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Page 2 Fall Festivals 2015

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2015 Fall Festivals Page 3

SEPTEMBERThe St. Mary’s County Fair will

be held Sept. 24-27 at the 42455 Fair-grounds Road, Leonardtown.

Friday is School&4-HActivitiesDay,with horse and livestock shows andjudging contests. Don’t miss chainsawsculptures, a K-9 demonstration fromthe Sheriff’s Department and pig races,plus scholastic exhibits in the Educa-tion Building, a speech contest andperformance by amiddle school band.

On Saturday, see the fair parade,open class livestock shows, a 4-H live-stock auction, pig races, jousting tour-nament and chainsaw sculptures.

The annual event rounds out withSunday’s Family Day, featuring thebaby show, gospel music concert,antique tractor pull, spinning andweaving demonstration, horse show,pig races, chainsaw auction and “rideall day” carnival ticket offers. Visitwww.smcfair.somd.com.

Forrest Hall Farm & Orchard willhost its annual crazy corn maze andother family activities through Octo-ber at 39136 Avie Lane, Mechanicsville.Themaze is open from 9 a.m. to 6 p.m.Saturdays andSundays andother timesby appointment. Tickets are $7 per per-son; free for childrenunder 3with adultadmission. Call 301-884-3086 or visitforresthallfarm.com.

Bowles Farms will host their annualcorn maze from Sept. 26-Oct. 31 at22880 Budds Creek Road, Clements.Enjoy a walk through the corn mazewith a petting zoo, children’s activi-ties and play area, pumpkin pickingand more. The maze is open Satur-days and Sundays from 10 a.m. to6 p.m. and Monday through Fridayby appointment only. Admissionis $10 per person; free for children 3and younger. Call 301-475-2139 orvisit bowlesfarms.com.

RiverFest 2015, a celebration of theSt. Mary’s River, will be held from 11a.m. to 4 p.m. Sept. 26 in HistoricSt. Mary’s City. Live music, food anddrinks and fun for all ages. Admissionis free. Call 301-737-2903 or visit www.smrwa.org.

Historic Sotterley Plantation willhost their final farmer’s market of theseason from8a.m. to12p.m.Sept. 26at44300 Sotterley Lane, Hollywood. Stopby and shop local for homegrown veg-etables, fruit, plants and handcrafteditems. Visit sotterley.org.

Christmas in April St.Mary’s Countywill host their 2nd Annual 5K Run/3KWalk at 8:30 a.m. Sept. 26 at ThreeNotch Trail, Charlotte Hall. Registra-tion is $30. Proceeds will benefit thenonprofit organization. Visit www.christmasinaprilsmc.org.

TheGolden Beach/Patuxent KnollsAnnual Kids Fishing Tournament willbe held from 11 a.m. to 1:30 p.m. Sept.26 at Long Point Beach, WaterviewDrive, Golden Beach/Mechanicsville.Registration begins at 10:30 a.m. in agecategories including up to age 4; ages5-7; ages 8-10; ages 11-13; and ages14-16. Children under age 12 must bechaperoned. Trophies will be awarded

for longest fish in each age category.Entry fee is $5per child. Bring your ownrod and bait; supplies are limited. CallRonnie Gale at 301-609-1005.

Annmarie Sculpture Garden & ArtsCenter will host a “Play in Clay: Hal-loween bobblehead workshop” from12-4 p.m. Sept. 26 at 13480 DowellRoad,Dowell (Solomons).Open tochil-dren ages 6 and up with no experiencenecessary. Participants will learn topinch, sculpt and paint silly or spookycharacters. Creations take two to threeweeks in kiln. Member cost is $40;nonmember cost is $45. Registrationis required. Call 410-326-4640 or visitwww.annmariegarden.org.

Places to go,pumpkins to carve

Staff photo by REID SILVERMAN

Brock Kleeman of Clements enjoys his icecream as he looks at Walter Russell’s win-ning 160-pound pumpkin at the St. Mary’sCounty Fair in 2014.

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OCTOBERSpider Hall Farm will host a corn

maze, hay rides, pumpkin patch,moon bounce, vendor market andmore from 10 a.m. to 6 p.m. everySaturday and Sunday in October at3915 Hallowing Point Road, PrinceFrederick. Admission is $8 per person;kids 3 and younger are free. Haunt-ed attractions from 7-11 p.m. Fridaysand Saturdays in October, includinga backwoods haunted trail and zom-bie paintball. General admission forhaunted attractions is $15, or $25 forVIP access to skip to front of the line.For more information, call 410-610-0094 or visit spiderhallfarm.com.

