Nothing brightens up the fall more than gourds. Even the name sounds funny and makes you laugh. Look for the warted types, the mini-pumpkins, or the birdhouse types. Some are the cutest things and some a down-right ugly looking, but they're always fun. 

Squashes always get a bad reputation and yet they are so delicious and inexpensive to eat. There's nothing like a fall squash during the Thanksgiving Dinner. We grow a large variety of squash for the fall which are available at the nursery by the pound.

Here's my favourite recipie for pepper-squash.

• Get one white pepper squash for every two people to serve (white look more interesting on your plate, though green work just fine).
• Cut the pepper squash in half from the stem to the base and scoop out the seeds.
• Place about 1/2" of water in a baking pan.
• Place the pepper squash in the baking pan, cut-side down.
• Bake at 350°F for about 1/2 hour or until the water evaporates, whichever comes first.
• Flip the squash over so their seed cavity faces up.
• Put 1-2 tbs of butter and 2-3 tbs of honey in each cavity.
• Bake for another 10-15 minuites.

Server the pepper squash halves with your favourite meal. They really are wonderful!