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Toledo Farmers Market

October 19, 2012
By Dawn Troutner - Market Master , Toledo Chronicle, Tama News-Herald

Market Report for October 5th

This market night was very cold. That didn't stop the eleven vendors from setting up their tables and the brave customers that made their purchases. There is only two weeks of market left for the season, be sure to come out and make your purchases. Items still available are tomatoes, peppers, onions, broccoli, winter squash, summer squash, cabbage, potatoes, fresh herbs, dried herbs, popcorn, eggs, arugula, bakery, jams, jellies, nut meats, honey, and pumpkins.

There are a few tables with the color orange on them. When you see the orange pumpkin, remember that you are looking at a vegetable that is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. One cup of cooked, boiled, drained and without salt pumpkin contains 49 calories, 2 grams of protein, 12 grams carbohydrates, 3 grams dietary fiber, 37 mg calcium, 1.4 mg iron, 22 mg magnesium, 564 mg potassium, 1 mg zinc, .50 mg of selenium, 12 mg vitamin C, 1 mg niacin, 21 mcg folate, 2650 IU of vitamin A, and 3 mg of vitamin E.

Article Photos

Dawn Troutner
Toledo Market Master

Pumpkins date back many centuries. The name pumpkin originated from the Greek word for "large melon" which is "pepon." Native Americans dried strips of pumpkin and wove them into mats. They also roasted long strips of pumpkin on the open fire and ate them. The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices, and honey. The pumpkin was then baked in hot ashes.

Pumpkin or

Squash Pancakes

These pancakes can be prepared with Butternut squash, Hubbard squash, or other variety of winter squash. You can use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed.

1 cup flour

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1 egg, slightly beaten

2 cups pumpkin puree

3-4 tablespoons buttermilk or milk

2 tablespoons unsalted butter or margarine, melted

powdered sugar for dusting

In a large bowl, sift together flour, baking powder, salt and pumpkin pie spice. Set aside. In another bowl, beat egg slightly. Add pumpkin or squash puree, molasses or syrup, milk or buttermilk and melted butter or margarine, Mix until smooth. Blend in the dry ingredients all at once. Mix until batter is smooth. Allow batter to rest for 30 minutes or more. Stir nuts into batter, and add additional tablespoon of buttermilk or milk if batter is too thick. To make pancakes, spoon a heaping tablespoon of batter onto a lightly greased preheated griddle or heavy skillet. With the back of the spoon, flatten batter to about ? inch thickness. Cook slowly until bubbles appear of top and bottom is golden brown. Lift edge to check. Turn and cook until other side is golden brown. Place on a platter and set platter in a warm oven. Continue making pancakes until all batter is used. Makes about 24, 3 inch pancakes. Serves 4-6 people. Garnish with powdered sugar or serve with corn syrup, maple syrup or your favorite pancake syrup.

There is only 2 weeks of market left. Be sure to come out and make your orange purchases today. See you at market.

 
 

 

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