The Point Lookout LighthousePreservation Society will welcomevisitors to Point Lookout Lighthouseduring their open house from 10 a.m.to 2 p.m. Oct. 3. Docents from thelighthouse will be on hand to answerquestions. No fee to enter lighthouse,though park entrance fees apply.Donations are appreciated with allfunds benefiting the restoration of thelighthouse to the 1927 timeperiod. Formore information, visit www.PLLPS.org.

Sotterley Plantation will host the

13th Annual RiversideWineFestfrom 12-6 p.m. Oct. 3-4 at His-toric Sotterley Plantation, 44300Sotterley Lane, Hollywood. Theevent will celebrate the best ofmore than 20 Maryland winerieswith live music, demonstrations,food, artists’ works for sale andmore. Complimentary minia-ture tours of the 1703 PlantationHouse and Colonial Revival Gar-den will be available. For moreinformation, pricing and tickets,call 301-373-2280 or visit www.sotterley.org.

Trinity Lutheran Church willhost Trinity Fall Fest from 9 a.m.to 3 p.m. Oct. 3 at 46707 Shangri-LaDrive, Lexington Park. Fresh produce,28 local crafters, games, activities andmore. Free admission. Call 301-863-9512.

The Little Flower School will hostthe 2nd Annual Oktoberfest at 3 p.m.Oct. 3 at 20410 Point Lookout Road,Great Mills. Guests 21 and older willenjoy German food, a cornhole tour-nament and more. A bottomless beermug is $20 in advance or $25 at thedoor. German food is $18 per plate.For more information, call 301-994-0404.

American Chestnut Land Trustwill host a hiking trail maintenanceday from 9 a.m. to 12 p.m. Oct. 3.Volunteers are needed for chainsaw-ing, sign placement and general trailmaintenance. Work locations to beannounced. Water, equipment andlunch will be provided. Advance reg-istration is requested. For more infor-mation, visit www.acltweb.org.

Annmarie Sculpture Garden & ArtCenter will host a “Girls’ Night Out:fall harvest bowls and lanterns” two-class series from 6:30-9:30 p.m. Oct.5 and Oct. 19 at 13480 Dowell Road,

Dowell (Solomons). Come to makepumpkin- and gourd-shaped bowlsand candle lanterns from pinch pots,plus experiment with tools for cre-ative textures. Perfect for beginners.Member cost is $85; nonmember costis $90. Registration required. Call 410-326-4640 or visit www.annmariegar-den.org.

Patuxent River Appreciation Dayswill be held Oct. 10-11 at the CalvertMarineMuseum, Solomons. Come foran arts and crafts fair, wine tasting,boat rides, music, children’s activities,food vendors and more. Parade at 2p.m.Oct. 11. Free admission andpark-ing. Visit www.calvertmarinemuseum.com/311/PRAD.

The Prince Frederick VolunteerRescue Squad will host a communitycraft fair and bake sale from 8 a.m. to2 p.m. Oct. 10 at 755 Solomons IslandRoad, Prince Frederick. Vendor tablesare $15 each. For more information,call Sandy at 410-535-3353.

All Saints’ EpiscopalChurch inSun-derlandwill host a treasures sale from8 a.m. to 12 p.m. Oct. 10. Gently-useditems and antiques will be sold withfree admission and free parking. Formore information, call 410-257-7694.


Kali Stanberry of Hollywood helps staff the Port ofLeonardtown Winery booth along with her moth-er, Stacie, also of Hollywood during the RiversideWinefest at Sotterley Plantation in 2014.

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Our Lady of the Waysidewill host their annual applefestival from 12-5 p.m. Oct.11 at 37575 Chaptico Road,Chaptico. The event willinclude seafood, apple des-serts, apples and fresh fallproduce, arts and crafts, chil-

dren’s games, pump-kin painting, face

painting, scare-crow making,Bingo and livemusic by River-side South andCoastline. A cash

money raffle, silentauction and “Apple Basket”raffle will be held.

In lieu of an admissionfee, Our Lady Works of Mercywill accept monetary dona-tions and nonperishable fooditems for the Mary Lou GoughFood Pantry. Event is rain orshine. For more information,callBrendaRussell at 301-247-1871 or [email protected].

Annmarie Sculpture Gar-den & Art Center will host“The Colors of Autumn: AWatercolor Workshop” from10 a.m. to 3:30 p.m. Oct. 13-14

at 13480 Dowell Road, Dow-ell (Solomons). This two-classseries will teach participantshow to choose a referencephotowithastrong focalpointand learn to paint through fastsketches to produce a workwith vibrant, clean color. Allexperience levels are wel-come. Member cost is $140;nonmember cost is $150.Bring your own materials orpay $15 to use instructor’ssupplies in class. Registrationis required. Call 410-326-4640or visitwww.annmariegarden.org.

