Fall pumpkins! Decorating and carving pumpkins Decorative culinary pumpkins including pie pumpkins: Fairytale, Cinderella, Red Eye, Jarradale, One Too Many, and more! Squashes, including Hubbard and Butternut Gourds
	Fall mums A beautiful selection of fresh hardy mums in 8” pots.

Fall cornstalks and bales of hay
Whether you want to craft your own scarecrows or build a fall decorating focal point, we have what you need to get started. Choose from regular size or mini-size bales of hay.

Decorating Tip:
For a striking tabletop centerpiece, combine colorful Indian corn, mini-pumpkins, and deeply textured gourds.

Gift Idea:
A jar or two of genuine Rosby Red Raspberry homemade jam makes an ideal hostess gift. We have three sizes of jam for sale. The ingredients are pure and simple—nothing but Rosby Red Raspberries and sugar—no fillers and no additives for the “berry” finest jam. We also sell canning jars and pectin for the convenience of cooks who prefer to make their own. Jam made from our raspberries is so tasty, you’ll want to keep some on hand for yourself as well.

Favorite recipes:
When you stop at the Berry Tent, you can pick up free raspberry and pumpkin recipes. Recipes are also available on our recipes website page. Because we get so many requests for our Argentine Stew recipe, where the stew is cooked and served in a Fairytale pumpkin, we are featuring it below.

Recipe for Argentine Stew Cooked in a Pumpkin Shell

1 large (20-24 lb.) pumpkin 6 tablespoons butter or margarine, melted 1 teaspoon ground nutmeg 1 teaspoon powdered sage 2 tablespoons olive oil 2 pounds sirloin tip or beef stew meat, trimmed and cut into 1-1/2 inch cubes 1 large onion, chopped 2 cloves garlic, minced 3 white potatoes, peeled and cut into 3/4-inch cubes 3 yams, peeled and cut into 3/4-inch cubes 2 cups beef broth 2 large tomatoes, chopped 1 can diced tomatoes (optional) 1 large green pepper, chopped 1 teaspoon granulated sugar 1 cup dried apricots Salt and pepper Whole kernel corn: 16 oz. canned or 2 cups frozen 1/4 cup dry sherry 6 tablespoons chopped fresh flat-leaf parsley Preheat oven to 325 degrees. Cut off the top of the pumpkin. Scrape out seeds and fibers. Scoop side walls so no more than 4 inches thick, but leave base of pumpkin as is. Brush inside of pumpkin with melted butter mixed with nutmeg and sage. Sprinkle lightly with salt and pepper. Cover top opening with foil. Place shell in shallow pan and place in oven. In skillet, brown trimmed beef cubes with onion and garlic. Transfer to large pot. Add tomatoes, green pepper, 1 or 2 teaspoons salt, 1/2 teaspoon black pepper, sugar, apricots, white potatoes, sweet potatoes, and broth. Cover and simmer on stovetop for 1.5 hours. Stir sherry and corn into stew. Remove pumpkin shell from oven and spoon stew into shell. Reserve any extra stew for refills. Replace foil and return filled pumpkin to oven. Bake until done, possibly an hour or two, checking frequently. When done, pumpkin meat will be soft enough to scoop but shell will hold its shape. To serve, either leave pumpkin in baking pan or carefully transfer it to a large bowl. Ladle out stew, scooping out some pumpkin meat with each serving. Garnish each serving with parsley. As needed, refill pumpkin with heated extra stew. Makes 6-10 servings. If using a medium or small pumpkin, adjust ingredient quantities accordingly.