Could it be any colder out?
We've had a strange Autumn: warm and humid at times, cold and snowy at others. As we head into the holiday season, we will begin to see the wrap up of the Regular Market Season (end of November), and the move toward Winter Markets (more info to come - stay tuned!)
Right now, your Market Shopping Lists can include all the fixings for great holiday meals. Have you ordered your Turkey from Lindenhof Farm? Have you ordered pies from Maple Hill Farm or Lizzie's Kitchen? Have you acquired salsa from Chile Spot for appetizers? Tea and hot beverage mixes from Pureblend Tea for after-dinner treats? Holiday-themed soap to have in your powder room (or for hostess gifts?) from Ellen April's Handcrafted Soap? Many of our vendors offer great gift options, from soap and tea to plants and jarred goodies. And, of course, our evergreen wreathes and trees!
North Star Orchard shares: If you haven't ordered your stash of Gold Rush yet, NOW is the time to do so! 20lb. bags of these long-keeping beauties will stave off your need for grocery store apples for months. Place your order here: http://www.northstarorchard.com/GoldRush.php. This week at market we'll have, um, Gold Rush!! But we'll also have delicious Winecrisp and Enterprise apples (and maybe some others), plus 3 or 4 kinds of Asian pears! Asian pear cider and a limited amount of varietal Gold Rush cider will also be available.
Applied Climatology, LLC writes: All perennials & shrubs on sale!
End of Season Clearance Sale:
- Spend $50 & get $5 OFF your total purchase
- Spend $75 & get $10 OFF your total purchase
- Spend $100 & get $20 OFF your total purchase
North Star Orchard also shares a GREAT recipe using many items found at the Market:
Curried Butternut Apple Soup
- 1/4 lb (1/2 stick) margarine
- 2 c onion, chopped
- 1 rib Celery
- 4 t curry powder
- 2 butternut squash (medium - about 2-1/2 - 3 lbs), peeled, seeded, and cut into 1" cubes
- 3 apples (medium), peeled, cored, and chopped
- 3 c water (chicken stock or vegetable broth)
- 1 c cider
In a heavy kettle, combine onions, celery, margarine, and curry powder.
Cover and cook over low heat until vegetables are tender (10 - 15 minutes), stirring often. Add cubed squash, chopped apples, and liquid (water, stock or broth) and bring to a boil. Reduce heat and simmer 20 - 30 minutes or until squash and apples are cooked thoroughly. Strain liquid and set aside.
Puree the apple-squash mixture with one cup of the strained liquid.
Add cider and remaining liquid to reach desired consistency.
Season to taste with salt, pepper.
Garnish with grated apple, yogurt or low fat sour cream. Makes 8 to 10 servings.
Another great Market in store! See you there!
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