bread is even more delicious when slices are spread with whipped cream cheese flavored with a little ORANGE juice.

PUMPKIN pie is a Halloween favorite. For a different flavor, add ground PECANS to the pie shell and top the spicy PUMPKIN filling with chopped caramelized PECANS.

For an even more elegant dessert, blend flour, shortening, brown sugar, cinnamon, GINGER, nutmeg, beaten eggs, chopped WALNUTS, baking power, baking soda, mashed PUMPKIN and sour cream and pour into a mold. Steam in a pan of hot water until this pudding sets. Serve this WALNUT-PUMPKIN pudding with brandy hard sauce or whipped cream.

APPLE fanciers are in luck, with a wide variety of good values available now, ranging from Washington State RED DELICIOUS to GRANNY SMITH, FUJI and GALA, along with JONATHAN and McINTOSH for baking.

KIWIFRUIT continues to be abundant at economical prices, with supply steady from both New Zealand and California growers.

Both D’ANJOU and BOSC PEARS continue to be in steady supply. D’ANJOU is a sweet eating PEAR that’s great to stuff into lunch boxes, with BOSC a versatile PEAR for poaching and baking.

VALENCIA ORANGES, great for juicing, continue in steady supply, with RUBY RED GRAPEFRUIT also steady at moderate prices. Florida’s Sunshine State is providing an ample crop of TANGERINES.

With the fall season well underway, California TABLEGRAPES continue to be in abundant supply at moderate prices.

California POMEGRANATES are now in season. The luscious ruby-red juice adds a sweet-tart flavor to any recipe. The edible seeds also mix well with other FRUITS in salads such as KIWI, GRAPES and ORANGES.

HASS AVOCADOS are steady at moderate prices. Mash and blend with finely chopped SWEET BROWN ONIONS, LEMON juice, sour cream, minced GARLIC and chopped TOMATOES for a zesty chip dip.

TOMATOES are in steady supply. Slice and roast until tender, then chop and blend with diced RED ONIONS, minced GARLIC, chopped CUCUMBERS and fresh BASIL. Toss in extra virgin olive oil and spread over rounds of toasted bread.

Prices are at moderate to premium levels on CANTALOUPE and HONEYDEW MELONS, with supply steady until the first frost in growing regions curtails production.

Quality is excellent on RASPBERRIES, with prices in the moderate range.

A good baking FRUIT for chilly fall days is CRAB APPLES as well as QUINCE.

Most PRODUCE departments feature a special baking section as the holidays approach, spotlighting such ingredients as DATES, FIGS, RAISINS, and both shelled and in-shell WALNUTS, BRAZIL NUTS, HAZELNUTS, ALMONDS, PECANS and PISTACHIOS. Remember to keep NUTMEATS refrigerated to prevent their oils from turning rancid.

ICEBERG LETTUCE is plentiful at very reasonable prices, making this popular salad staple among this week’s best VEGETABLE values.

GREEN CABBAGE, LEAF LETTUCES, SPINACH, ARUGULA and RADICCHIO round out the salad choices, all in steady supply.

New crop RUSSET POTATOES and vitamin B-rich GARNET YAMS are both in steady supply. Store in a cool, dry place and consume as soon as possible after purchase for best flavor.

MUSHROOMS are great when partnered with POTATOES. Earthy PORTOBELLO MUSHROOMS can be marinated in olive oil, balsamic vinegar, salt and pepper, sliced into julienne-style strips, then sautéed with sliced ONIONS, BELL PEPPERS and TOMATOES for a delicious baked POTATO topping.

MINIATURE PUMPKINS are in good supply now, along with full-sized PUMPKINS for carving projects.

HARD SHELL SQUASH, including GREEN and GOLD ACORN, HUBBARD and SPAGHETTI are in steady supply, with prices decreasing.

This month is peak season for such specialty VEGETABLES as FENNEL, CARDOON, CHAYOTE SQUASH and CELERY.

It’s the perfect time to purchase a braid of new crop GARLIC from the Gilroy, California growing region. ELEPHANT GARLIC, gigantic bulbs milder in flavor than regular GARLIC, is also in steady supply from Oregon State.

BRUSSELS SPROUTS make a hearty side dish for roasted meats. Pair them with roasted CHESTNUTS.

SWEET CORN continues to be available. Mix into clam chowder for a heartier soup.

Volume is increasing on PEARL ONIONS with RED, GOLD and WHITE available.

EUCALYPTUS makes a wonderful natural air freshener. INDIAN CORN, BIRD OF PARADISE, ASTERS, MARIGOLDS, DAISIES and MUMS are among the most plentiful items for bouquets. Potted MUMS come in a variety of fall hues.

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