November marks the end of the 2021 season – Stock up on local market items
Fall is in full swing at the Market and the staff have been looking forward to the chillier weather and slower pace of the season.
You can often find Market staff trading their favorite baking and soup/stew recipes with each other as well as customers that celebrate the satiating comfort that fall and winter dishes bring.
November also marks the end of the Fall Market (with the last market being November 20th, the Saturday before Thanksgiving). The Market resumes operations in February, which means you will want to stock up on produce like apples, pears, winter squash, and potatoes before the break. Not to mention it’s a great time to get local artisan food for the gift giving season.
With supply chains disrupted by the pandemic, it’s important now more than ever to support the Market’s local vendors. For the foodie in your life, pick up Golden Drops for turmeric paste that can be used for anything from golden milk lattes to cookies, Sasquatch Apothecary for adaptogen rich seasoning blends and pantry items, Esotico Pasta for artisan pasta, Suzanne’s Chocolate for truly special chocolates, Alchemist Jam for local small batch jam, among others. If there’s anything that you can’t live without each week, now is the time to pick it up before the break.
Thank you for supporting a local food economy this year!
~ Ginger, Market Master
BFM Recipe of the month: Crock Pot Apple Butter
Assistant Market Master Sue Poff shares her crock pot apple butter recipe for a seasonal treat.
“One of my favorite Fall indulgences is apple butter. Not the thin, watery commercial stuff but the thick, spicy kind that you make at home. My grandmother used to make hers in a roasting pan in the oven, but the crock pot has changed modern day apple butter production.
The crock pot allows you to assemble your apple butter and forget about it for 12 hours. You can start it before you go to bed, or before you go to work. Almost any apple variety will work for this recipe although you may have to adjust the sugar accordingly.”
- 5-6 lbs of apples, peeled and sliced (Jonagold’s, Gravenstein, Honeycrisp, etc)
- 2 cups apple cider
- 1 t.cinnamon
- ¼ t. cloves
- a pinch of salt
- Combine ingredients and cook on high for 1 hour.
- Turn the crockpot to low for the next 10-12 hours.
- Take off lid, add sugar (2-3 cups depending on the apples)
- Cook 1 more hour, stirring often with the lid off.
What’s in Season: November
- Sweet potatoes
- Dried Beans
- Brussels Sprouts
- Yukon gold Potatoes
- Salad Greens
- Apple cider
- Micro Greens
- Fingerling Potatoes