A languid summer spent lounging in the shade makes way to the brisk bustle of fall and winter. Halloween launches the winter season with hayrides and pumpkin carving, costume parties and dances, food drives and service work. Wondering how to create hot, hearty meals for the family (or even a decent dish to take to a potluck party) amidst all of it?

Bust out the ol' Crock Pot and banish the idea that it's for dinner only.

No more is sludge-like pot roast hidden in an inch of shiny oil, the old de rigueur of one-pot countertop cooking. Use these meal suggestions and get acquainted with your new best friend, the Crock Pot.

Maris Farms hosts its "Haunted Woods" each year, complete with tracker ride, pig races, a corn maze, zombies and more. The Sumner farm is also a great place for selecting pumpkins for carving. And, believe it or not, pumpkins open the door to the Crock Pot.

"Break into the breakfast world of Crock Pot use," says Bethany Hamil of University Place. "I don't like wasting anything. Take the carving scraps (of your pumpkin) and cook them down. Remove skin, puree and use it in making pumpkin custard oatmeal." Hamil says she uses canned pumpkin when Jack-o'-lanterns aren't in season. Greek yogurt, raw honey and egg whites give the oatmeal a pleasing richness. Hamil tells me the complete recipe can be found at skinnycrockpot.com  

Intrigued, I checked out the Skinny Crock Pot website and found the usual stew, soup and chili, but also pasta dishes and dessert. I was baffled, not realizing pasta could be cooked in a Crock Pot.  Oh yes it can, as the zucchini ziti recipe proves. With squash from the Saturday Proctor Farmers Market and gluten-free pasta from Marlene's Natural Foods and Market, I set about layering with marinara, cottage cheese, shredded mozzarella and fresh herbs just like I would in a baking dish. Two hours later, the results were al dente noodles and squash with gooey cheese without all the extra pans to clean.

From root vegetables and meats wrapped in taro leaves buried in coals and rough earthen pots filled with rice and meats nestled in a smoldering fire, to state-of-the-art stainless steel cookers resembling modern art and professional programmable slow cookers with digital interfaces, the slow cooking method is used the world over.

Not able to use an outdoor barbeque at his apartment, Nick Traskit, who I ran into in Lakewood at H & L Produce's meat counter, swears by his Crock Pot barbecue method for making pulled chicken sandwiches. Traskit cuts breasts and thigh meat into chunks, dumps in barbeque sauce, paprika and whole garlic cloves before he sets his pot on low and heads to bed.

"I'm just one guy. I won't spend time making a big meal for myself everyday," Traskit says with a chuckle. "My Crock Pot makes things easy."

Traskit says his digital Crock Pot turns off after six hours, or however long he sets it for. In the morning, he attacks still-warm chicken with two forks, taking the meat from chunky to shredded. The pulled chicken is then ready for transport to anywhere (like, for instance, the Halloween party he's attending next weekend). "It's a hit every year and cheap for me to do," says Traskit. "It's just buns and meat, but it looks like I can cook."

For the frugal, slow cooking is the best friend of less expensive, tougher cuts of meat. The long duration in low heat allows collagen to breakdown and turn into a beautiful broth, the meat breaking down as well until it's as supple as softened butter. In my own kitchen, I followed Traskit's simple directions and succeeded. Not big on bread, I stirred in chopped black olives, onions, tomatoes and green bell peppers to turn the chicken into a complete meal on its own.