Charlie Brown's pal, Linus van Pelt, was right! There's something incredible about pumpkins in the fall. Luckily, you don't have to stay up all night in the pumpkin patch to find a great pumpkin recipe. Five fantastic ones are right here! Pumpkins are a great addition to salads, soups, entrees and desserts. When buying a pumpkin, keep in mind that pumpkins grown and harvested for jack-o'-lanterns have less edible flesh than cooking pumpkins. Look for varieties that have been raised specifically for cooking. Select small, round, plump pumpkins that are 2 to 5 pounds, heavy for their size and blemish-free.  Store pumpkins away from direct sunlight for up to a month or keep them chilled until ready to use. Scoop out the flesh for recipes and save the seeds for roasting.

 Eggplant is in season and it's quite abundant at all of the farmers' markets. This time of year they're plump and firm and perfect! The eggplant (aka aubergine) is a member of the nightshade family. They're very filling, supply few calories and contain virtually no fat. Their meaty texture makes eggplant a wonderful vegetarian main-dish choice.  When shopping, look for a well-rounded eggplant with a smooth and uniformly colored skin. Tan patches, scars or bruises on the skin indicate decay which will appear as discolorations in the flesh beneath. A good eggplant will feel fairly heavy, a light one may be woody. A medium-sized eggplant, 3 to 6-inches in diameter, is likely to be young, sweet and tender. Be sure to cook eggplant in a glass baking dish. Aluminum pans will cause them to discolor.