October: You might be squeezing the very last drops of summer out of your garden this month. The tomatoes, squash and peppers you pull right now will probably be your last until next summer. Don't fret, though, because hardy greens such as kale, chard and collards could keep growing right on through winter. Pick up pumpkins, hard winter squash and decorative gourds at your local farm stand now to add pop to both your table settings and your cooking.

Heres a list of what to look for:

Apples, beets, broccoli, cabbage, cauliflower, cucumbers, green beans, green peppers, spinach, kale, lettuces and other greens, pumpkins, squash, sweet potatoes, tomatoes

IDEAS FOR THE KITCHEN:

Save your pumpkin seeds for roasting. After they've been rinsed and dried, toss them with olive oil or butter and salt, pepper and any other desired spices. Roast at 300 degrees for about 45 minutes, or until brown, stirring occasionally.

"Kale chips" are a low-calorie snack your whole family might love. Toss prepared kale leaves with a little bit of olive oil and salt and spread on a baking sheet. Bake at 350 degrees for 10 to 15 minutes, or until the edges of the leaves are brown but not burnt. These are a little like potato chips.

You can't overcook a sweet potato. Stick one in a 400-degree oven when you get home from work and in 1 to 2 hours you will have a silky-textured, slightly sweet potato that will mix well with your toppings of choice. Try goat cheese and minced shallots.

--Emily Freehling