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Boyle County Farmers Market: Farmer's Market ends season Saturday

October 28, 2009

Saturday marks the last regular market for 2009 for the Boyle County Farmer's Market at the Fairgrounds.

Many, many thanks to all of our wonderful customers and friends! Your patronage and encouragement has helped our market to grow. We will be back next season with even more fresh-from-the-farm goodies.

Regular market hours are 8 a.m.-6 p.m. Tuesday and Thursday, 8 a.m.-3 p.m. Saturday at the Boyle County Fairgrounds.

This week look for:
Amish Friendship Bread
Pumpkin raisin bread
Sourdough bread
Whole grain bread
Zucchini bread
Assorted baked goods
Dried dip mixes
Boyle County honey
Homemade granola
Homemade Boyle County jams and jellies
Homemade Boyle County pickled beets

Fresh local product:
Apples
Beets
Butternut squash
Carrots
Chard
Kale
Potatoes
Pumpkins
Rutabagas
Sweet potatoes
Tomatoes
Turnips

Fresh local meats:
Pork products: a variety of cuts including roasts, ribs, cured bacon, breakfast and Chorizo sausage, and more

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Sneak peek: We will be back in our usual location for a special sale on Saturday, Nov. 21. We will have a variety of fall products and baked goods just in time for your Thanksgiving Day Celebration.

Mark your calendars for Saturday, Dec. 12: The Boyle County Farmer's Market is having our First Annual Christmas Sale. We will be located in the metal building behind the fairground playground. Watch for our flyer in the Advocate Messenger for more information. We will have everything from fresh holiday greenery to gift baskets, handcrafted jewelry and gifts, delicious baked goods, and lots, lots more!

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Recipe of the week

Courtesy of Bush Farms

We serve this pie at our Thanksgiving Day dinner instead of pumpkin pie.

Butternut Squash Pie
1 (2-pound) butternut squash
3?4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1?2 teaspoon ground allspice
1?2 teaspoon ground nutmeg
1?4 teaspoon ground cloves
1?4 t. salt
1?8 teaspoon ground red pepper
1 (12 ounces) can evaporated milk
2 large eggs, beaten
1 (9-inch) unbaked pastry shell

Pierce squash with fork several times. Put on a heat-proof plate and cover loosely with plastic wrap. Microwave on high for 15 minutes. Turn squash over, re-cover and cook for 15 minutes more. It should be fork tender.

Cut open, scoop out seeds and strings. Scoop out squash, mash and measure out 11?4 cups of pulp.

Note: Reserve any remaining pulp for another use.

Combine squash, brown sugar and next 6 ingredients in a large bowl. Gradually stir in milk and eggs. Pour into pastry shell.

Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake 40 minutes more or until knife inserted near center comes out clean. Cool on wire rack.

Serve with whipped cream and sprinkle with cinnamon.

Note: The addition of ground red pepper enhances the other flavors in this fall pie. Also, you can substitute 2 teaspoons of pumpkin pie spice in place of the spices listed in the recipe. (from Southern Living)

Customer suggestion: If you have leftover butternut squash pulp, save it to mix in with your macaroni and cheese. Not only do you add some extra vitamins to a favorite dish, the picky eaters in your family will never know!

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