Celebrate Fall with us, Market Customers!
This week was the first day of fall, so Saturday is Fall Fest at the Market! Come celebrate cooler nights and balmy days with pumpkin painting, scarecrow making, and craft activities for the kids. We’ll have all sorts of fall flavored treats to buy, like caramel apples, pumpkin baked goods, pecan pie, hot spiced cider, and more! Our farmers will have piles of pumpkins, gourds, winter squash, and multi-colored corn for home decorations.
NOTE: September 28th is this season’s last Wednesday Market. October 22 is the last Saturday Market at the Hayden location. Harvest Fest is in downtown CDA on October 29. And Winter Market wraps up the year on December 17th at the Fairgrounds.
Good Shepherd Lamb is taking orders for fall pasture-raised poultry. Birds are $5/lb and average weights are 4-5 lbs. Pick up will be throughout October at the Saturday Market.
Our farmers still have piles of tomatoes! This is the perfect time to buy a bunch and can salsa, tomato sauce, tomato jam, homemade ketchup, and more. Ask your favorite farmer about canning quantities and pick up some locally adapted seed garlic to plant in October and harvest next year for your 2023 batch of salsa. Our farmers would be happy to share how to plant it!
And don’t forget to pick up some green stuff from Kerr Microgreens! They’ll have beet, sunflower, pea, salad mix, broccoli, kohlrabi, kale, radish and mustard on Saturday, plus a special American purple top rutabaga microgreen for the last Wednesday Market.
Mushrooms are also plentiful and store well! Gem State Mushrooms is running a Fall Fest Special: buy 2 fresh boxes of oyster mushrooms with 1 pack dehydrated for $35. What will you make with your oysters? Here are some tips from Gem State for storing your fresh oyster stash after you get home:
1. Wrap your mushrooms in a paper towel to prevent them from getting damp.
2. Place the wrapped mushrooms into a plastic or glass airtight container.
Other Good To Know tips for Mushrooms:
- Do not place mushrooms in the crisper drawer as they will increase moisture.
- Avoid placing them in the fridge next to food with strong odors.
One of our favorite fall flavors is mulled spiced cider or wine – so delicious and comforting! Sandia Spice Co‘s mulling spices (cloves, cinnamon, allspice) are combined with organic sugar and organic orange peel for a deep, warming flavor – only $5 per bottle! Just heat (don’t boil) 2 quarts-1 gallon of your preferred liquid (perhaps a bottle of 100% natural fruit wine from Beauty Bay Winery?), add the spice bottle, simmer on low for 20 minutes, strain, and serve.
Baked Goods Corner
Pumpkin and fall flavors are all over our bakers’ booths this weekend! Kiss My Biscotti will have a limited supply of Spiced Pumpkin Latte Biscotti, which contains freshly roasted pumpkin, lots of warming spices, and a topping of white chocolate and freshly grated nutmeg. Black Forest Bakery will be serving on Saturday traditional German Italian Plum Cake, Cinnamon Plum Turnovers, and New York Style Pumpkin Cheesecake topped with Pumpkin Mousse.
Lake City Bakers will be celebrating the new season this Saturday with some of their Fall Favorites: Candy Corn Cookies and Caramel Apples! This will also be the last Saturday to get their savory Tomato Pies. And they’ll definitely be at the final Wednesday market with lots of goodies! Sweet Cottage Treats will have gluten free tomato pesto and gluten free Parmesan scones and bacon, sharp cheddar, and chive scones. For the last Wednesday Market, they’ll be serving up brown butter orange rolls (YUM!), pecan sticky buns, caramel apple spice rolls, and pumpkin butter rolls.
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: The Midnight Juliets | Wednesday: TBA
Grab a market pumpkin and make these for Halloween!
- 1 stick butter
- 130 grams light brown sugar
- 60 grams cooked, pureed pumpkin
- 1 large egg yold
- 1/2 Tb molasses
- 1 1/4 tsp vanilla
- 115 grams almond flour
- 100 grams gluten free oat flour
- 55 grams tapioca starch
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- pinch nutmeg
- 3/4 cup powdered sugar, sifted
- 2 Tb whole milk or heavy cream
- 1 Tb melted butter
Melt the butter in a small saucepan over medium heat and cook until lightly browned. Stir continuously. Remove from the heat and cool for about 8-10 minutes. Once cooled, and the sugar and pumpkin and beat. Add the egg yolk, molasses, and vanilla and beat to combine.
In a separate bowl, combine the flours, starch, baking soda, baking powder, salt, and spices. Fold the dry mixture into the wet ingredients until well combined. Refrigerate for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Scoop the cookie dough into about 2 Tb balls and arrange on the prepared sheet. Bake for 13 minutes until the cookies have just set, then cool for 5 minutes on the pan before transferring to a cooling rack. Enjoy immediately with frosting or keep in an air-tight container for up to 5 days.
In a small bowl, whisk together the icing ingredients until smooth. Drizzle onto the cookies or use a stencil to create fun patterns.