fall pantry , etc

Warmer days have come and gone and quite possibly so have all your pantry essentials. It’s time to replenish those cupboards in preparation for bustling autumn days.

Cold Weather Must-Haves
You’ll want to have these items close-by to whip up comforting, seasonal meals and drinks.

* Canned soups
* Canned broths and stocks
* Instant hot chocolate
* Instant oatmeal
* Tea bags
* Apple cider



Super Sale Stock Ups
Keep an eye on your weekly flyers and when these all-year-round essential items go on sale make sure you’re the first in line to buy in bulk.

* Dried pasta or rice
* Pancake mix or general batter mix
* Maple syrup
* Canned beans
* Canned tuna fish
* Crackers
* Cereal
* Box drinks
* Peanut butter
* Jam or jelly
* Parmesan cheese
* Red wine vinegar
* Extra virgin olive oil
* Microwave popcorn
* Tomato Sauce
* Canned vegetables



Think-Ahead Holiday Essentials
Be ready for impromptu guests this holiday season and keep these items ready to go for entertaining.

* Canned cranberry sauce
* Canned pumpkin or pie filling
* Pie crusts
* Salad dressing
* Evaporated and/or sweetened condensed milk
* Graham crackers
* Instant pudding
* Powdered gelatine mixes
* Baking powder and soda
* Breadcrumbs
* Dried fruit
* Yeast
* All-purpose and/or pastry flour
* Marshmallows
* Cinnamon, nutmeg and allspice
* Vanilla extract
* Instant stuffing
* Baking chocolate
* Brown sugar
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Pumpkins (and all forms of squash) are full of vitamin C, an antioxidant (which protects against cancer) and an anti-inflammatory (which can aid reduce asthma symptoms). They’re also high in vitamin A, fibre, minerals and carotenoids; a type of antioxidant which protects against cancer and heart disease.

How to Grow Them
Almost any pumpkin seed will grow a pumpkin, so the important decision is what type of pumpkins you want to grow. The most common varieties are the field pumpkins (a.k.a. jack-o-lanterns) and the sugar pumpkins (a.k.a. pie pumpkins). Although both are edible, sugar pumpkins are smaller with a sweeter flesh, so they’re better for cooking; field pumpkins are best for carving.

To grow a pumpkin, choose a plot of soil that’s in full sun. Plant seeds two feet apart, placing two seeds per hole, adding nitrogen to the soil. Pumpkins are deep-rooted, so water them frequently to encourage good vine and root growth, especially in late July and August when they bloom and set fruit.

Pumpkins (and winter squash) take about three months to harvest so they’re best picked in fall when the skin has toughened and stems are dry. Select pumpkins (from your garden, farm or store) that are five to eight pounds and free of blemishes. Squash are typically smaller, between one and three pounds or up to eight inches in length (the smaller the better because they’ll be more flavourful). You can store whole pumpkins and winter squash up to a month at room temperature or in a cool, dark place for up to three months.

How to Use Them
Using fresh pumpkin in recipes maximizes the benefits of this versatile vegetable. To substitute fresh pumpkin instead of canned, you’ll need to cook the pumpkin. To do so, slice and seed fresh pumpkin and roast in the oven (medium heat) for 30-40 minutes, until tender. Once it’s cool enough to handle, remove the skin and mash the flesh. Alternatively, peel and seed the pumpkin, cut into chunks, simmer in a large pan with an inch of water until tender. Drain and mash to a puree. Pumpkin is highly perishable so once cut it must be cooked the same day. Cooked pumpkin should be refrigerated immediately, and pureed pulp should be used within a day or frozen for use at a later date.

Get inspired with these tips and recipes for pumpkins and more common varieties of squash:

Pumpkin
The best pumpkins for cooking are sugar pumpkins (a.k.a. pie pumpkins). Choose them as small as possible for the best flavour.

Did you know? The first pumpkin pie was made for Thanksgiving dinner in 1623.
Try it today:

* Pumpkin Soup with Pumpkin Seeds, Rye Croutons and a Lightly Whipped Nutmeg Cream
* Pumpkin, Arugula and Prosciutto Salad
* Pumpkin Ragout
* Pumpkin Cranberry Loaf

Acorn Squash
The most popular of winter squash is the acorn, which is shaped like a nut and typically has green skin. A small acorn squash weighs one to three pounds and has a sweet, slightly fibrous flesh.
Try it today:

* Souffle Acorn Squash
* Squash and Caramelized Onion Lasagna
* Savoury Waffles

Blue Banana Squash
The blue banana squash resembles an oversize zucchini with blue-ish skin and a bright yellow flesh. It’s typically 15-20 inches long and weighs up to eight pounds.

Try it today:

* Puree of Blue Banana Squash Soup with Herb Marinated Goat Cheese Ravioli

Butternut Squash
The butternut squash is beige and long with one end slightly more bulbous than the other. It is slightly more watery with a pale creamy skin and a fine textured orange flesh that’s sweet and nutty; the more orange the skin, the riper and sweeter the squash.
Try it today:

* Winter Squash Galette
* Squash Ravioli with Sage and Walnut Butter
* Roasted Squash and Eggplant with Goat Cheese

Spaghetti Squash
The spaghetti squash is one of the most unique forms of squash. Resembling a small watermelon, it’s golden yellow on the outside and in. When cooked, the flesh separates in strands that resemble spaghetti. Choose the most yellow squash for the best taste.
Try it today:

* Spaghetti Squash and Meatballs
* Spaghetti Squash Salad
* Spaghetti Squash with Mushrooms and Pearl Onion Ragout