Cinderella’s Fairy Godmother was able to transform a PUMPKIN into a handsome coach to carry the princess to her destiny. This Halloween, why not try using your own culinary skills to work some magic on transforming this orange gourd into some amazing and tasty dishes!

PUMPKIN is perhaps the best known variety of HARD SHELL SQUASH, a rich source of Vitamin C, Vitamin A, iron and potassium. Its seeds are edible and have been used throughout history by various cultures as a medicinal remedy. Look for PUMPKINS that are a deep orange in color with a hard skin and relatively heavy for their size.

Remove the seeds and wash away any pulp, dry with a paper towel, then toss with butter or olive oil and a dash of Worcestershire Sauce prior to roasting in a slow oven. Serve warm from the oven as a nutritious snack.

Cooked PUMPKIN and PUMPKIN puree can be used in recipes in a variety of ways. Add cubes of cooked PUMPKIN to your favorite crab or clam chowder recipe. Or create a delicious Cream of PUMPKIN soup by cooking PUMPKIN cubes with ONIONS, GREEN PEPPERS, GARLIC and CORN in skim milk with seasonings until tender, then pureeing until smooth in the blender. Serve with a dollop of sour cream and a sprig of fresh SAGE in a hollowed-out miniature PUMPKIN shell.

As an appetizer, puree cooked PUMPKIN and mix with grated cheddar cheese and cream cheese. Form into a ball and roll in a mixture of chopped WALNUTS and crushed pretzels, and serve with crackers or PUMPKIN bread.

For a tasty side dish medley for roast pork or chicken, sauté ONIONS, RED and GREEN BELL PEPPER strips, GARLIC and ZUCCHINI in butter, add cooked PUMPKIN cubes and sprinkle with curry powder.

Cut whole PUMPKIN into wedges, brush with melted butter seasoned with ROSEMARY or BASIL, then roast in the oven for a quick side dish. Or brush with melted butter and roast, then serve drizzled in maple syrup and chopped PECANS.

PUMPKIN pie is a classic autumn dessert. Vary your recipe by adding melted butterscotch chips, sour cream, or chopped ALMONDS and WALNUTS that have been sautéed in butter and sugar. For a dessert that kids of all ages will love, add PUMPKIN puree, cinnamon and allspice into waffle batter, then cut finished waffles into quarters, spread with softened vanilla or chocolate ice cream, add another waffle quarter on top to create a PUMPKIN waffle ice cream sandwich.

Peak production and very reasonable prices continue on new crop BARTLETT PEARS and D’ANJOU PEARS, making this high-fiber FRUIT among the best values this week. Slice thinly and serve dipped in melted dark chocolate.

Prices are decreasing on HASS AVOCADOS thanks to plentiful volume.

California-grown STRAWBERRIES and RASPBERRIES continue to be reasonably priced and in steady supply.

TOMATOES are in steady supply at moderate prices. Chop finely and use in hearty seafood cioppino or core and crack a fresh egg into the hole and bake.

POMEGRANATES are in season and the seeds make a delicious addition to FRUIT or VEGETABLE salads or tossed into warm pasta.

PERSIMMONS are another fall favorite now in steady supply. Use the pulp in muffin, tea bread and waffle batter.

Washington State is providing good volume on new crop GALA APPLES, with prices decreasing.

California ASIAN PEARS are also an economical value. Dice finely and add to chicken or shrimp salad.

RED SEEDLESS GRAPES are in plentiful supply at moderate prices.

Young white COCONUTS are plentiful and the juice inside is a quick health cocktail.

PINEAPPLE and PAPAYA are two tropical FRUIT offerings in steady supply at moderate prices.

In-shell NUTS are arriving in time for holiday baking schedules. To preserve their freshness, ALMONDS, HAZELNUTS, MACADEMIA NUTS, PEANUTS, PECANS, PISTACHIOS and WALNUTS can be safely stored in the freezer in a sealed container.

Reasonable prices and steady volume continues on CANTALOUPE MELON.

BANANAS are very moderately priced and great for slicing over breakfast cereal.

The season for fresh CRANBERRIES has begun; pick up an extra package or two because they freeze beautifully for up to 10 months.

Quality and variety are excellent on HARD SHELL SQUASH, with prices very affordable on everything from GREEN ACORN and KABOCHA to ORNAMENTAL GOURDS and MINIATURE PUMPKINS.

YAMS, an excellent source of beta-carotene and vitamin B, are in plentiful supply at very reasonable prices. Enjoy baked and served with butter.

Additional POTATO values include RUSSETS, YUKON GOLD and WHITE and RED ROSE varieties.

CAULIFLOWER is an economical side-dish choice. Steam and serve Indian-style cooked with ONIONS, GARLIC, GINGER, FENNEL and CUMIN and RED BEANS and serve with cooked brown rice garnished with CILANTRO.

GREEN CABBAGE, RED and GREEN LEAF LETTUCES and SPINACH are two of the best salad values. Salad toppings in steady supply include GREEN ONIONS, RADISHES, JICAMA, CUCUMBERS, CARROTS, CELERY and MUSHROOMS.

SNOW PEAS are in steady supply and a great stir-fry item. You can also toss them with cut ASPARAGUS, AVOCADO slices and fettuccini pasta seasoned with olive oil, minced GARLIC, Parmesan cheese and a medley of chopped MINT, PARSLEY and BASIL.

Fresh HERBS make a great salt substitute to bring out the flavor of foods. Add chopped ROSEMARY or BASIL to scone batter for a savory taste.

WATERCRESS is a great addition to salads to add peppery flavor and crunchy texture. For a classic tea sandwich, layer WATERCRESS and chopped hard-cooked eggs between slices of buttered white bread.

BROWN ONIONS remain at economical prices. Cut into quarters and add to the roasting pan with beef or chicken.

GARLIC, ELEPHANT GARLIC and SHALLOTS are must-have ingredients for adding to soup and sauce recipes.

Check out the FLORAL department for ORNAMENTAL GOURDS and INDIAN CORN for Halloween decorating. Potted MUMS, MINIATURE ROSES and ANTHURIUM are excellent values. In cut arrangements, CARNATIONS, LILIES, ASTERS, DAISIES and BIRD OF PARADISE are in plentiful supply.

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