Even the seeds get into the act. Toast your supply in the time of plenty, just before the frost touches the colourful autumn leaves. They will keep for 1 year stored in the freezer or a few months in a cool place in sealed jars.

Remove the fibres from the seeds of a large pumpkin and place seeds in a saucepan. Top with cold water, add 1 tsp salt, cover and simmer 2 hours. Drain and spread on paper toweling 4-8 hours to dry. When completely dry, place on a baking sheet, sprinkle with a few spoonfuls of salad oil - just enough to make seeds slightly oily when rubbed together.

Set in a 350 F oven for 20-35 minutes, or until nutty brown, stirring a few times with a fork. When done, spread on brown paper, salt to taste and let cool. Eat as is, immediately, or store, and if you then want a crisper seed, warm up in a 350 F oven for 15 minutes.

mc by Terri