Steps to Making a Jack-ó-Lantern:

•  Draw a circle on top of the pumpkin and make an opening large enough for your hand to reach through.

•  Cut along the outline with a sharp knife using back-and-forth motion to cut through the thick skin.

•  Pull the end of the pumpkin by the stem, which you’ll use as a cap once finished, and scrape off all the seeds and pulp. 

•  Use a large spoon to scoop the seeds and pulp inside of the pumpkin. 

•  Draw the face (mouth and triangle eyes and nose) on the clean pumpkin making the eyes, nose and mouth large enough to cut comfortably.  Follow the pattern using a big knife blade to saw through the tough skin. 

•  Push the cut-out features gently from the inside of the pumpkin.  Place a votive candle inside the pumpkin to create an eerie glow.

When selecting your Pumpkin, keep these tips in mind:

– The rind should be firm, uniform in color and free of blemishes.

– Make sure the stem doesn’t look brown and dry and avoid carrying the pumpkin by the stem, since it can break off.  Instead handle the pumpkin by its base. 

– Check your pumpkin with a knock.  A thumping sound means the pumpkin is solid and healthy.

Bentley’s Produce has just received now in season Persimmons!  This unique fruit that looks like an orange tomato is so sweet that is considered the apricot of the autumn season.  Persimmons add rich flavor and moistness to cookies, baked cakes, muffins, quick breads, and steamed puddings.

Here is a great recipe for Persimmon cookies to serve throughout the holidays!

INGREDIENTS

2 ripe persimmons, pureed

1 Teaspoon baking soda

2 Cups all-purpose flour

½ Teaspoon ground cinnamon

½ Teaspoon ground cloves

½ Teaspoon ground nutmeg

½ Teaspoon salt

1 egg

1 cup white sugar

½ Cup butter

1 Cup raisins

1 Cup chopped walnuts

DIRECTIONS

Preheat oven to 350° F (180° C).

Dissolve baking soda in persimmon pulp and set aside.

Sift flour, spices and salt together, set aside.

Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.

Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

And remember that, “Fresh makes it best!”