Calvert Marine Museumwill host Calico Jenny: A Trioof Sultry Sirens as part oftheir 2015 Maritime ConcertSeries at 7 p.m. Oct. 16. JanieMeneely and her trio, CalicoJenny, celebrate the maritimehistory, characters and tradi-tions of the Chesapeake Bay.Their songs and stories amblefrom ne’er-do-well sea cap-tains to soulful ballads aboutthose who make a living work-ing on the water. Doors openat 6:30 p.m. with beer andwine for sale. Performance

begins at 7 p.m. in the HarmsGallery. Tickets are $10 inadvance at www.bit.ly//Mar-itimeConcerts or $15 at thedoor. For more information,visit www.calvertmarinemu-seum.com.

The Coastal Arts Marketwill be held from 9 a.m. to 3

p.m. Oct. 17 at Port of Leonar-dtown Park, 23190 NewtowneNeck Road, Leonardtown.Presented by the Coastal ArtsPartnership, the market isopen to artisans, craftsmen,growers and makers to selltheir handmade products.For more information, visitwww.coastalartsmarket.com

or email [email protected].

The 49th Annual St.Mary’s County Oyster Fes-tival will be held Oct. 17-18at the St. Mary’s County Fair-grounds, Leonardtown. Enjoythe National Oyster Shuckingcontest and an oyster cook-offwith oysters prepared everyway imaginable, as well asarts, crafts, live music and acarnival. The festival will beopen 10 a.m. to 6 p.m. Satur-day and 11 a.m. to 6 p.m. Sun-day. Admission is $5; children12 and younger are free. Visitusoysterfest.com.

Pathways will host its 4thAnnual Dinner/Dance Fun-draiser at 6 p.m. Oct. 17 atthe Holiday Inn, Solomons.Pathways is a nonprofit orga-nization that provides mentalhealth services, rehabilitationand housing for adults andolder teens with mental illnessin Southern Maryland. Ticketsare $40 per person in advanceor $45 at the door. For moreinformation, visit www.path-waysinc.org.


Duke Landry of Louisiana and fellow contestants prepare for shuckingbefore the start of the men’s final at the U.S. National Oyster ShuckingChampionship Contest in 2014. Landry went on to win the contest andrepresented the United States in the World Oyster Opening Champion-ship in Galway, Ireland.

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Historic Sotterley Plantation willpresent “Ghosts of Sotterley” from7-10:30 p.m. Oct. 23-24, 29, 30-31 at44300 Sotterley Lane, Hollywood.This spooky, dramatic production willinclude a walking tour of the Sotter-ley grounds. Events take place outsideand are held rain or shine; advancetickets are required at $15 per person(children under 2 are free). May notbe suitable for young children. Reser-vations are final; no walk-ins can beaccommodated. For more informa-tion, visit www.sotterley.org/ghosts-of-sotterley.htm.

The St. Mary’s Animal WelfareLeague will host a fun run and trailwalk at 9 a.m. Oct. 24 in Historic St.Mary’s City. Children and pets arewelcome. For more information, visitsmawl.org.

Flat Iron Farm will host Bluegrassfor Hospice from 12-8 p.m. Oct. 24in Great Mills. The event will featureJunior Sisk & Ramblers Choice, JoeMullins & the Radio Ramblers andmany Southern Maryland bluegrassperformers. Door prizes, 50/50 raf-fle, silent auctions, craft vendors andfood will be available for sale. Bringyour lawnchairs.Non-perishable fooditems will be collected for HelpingHands Food Bank. Tickets are $25 inadvance or $30 at the door. Children

under 12 are admitted free with a paidadult. All proceeds will benefit Hos-pice of St. Mary’s, Hospice House inCallaway. For more information, call301-737-3004 or visit www.bluegrass-forhospice.com.

American Chestnut Land Trust willhost a guided canoe trip along sce-nic Parkers Creek from 11 a.m. to 2p.m. Oct. 24. Canoe trips are physi-cally strenuous, requiring paddling forthree hours (frequently against windand tides), and may require partici-pants to help carry a canoe for up toone-quarter mile over sand to accessthe creek. Rain date is Oct. 25. Reser-vations are required. For more infor-mation, call 410-414-3400 or [email protected].

