Fall is the season for canning and pickling

To our community:

The season is finally coming to an end, and we have another year to put under our belts. This is the 37th season for Beaverton Farmers Market, and the 29th for Manager, Ginger Rapport. We went down memory lane on how it all started, how much everything has changed, and how much growth the market, the city, and the community have experienced. We would like to thank every one of you for another amazing year, your support for the local small businesses, and for recognizing the benefits of healthy eating and supporting local businesses.

This is the month to stock up on your favorite foods, especially those that can be easily frozen or stored in the pantry. This is also a good time to start thinking about holidays and the treats and gifts you may need. We will take a brief break from the market in December and be back in our office in January prepping for the new season! The last day of the market will fall on the weekend before Thanksgiving, November 23rd.

Speaking of Thanksgiving, we are now in the Harvest season, and you will find an abundance of fresh vegetables for your special dinner. Winters Farms will have plenty of green beans for a perfect side dish. Find mounds of potatoes at Riverland Family Farms and get ready to whip up fluffy clouds of pomme purée. Find leeks and butternut squash at Gathering Together Farm to make this bread pudding recipe, which may even replace your stuffing this year!

Butternut Squash and Leek Bread Pudding

Ingredients

1 pound butternut squash, cut into 1/2-inch pieces
1 large leek, thinly sliced
Olive oil to drizzle
4 eggs
2 1/2 cups whole milk
3 tablespoons maple syrup
2 tablespoons fresh thyme leaves
1 teaspoon kosher salt
3/4 cup fresh or dried cranberries
A few grinds of black pepper
3/4 pound dry/stale multi-grain bread, cut into 1-inch pieces
4 ounces soft goat cheese
1/4 cup pecans, toasted and chopped

Instructions

Preheat oven to 375 degrees. Butter a 2 1/2 – 3 quart casserole. On a rimmed baking sheet, toss the butternut squash and leeks with a few drizzles of olive oil. Spread evenly and roast for about 25 minutes. The squash should be softened but still a bit firm and the leeks should have some brown, crisp edges.
In a large mixing bowl, whisk together the eggs, milk, maple syrup, thyme leaves, salt and pepper. Add the bread, stir well, and let it soak while the squash and leeks are roasting.
Scrape the squash and leeks into the bread mixture, then add the cranberries. Stir gently. Dollop the goat cheese in (you want to keep some small chunks) and most of the pecans and stir gently again.
Pour the mixture into the prepared casserole. Scatter the remaining pecans on top. Bake until golden and set, about 55-60 minutes. Serve warm.