by John Boguhn

Created on: September 02, 2009   Last Updated: September 30, 2009

In the North-Eastern part of the U.S. seasonal transition means more than temperature change; especially in the fall. It's when Nature brings out it's biggest box of crayons and goes to work. The colors of Autumn are everywhere; including the Farmers Market. Squash and gourds use up half the box by themselves. Their odd shapes and beautiful colors make them as interesting to look at as they are enjoyable to eat. From center pieces on tables to side dishes at dinner they're at the top of the list of fall foods.

One of the favorites is that big orange melon. The squash that thinks it's a gourd. The pumpkin; late Septembers finest fair, falls most glorified food. And why not, look what it brings; pumpkin bread, pumpkin pie and pumpkin soup. Lets not forget Jack-o'-lanterns at Halloween. You can boil, bake, steam or even roast them. You can snack on the dry seeds, and use the oil as an additive in salad dressing; it's flavor adding a robust accent when mixed with other oils. A good source of beta carotene and vitamin A; pumpkins are the food of the holidays and a fine example of fall bounty.

Picture yourself driving down the road on a warm fall morning. 60 degrees and sunny, the fresh, crisp air filling the car through the open window. With every breath your lungs open a little wider. As you ease to the right, pulling on to the expressway ramp the air suddenly goes sour. Before you can question it, your nose starts to twitch; the once fresh scent has now turns rancid. You roll up the window and look to the left. There it is, rows of Yellowish- Green heads. It's cabbage season! Fortunately it fairs better in the kitchen than in the farmers field. Boiled up with potatoes, carrots, onions and a ham bone the veggie makes a fine hobo stew, and an amazing dinner. It makes great coleslaw and sauerkraut, and when rolled up with rice it can be used to create pigs in a blanket. Cabbage is good for soups, salads and even side dishes. The vegetable is high in Vitamin C and the amino acids that help control inflammation; and is even a negative calorie food. ( Taking more calories to digest it than it provides.) Add a little Corned Beef to the mix and you've got a St Patty's Day classic.

Spaghetti Squash, are you familiar? Well you should be! Boil for 30 minutes, scrape it from it's shell and you have a tasty substitute for pasta. And as for dieters; 4oz of spaghetti squash is only 37 calories and full of fiber. Take that carb counters. Available year round, it's peak is from

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