Every October, people come to the Smoky Mountains to view the brilliant colors of autumn. And many of them take a little of that color back home with them — in the form of a bright, golden pumpkin from a local farm. Above, Allene Jenkins of Bryson City checks out the fall display of pumpkins and squash for sale at Darnell Farms, a family run business just east of Bryson City on Highway 19 at the Tuckaseigee River bridge.

Besides fall favorites — pumpkins, potatoes and apples — the farm has delicious strawberries every May and fresh produce throughout the summer. You’ll also find locally made jams, preserves, honey, salsas and boiled peanuts. There’s a river walk along side the Tuckaseigee and in the Fall hayrides for the kids. You might even catch some musicians jamming on the weekends. Darnell Farms is open every day. Call 828-488-2376.

When you return home with your pumpkins, try this recipe from the Hemlock Inn, a Bryson City Country Inn —

Myrtle’s Pumpkin Bread
2-1/2 cups flour
2 cups sugar
2 cups cooked pumpkin
1/2 cup peanut oil
1/2 teaspoon cloves
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped pecans

Mix all ingredients together. Grease and flour two one-pound coffee cans. Pour batter into cans and bake in a preheated 350-degree oven for one hour. Turn off oven and leave in oven for 15 minutes. Turn out of coffee cans on cloth when cool. Serves 16.