Beautiful winter squash from Happy Valley Farm
One Last Hurrah
Through wind, rain, heat & snow, we've braved all sorts of weather to bring you the best in fresh food, produce and flowers this market season.
Now we are down to one final market day to load up on our favorites before we put the market to rest for the winter.
We'll have a smaller group of vendors for the final week, but there's still plenty to take home and stock up on. So load up on Ten Eyck Orchard apples (pictured) or the tasty chicken from JenEhr Family Farm. There's still time to get your favorite cheese from Dreamfarm or some of their wool to keep you busy knitting through the cold months.
A little snow on the ground is nothing to fret over when the reward is Murphy Farms cottage cheese or fresh fennel from Emerald Meadows Family Farm. We'll be bundled up, with thoughts of roasted sweet potatoes from Blue Moon Community Farm to give us the inner warmth we need. Thoughts of sweet potato tacos atop Tortillas Los Angeles tortillas can keep you going all day.
To all of you sad to say goodbye, don't miss out on your last chance of 2019 to get those market favorites! We'll be missing you all winter, so come show us some love and support while you can.
See you at market!
Warm up with a little Piri Picante Salami from Underground Meats
NessAlla Kombucha, Honey Bee Bakery, Country Bloomer's Greenhouse, County Line Plants & Produce, Ka Vang Thao, Shoua Vang, Five Green Acres, Urban Gourmet, Door County Fruit Markets & Flyte Family Farm have finished vending for the 2019 season.
Please note not all vendors present every week. Please check newsletter for anticipated absences.
We're throwing a great root roast recipe your way this week along with a creative take on Thanksgiving leftovers. Enjoy!
Rosemary Roasted Root Vegetables
(From Sweet Peas & Saffron)
- 2 carrots (peeled and chopped into 1 inch pieces)
- 4 parsnips (peeled & chopped into 1 inch pieces)
- 12 baby potatoes (halved)
- 1 large sweet potato (cut into 2 inch pieces)
- 2 beets (peeled & chopped into 1 inch pieces)
- 1/4 cup olive oil
- 1 1/2 teaspoons flaky sea salt
- 1/4 cup fresh rosemary (chopped)
- 4 cloves garlic (sliced)
1. Heat oven to 425°F.
2. Toss vegetables with olive oil, flaky sea salt, rosemary and garlic, then arrange on 1-2 large sheet pans.
3. Bake for 30 minutes, give everything a good stir and return to the oven for another 15-25 minutes, or until cooked through.
4. Taste and add more salt if necessary. Enjoy!
Turkey Cranberry Pie
(From The Toronto Star)
- 9 inch deep pie shell
- 1 tablespoon Dijon mustard
- 1 cup shredded swiss cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon butter or 1 tablespoon margarine
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1⁄4 cup slivered almonds
- 1 1⁄2 cups diced cooked turkey
- 1 cup whole berry cranberry sauce
- 3 eggs
- 3⁄4 cup 2% evaporated milk
- 1⁄4 teaspoon dried rosemary or 1/4 teaspoon sage
1. Preheat oven to 400 degrees F.
2. Place pie shell on baking sheet. Prebake shell, if desired, 5 minutes. Brush mustard on inside of shell.
3. Combine cheeses in bowl.
4. Melt butter in medium skillet over medium heat. Saute onion, celery and almonds 5 minutes or until vegetables are softened.
5. Layer half of cheese mixture in shell. Top with onion mixture, turkey, cranberry sauce and remaining cheese mixture.
6. In medium bowl, beat eggs, milk, and rosemary or sage together. Pour slowly over pie.
7. Bake 15 minutes.
8. Lower heat to 375 degrees F and bake 25 to 30 minutes or until set, covering edges with foil if needed during last 15 minutes to prevent excessive browning.
9. Rest 10 minutes.