Callaway Baptist Church will hosttheir annual fall festival beginning at4 p.m. Oct. 24 at 20960 Point Look-out Road, Callaway. At this free, safealternative to Halloween, participantswill find fun, fellowship, games and,weather-permitting, a moon bounce.The festival begins at 4 p.m. with foodand fellowship, and games begin at 5p.m. The event will conclude with acakewalk anddoorprizes. Put on yourcostume and bring the kids. For moreinformation, call 301-994-0655.

TheDepartmentofAging&HumanServices will present “Fall Into Well-ness,” their annual health fair, from8:30 a.m. to 3:30 p.m. Oct. 30 at theSouthern Maryland Higher EducationCenter, 44219 Airport Road, Holly-wood. Participate in more than sevenhealth-related screenings and gatherinformation and resources on healthtopics including Alzheimer’s disease,nutrition, medical equipment, physi-cal therapy, diabetes and more. Flushots will be offered. No pre-registra-tion required; admission is free. Formore information, call 301-475-4200,ext. 1073, or visit www.stmarysmd.com/aging.


Ghosts, played by Pat and Frank Greenwell, walk along the Sotterley Plantation during adress rehearsal for the 2011 Ghosts of Sotterley Tour, “1878: After the Storm.”

Staff photo by JESSE YEATMAN

Bubby Abell and Spoon Creek perform atBluegrass for Hospice, held at Flat IronFarm in Great Mills. The 2013 event washeadlined by bluegrass musician LarrySparks.

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Hollywood Church of the Nazarenewill host a Fall Jam at 6:30 p.m. Oct.30. The free outdoor event is open toall ages with beverages, hot dogs andsnacks provided. Bring a blanket andchair to enjoy local music as well asoutdoor softball and volleyball. Dona-tions are appreciated. Call Terri at 301-884-8082.

The Lady Baltimore Ball will beheld at 7 p.m. Oct. 30 at Historic St.Mary’s City State House. This uniqueevening will be reminiscent of 1670with Restoration England décor, food,drink and entertainment. Auctionitems, a fortune teller, local DJ andmerriment. Dress in evening attire ora unique costume. Tickets are $125 perperson. Make a reservation by callingSusan Erichsen at 240-895-4977.

NOVEMBERAmerican Chestnut Land Trust will

host a fall colors hike from 1-4 p.m.Nov. 1 at Double Oak Farm. Reg-

istration required forthis guided hike. Formore information, visit

www.acltweb.org.

The Lexington

Park Volunteer Rescue Squad will hosta vendor fair from 9 a.m. to 2 p.m. Nov.7 at 21685 FDR Boulevard, LexingtonPark. This fundraising event is open toone vendor per brand with no dupli-cates. Table rental is $25. Food will beavailable for purchase. For more infor-mation, call 301-481-1837.

Huntingtown High School will hosttheir annual craft fair from 9 a.m. to 2p.m. Nov. 7 at 4125 N. Solomons IslandRoad, Huntingtown. Confessions, ven-dors and crafters. Vendor space is $30.For more information, email [email protected].

TheValleyLee2ndDistrictVolunteerFireDepartmentandRescueSquadwillhost a fall and Christmas craft fairfrom 9 a.m. to 2 p.m. Nov. 7 at 45245Drayden Road, Valley Lee. Handmadejewelry, flower arrangements, quilts,paintings, country crafts and more willbe available for sale. Vendor space is$25. Stuffed ham sandwiches and foodfor sale, plus a 50/50 raffle. Proceedswill benefit the Valley Lee 2nd DistrictVFD and Rescue Squad. Call 301-737-4366 or 240-577-0270.

The Point Lookout Lighthouse Pres-ervation Society will welcome visitorsto Point Lookout Lighthouse duringtheir open house from 10 a.m. to 2 p.m.

Nov. 7. Docents from the lighthousewill be on hand to answer questions.No fee to enter lighthouse, though parkentrance fees apply. Donations aregreatly appreciated with all funds ben-efiting the restoration of the lighthouseto the 1927 timeperiod. Formore infor-mation, visit www.PLLPS.org.

The Ladies Auxiliary Unit 93 of FleetReserve Association Branch 93 will hosttheir second annual holiday boutiquecraft fair at 10 a.m. Nov. 7 at 21707Three Notch Road, Lexington Park.Crafters will display handmade jewelryof all kinds, handcrafted decorations,bake sale and basket raffle and more.Email [email protected].

Emmanuel United MethodistChurch will host an all-you-can-eatturkey dinner with all the trimmingsat 3 p.m. Nov. 7 at 1250 EmmanuelChurch Road, Huntingtown. Cost foradults is $12; children 4-12 are $6; andchildren under 4 are free. Dine-in orcarry out. For more information or forcarry-out on the day of the dinner, call410-535-3177.

