Our pumpkin patch opens in late September, and the question we hear most is how to tell a good one from a bad one. The answer takes about thirty seconds and a few things to check.

Step 1: Decide what the pumpkin is for

1. Carving. Choose a medium to large pumpkin with a smooth, flat-ish surface and thin walls. It is easier to scoop and cut.
2. Cooking. Choose a small pie pumpkin, often called a sugar pumpkin. The flesh is denser and sweeter, and less stringy.
3. Display. Anything goes. The patch has everything from tiny Tom Thumb pumpkins to giants you can sit on.

Step 2: Check the stem

Look for a dry, firm stem that is still attached. A pumpkin with a missing stem rots faster, because the opening lets in moisture. Carry it by the base, never by the stem, which can snap off in your hand.

Step 3: Inspect the skin

• Skip any pumpkin with soft spots, mold or sunken patches.
• Minor scratches are fine and are only on the surface.
• Tap it. A hollow sound means a thick, healthy rind.

Step 4: Check the bottom

Turn it over. A flat, dry base is stable on a porch step. A pale patch where the pumpkin sat in the field is normal, but a soft, wet patch is not.

How long will it last?

An uncarved pumpkin in a cool, shaded spot lasts for weeks. Once carved, expect three to five days outdoors, and less in warm weather. Rubbing the cut edges with petroleum jelly slows drying, and bringing it in on warm afternoons helps.

Cooking with the one you carved

Large carving pumpkins are watery and mild, so they are better for soup than for pie. Roast cubes at 400 degrees until soft, then blend. If you plan to bake a pie, buy a pie pumpkin from the start.

When to come

Late October is when pumpkins often go on sale, as we noted in our weekly updates. Check Apples In Season before you drive, and read our plan for visiting with children for what to wear and bring.