There’s a nip in the air, leaves are changing and this Friday marks the first, official day of Fall! We’re once again celebrating the change of seasons with Fall Fest this Saturday at Market! This is a fun, family event where kids (big and small) can paint pumpkins, build scarecrows and taste cider fresh from an on-site press. We hope you’ll mark your calendars and join us for what is sure to be a fun day!
Fresh this Week: Pumpkins, Winter Squash, Cornstalks, Autumn Lanterns, Corn, Pears, Apples, Plums/Prunes, Melons, Peaches, Nectarines, Raspberries, Tomatoes (including Cherry, Roma, Gold, Yellow, Salad, Indigo Rose, Campari, and Heirlooms), Arugula, Fennel, Spinach, Zucchini, Kale, Chard, Head Lettuce, Carrots, Beets, wide assortment of sweet and hot peppers (including Poblano, Jalapeno, Serrano, Pepperoncini, Shishito, Corno Di Toro, Pimento, Chocolate, Anaheims, and Habanero), Radishes, Garlic, Basil, Parsley, Cilantro, Turnips, Broccoli, Cabbage, Green Onions, Potatoes (Yukon Gold, Huckleberry Gold and Red), Red/Yellow Onions, Cucumbers (including Pickling European, Asian and Lemon), Heirloom Beans, Eggplant, Sweet Peppers, Cauliflower, Napa Cabbage, Edamame, and Leeks.
Featured Market Melodies This Week:
- Wednesday, September 20th, 4:00 pm – 7:00 pm
- Wednesday Market Location
- Saturday, September 23rd, 9:00 am – 1:30 pm
- Saturday Market Grounds
- 4 whole pears cut in half and cored
- 3/4 cup quick oats
- 3/4 cup brown or turbinado sugar
- 1/2 tsp nutmeg
- 1 Tbsp cinnamon
- 6 Tbsp butter (or more, as needed)
- 1 1/2 cups apple juice or cider (for bottom of pan only)
- walnuts, dried cherries or dried cranberries (optional)
- Freshly whipped cream (optional) for garnish
Place in greased 9" square pan.
Combine oats, sugar, spices and butter until crumbly.
Stuff pears letting excess fall into pan.
Pour 3/4 cup apple juice into pan.
Bake at 350 degrees for one hour, basting with juice from the bottom of the pan after 30 minutes. Add more juice if necessary.
Cool 30 minutes before serving.
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