Everyone knows you can toast and eat pumpkin seeds, but did you know you can also sprout them? First soak them by placing them in a glass jar with just enough tepid water to cover them. Cover the jar with cheesecloth, holding the cheesecloth in place with a rubber band at the neck of the jar. Let the seeds set in the water overnight to make sure they're nice and soft. The next morning, drain the water from the jar by gently turning the jar upside down until all of the moisture is gone. Place the jar out of the light (in a closet or cabinet). The temperature should remain at about 70 degrees.

Rinse the seeds in the jar 4-6 times a day. After 3 days you should have approximately 1/4-inch sprouts. Rinse them once more and set the jar in a sunny window for about a day until the sprouts grow tiny leaves. Eat them in salads, sandwiches, or add them to soups and casseroles. They're very healthy and easy to make!

You can also make flour out of fresh pumpkin. Cut the raw pumpkin into chunks, cut off the skin the best you can and dry in the oven. Grind the dried pumpkin in the blender or a food mill. Use pumpkin flour as a partial substitute for all-purpose flour in your favorite breads and other baked goods. Store in an airtight container.