Come shop the last Hayden Market of the season, Customers!
Fall is finally upon us! This is our last Hayden Market, but make sure you join us in Downtown CDA next Saturday (Oct 29) for our Harvest Fest, 10 am – 3 pm.
This Saturday will be the final Market for Red Rooster Crafts. Owner, Jan Gilstad, is our current board President and has been a beloved Market Vendor and friend for over 25 years. They will be moving on to new adventures next year, so they are closing out their fall items at half-price this weekend. Stop by, say goodbye, and pick up something special from this special woman. We will miss you, Jan!!
This weekend, our farmers have an abundance from their final harvests during this warm weather to offer you! Make sure you get the last of the Italian Prune Plums from Killarney Farm and make the scrumptious plum pudding recipe below. Take advantage of the smaller crowds to stock up on winter produce and pick up milk, cheese, eggs, and meats from lamb to beef, bison, chicken, and pork. Grizzly Bros. Farm will have the following cuts of yummy Mangalitsa pork available:
- Pork Chops (Bone In)
- Spare Ribs
- Sirloin Roast (Bone In)
- Tenderloin Roast (Bone In)
- Pork Shoulder Roast (Bone In)
- Shank Roast (Ham Roast) (Bone In)
- Smoked Ham (Bone In)
- Bacon & Peppered Bacon
- Side Pork Belly
- German Smokies & Breakfast Links
- Breakfast Sausage, Ground Sausage, Sweet Italian Sausage, & Hot Italian Sausage
The Tomato Lady will have plenty of hot, steaming mulled cider to keep you warm while you shop. She makes her own mulling spices that you can take home to mull your own cider, and this weekend she’ll also have pumpkin cream cheese rolls to enjoy with your hot cup.
Dandelion Half Acre is taking this week off to havest and process their fall herb crop, but they’ll be back next weekend for Harvest Fest downtown.
Come by booth #27 to see Gem State Mushrooms! Trade in our punch card for a free box of mushrooms with a purchase of fresh mushrooms. Gem State Mushrooms is excited to see you and share where you can find mushrooms while they end this seasons market. They have Pink Oyster, Blue Oyster and Lions Mane to offer this week.
Sandia Spice Co. is having a special for the close of the season. Gem State Mushrooms gave them a super deal, so they are passing along the savings and offering their collab Blue Oyster Mushroom seasoning for $10 (a $5 savings) this weekend. And they will have plenty on hand! It is not only delicious but can be used as a natural thickener too. Jacque will also have Honey graham crackers and pumpkin bread with cinnamon buttercream for samples of her Autumn Spice seasoning.
Rider Mushroom Co. will also be at the market this weekend with Lion’s Beard mushrooms!
Lake City Bakers will be at market rain or shine, and they’ll be keeping the cinnamon rolls warm for breakfast! They will also have fresh banana, zucchini, pumpkin, and lemon poppyseed breads ready for your freezer. The Lake City Bakers pies and many of their other goodies also freeze nicely, so stock up!
As we are finally feeling the full change of the season, consider doing a juice cleanse or boost your immune system with Lake City Juice‘s Fresh-Pressed Wellness Shots, only $37 for a six pack. Her Fall Cleanses will be $20 off this weekend too!
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.
This recipe is delicious with Italian Prune Plums!
- 3/4 cup sugar, plus more to coat pan
- 8 prune plums, washed, pitted and sliced
- 3 large eggs
- 1 1/2 cups half and half cream
- 2 tsp vanilla
- 1/2 cup AP flour or Gluten Free 1-1 flour
- 1/2 tsp sea salt
- unsalted butter
- powdered sugar
Preheat your oven to 400°F. Grease a 2-quart baking dish with the butter and dust with some sugar.
In a food processor, pulse the eggs and 3/4 cup of sugar just until combined. Start the processor running, and stream in the half-and-half and vanilla. Turn off, add the flour and salt, and pulse until combined. When done, let it stand for 10 minutes.
Place the plum slices evenly along the bottom of the dish. Pour the custard over the plums.
Bake in the pre-heated over for 15 minutes. Lower the heat to 350°F and continue baking until the custard is set and turns golden, about 20-25 minutes.
Cool slightly, dust with powdered sugar, and enjoy warm!