Shop your favorite farmers throughout October, Market Customers!
Wednesday market may be done for the season, but the Saturday market continues through October 23 in Hayden and October 30 for our Harvest Festival in downtown CDA. All your favorite farmers will have vegetables perfect for winter storage and canning, as well as sweet fall greens. It may also be the LAST CHANCE to get fresh tomatoes and a few other outdoor crops. BUT, there will be lots of pumpkins to cook and freeze for your Thanksgiving pies, as well as piles of winter squash for warming soups that can ease the transition of the season. See the fresh list below for everything available.
The abundance of summer and fall has arrived for Ramstead Ranch! They are stocking up for winter and taking info for orders on whole, half, and quarter portions of pasture-raised and grass-fed meats: beef, port, lamb, and chicken. Pick up at the market through October!
Lake City Bakers will have all the fall flavors with Cranberry Orange Bread, Candy Corn Cookies, and Caramel Apples. Beauty Bay Winery is also bringing the flavor with 100% natural fruit wines. Their featured wine this week is Huckleberry, yummy to sip with a cobbler or piece of chocolate! Try their delicious Marionberry, Dry Raspberry, and Apricot as well.
Fresh this Week:
Reminder: Bring your market basket for shopping or a box for your plants. Wagons are available but limited. Our vendors also appreciate small cash bills, especially if you are shopping early.
This soup is perfect for fall and vegetarian - add sausage, chicken or pork for a meaty twist.
- 2 tbsp water or oil of choice
- 2 garlic cloves, minced
- 2 small shallots, diced
- 4 large carrots, thinly sliced
- 4 celery stalks, thinly sliced
- 1/4 tsp each sea salt and black pepper
- 3 cups baby potatoes, roughly chopped
- 4 cups vegetable or chicken broth
- 2-3 sprigs fresh rosemary or thyme
- 1 cup uncooked green or brown lentils
- 2 cups kale, chard, or collard greens, chopped
- fresh parsley, chopped for garnish
Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it’s cooking too quickly.)
Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it’s become too thick, or herbs for earthy flavor.
Enjoy as is or serve with rice, cauliflower rice, or a side of sourdough bread. I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.