By Eugene Magazine

While all the seasons are unique, fall brings a certain feeling with it. There’s a sense of coziness, with fresh air filling our lungs, and there are many unique activities that reflect the season. We’ve put together a list of our favorite fall activities, but this is only a taste of what fall has to offer. So pull on your flannel, get steaming cup of your favorite, potentially pumpkin spiced, hot beverage, and take advantage of the not-yet freezing weather.

Playing in the leaves

Favorite of Mark Frisbee, Digital and Print Consultant

The leaves are displaying their beautiful colors and falling, prompting us all to get our rakes out. Instead of immediately bagging, we recommend instead making the biggest pile you can and encouraging your kids to jump in. You can also relive the joy of jumping (or gently laying down) in a giant pile of leaves while your kid experiences it for possibly the first time. Build a fort, add to the pile, or have a competition to see who can find the leaf with the most satisfying crunch. We do have a couple safety suggestions:

  • Make sure the leaves are fully dry, reducing the amount of mold you may be exposed to–fresh is best!
  • Watch out for the errant stick to avoid getting scratched
  • Wash your hands and change your clothes after–besides the obvious mud and wetness you’ll be drenched in, you never know what else has been using the leaves as their home

Visiting pumpkin patches

Favorite of Megan Keough, staff Wildcard

Now is the time to find that perfect pumpkin to display on your front porch. The design is, of course, important, but finding the best canvas for your carving idea is half the battle. Luckily, heading to a pumpkin patch is a fun and exciting experience that is usually paired with delicious eats, the chance to see some farm animals, a corn maze, a hayride, and many other harvest-related fun. Head to one of these local farms for your pumpkin picking experience:

Lone Pine Farms | 91909 River Rd., Junction City | 541/688-4389 |

Northern Lights Christmas Tree Farm | 36777 Wheeler Rd., Pleasant Hill | 541/746-5161 |

Thistledown Farm | 91455 River Rd., Junction City | 541/689-2019 |

Johnson Vegetable Farms | 89733 Armitage Rd. | 541/343-9594 |

Detering Orchards | 30946 Wyatt Dr., Harrisburg | 541/995-6341 |

Herrick Farms | 88088 Millican Rd., Springfield | 541/741-1096 |

Watching football

Favorite of Aviva Stuart, Operations Manager

It’s football season! Whether you’re watching your kid play for their high school football team, cheering on the Ducks or Beavers, or celebrating the start of the NFL’s season, it’s time for tailgating, appetizer sharing, and supporting your team. Here’s what’s coming up in the next couple weeks for the Ducks:

UO vs. Washington | October 13 | Autzen Stadium

UO vs. Washington State | October 20 | Martin Stadium, Pullman, WA

UO vs. Arizona | October 27 | Arizona Stadium, Tucson, AZ

UO vs. UCLA | November 3 | Autzen Stadium

UO vs. Utah | November 10 | Rice-Eccles Stadium, Salt Lake City, UT

UO v. Arizona State | November 17 | Autzen Stadium

CIVIL WAR: UO vs. OSU | Friday, November 23 | Reser Stadium, Corvallis

Baking some comfort food

Favorite of Julie Winsel, Editor

One of the best things about fall is that we can finally turn our ovens back on and get baking. ’Tis the season for pumpkin-scented things, rich with cinnamon, nutmeg, and vanilla, and other warm smells that make you want to cozy up and dig in. This pumpkin bread makes two loaves, perfect for sharing one and keeping the other for yourself.

Pumpkin bread:

Make two loaves


  • 5 cups all purpose flour
  • 2 teaspoons baking soda
  • 5 teaspoons salt
  • 1 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • ½ teaspoon vanilla
  • 3 cups sugar
  • 4 eggs, beaten
  • 16 ounces canned pumpkin
  • ½ cup water
  • 1 cup vegetable oil
  • 1 cup chocolate chips (optional)


Preheat oven to 350-degrees Fahrenheit. Flour or spray two 9×5 loaf pans. In a large bowl (I use my stand mixer because of the size of bowl needed), combine flour, baking soda, salt, cinnamon, nutmeg, and sugar. Add eggs, water, oil, and pumpkin and stir until blended, making sure it is fully incorporated. Add in chocolate chips if desired.

Pour into loaf pans and bake 70 minutes, or until an inserted toothpick comes out clean. Let cool for ten minutes in pan before removing from pan to cool on rack.

Note: If you wrap the loaves in plastic wrap or foil once they are fully cooled and refrigerate overnight, the outside crust becomes the perfect, soft texture.