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Each week is beginning to feel more and more like true fall: the warmer days aren't quite as warm as they used to be because the daylight hours are decreasing, and the chilly evenings seem to set in the moment the sun goes down. Sweatshirts and jackets are out of the closets, the trees are starting to show some depth of color, and, thankfully, the grass growth is slowing down. This time of year brings strange appetites with it: as we struggle to adjust to the cooling temperatures and shorter days, it's hard to understand what we're hungry for. I'm thinking it's officially soup and chili time, and what better place to collect the goods for brilliant pots of both! If you crave chicken or sausage soups or vegetable soups, the market has the freshest meats and chickens and everything from cabbage to onions to potatoes and winter squash and kale. We've got incredibly flavorful ground beef and all sorts of garlic and hot peppers for that chili you've been patiently waiting for. Lettuces are back, too, for salads to accompany those soups and chilis; they love this cool weather. So though it may be a bit rainy tomorrow, our vendors will still be there with their gorgeous local foods, and what better kind of day is there, really, to make soup for dinner?
A couple of vendor updates: This week will be Blyler's Fruit Farm's last week of the season; we've loved having them, so be sure to stop by and thank Stevie for being a part of our market this year. This week is the second Friday of the month, so Wild for Salmon will be with us tomorrow.
Just four more markets this year outdoors, so make sure to take advantage of them while you can~~~ you're gonna miss us when we're gone.
See you tomorrow~~~
This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Beef, Pork and Poultry: chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
Pears, Honeycrisp apples, peaches and homemade 100% apple cider
Tarsa Family Farm:
Fresh eggs; garlic, tomatillas, hot peppers, heirloom potatoes, eggplant, leeks, winter squash, heirloom pumpkins, Asian pears, organically processed 2-ply Tunis wool, ginger lemonade
Tomatoes, sweet corn, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, radishes, leaf lettuce, arugula, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, butternut squash, spaghetti squash, acorn squash, pumpkins, lamb: legs, shanks, ground, sausage; cut flowers
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup
Brazilian Munchies: until 5pm!
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle), cheese bread stuffed with Pulled Pork
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm:
Garlic, mesclun mix, beets, chard, celery, black currant jelly, pickled garlic scapes, 5 different flavors of apple leather, all the apples and pears are organic from the Walnut Acres orchard!
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes, broccoli, beans
Wild for Salmon: At market this week!
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Blyler’s Fruit Farm: this will be our last week for this season!
Pears, Apples, Plums, Apple Sauce, Apple butter, Pear Butter, Cider, Apple cider vinegar, Dried apple slices, Pumpkins and gourds
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Gingered Butternut Squash Soup with Spicy Pecan Cream
Adapted from Food and Wine recipe by Dean Fearing (November, 2007)
This recipe makes a good amount of this warmly flavored soup, so go ahead and make the full batch, and freeze some for an easy lunch or supper later on~~~
2 large butternut squash (5-1/2 pounds), halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
3/4 cup pecans (2 ounces)
2 tablespoons unsalted butter
1 large onion, cut into 1/2-inch dice
1 small fennel bulb—halved, cored and cut into 1/2-inch dice
One piece of fresh ginger, 1-1/2 inches, peeled and finely chopped
6 cups chicken stock
One 14-ounce can of unsweetened coconut milk
3/4 cup chilled heavy cream
1 teaspoon hazelnut oil
1/8 teaspoon cayenne pepper
1-1/2 tablespoons fresh lemon juice
1. Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
2. In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
3. In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk.
4. Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
5. Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.
Make Ahead: Refrigerate for up to 2 days; reheat gently with a bit of chicken stock to thin soup if necessary.
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