Fall Harvest

Properly harvested and stored, pumpkins, squashes, Indian corn, cauliflower, and gourds fill both cellars and centerpieces with sweet reminders of summer.

Pumpkins are prime for picking as soon as the vines wither -- but don't dally if frost is forecast. Despite the old saying, "When the frost is on the pumpkin," this popular crop is vulnerable to cold and should be harvested before a hard freeze. (Protect outdoor displays from frost, too.) For storage, leave a few inches of stem. Broken stems invite rot.

For long-lasting beauty, allow gourds to ripen completely on the vine, and harvest them when the rinds are hard and glossy. Dried gourds make great ladles, rattles, birdhouses, and jugs. Wait until the shells are lightweight and the seeds inside are loose, before you begin crafting. Dried shells also can be polished, painted, or pierced.

Indian corn is known more for its ornamental virtues, but the colorful, dried kernels can be ground into cornmeal and used to enhance your favorite Southwestern recipes. The variety Calico offers multicolored ears of intense hues -- red, yellow, mahogany, brown, white, purple, and blue.

Corn's sweet cousin is harvested when the kernels are juicy, but Indian corn should remain on the stalks until the shucks are brittle. Peel back husks and tie into bunches for display.

Winter squash vines produce a big crop all at once in late summer, so proper storage is the key to preserving the sweet flavors. Unlike summer squashes, which are harvested while they're still tender, winter types should be picked after the rinds have hardened. Wait until the skin is too tough to pierce with your thumbnail.

Cauliflower is turning heads with a delectable new color. Purple head cauliflower doesn't require blanching like most white varieties do. Though its growing season is long, there's no need to fret about frost -- cold weather sweetens the crop. Harvest cauliflower heads before the buds start to open.