Mt. Zion United Methodist Churchwill host a craft fair beginning at 9a.m. Nov. 14 at 27108 Mt. Zion ChurchRoad, Mechanicsville (by Apple Bas-

ket). Enjoy delicious food, great craftsand a bake sale. All proceeds will ben-efit the church and its missions.

The North Beach Fire Departmentwill host aholidayextravaganzabegin-ning at 9 a.m. Nov. 14 at 8536 BaysideRoad, Chesapeake Beach. This fund-raiser will feature crafters with Christ-mas items, pictures, food and more.For more information, visit www.northbeachfire.com.

The 3rd Annual Fall Craft/VendorShowwill beheld from10a.m. to3p.m.Nov. 14 at the St. Mary’s County Fair-grounds, Leonardtown.Oneof the larg-est craft and vendor shows of the sea-son with food available for purchase,50/50 raffle and more. Free admissionand parking. Call Marcia Ridgell at 301-672-6601 or email [email protected].

The Prince Frederick Volunteer Res-cue Squad will host a bull and oysterroast with a country dance from 5-11p.m. Nov. 14 at 755 Solomons IslandRoad, Prince Frederick. The bull andoyster roast will be held from 5-6:30p.m. or while supplies last. CountryMemories Band will perform for acountry dance from 7-11 p.m. Ticketsare $35 per person. For more informa-tion, visit www.pfvrs.org.

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Annmarie Sculpture Garden & ArtsCenter will host “Play in Clay: Fam-ily Holiday Gift-making Workshop”from 1-4 p.m. Nov. 15 at 13480 DowellRoad,Dowell (Solomons).Makemugs,coasters and ornaments in this fam-ily-friendly workshop for adults andchildren ages 6 and up. Each personcreates three items to keep anddisplayor give as gifts. Projects will take two tothree weeks to fire in the kiln; familieswill be called when they are ready forpick-up.Member cost is $50per adult/child couple, and $15 for an extra fam-ily member; nonmember cost is $60per adult/child couple, and $15 foran extra family member. Registrationrequired. Call 410-326-4640 or visitwww.annmariegarden.org.

Annmarie Sculpture Garden &Arts Center will host “Holiday Cards& Miniatures” from 10 a.m. to 3:30p.m.Nov. 17-18 at 13480Dowell Road,Dowell (Solomons). The two-classseries allows participants to createbeautiful watercolor greeting cardsand artsy acrylic miniature paint-ings to give away this holiday season.Learn new techniques and tricks tocreate original cards and paintings.Bring your own supplies — watercol-ors, acrylics and miniature canvases— or pay $10 to use the instructor’ssupplies. Open to adults ages 15 and

up. Member cost is $140; nonmembercost is $150. Registration required. Formore information, call 410-326-4640or visit www.annmariegarden.org.

The Calvert Marine Museum will

host Bumper Jacksons as part oftheir 2015 Maritime Concert Series at7 p.m. Nov. 20 at 14200 SolomonsIsland Road, Solomons. Bumper Jack-sons’ early jazz and country reper-toire paints America’s story from NewOrleans’ brothels to Appalachian hol-

lers. Performance begins at 7 p.m. inthe Harms Gallery. Doors open at 6:30p.m. with beer and wine for sale. Tick-ets are $10 in advance at www.bit.ly//MaritimeConcerts or $15 at the door.

The Coastal Arts Market will beheld from 9 a.m. to 3 p.m. Nov. 21at Port of Leonardtown Park, 23190Newtowne Neck Road, Leonardtown.Presented by the Coastal Arts Partner-ship, the market is open to artisans,craftsmen, growers and makers to selltheir handmade products. For moreinformation, visit www.coastalarts-market.com or email [email protected].

The 4th Annual “Strut Your Stuff-ing” 5K Turkey Trot to benefit ProjectECHO, the homeless shelter of CalvertCounty, will begin at 7 a.m. Nov. 26 inPrince Frederick. Join 500 neighborsto get in your exercise for the day andeat guilt-free at dinner. Early registra-tion is recommended to ensure par-ticipants get a T-shirt. Race begins andends at The Arc of SouthernMarylandCommunity Resource Center, 355 W.Dares Beach Road, Prince Frederick.For more information or to register,call Teressa Beavers at 410-535-0044,ext. 4, or email [email protected]. Visit www.5kturkeytrot.vpweb.com.

