Nutrition educators from the University of Massachusetts Extension Nutrition Education Program in Fall River offered a cooking demonstration at the Ruggles Farmers' Market on September 14, 2011 with a easy-to-make pumpkin dip made from fresh, locally-grown pumpkins. Nutrition educators Jessica Wilcox and Lindsey Magan demonstrated how to make the delicious and nutritious that can be served with crackers of vegetables. The entire demonstration was videotaped by Phil Sabatino for airing on Fall River Government Channel on cable television. Click here for the video of the demonstration. Click here for the recipe. Click here for photos, video and recipes from other farmers' market cooking demonstrations by the UMass Extension nutrition educators. For more information, contact Pat Bebo at 508-675-7315.

(Top row, left and center) University of Massachusetts Extension nutrition educators Jessica Wilcox and Lindsey Magan demonstrate how to prepare an easy pumpkin dip for videographer Phil Sabatino of Fall River Government Television for airing on local cable television. (Top row, right) Annie Ruth poses some questions for the educators after they finish their recipe. (Middle row, left) Some of the ingredients include red and green peppers and Neufchatel cheese, which is lower in fat than regular cream cheese. (Middle row, right) Jami O'Dwyer steps up to sample some dip. (Bottom row, left) David O'Dwyer gets a sample delivered to his mouth from Debbie Alix of Somerset. (Bottom row, center and right) Phil Sousa of Fall River and his three-year-old daughter, Payton, sample some dip and leave with a recipe..