Fall Season

For the next 3 months WIFoodhub.com will be posting and sharing ideas and recipe content for the 2016 Fall Season. Check back often and also follow us on Facebook!


Indian Corn
Corn Shocks
Small, Medium, Large (individual or bins) Specialty Pumpkins White, Cinderalla, Blue, Worty Thing, (individual or bins) Mini Pumpkins
Pie Pumpkins

Produce |Squash:

Specialty (White Acorn, Delicata, Sweet Dumpling,)

image c/o Two Peas and Their Pod.com

Pumpkin Cinnamon Streusel Pancakes
Two Peas and Their Pod.com

Yield: Serves 4


For the cinnamon streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract


1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.

4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

5. Serve pancakes warm with maple syrup and butter.

CornHusk Garland

Photography: Anna Williams


  • Garden twine
  • 32-gauge floral wire
  • Wire cutters
  •  Tape measure
  • Dried cornhusks (20 per each foot of garland)


  1. Using wire clippers, cut one 5-inch length of floral wire for every cornhusk. Fold cornhusk in half, and tie ends together using a piece of floral wire; leave wire ends loose. (To make brittle husks more pliable, boil water in a teakettle and hold them over the emerging steam for about two seconds before folding.) Repeat with remaining cornhusks.
  2. Measure the space where your garland will hang; add 1 extra foot per every 8 feet of space to measurement. Add another 2 feet (this will serve as loose ends to hang the garland with), and cut a piece of twine to that length.
  3. Starting 1 foot from the end of the twine, secure a husk to the twine with the attached wire. Continue wiring on husks, working your way around the twine and overlapping them for a full appearance, and stopping 1 foot from other end of twine.

Follow this link for a few Squash ideas and recipes. >>>

Under the Dome and in the Spotlight



This is a great idea using Pumpkins and Gourds for a nice center piece for your table or living room decor for the fall.  Squash, pumpkins and a twig of your favorite branch or  leaves (inserted in a flower pick) on mounded moss command attention in this bell jar set atop a terra-cotta dish. Substitute a terrarium, large jar or even a glass cake cover, if desired. Arrange a few spillovers outside the glass for a touch of spontaneity.





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