Fall is here! Pumpkin bouquets from Country Bloomer's Greenhouse
In Equal Parts
The autumnal equinox came and went this past week. The day is an equal balance of daylight and darkness, as we descend towards the coming winter.
This is another great example of the market reflecting nature, as we see all around us a balance of summer and fall products, moving more towards the latter each week.
The tables of fresh tomatoes at County Line Plants & Produce contrast with the crates of fresh apples at the Ten Eyck Orchard stand. Organic sweet corn from JenEhr Family Farm offers the delightful taste of summer while just a few stalls down, the crates of delicata squash from Blue Moon Community Farm inspire us to make our favorite fall dishes.
Stella's Bakery had their first pumpkin danishes (pictured) of the season, a delicious omen of all things pumpkin to come. Even as it cools off, summer's heat is captured in fresh cayenne peppers from Yang Family Produce.
There's still plenty of market season left, with seven more markets before we wrap things up on November 9th. This week you can expect to find that balance tipping a little further towards the fall side of things, but fear not. We still get to enjoy summer's bounty while the heat and sunshine hold.
See you at market!
Chicken & duck eggs from Bryant Family Farms
Five Green Acres will be absent on Saturday, September 28th. They will return the following week.
Flyte Family Farm has finished vending for the 2019 season.
Daily Vendors: Saturday, September 28th
Alsum's Sweet Corn
Please note not all vendors present every week. Please check newsletter for anticipated absences.
Plenty of time left to enjoy those fresh garden flavors with two tasty and easy recipes. Enjoy!
Brown Rice & Quinoa Tabouli
(From Market Manager Ben Zimmerman)
- 1 1/2 cup brown rice, cooked
- 1 1/2 cup quinoa, cooked
- 2 medium sized carrots, finely chopped
- 1/2 red onion, finely chopped
- 2 small pickles, finely chopped
- 1/4 to 1/2 bunch red radishes, finely chopped
- 1 medium heirloom tomato, finely chopped
- 1/2 bunch parsley, finely chopped
- 10 mint leaves, finely chopped
- juice of one lemon
- Salt & pepper to taste
- Olive oil to taste
- Red wine vinegar or apple cider vinegar, to taste
1. Cook the brown rice and quinoa, according to package instructions. Let cool until you can handle it.
2. Finely chop all the vegetables and herbs, the finer the better.
3. Mix all ingredients together, tasting and adding more seasoning as needed.
4. Let rest overnight, then serve!
Salt & Vinegar Cucumbers
(From The Kitchn)
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons granulated sugar
- 1 1/4 teaspoons flaky sea salt, plus more as needed
- Freshly ground black pepper
- 2 pounds cucumbers (about 4 medium)
- 1/4 cup chopped fresh dill
1. Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
2. Slice the cucumbers into 1/8-inch-thick rounds. Place them in the bowl, add the dill, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to come together. Taste and season with more salt and pepper as needed before serving.