Staff photo by DARWIN WEIGEL

Project ECHO held its 2014 Tur-key Trot 5K on Thanksgiving Dayat sunrise at The Arc of South-ern Maryland in Prince Frederick.The run attracted more than 600runners. Above, Laura Kellner ofHuntingtown holds up a “Run forPie!” sign while wearing a pumpkinpie hat. Her husband Greg Kellner,below center, runs with a turkeyhat on his head.

Throw a hauntingly good Halloween partyHalloween is a special

day that delights children ofall ages and helps adults feellike kids at heart. Fewpeoplewant the fun to end oncetrick-or-treating is over. Bythrowing aHalloween party,revelers can continue cel-ebrating well into the eve-ning.

When hosting a Hallow-een get-together, it helpsto determine who will bein attendance before mak-ing any plans. Parties thatinclude children shouldbe PG in nature, and hostsshould find the right bal-ance between scary andfun. While you want to havea certain measure of themacabre, make sure youdon’t send young guestshome with nightmares.Reserve gruesome decora-tions and details for adult-

only parties.Halloween parties do

not necessarily need to beghoulish to be fun. Try a glit-tery gala masquerade partyor decorate exclusively inorange and black. Classical-ly eerie parties may featureravens and crows, or theycan be subtly spooky withred candles and heavy cur-tains.

Many people can’t waitto dress up for a Hallow-een party, even picking outtheir costumes months inadvance. Still, not everyonefeels comfortable donninga costume. To welcomeall guests, don’t make cos-tumes mandatory. One wayaroundthis is to setupaHal-loween Disguise Table fullof accessories that anyonecan borrow and use to altertheir appearance. Goofy

glasses, strange hats, adhe-sivemustachesormasks canbe fun. If someone didn’tfeel comfortable dressing infull costume, he or she maybe more apt to pop in a setof plastic fangs or put on aspinning bow tie.

Food is an integral part ofany party and can enhanceyour soirée. Candy is a piv-

otal component of Hallow-een, so play off that themeat your party. Set up a candybar full of appropriately-hued candies of all shapesand sizes. Put them on dis-play in clear glass or plasticcanisters so they add to yourHalloween décor. At the endof the night, anything notpassed out to trick-or-treat-

ers can be distributed as aparting gift for guests, too;have small cellophane bagson hand for friends to loadup.

Some people like to getcreativewithHalloween cui-sine,craftingfoodsintoitemsthat may look like parts ofthe body or other symbols ofthe holiday. Cookie cutterscan turn sandwiches, des-serts and biscuits into differ-ent shapes. However, foodsalso can bemade a tadmorespooky simply by renamingthem or presenting them ininteresting containers. Whynot serve punch from a fishaquarium? Other bever-ages can be housed in jugsor old bottles and labeled“potions.” Use laboratoryinstruments, such as petridishes, vials and beakers, toserve snacks.

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Oct. 31 is rapidly approaching, andsoon the streets will be filled with cos-tumed revelers eager to get their share ofthe free-flowing candy and other prizes.Year after year, trick-or-treaters don theircostumes and parade through neighbor-hoods. But have you everwonderedwherethis and other traditions began?Trick-or-treating and wearing cos-

tumes seem like odd traditions to thoseunaccustomed to Halloween. Halloweencustoms are actually a blend of Celtic,Catholic, Pagan and ancient Roman tradi-tions. It is thought thatHalloween celebra-tions date back to roughly 800 to 600 BC,when they originally were observances ofthe harvest season and nature before thearrival of winter, whichmarked the barrenstate of the landscape.TheCeltic festival ofSamhain was a major influence on mod-ern dayHalloween.OnOct. 31,Celts alsobelieved thedoor

to the underworld was opened and couldlet in deceased spirits. Feasts were heldand place-settings were left for deceasedrelatives, as they were believed to returnhome for a visit. In addition to friendlyspirits, mean spirits also could cross over.Bonfireswere lit toward off spirits, and ex-tra candles would be used in homes and

churches to keep evil away.Even the custom of wearing costumes

has its roots in keeping evil spirits at bay.Costumes and masks were worn to con-fuse bad spirits and frighten them so thatthey could not bestow misfortune on themore fortunate. People also wore masksandventuredout after dark so that enviousghosts who were cold and outside couldnot recognize residents of warmand invit-ing homes.The trick-or-treating custommayhave

blended origins. Druids believed the deadwouldplay tricks onmankindduringSam-hain, causing destruction and panic. Toappease the spirits, people would give thedead food and other treats.Another custom, called “souling,”

can be linked to Halloween as well. EarlyChristians would walk from village to vil-lage asking for “soul cakes,” which weresquare pieces of bread with currants. Themore cakes received, themore prayers thefaithful would promise to say on behalf ofthe dead relatives of the cake donors to ex-pedite a soul’s passage to heaven.Irish trick-or-treating customsmay be

traced back to collecting supplies door-to-door for the festival of St. Columbkille.

