When we set out to buy a couple of pumpkins for carving last weekend, we quickly went overboard. We needed a bigger basket for our loot, and even then, had a very full cart. There were so many gorgeous varieties that we couldn't wait to decorate with squashes of all shapes and sizes—and then enjoy them on our fall menu.
Everything we'd bought was not only locally-grown (which is the case in most places when it comes to fall; check for local pumpkins, squashes, and gourds in your area), but was also edible in some way, shape, or form.
Take a look at this list of heirloom pumpkins from NPR; then go shopping at your local farmers' market for your favorites and get to carving jack o' lanterns, roasting seeds, baking pumpkin pies, and maybe even serving butternut soup from a Cinderella pumpkin.
And of course, whatever is left from your fall decorations and subsequent menu can be composted.
Have any other tips for edible fall decor?