Signs of fall are everywhere---Pumpkins are being plucked from the Patch and making their way to the front doorsteps, piled onto front lawns, even making heads for Pumpkin People.  It doesn’t stop there---kids and grown ups alike are getting into harvest festival mode with Halloween just two weeks away.  Share the spirit of the season with some pumpkin treats---we have plenty of pumpkins perfect for making pies, cheesecake, soup, bread and more. With cool temperatures this week, and a touch of snow on higher elevations, the rush is on to get outdoor chores wrapped up.  We offer some tips this week on putting your garden to bed.  Remember—if you want to enjoy Market bread for the long winter months, get your order in now.

In This Issue:
PUTTING YOUR GARDEN TO BED
MAKE SOME SCARECROW PEOPLE
MORE APPLES
PEAR PIE A WINNER
AUTUMN INSPIRATION

PUTTING YOUR GARDEN TO BED

Here are some sure safe tips for putting your garden to bed for the winter-

• Remove all your annual plants and put in the compost pile
• Start a compost pile if you don’t have one.  It is a great time to start with all the fall leaves from your property and perhaps even the neighbours along with the annuals and hanging baskets that need to get dumped.  We have some great hemlock composters for $49.95 made at Penny Lane Industries in Liverpool.  They are easy to assemble and we have one set up at the Market for you to see.
• Top up the mulch around your shrubs and trees.  This material will gradually break down over the winter and provide some much needed organic material to feed your trees and shrubs.
• Move perennials and get a jump on spring.  Now is a great time to move some perennials or divide them as well.  I would not move Iris or Peonies now but wait until next August. 
• Put in bulbs for 100 days of spring color.  We can help with the selection.  Avoid tulips if you have lots of deer hanging around.
• Take some cuttings from your favorite geraniums and start inside.  A common question from gardeners this time of year is “how can I save my geraniums for next year”?  Now you can take cuttings from the soft newer shoots on your geraniums.  Cut the leaf with a nice long stem.  Make the cut on the stem on an angle, dip into rooting compound (available here for $4.99) and plant in some dampened potting soil.  This will start new plants that can grow inside during the winter.  You can store the plants that were outside in planters or containers in the cool basement in bright light.  Leave without much watering or fertilizing until February and then bring into the light and start watering and fertilizing. 
• Remove gladiolas, dahlias and canna lilies from your garden, store in cool dark location for the winter months. 
• Dump the soil from your containers and planters and wash them with diluted Javex water.  The dilution rate is 1 cup of Javex to 9 cups of water!  Store in a cool dry location.
• Enough for this week!  We will give you tips on roses, etc… next week! You have enough to do now!!!

MAKE SOME SCARECROW PEOPLE

            Our Market Elves were busy making pumpkin people just before Thanksgiving Weekend.  We were able to secure them well enough in the ground that they survived the winds and rain of the last week very nicely.  We just used narrow pieces of wood screwed into the shape of a cross.  In some cases we anchored these crosses to a wooden post we drove into the ground.  In two cases we were able to anchor the crosses to existing sign posts and electrical posts.  A quick trip to Frenchies provided the wardrobe.  We stuffed the bodies with onion bags and newspaper but you can use corn stalks or straw.  We did not decorate the faces but used hats to give our people lots of personality.  We had lots of people taking pictures over the weekend of our “Market People” standing in the garden that remains frost free to date!!!

MORE APPLES

We now have Russets, Spartans and Gala apples.  Russets are unique and distinctive in their flavour and store well on into the winter.  Gala are very popular for cooking and fresh eating.  Spartans are a very good storing apple if you have a good cold room.  The Honeycrisp continue to be a very big hit and we just ordered more bins to ensure we have plenty until our closing on November 8.  They are priced at $1.59/pound.  Red Delicious will be ready next week.

PEAR PIE A WINNER

Sandra Sabourin from the LaHave Bakery was the overall winner in the recent Mahone Bay Scarecrow Festival Pie Contest.  She was in the Market last week buying pears to use in her winning pear pie recipe.  She had lots of orders for the pie after her name appeared in the Chronicle Herald and she made a cameo appearance on BT – Breakfast Television.  She was very generous talking to Elspeth about her recipe and what was part of her winning combination, exact measurements were not provided!  She was inspired to make her own version of the pie over the weekend. It was served to friends on Sunday night and was a big hit!  This recipe features Clapp Pears, although we often think Bartlett Pears are better for cooking.

Pear Pie – An adapted version of Sandra Sabourin’s Recipe

Fillling:

10-12 Clapp Pears peeled and sliced

1/3 cup white sugar

4 tbsp. flour

½ tsp. freshly grated ginger

½ tsp. freshly grated lemon

juice from half a lemon

pinch of salt

Gently mix the ingredients by hand to coat the pears with all the ingredients.  Pour into a 9” pie pan, lined with unbaked pie crust. 

The topping does not contain Sandra’s secret ingredient.  The nuts are part of the adaptation but work very well.

Struesel Topping:

½ cup flour

½ cup large flake oatmeal (not the quick cooking type)

1/3 cup white sugar

¼ tsp. freshly grated lemon

½ cup butter

Generous ½ cup of walnuts lightly chopped

Cut the butter into the other ingredients and then mix in the walnuts.  Sprinkle over the pears.  Bake for 15 minutes at 450 degrees and 40 minutes at 350 degrees.

It is amazing what a brief encounter at the cash register can prompt!!!

AUTUMN INSPIRATION

Fall has rolled in and full-moon frosts are discouraging tender perennials and nipping the annuals.  Many of us are chasing away the chill with evening wood fires, and some of us who want to savour the outdoor beauty of the maple’s glorious golden leaves can wrap up in warm blankets and linger in the fading light of dusk in our comfy lawn or rocking chair. Autumn days and nights are encouraging us to linger just a few more times to appreciate the beauty that surrounds us.

Happy Harvest Everyone….Mary