There is so much variety at the market this time of year! Last week we saw okra, cantaloupe, kale, tomatoes, apples, peppers, garlic, beets, zucchini, edamame, and so much more. Seeders and Feeders, North Oaks Farm, and Back Acres Farm are your destinations for all these things. Have you prepared fresh edamame before? You just need to steam, boil, or microwave the pods for a few minutes and then toss them with some salt (or whatever seasonings you like). It’s absolutely delicious!
Stop by Shadeau for bread, pastries, Mt. Healthy honey, and apples from Backyard Orchard. Check out Like Mom’s Only Vegan for cookies and Aunt Flora’s for cobbler, sauces, and, if you’re lucky, vanilla cream pound cake.
Emmanuel Allen Performs
We are thrilled to welcome Emmanuel Allen back to the market this week. Emmanuel is a master kalimba player, but also sings and plays a variety of other instruments. Expect some other musicians to join him along the way!
Product Spotlight: Winter Squash
Winter squash refers to various fruits of the Cucurbita genus, including Cucurbita pepo (pumpkins), Cucurbita moschata (butternut squash), and Curcurbita maxima (kabocha squash). Winter squash are an incredible source of Vitamin A and contain many beneficial phytonutrients.
Many dishes, such as pumpkin pie (in which you can use other winter squashes like butternut) and the squash curry recipe below call for the squash to be cooked ahead of time. One way to do this is to cut the squash in half, remove the seeds, and wrap each half in foil before roasting in a 400 F oven until tender (watch out for leakage!). Another is to cut the squash in half, remove the seeds, and coat each half with oil on all sides. Place the cut side down in a baking dish or on a baking sheet and roast until tender. You may find that the thinner seed cavity portion of a butternut cooks faster than the neck, so feel free to separate those and remove the seed cavity from the oven sooner. A simple and healthful way to prepare winter squash is to peel, cube, and steam it. It cooks much faster, but takes more time and effort to prepare before cooking.
The Moroccan-style stew recipe below, adapted from New Recipes from Mooswood Restaurant, is a great summer-to-fall crossover dish, utilizing butternuts and carrots alongside tomatoes and zucchini (among other ingredients). It’s a great way to take advantage of the bounty of the season and it’s quite adaptable. Finally, remember that if you are looking to make pie crust from scratch you should check out this resource.
Cooked Pumpkin (one way to do it)
The outdoor College Hill Farm Market is open every Thursday from 3:00 to 6:30pm in the parking lot of the College Hill Presbyterian Church, 5742 Hamilton Ave from May 18th to October 12th. Most weeks feature music from 5-6:30 and some weeks feature kids’ activities.
The College Hill Farm Market accepts credit cards, EBT/SNAP, and WIC FMNP coupons. Those using EBT will receive up to $10 in matching Produce Perks tokens to purchase fresh fruits and vegetables from participating markets. Stop by the market table for more information.