You can't ignore it: fall definitely is here.

As you admire the fiery red, orange and yellow leaves, use your nose, too, to take in fall's fabulous fragrances in the kitchen.

This weekend I broke out the nutmeg, ginger and cinnamon. I made a pumpkin pie, canned pear butter and prune plum chutney, and stirred up some halushki. As I cooked, I breathed it all in.

Autumn's aroma is its own thing: ripe and pungent. Spring and summer's food fragrances are equally delicious, but they strike a lighter note. Fall's bouquet is mature and lingers in your brain. "Ahhhhhhhh," it says. "Let's get cozy."

It's that pumpkin pie in the oven, spreading its ginger/cinnamony goodness throughout the house. It's hot spiced tea. It's those pears simmering with lemon and orange zest, the biting mustard seed in the bubbling chutney. It's the cabbage simmering with onions for the halushki.

Look at it this way: If summer's smells are Hines Ward's big, sunny smile, fall's are Max Talbot's devilish little grin.

Travel to Bessemer, Lawrence County, on Saturday for the Great Pumpkin Event, from 9 a.m. to 2 p.m. at Old Glory Square. A 1,365 pound Atlantic Giant pumpkin grown by Bessemer's Jerry Snyder will be on display as will a 1,000-pound pumpkin sculpture by Brett Schroyer of Mercer, Mercer County. Free giant pumpkin seeds to the first 100 attendees; free pumpkins for painting to the first 50 children who sign up. Art students from Mohawk High School will paint monster pumpkins grown by award winners. Vote for the best. Pumpkin carving demonstration, hayrides, food, more. No admission. Call Robin Kirkwood, 724-730-2782.

The eighth Taste of the New North will be held from 6:30 to 9:30 p.m. Monday at the Sheraton Four Points North, Marshall, benefiting the Strand Theater Initiative. Sponsored by Lutheran Senior Life, the tasting features more than 20 restaurants and caterers, as well as a ticket auction and entertainment. Tickets: $25 in advance, $30 at the door. Call 724-742-0400 or visit thestrandtheater.org. The Zelienople theater reopened in July but money is still needed for a stage house, parking deck and multipurpose room.

South Side Presbyterian Church, 1926 Sarah St., will hold a spaghetti dinner from 4 to 8 p.m. Oct. 24. Tickets are $8 for adults and $4 for children under age 12 in advance; $9 and $5 respectively at the door. Choice of sauce, meatballs or sausage, salad, bread, beverage, dessert. Door prizes. 412-473-0416.

The next "QED Cooks" marathon, "C Is for Chocolate," will be aired on WQED on Nov. 21. Submit your favorite chocolate recipe by Nov. 10 to host Chris Fennimore at wqed.org/neighborhood/food/chrischat.

Pennsylvania Sustainable Agriculture Association West will celebrate the 2009 growing season with a jamboree from 11 a.m. to 5 p.m. Oct. 25 at Jamison Farm, Latrobe. A family-style supper will be served at noon, featuring Jamison lamb, pasture-raised chicken, fall veggies, artisan breads and more. There will be a square dance and auction. Tickets, $55, $45 for PASA members, $10 for children ages 12 and under. pasafarming.net/west or call 412-697-0411.

The not-so-good news: Because of a court decision, Sweetwater Cooking on the South Side must change its name. The good news: If you win the school's contest to rename, you get a cooking party for you and 12 friends. Go to sweetwatercooking.com (I guess that'll be changing, too) by the end of today (I just found out about this) for details and to vote.

The list of foods eligible for purchase through the WIC program has expanded to include such things as whole grains, soy milk, fresh vegetables, jarred baby foods, canned beans and pink salmon and sardines. For more, contact the county WIC program, 412-350-5801, or the state, 1-800-WIC-WINS.

Campbell's Soup is working with the National FFA (formerly called Future Farmers of America) to help preserve several barns. None are in Pennsylvania, but the stories behind them are interesting. Vote for your favorite at helpgrowyoursoup.com. For each vote, Campbell's will donate $1, up to $250,000, to the National FFA. ... The Crisco Pie Hotline is open for all of your pie-baking questions, 1-877-FOR PIE TIPS. ... Congratulations to Breadworks, the North Side bakery, which celebrates its 30th anniversary Saturday. Vice president Fred Hartman rightly points out the company is dedicated to charity, customers and city, things we all love: "Our saying says it all: We are Pittsburgh Born and Bread!" ... Thanks to all who e-mailed or called me regarding my story in the PG's Magazine section on line drying. It was nearly overwhelming!

PG tested

Yes, it's past prune plum season. But I had some squirreled away and made this bread last week. It's become a family favorite. I offer the recipe because I'm sure that while it's luscious with the late-summer fruit, you could swap out the plums for other firm baking fruits, such as apples. Or save this for next summer. It's a great, easy dessert bread.

-- Margi Shrum

• 1 cup butter
• 2 cups sugar
• 1 teaspoon vanilla
• 4 eggs
• 3 cups flour
• 1 teaspoon each salt, cream of tartar, cinnamon
• 1/2 teaspoon baking soda
• 3/4 cup sour cream
• 2 teaspoons grated orange peel
• 2 cups pitted, diced prune plums

Preheat oven to 350 degrees.

In a large bowl (this will be the bowl that all ingredients are ultimately mixed in) cream together butter and sugar. Add eggs, 1 at a time, beating well after each. Add vanilla.

In a separate bowl, mix flour, salt, cream of tartar, cinnamon and baking soda.

In another bowl, mix sour cream and orange peel.

Add sour cream mixture alternately to creamed mixture with flour mixture. Add plums.

Divide between 2 greased and floured loaf pans. Bake for 50 to 55 minutes or until done. Cool 10 minutes, then remove from pans.

-- Cooks.com

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