Fall is the harvest season and the time of plenty

Fall is the harvest season and the time of plenty



While we are saying goodbye to berries and watermelons, apples and pears are coming on strong. This is the time of year when the warm season crops such as green beans, corn, and tomatoes, start to overlap with cool season crops such as winter squash so our growers’ stalls are full to overflowing with fresh produce.

As usual, we will have plenty of community booths to inform our marketgoers about the resilient people who put their effort into the betterment of our city and social well-being. Our Market Sprouts Kids Club provides our little sprouts with a lot of fun crafts, challenges, and projects to promote healthy eating habits and teach them about farming and gardening.

September and October are great for canning and preserving fruit and vegetables, and we encourage our visitors to consider the use of some unexpected ingredients and try new recipes. In one of our latest newsletters, we have featured this recipe for marinated eggplants – dare to try it?


Recipe of the Month: Marinated Eggplant


  • 2 lb of small eggplants, preferably a long variety like Asian eggplants
  • 1/3 lb of yellow onions
  • 4 cloves of garlic
  • 1 small chili pepper
  • 4 bay leaves
  • 12 whole peppercorns
  • 4 cloves
  • 2 tbsp of dried dill seeds
  • Salt to taste



  • 64 oz of water
  • 2 tbsp salt
  • 5-6 tbsp sugar
  • 4 tbsp Vegetable oil
  • 6 oz apple cider vinegar



  1. Prep eggplants by washing them, cutting them in half lengthwise, and cutting each half into half-circles about 1” thick. Mix eggplant chunks with a generous amount of salt in a large bowl and let them sit for about 20 minutes.
  2. Sterilize and dry the jars, and place all the spices on the bottom along with thinly sliced garlic.
  3. In a large pot, boil water, and add salt, sugar, oil, and ACV. Boil together for 1 minute to let all the ingredients incorporate. Taste the marinade and adjust it to your liking.
  4. Rinse the eggplant in tap water, and squeeze out excess moisture. Add eggplant to the moiling marinade and boil for 5 minutes on medium heat.
  5. Cut onions in half and slice thinly along with slicing the chili pepper. Add to the marinade and boil for 1 minute. Take the pot off the stove.
  6. Collect all the vegetables into a colander but preserve the marinade.
  7. Bring the marinade back to boil and in the meantime place the vegetables into jars. Once the marinade is boiling, pour the mixture into the jars and can, turning the jars upside down.

Cool down thoroughly and enjoy!