This Week at the Market'Cinderella' Pumpkin grown on Hurtgen Meadows Farm
Well, we've had another week of low temperatures in the teens! These kinds of temps do not make winter farming easy at all.
Our farmers have spent the week protecting their crops and animals from the cold. Dale Fluke of Little Tree Farm, reported in her weekly farm newsletter, that they are running the heat lamps in order to keep their hens warm. They are also collecting their eggs more frequently to ensure that the eggs don't freeze!
During these cold winter months, I like to ask DFM customers what they plan to cook with the winter-time fare that our farmers bring to market. Last week, I was chatting about this with a customer named Frank. Frank was carrying a lovely, heirloom pumpkin around as he finished his shopping. I asked Frank what he planned on making with his pumpkin. A big smile came across his face and he said, "the easiest, most delicious pumpkin soup possible!"
Frank went on to tell me his method for making his pumpkin soup. He said that he planned to cut the pumpkin into quarters, scoop out the seeds and roast the pumpkin in the oven until it was soft. Then, let the pumpkin cool, scrape the flesh off the skin and puree it. Once the pumpkin is pureed, mix it with a can of coconut milk, and heat on the stove. Add salt and pepper to taste and then the soup is ready.
I haven't tried to make Frank's Easy Pumpkin Soup yet, but it certainly sounds delicious. Our pumpkin growing farmers will definitely have pumpkins (and winter squashes) available at Market tomorrow. So, if you are looking for a new recipe or new ways to use produce that is in season, this may be the perfect week to warm up with a bowl of pumpkin soup!
Despite the cold temps (and the windy Saturday morning forecast), lots of our farmers are planning to be at Market with fresh, locally grown produce, eggs, cheese, and meats! You can also expect to find fresh baked goods, including gluten free, jams, preserves, nut butters and other hand crafted items. It is shaping up to be a bustling winter market! So, bundle up and come support your local farmers & vendors!
See you at the Market,
Erin Kauffman
Market Manager
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Fresh this Week....
VEGETABLES: Arugula, Asian Greens, Beets, Brussels Sprouts, Claytonia, Cabbage, Carrots, Chinese Cabbage, Cress, Collards, Daikon Radish, Dried Shiitake Mushrooms, Escarole, Fennel, Fresh & Dried Herbs (Cilantro, Oregano, Thyme, Parsley), Frisee, Garlic, Green Onions, Jerusalem Artichokes, Kale, Kohlrabi, Leeks, Lettuce, Mustard Greens, Potatoes, Pea Shoots, Pumpkins, Radishes, Rutabega, Salad Mix, Spinach, Swiss Chard, Sweet Potatoes, Turmeric, Greenhouse Grown Tomatoes, Turnips, Turnip Greens, Winter Squash, and more
MEATS AND EGGS: PORK, Beef, Quail, Lamb & Mutton, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Veal, Rabbit
Duck Eggs & Chicken Eggs
CHEESES:Fresh and aged COW and GOAT milk cheeses.
PLANTS: Bedding Plants, and House Plants.
FLOWERS: A FEW Mixed Bouquets, Dried Bouquets
SPECIALTY ITEMS: Gluten Free Baked Goods, Raw & Creamed Honey, Pasta, Flour, Cornmeal, Grits, Baked Goods including Pies, Breads, Cookies & Pastries, Fermented Foods, Beer, Wine, Jams, Jellies, Pickles, Preserves, Wool
CRAFTS: Pottery, Woodwork, Photographs, Hand-dyed Clothing and other items, Handmade Clothing, Goats Milk Soaps, Body Butters, Lotions, Yarn, Roving, and much more...
Produce availability depends on weather conditions
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