Halloweentraditions

The history behind


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Autumn is a season of vivid col-ors: from orange pumpkins sittingon doorsteps to the purple and blackbats hung from windows. However,Halloween also is known for its culi-nary delights — particularly the sweettreats served at parties or handed outto trick-or-treaters.

Many different foods have becomesynonymous with fall, with some notavailable any other time of year. Cer-tain foods are enjoyed simply becausethey are fun, while others are tiedto customs honoring the deceased.Below are some of the more popularfoods comeautumnand a little historybehind them.

ChocolateChocolate is big business around

Halloween. According to a recent sur-vey from the National ConfectionersAssociation, 72 percent of all moneyspent on Halloween candy is spent onchocolate.Chocolatehasbeenpopularfor centuries, but chocolate’s history iseven lengthier than many people may

know. Cocoa beans were harvestedby ancient Olmec Indians as far backas 1500 B.C. Original uses for cocoabeans were in bitter drinks, similar tocoffee. It would take centuries morefor cocoa beans to be com-bined with milk andsugar to create thechocolate we knowtoday. J.S. Fry & SonsandCadbury Brotherswere early purveyorsof that beloved type ofchocolate.

Candied applesCandied apples are

usually dipped in toffeeor caramel. Others maybe dipped in a melted sugar coat-ing, similar to the recipe used for lol-lipops and pulled-sugar treats. It’sbelieved candied apples were createdin 1908, when they were meant tobe a display item to entice customersinto candy shops. Candied apples arepopular in the fall, when they’re easier

to make because applesare inabundance. In addi-tion, the layer of candysurrounding the applesets better in autumnweather than in thehumidityof the summer.

Candy cornCandy corn is most

often found around Halloween in theU.S. The candy was created to looklike kernels of corn. However, eachcandy kernel is three times larger thana real kernel. Candy corn was cre-ated in the 1880s byGeorge Renningerof the Philadelphia-based WunderleCandy Company. The Goelitz Confec-

tionery Company began productionat the turn of the century, calling theirproduct “Chicken Feed.”

Soul cakesEarly origins of trick-or-treating can

be traced to customs for commemo-rating the dead. Individuals, mainlyin Britain and Ireland, would go door-to-door “souling” for cakes bakedwithginger, cinnamon,nutmegand raisins.For each cake they received, recipi-ents would offer prayers for families’departed relatives. Some people havekept the tradition alive and bake thesebiscuit-like cakes.

Pumpkin piePumpkin pie makes its debut in

the fall when most pumpkins are ripefor the picking. Pumpkins becamepopular for cooking in England in the17th century and were likely broughtover to America by the pilgrims. Earlypumpkin pies were savory, full of spic-es. Today’s pies are sweeter but stillfeature the familiar flavors of the past,including nutmeg and cloves. Pump-kinpie canbe enjoyedaroundHallow-een, but it usually takes center stageduring Thanksgiving celebrations.

Do you know the historyof your favorite fall treats?


Few items signal the fall harvestseasonmore than the bright, orangepumpkins that dot fields and livenup displays outside of homes andbusinesses. Come autumn, manypumpkins are turned into grinningjack-o-lanterns just in time for Hal-loween. But there are many otheruses for pumpkins, too.

Pumpkins are believed to haveoriginated in North America. EarlyNative Americans relied on them asa source of food that helped themsurvive long winters. Pumpkinscould be roasted, baked, boiled anddried, and theywere eaten and usedas medicine. Pumpkin blossomswere added to stews. The shells ofthe pumpkins could be dried andused as eating and storage vessels.

While pumpkins may now besymbolic of Halloween, the follow-ing are a handful of additional waysthis versatile fruit can be put to use.

Beauty regimenPumpkins contain a number of

essential vitamins andminerals thatcan help replenish the skin. Pump-

kin purée can bemixed with honey,aloe vera gel, olive oil and a bit ofcornmeal to create an exfoliatingmask for the face or body. Pumpkinalso canbeused to rejuvenatedry ortired skin from cold weather.

Honey, pumpkin and yogurt canbe mixed together and used to con-dition hair. Let themixture sit for 15to 20 minutes, then wash it out andshampoo.

Foods and beveragesPumpkin purée is the basis for

many tasty,pumpkin-infused treats.Purée can be used in pies, cakes,muffins, breads, and many addi-tional foods. Pumpkin purée alsomay be found in certain beverages,such as smoothies and shakes. Abit of spiced purée may appear asflavoring in teas and coffees.

