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Market Update for the
Local Shoppers
The farmers at the
Salisbury Farmers Market have indicated that they will have the
following produce available this Saturday, October 26th:
VEGETABLES:
Artichoke, Baby Bok-Choy,
Bok-Choi, Collards, Diakon, Lettuces, Bell Peppers, Cucumbers, Sweet
Corn, Eggplant, Garlic, Hot Peppers, Spring Onions, Onions, Red Potatoes,
Squash, Tomatillos, Tomatoes, Zucchini, Carrots, Green Beans, Beans,
Lemon Grass, Okra, Radishes, Spinach, Wax Beans, Purple
Beans, Beets, Fresh Ginger, Garlic and much more.
Fruits: Apples
Cut
Flowers: Beautiful cut flowers continue to be available.
Assorted
Beef, Pork, and Chicken Products Available.
Assorted crafts are
available at the
market. ADDITIONAL
ITEMS:
Farmstead Cheese in 1/4 lb.
and 1/2 lb. packages, Halloween Cookies, Baked goods, Homemade dog and cat
treats, Basil, Cilantro, Salsa, Hot Mustard, Zucchini Relish, Jalapeno
Pepper Jelly, Spaghetti Sauce, Bread and Butter Pickles, homemade goat's
milk soap, homemade sugar scrubs, homemade lotion bars, homemade hair bows,
Alpaca clothing, Designer Chef Aprons, Original Wheat Weaving and local free
range eggs.
Vendor Updates:
Market
Hours-Starting in October-Saturdays ONLY from 8 to noon!
Market
Hours-Starting in November-Saturdays Only from 9 to noon!
David Correll with Red Barn
Market/Correll Farms LLC. will not be at the market this
fall/winter. They are looking forward to seeing everyone in the
Spring 2014.
Eagle Produce Farm will not
be at the Farmer's Market until further notice.
Koua Yang will not be at
the market until further notice.
Cathy Reynolds from
Bluebird Acres Farm will not be at the Farmer's Market until further
notice.
It is important to shop early to get best selection as some items may be
limited. Local growers make a special effort to produce clean and safe
produce for their shoppers.
The
market is open 8 a.m. to noon. Both senior and WIC vouchers are now being
accepted at the Salisbury Farmers Market.
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As another summer fades into memory,
autumn’s brisk mornings take center stage. The fall market has a
little something for everyone.
Apples -
Fall means apples. Lots of them. From Red Delicious to Granny Smith,
there’s a seemingly endless variety available. Like other produce, there
are some wonderful heirloom varieties that vary by region. Try one you’ve
never had before. Make turnovers, pies and fritters. Bake them with some
cinnamon and brown sugar. Or, just slice and add some zest to your salad.
Broccoli -
Although it’s available year round, fall broccoli is typically sweeter and
less tart. You can eat it as a side or use it to add color and flavor to
your favorite pasta dish.
Brussels spouts -
Poor things have a bad rap. But Brussels sprouts are a great source of
vitamins and nutrients and, if you cook them well, even the biggest skeptic
will become a fan. Try roasting them with a little salt, pepper and olive
oil until they’re crispy on the outside.
Butternut squash -
It’s sweet. It’s savory. Butternut squash is just one of the many fall
squash you’ll find at the farmers’ market. Look for a heavy butternut with
no cracks or blemishes. Try maple-glazed butternut squash with a dash of
dark rum.
Cranberries -
There’s more to cranberries than a can-shaped gelatinous glob at
Thanksgiving. If you haven’t had fresh cranberries before, you’re missing
something. Try baking some cranberry and pecan muffins or go crazy and make
a cranberry and fig (also in season) chutney.
Green beans -
Green beans are at their best from mid-summer into fall. They’re sweeter
than those you find in the off-season. Sauté them with some mushrooms and
onions or add a little Asian flavor with some sesame seeds and sesame oil.
Pears -
Pears are another mid-summer into fall food. To find a ripe pear gently
press the flesh near the stem. If it yields to light pressure, it’s ready
to eat. Slice and serve with brie and baked ham or try grilled pears with
currants.
Pumpkins -
You can carve ’em, you can eat ’em, you can wear them as a helmet. This
gourdy-squash is great in soups, breads and pies. But they can make great
entrées and sides too. Try some pumpkin ravioli or pumpkin risotto.
Sweet potatoes -
Although some people use sweet potato and yam interchangeably, they’re not
the same thing. Sweet potatoes look like potatoes, while a true yam looks
like a potato that’s lived a really, really hard life. Sweet potatoes are
incredibly versatile. They can be sweet or savory and are rich in vitamins
A and C.
Swiss
chard - This great leafy green is at its best when it’s super
fresh. Like corn that’s just been picked, it’s sweeter and tastier the
fresher it is. Wilt some in a pan with a bit of olive oil, garlic and
seasoning.
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