Grapevine October 21 2007 Market

this week
- What's Coming To The Market?
- Winter Market Schedule
- Cooking Ideas - Pumpkin Bread

I've received several phone calls this week about the Hillsdale Alliance Book Sale. The Alliance Book Sale will be held on December 9th in the the new Watershed building located at the corner of SW Capitol Hwy and SW Bertha Ct. Alliance volunteers will start collecting books at the market on October 28th.

Weather permitting, Pam Beaty will join us one more time this Sunday. Rain or shine, most of your favorite vendors will be at the market this weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Given the upcoming stormy weather, grapes, strawberries and raspberries may or may not be available this week. Apples and pears should be in good supply though.

As for vegetables lettuce, kale, chard and other greens, carrots, potatoes, all should be readily available. Celery, cucumbers and eggplant should be available as well. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list. Thanks to a nifty web service called Twitter, I can send last minute updates to the page with a cellphone. Check the "Market Updates" section in the sidebar for any Sunday morning updates.

IN
Blossom Vinegar
Happy Harvest

OUT
Ayers Creek Farm (back in November)
Chanka Catering (finished for season)
Cherry Country (back in November)
Fraga Farm (back next week)
Linda Brand Crab (back in November)
Little Pots and Pans (back next week)
Nonna's Noodles (back next week)
River Wave Foods (back in November)
Tastebud (back next week)
Two Brothers Chocolate (back in December)
Unger Farm (finished for season)

Winter Market Schedule

The market's fifth winter season starts in November. During the winter season (November to April), the market will be open two weekends per month. The winter dates are:

November 4, 18
December 2, 16
January 13, 27
February 10, 24
March 16, 30
April 13, 27

Cooking Ideas - Pumpkin Bread

Pumpkin and the other winter squashes have a variety of uses, from stews and purees to simply roasting in the oven. Pumpkin puree, (and purees made with butternut squash or Kubocha squash) also make great quickbreads. To make pumpkin puree, cut a pumpkin in half, scoop out the seeds and stringy stuff out of the center,then the pumpkin cut side down on a lined baking sheet. Bake at 350°F until soft, 45-60 minutes. Cool, scoop out the flesh. You can freeze the puree you don't use for another time or double the recipe and make two loaves. Enjoy!

Pumpkin Bread
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
8 tablespoons unsalted butter, melted and cooled
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts

1 Preheat oven to 350°F . Stir together the flour, salt, sugar and baking soda.

2 Mix the pumpkin, melted butter, eggs, water, and spices together, then combine with the dry ingredients. Mix until combined. Stir in the nuts.

3 Pour into a well-buttered 9x5 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.