The weather Saturday was absolutely perfect for the Farmers’ Market Special Thanksgiving Sale! After a mishap involving locked gates, we were able to set up at the entrance of the Fairgrounds instead of our usual location. It all worked out, as we had even better visibility and our customers managed to find us. It was great seeing everyone again.
Lots of greens, turnips, sweet potatoes, winter squash, cabbage and broccoli went quickly. Baked goods also sold well. A few of the vendors said if any baked items were left over, part of their Thanksgiving feast was already done — just one less thing to do this week. In our case, there was one package each of Cranberry Lemon Muffins and Winter Squash Bars left. They won’t make it to Thanksgiving dinner!
We sold out of pickled beets again. Believe it or not, though, we still have beets in the garden. If they fill out just a little more, Barrie plans to harvest them so we can have more pickled beets available at the Christmas sale in December.
I am still amazed by their popularity at the market. So many have said the beets remind them of a special person in their lives. I love to hear the stories of how grandmothers and great-grandmothers used to “put up” or “put by” quarts and quarts of beets, beans, corn and other vegetables for their families.
It seems that interest in learning how to can is on the rise. With all of the food safety scares in the news of late, I am very happy that I already know how to grow and preserve vegetables and fruit. If this subject interests you and there is no one to teach you, research it. There is help available online, in books, from the County Extension Office and Health Department. Even if you don’t plan to can everything you eat, it is a good skill to learn.
After Thanksgiving, we will be regrouping from the weekend market. Inventory of jams, jellies, honey and other non-perishables is a must. I will begin to replenish as many flavors as I can to prepare for our Christmas Sale. I have a few early gift baskets to complete, then it will be time to work on Christmas gifts for the sale as well as family and friends.
For now, I am sharing another new winter squash recipe I tried recently.
Squash Apple Nut Bread11⁄4 cups canola oil
1 cup brown sugar, packed
1⁄4 cup white sugar
11⁄4 cups winter squash puree
1 cup all-purpose unbleached flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon nutmeg
1⁄2 teaspoon salt
13⁄4 cups peeled, diced apples
1⁄4 cup chopped nuts (walnuts or pecans work well)
1⁄2 cup raisins
Preheat oven to 350 degrees.
Cream together canola oil, sugars and eggs. Add squash puree and mix until smooth.
Sift together flours, baking soda, spices and salt. Add these to oil mixture and mix until smooth.
Mix in apples, nuts and raisins. Grease and flour two 9-inch loaf pans. Divide batter between pans. Bake 50 minutes. Cool loaves in pans for 10 minutes, then turn onto cooling racks and cool completely before slicing.
From all the Boyle County Farmers’ Market Vendors, we wish you a very happy and safe Thanksgiving!
Note: Some of our vendors have products available year round. Some take orders and will be happy to make things for special events. If you are interested, be sure to get more information from your favorite vendors.
The Boyle County Farmers Market Christmas Sale will be Dec. 11 at the Boyle County Extension Office building.
Vendor names: Arnold’s Greenhouse, Backporch BBQ, Bastin Farms, Briar Knob Farm, Bush Farms, Elizabeth’s Garden, G & G Farm, Heart’s Ease Farm, Hillside Heritage Farm, J & J Farm, Kentucky River Limousin Beef, Knobview Farm, Mariners’ Rest, Mamaw and Papaw’s Garden, Miracle Farm, Pitter Patter Garden, Rolling Fork Farm, Sisters Farm, Squash Blossom Farm, The Family Garden, Windhover Farm, 3W Sawmill.