The Harvest is Bountiful in September, Market Customers!
It’s harvest month! And the cooler nights means that those carrots and greens and beets and tomatoes are all sweeter and juicer than they’ve been all summer. Our farmers are picking summer and winter squash and gathering in the late season abundance of everything else. Jams, jellies, salsas, cheeses, and other value-added items are also popping up on their shelves, and there are plenty of fruits and veggies to satisfy your own canning and preserving objectives. Come shop with us!
FALL FEST IS COMING SEPTEMBER 30th!
Our yearly Fall Fest, held at the Hayden Saturday market means a wealth of pumpkins, winter squash, and market decorations. Fun Family activities will include pumpkin painting and scarecrow stuffing, and 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. See you there!
Freeborn Family Farms: Freeborn Family Farms Elderberry Elixir is a back to school and seasonal change must! Kids under 5, take 1 teaspoon and ages 5 and up 1 tablespoon as a wellness boost/ cold and flu prevention. Stay well and jump into the season with healthy confidence.
Gem State Mushrooms: Gem State Mushrooms will not be at the Saturday market this week, since they sold out on Wednesday and need to stock back up.
Carpe Diem Crepes: Carrine is bringing her crepe mix back! She’ll have it for sale this weekend: standard sweet crepe mix is $18 and the savory one (made with buckwheat from France!) is $23.
Rider Mushroom Company: RMC will be at the Saturday market with Pink Oyster, Old Road Oyster, Indian Oyster, Blue Oyster, Lion’s Mane, and King Trumpet mushrooms. We will also have a variety of grow kits to keep you supplied with mushrooms throughout the winter.
Lake City Bakers: What is this?!! Lake City Bakers will be warming chilly fall market mornings with their scratch made buttermilk biscuits and sausage gravy starting this Saturday! Perfect for these balmy September days. Enjoy while listening to our live music this weekend!
Blue Wildrye Farms: Small Batch Artisan Sausages are back in stock this week – and there are some new flavors! The Garlic Basil Pork links are great grilled and served on their own or sliced and tossed with a summer pasta dish. The Jalapeno Cheddar Brat is back by popular demand. These links have just the right spice level and will sell out quickly!
And don’t forget all our bakers, craft artisans, food court vendors, and so much more. See you there!
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: Rusty Jackson
Wednesday: Dallas Kay
Enjoy with a crusty sourdough baguette from the market!
- 1 lb bulk or link Italian sausage broken up or sliced
- 4 cups chicken broth
- 2 cups cubed potatoes, peel on
- 1 medium yellow onion, chopped
- 2 cloves garlic, peeled and chopped
- 1/2 tsp dried oregano (or 1 Tb fresh)
- 1 tsp Herbs de Provence or Italian seasoning (no salt)
- 1/2 tsp red pepper flakes
- 1/2 tsp ground black pepper
- sea salt, to taste
- 2 cups fresh kale, torn into bite-sized pieces
- sour cream (optional)
In a large pot or Dutch oven, brown the sausage over medium high heat, about 10 minutes. Remove from pot and set aside.
To the pot, add the onion and garlic. Cook until fragrant.
Add the broth, potatoes, and herbs. Bring to a boil, trurn heat to low, and simmer until potatoes are tender, about 20 minutes.
Add the sausage back to the pot with the kale. Season with salt and pepper. Simmer for a few minutes more until meat is heated through and kale is bright green and tender, but not wilted.
Serve hot with a dollop of sour cream, if desired. Enjoy with a crusty sourdough baguette.