Come shop with us, Market Customers!
Fall is in the air and the forecast shows rain is coming. But our vendors are bringing comfort and sunshine to the market! Willow Wood Honey Farm will have FREE SAMPLES of their hand butters that will carry you through the changing seasons and bring you the lingering aromas of summer: Sundance Salve, Idaho Sunrise, Huckleberry, and Dandelion. Plus, their raw local honey is liquid sunshine! Visit their booth and mention you read this in the Fresh Sheet for a FREE GIFT with any purchase.
The lovely Lake City Bakers are back this week with their freshly-baked goods and their seasonal caramel-dipped Granny Smith Apples. Our mouths are watering!
Our last Wednesday Market of the season will be on September 29, but the fun doesn’t stop there!
- September 25 – Fall Fest!
- October 16 – Customer Appreciation Day
- October 23 – Last Saturday Market
- October 30 – Harvest Festival Downtown
- December 11 – Winter Market (Location TBD)
And don’t forget – there’s still plenty of fresh produce from our farmers and growers. Here’s what’s fresh this week.
Fresh this Week:
Reminder: Bring your market basket for shopping or a box for your plants. Wagons are available but limited. Our vendors also appreciate small cash bills, especially if you are shopping early.
Saturday: Lake Edmonson | Wednesday: Carli Osika
Patty Pan Squash is seasonal and fun to cook with. Enjoy this with lamb and fresh herbs from the market, or substitute chopped mushrooms for the meat!
- 4 medium-small patty pan squash
- 3/4 lb ground Italian sausage
- 2 tsp extra virgin olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 1/2 cups tomatoes, diced
- 1 Tb fresh Italian herbs, chopped (rosemary, thyme, oregano, basil, sage)
- 1/4 cup dry white wine
- 1/2-3/4 tsp sea salt
- 1/4 tsp black pepper
- 1/3 cup freshly grated parmesan cheese
Bring a large stockpot of water to a boil and boil the squash for 15-20 minutes, until barely fork tender. When cool enough to handle, cut the tops off and set aside. Scoop out the seeds and a little of the flesh to make a cavity for the filling.
Preheat the oven to 350° F.
In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt, and pepper. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.
While the mixture is simmering, prepare the squash. Fill the cavity of each squash with the sausage mixture and top with 3 tablespoons of Parmesan cheese. Place the "lids" on top of each squash.
Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh. Enjoy hot!