I always cherish this last month of Farmer’s Markets here in St. Louis, especially when fall has been warm and there are still plenty of herbs growing in my own garden to enjoy alongside the apples and pumpkins from local farmers. The smell of apples and pumpkins roasting in the oven signals the beginning of a cozy time of year in the kitchen. I find myself preserving the bounty of the season by stockpiling apple butter and roasted pumpkin to bake with later in the winter when the market has closed for the year. The earlier it gets dark, the earlier we find ourselves gathered together in the evenings – and I find myself more willing to take some extra time with everyday meals for friends and family. Last week, I roasted half a dozen sugar pie pumpkins from the market to use for pumpkin pies and my favorite sprouted pumpkin oat bread, but I also tried a new strategy and roasted a few of them with cloves of garlic, fresh sage and rosemary in the cavity for a more savory flavor. The results have been fantastic in soups, savory pumpkin sourdough loaves for the bakery, and as a filling for whole grain pastas. I’ve sometimes struggled to get the perfect texture for whole grain pasta but this fall King Arthur Flour released a recipe using their new sprouted whole wheat flour. I’ve been a fan of sprouted whole wheat flour for some time, but had never tried it in pasta. The results are fantastic, and pair wonderfully with savory pumpkin and local goat cheese for ravioli or lasagna. …