Shop sweet Fall abundance this weekend, Market Customers!
Greens, fall fruits, garlic, tomatoes, and other vegetables are still abundant at the Market! And, because of cooler nights, they are oh so sweet and juicy. You don’t want to miss the cranberries from Killarney Organic Farms! They’ll freeze nicely for Thanksgiving cranberry sauce!
The flowers are still blooming in lovely colors, but they won’t last much longer. However, our vendors have all sorts of fall and winter decorations, like corn stalks, gourds, bouquets for drying, eucalyptus, and more.
Although this is the last Hayden Market of the season, we will be taking our final Market of the summer season to Riverstone on Saturday, October 28th. Wear your costumes and join us for some seasonal revelry!
Here are a few messages, specials, and other features from our vendors to you, our customers and friends!
Lake City Bakers: We will be there this weekend with our full sized and mini DIY Halloween Cookie Decorating Kits! This will also be our last weekend with Sausage Biscuits and Gravy available. Get it while it’s hot!
Dandelion Half Acre: We are coming to Market with brooms and witch’s fingers! These, new cards, and photographs, along with our regular cookies, salts, jam-stuffed shortbread, and pumpkin-topped cupcakes make it easy to celebrate October!
Gem State Mushrooms: Gem State Mushrooms has a rainbow of mushrooms for your delight this Saturday. The beautiful Golden Oysters, Blue Oysters, Italian Oysters, Pink Oysters, Lions Mane and King Trumpets are making their way to this market. We have on hand featured recipes from Chef Cynthia at our booth with you purchase of our mushrooms. See one of those recipes below.
In the event you’d like to have our mushrooms all year long, we encourage you to go to our website for more information on our Winter CSA.
Garden Party Fibers: The nights are getting chilly, and I have knit and crocheted more hats this week to keep you cozy and warm. I use wool yarns, and my handspun yarn is sourced from local sheep and alpaca.
See you Saturday!
Narrow Way Coffee Roasters: We are continuing our giveaway this week. Stop by the booth to enter to win a free bag of coffee! We’ll have hot, delicious coffee brewing and bags of freshly roasted, micro-lot coffee for sale. Stock up before the market ends. Also, ask about how to get our coffee through the off season! We look forward to seeing you!!!
Winifred Farms: Saturday, 10/21, will be Winifred Farms last market of the 2023 season. Thank you to all our farmers market customers – it has been an amazing season!
Next week’s forecast will bring a killing frost. We have been busy cutting the last of the field flowers and bringing in the last of the pumpkins. We will have mixed farmers market bouquets, dahlia bunches, bouquets for drying, the last of the eucalyptus, and specialty and mini pumpkins galore! We look forward to seeing you!!!
Beauty Bay Winery: Along with the same wines we usually have, we bottled up some Blackcap Berry Wine, and it’s now available! Sorry, we’re sold out of Dry Raspberry for the season.
Rider Mushroom Co.: RMC will be at the Saturday 10/21 market with Blue Oyster, Pink Oyster, Indian Oyster, Old Road Oyster, and Lion’s Mane mushrooms. We will also have a variety of Grow Kits for staying stocked over the winter!
And don’t forget to stop by our food court for a hot drink or bite to eat.
Reminder: Bring your market basket for your shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
Saturday: Monroe Bridge
This creamy deliciousness uses local mushrooms and veggies
- 3 cups heavy cream
- 1 lb gouda, grated
- 1/2 medium onion, minced
- 2 garlic cloves, minced
- 1 jalapeno, trimmed and minced
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Tabasco sauce or other hot sauce
- 1 lb oyster mushrooms, sliced
- 1 cup dry noodles of choice (even gluten free!)
- 3 cups water
- sea salt
- extra virgin olive oil
Place a sauce pan over medium heat and add a small amount of oil. Add the onion and saute until translucent. Add the jalapeno and continue cooking for a minute or two. Add the garlic and saute until fragrant. Add the mushrooms and cook until soft, 7-10 minutes.
Pour the cream into the pan and bring to a simmer. Heat until it reaches 170℉, then reduce heat to low. Begin whisking in the cheese, one handful at a time. Whisk constantly until all the cheese is added and melted. Remove from the heat and stir in the Worcestershire sauce and hot sauce until thoroughly incorporated.
In a separate saucepan, over high heat, bring 3 cups of well-salted water to a boil. Add the pasta, return to a boil, and cook for 7 minutes or until al dente. Stir occasionally.
Strain the noodles, add the cheese sauce, and mix to combine. Season with salt and pepper to taste and serve hot. Enjoy!