Love it or hate it, Halloween is big business. It’s the second largest commercial holiday behind Christmas and the fastest growing holiday in popularity among adults, who spend an average of $65 a year on things that go bump … and rattle … and boo in the night.

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In a brief phone conversation from the set of his television show, Ed Begley Jr. uses the phrase “pick the low-hanging fruit” several times.

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Here’s what is going on this month: Nov. 1 Daylight Saving Time ends. Set clocks back one hour.

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Today The Crumbs — Plays various styles at 8 p.m. at Hero’s Food & Spirits, 409 Garrison Ave.

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Bright displays of pumpkins with bales of hay. Steaming mugs of spiced apple cider. Murky jars of dismembered body parts.

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Dingy, dark and swampy isn’t a description often applied to good food. Except around Halloween, of course, when the swampier the better. And in her holiday specialty magazine, “Martha Stewart Halloween Spirited Celebrations,” Stewart delivers frights and flavor.

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BOSTON — All-natural may be all the rage in the food world, but will candy lovers have a sweet tooth for beet juice and purple cabbage?

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You’ve crafted the perfect gruesome or goofy jack-o’-lantern. But what to do with all the glop you scraped out in the process?

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Pumpkins aren’t just an icon of Halloween. They also are a sign of healthy eats.

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Tricking and treating may be all about the kids, but this grown-up use for candy corn will give adults yet another reason to raid the little ones’ goodie bags. These martini-like cocktails use vodka infused with candy corn, which needs to be made at least 3 hours ahead.

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