Roasted pumpkin seeds make ahealthy treat. Foodies suggest usingthe seeds from “sugar pumpkins” orthe ones best for making pies. Boilthe seeds for a few minutes beforedraining. Spray a baking sheet withnon-stick spray and put the seeds

in a single layer. Bake at 400 F for 20minutes. Allow to cool and serve.

Pumpkin wines and beers arepopular as well. There are manyrecipes for developing sweet, fer-mented beverages, which tend to beespecially popular in the fall.

The “guts” of the pumpkin canbe simmered along with aromat-ics and other vegetables to createa vegetable stock perfect for soupsand broths.

DecorationsPumpkins can also add to one’s

home décor during the fall. Pump-kins can be carved for Halloweendisplays, hollowed-out to holdtealights or simply left on tablesand used as centerpieces. Largerpumpkinsmay be used as naturalflower pots for mums or otherseasonal floral displays. As theNative Americans oncedid, pump-kins can be hollowed-out and usedas bowls to serve favorite soups anddips.

Use a hollowed, small pumpkinas a natural aromatic candle hold-

er. Cut holes in the sides to ventthe exhaust. Rub aromaticspices—likecloves,nut-meg, allspice, cinnamonand vanilla — bean onthe inside of the pump-kin. Insert a beeswaxcandle in the bottom ofthe pumpkin and let itsend inviting aromasinto theair.

Putting pumpkins to good use

1 unbaked perfect piecrust (recipe follows)

Driedbeans for blindbak-ing

Filling:1 15-ounce can pumpkin

puree (not pie filling)1/2 cup light brown sugar,

lightly packed1/4 cup granulated sugar1/2 teaspoon ground cin-

namon1/4 teaspoon ground gin-

ger1/4 teaspoon ground nut-

meg1/2 teaspoon kosher salt2 teaspoonsgratedorange

zest3 extra-large eggs, lightly

beaten

1 cup heavy cream1/2 cupwholemilk2 tablespoons dark rumRumwhipped cream

Preheat the oven to 425F. Line an 11-inch pie panwith the unbaked pie crustand place it on a sheet pan.Line the crust with parch-ment paper. Fill the paperthree-quarters full with thebeans and bake the crust for15 minutes, until the edgesstart to brown. Remove thebeans and paper, prick thecrust all overwith the tines ofa fork, andbake for another 5minutes.

Reduce the oven temper-ature to 350 F.Meanwhile, ina large bowl, whisk together

the pumpkin, brown sugar,granulated sugar, cinnamon,ginger, nutmeg, salt, orangezest, eggs, cream, milk andrum. Pour the filling into thebaked pie shell. Bake for 55to 65 minutes, until the fill-ing is just set in the middleand knife inserted in centercomes out clean. Set aside tocool completely. Serve withthe rumwhipped cream.

Rum whipped cream1 cup cold heavy cream3 tablespoons sugar1 tablespoonmascarpone

or creme fraiche1 tablespoon good dark

rum1 teaspoon pure vanilla

extract

Place the cream in thebowl of an electric mixer fit-ted with the whisk attach-

ment and beat on mediumspeed for 1 minute. Add thesugar, mascarpone, rum andvanilla and beat onmedium-high until it forms soft peaks.Servewith the pumpkin pie.

Perfect pie crust12 tablespoons (1 1/2

sticks) very cold unsaltedbutter

3 cups all-purpose flour1 teaspoon kosher salt1 tablespoon sugar1/3 cup very cold vegeta-

ble shortening6 to 8 tablespoons (about

1/2 cup) ice water

Dice the butter and returnit to the refrigerator whileyou prepare the flour mix-ture. Place the flour, salt,and sugar in the bowl of afood processor fitted with asteel blade and pulse a few

times to mix. Add the but-ter and shortening. Pulse 8to 12 times, until the butteris the size of peas. With themachine running, pour theice water down the feed tubeand pulse the machine untilthe dough begins to form aball. Dump out on a flouredboard and roll into a ball.Wrap in plastic wrap andrefrigerate for 30minutes.

Cut the dough in half.Roll each piece on a well-floured board into a circle,rolling from the center tothe edge, turning and flour-ing the dough to make sureit doesn’t stick to the board.Fold the dough in half, placein a pie pan, and unfold to fitthe pan. Repeat with the topcrust.

Source: Ina Garten’s“Barefoot Contessa Fool-proof” (Clarkson Potter)

Ultimate pumpkin piewith rum whipped cream

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