Come shop the last Hayden market, Loyal Customers!
The season may almost be over, but we still have plenty of fall produce (see Fresh List below), meats and foods for winter storage, handcrafted gifts, and beverages to warm you on the spot (coffee, tea, cider) or take home and enjoy with a meal (fruit wine and beer) – rain or shine!
Clare’s Garden Herbal Soaps will be back on Saturday for the last two markets, and here are a few things our farmers, bakers, and other crafters will have this week. Check back next week for a guide to our Harvest Festival happening in Dowtown CDA on October 30. And don’t forget the Winter Market on December 11.
These hats from Garden Party Fibers have us feeling all cozy and warm, now and all winter long. Juaquetta processes local sheep and alpaca wool, then handspun knits and crochets these dome toppers along with scarves, mittens, and more. Do your own knitting? She has a bunch of new yarn skeins that she spun this week, including some luscious pink and purple hues as well as rich fall colors.
This weekend, Willow Wood Honey Farm will have a bunch of huckleberry gift ideas on the shelf: scented beeswax hand butters, lotion bars, huckleberry flavored chapstick, and notecard sets stamped with ink made from locally harvested huckleberries. Stock up for holiday gifts!
Sheppard Fruit Wines will have a fresh batch of their Rhubarb Wine on sale this week ($2 off for $13), and their Cranberry Wine (also $2 off) pairs nicely with Thanksgiving and Christmas dinner. Sample a sip before you buy, but trust us – these long-time fruit wine producers from Harrison know their stuff.
Keep your home circulating with clean oxygen this winter with one of Bonsai Bob’s beautiful bonsai trees. He has all the tools and know-how to help you get started crafting your own bonsai in your home, but these little beauties make unique and inspiring gifts as well.
Lake City Bakers will have all the goods: pies, scones, cookies bread, filled croissants, and more! (Pictured: Halloween-themed buttercream iced sugar cookies) Make sure you grab one of their Halloween Cookie Decorating Kits for the kids – or adults! – at your upcoming party.
We know you’ve enjoyed those lamb burritos this summer! Stock up on lamb for stew, roasts, burritos, and more this winter with $25 at Good Shepherd Lamb Co. This weekend, if you purchase a whole lamb, they’ll give you a $25 discount. Enjoy one last bite of their juicy meat this Saturday and then say yes!
Fresh this Week:
Why buy canned pumpkin when you can make your own from locally grown pumpkins?!
- 1 small baking pumpkin, such as a sugar or pie variety
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a sharp knife, cut the pumpkin in half lengthwise (removing the top and bottom is optional). Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
Brush the pumpkin flesh with a little water and place flesh down on the baking sheet. Pierce skin a few times with a fork or knife to let steam escape.
Bake for 45-50 minutes or until a fork easily pierces the skin. Then remove the pan from the oven, let the pumpkin cool for 10 minutes, then scoop into a high-speed blender or food processor. Blend until creamy and smooth. If too thick, add a little water.
Baked pumpkin and pumpkin purée will keep covered in the refrigerator for up to 1 week, or in the freezer for 1 month (or longer).
This sumptuous cake is easy to make and full of fall flavors
- 30 oz pumpkin puree
- 16 oz evaporated milk
- 1 tsp ginger
- 1/2 tsp ground cloves
- 1 cup sugar
- 4 eggs
- 2 tsp cinnamon
- 1 yellow cake mix (try gluten free!)
- 1 cup chopped pecans
- 3/4 cup butter
Preheat oven to 350°F. Grease and flour a 9 x 13 cake pan.
Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9x13 pan.
Sprinkle cake mix and chopped pecans on top.
Cut butter very thin and cover all over cake mix.
Bake for 1 hour and serve warm with whipped cream. ENJOY!
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