Toward the end of August and into early September the trucks are packed to standing room only, filled with cabbage, broccoli, kale, zucchini, cucumbers, beans, beets, tomatoes, bell pepper, hot peppers, and eggplant. We still display the vegetables in little trays on the tables at the markets but this time of year we also have bushels made up for the serious homemakers out there who come to dicker over pickle cucumbers and canning tomatoes especially. Home canning is certainly not a lost art, as the intent men and women that we see can attest to!
In September our chili peppers, wheat, millets and all the ortamentals are dried and ready to be made into wreaths. We are still also bringing in celosia, snapdragons, sunflowers, zinnias, dahlias, gladiolas, eucalyptus, and salvia till the first frost. As each field is harvested, the plants need to be gathered up and composted and the soil needs to be disked and prepared for the winter.
By October 1st we have brought in most of the dried flowers, and have picked pumpkins, gourds, corn shocks, and Indian corn for decorations. We are known for our swags wreaths which have decorated homes for Thanksgiving and the holiday seasons for many years now throughout the Midwest.
Fall is our favorite season of the year. Our fall decoration are different every week as the season closes. Spinach, kale, broccoli, brussel sprouts, cabbage, and cauliflowers get sweeter with the cold weather. Come visit us at the farmers market whether if it’s for a squash, an order, flowers, or a simple hello. We look forward to seeing you!
Feel free to visit us and ask questions. We are always glad to meet new folks and exchange ideas. Thank you for visiting our website!
4 cups butternut squash, peeled and cubed into 1 inch chunks
2 large Granny Smith or green Macintosh apples cut into chunks, peeling optional
1 cup onion, purple or yellow, cut into ½ inch pieces
¼ cup melted butter or 1 Tablespoon olive oil
A good pinch each of salt, pepper, cinnamon, nutmeg, and turmeric or curry powder
Combine all of the ingredients in a large bowl and stir until the vegetables are well coated with butter or oil and spices.
Lay out 4 squares of foil and divide the mixture among the 4 squares.
Fold loosely and secure the edges.
Place on a hot grill over medium heat, not directly in the flames and grill 4 minutes on each side. Open and check one package with a fork to be sure the squash is very soft.
Wash cut and 3 acorn squash down the middle when standing upright. Do not peel. Take out the seeds and lay halves face down in a casserole pan. Add 2 cups of water. Bake in a preheated 350˚ oven about 1 hour.
While this is baking cook 2 cups of wild rice or 1 cup wild rice with 1 cup brown rice until done. Usually I cook the two together, using 2 cups mixed rice and 4 cups of water. Bring to a boil and then cover and simmer on very low heat about 45 minutes. Leaving lid on, set to fluff about 10 more minutes. In the mean time in a skillet simmer 1 small sliced onion in 2 Tablespoons olive oil, 1 cup sliced button or small portabella mushrooms and 1 minced garlic clove. When the onions are almost transparent turn off the heat and add ¼ cup dried cranberries or raisins and ¼ cup broken walnut pieces. Stir and set aside.
When the squash is done and a knife goes in ‘like butter’ take them out of the oven and let cool about 15 minutes. Stuff them with the rice mixture and 25 minutes before the meal put them back in the oven to stay warm. Do not over cook.
Served as a side relish.
Sauté in a medium size skillet 1 cup canned, frozen or cooked lima beans, drained, with 1 cup frozen corn, 1 small minced onion, 1 small bell pepper, 1 diced tomato, and 2 Tablespoons fresh or frozen basil leaves in 2 Tablespoons olive oil. Salt and pepper to taste and add 1 Tablespoon agave or real maple syrup. Some variations include adding some cooked, sliced okra or cooked, drained black beans. Serve at room temperature. Store in the refrigerator for up to 1 week.