These days as you look around when you shop you are bombarded with the color orange. No, it is not in fashion this year, but there are pumpkins everywhere getting ready to be carved for Halloween and for those autumn decorations.

When my grandson was young his father started him on a pumpkin raising business. People were eager to help the little guy’s college fund out. One year the pumpkins were planted in the field directly behind the farm house at Meldick Farms. That year there was a bumper crop. One Saturday we all headed to the pumpkin patch to help with the harvesting.

My son had a team of horses at that time that pulled the wagon. He dropped the lead lines and they stood still while we gathered the pumpkins nearby. The little guy was happy as a clam as he ran around the field. He really struggled getting those heavy pumpkins and carrying them to the wagon but he kept right on trying. Of course, he chose the biggest ones to carry.

His dad painted a sandwich board sign for him to put out front. When people came to the farm store they often picked out a pumpkin as well. This grandson was never shy around adults. He eagerly helped the customers pick out his favorite pumpkins. The money he made was all his and that impressed him.

Now you have to admit that was quite a racket. The adults planted, weeded, and harvested the pumpkins and all he had to do was sell them. Who could resist such a cute little well-informed salesman? Incidentally, this young man is now a senior in high school preparing to go to college. He is also a head taller than all of us.

The pumpkin business is no more. All of the stores now have pumpkins for sale at such a cheap price that the farmer cannot complete. I am not sure how they make money on them but maybe they sell the pumpkins at a loss to stimulate the sale of other seasonal items.

Now if I was going to purchase a pumpkin to make a pie I would certainly consider the farm raised variety. I like to know the producer when it comes to my food. In the past I have traveled into Amish country in the fall and brought home pumpkins. I often end up with more than one because people know that I will cook them up and use them. Some prefer to buy their pumpkin in a can. It is certainly much easier, but I do like the taste of fresh pumpkin. I have used it in place of squash successfully. I have also used it to make a delicious fall soup.

The other place that we are seeing orange these days is in the leaves. As I put this column together there is still an abundance of green but the leaves are beginning to turn with the promise of a beautiful fall season. We have not yet had a frost but I think that will probably come to an end this week since temperatures in the twenties are forecast.

I said the word “snow” in church yesterday and was almost “tarred and feathered.” No one wanted to think of the season with snow coming. We had a lady who attended our church for years that always had a count on how many days there were until spring. She is gone now and I miss her gentle reminders.

When I think about fall I remember all of the wonderful things that were harvested. By now the tomatoes have run their course. The only time to enjoy a BLT in my humble opinion is when there are home grown tomatoes available. I enjoyed many of those this fall since the tomato harvest was an abundant one. I also enjoyed eating the little ones straight from the garden. They were very sweet this year. I do wish when the restaurants use them in a salad that they would take the time to cut them in half. When I am dressed to eat out I cringe when I take a bite of the little tomatoes. Those seeds often squirt in all directions.

I still hope to make some more sauerkraut. The Amish method that I wrote about worked so well. All of the jars from last year are gone. I want to put some spaghetti squash into the freezer too. We eat that with sauce and it is so good. I served it for the fall birthday celebration a couple years back and everyone, almost, really liked it.

Apples are my favorite fruit and it, too, has been a good year for apples. My son has several varieties that he willingly shared. I love a crisp white apple to eat right from the tree. I often take one with me when I travel to eat as a snack.

Then, there are those delicious desserts. My favorite apple dessert is apple crisp. I have shared this recipe in several venues as well. The type I make is not overly sweet and I appreciate that. I have enjoyed fresh applesauce this fall. You cannot compare anything you get in a jar or can with the type you make at home. Whenever I make something with apples I try to use different varieties to balance the sweet and the sour.

I have a new recipe for Ambrosia Salad that I will share with you. I saw a cook on television make it and adapted it to my taste.

Ambrosia Salad

Grate 3-4 apples

Add 1 small can crushed pineapple

1 c. orange juice

c. sugar – may not need this depending on your apples – taste first

Handful of coconut

Let stand at least two hours to meld the flavors.

Ann Swanson writes from her home in Russell, Pa. Contact at hickoryheights1@verizon.net.