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Boyle County Farmers Market: Market features fall veggies and fruit

October 14, 2009

Cooler temperatures are bringing crisp and colorful fall vegetables and fruit. Check with our vendors for winter squash, turnips, sweet potatoes and more. Stock up soon — only three more weeks of the market.

Boyle County Farmers Market is open 8 a.m.-6 p.m. Tuesday and Thursday, and 8 a.m.–3 p.m. Saturday at the Boyle County Fairgrounds. The last regular market day is Oct. 31, but watch the newspaper for special announcements.

This week look for:
Amish Friendship Bread
assorted baked goods
cinnamon raisin bread
potato bread
pumpkin bread
sourdough bread
Boyle County honey
homemade Boyle County jams and jellies
homemade Boyle County relish and pickled beets
dehydrated dip mixes

Fresh local produce:
apples
beets
beet greens
butternut squash
chard
cushaws
kale
peppers — bell, jalapeno, sweet banana and more
potatoes
rutabagas
sweet potatoes
turnips

Fresh local meat:
pork products
bacon
breakfast sausage
chorizo sausage
ribs
roasts

Don't forget! You can paint your pumpkin free when purchased at the Bush Farms' booth!!

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Recipe of the week

Did you know? Butternut squash is interchangeable in many sweet potato and pumpkin recipes. These have a sweet, nutty taste and orange, fleshy pulp. Butternut squash can be roasted, toasted, pureed, mashed and can be used for soups, casseroles, breads, muffins, pies and more.

A quick and easy way to cook them is in the microwave. Wash and dry the squash. Pierce the skin in several places and put in a microwave dish. Microwave on high for about 10-15 minutes. Rotate or flip over and repeat. Check for doneness by piercing the neck area with a fork. Cook a little longer if fork doesn't easily slide into the squash.

Slice lengthwise. Scoop out seeds, then scoop out flesh. Mash or chop for use in your favorite recipes.

If you would rather bake the squash, cut in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place oil side down in a baking pan. Bake at 350 degrees for 30-45 minutes. Butternut squash also can be peeled, cleaned and cubed, then boiled like a potato for other recipes.

Butternut Squash-Apple Crisp

3 cups butternut squash, cooked
2?3 cup brown sugar, packed
1?2 cup all-purpose flour
2 eggs
2 teaspoons milk
2 teaspoons vanilla extract
2 teaspoons each cinnamon and nutmeg
1?2 teaspoon ground cloves
4 large Granny Smith apples, peeled, cored and chopped
2 large carrots, peeled and shredded
1 cup raisins

Topping:
2 ups rolled oats
1 cups wheat bran
1 cups brown sugar, packed
1?2 cups whole wheat flour
1 tablespoon ground cinnamon
1 stick butter, melted
pinch of salt

Preheat oven to 350 degrees. Lightly grease 9- by 13-inch baking dish or pan.

Place first eight ingredients in food processor. Pulse until mixture is smooth. Pour into large mixing bowl. Stir in apples, carrots and raisins. Spread mixture over bottom of prepared baking dish.

Mix together topping ingredients in bowl until crumbly. Spoon topping over squash-apple mixture.

Bake about 40 minutes or until top is golden brown and apples are tender.

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