Dawn Troutner

Market Report for October 16, 2015

There are two more weeks of the Toledo Farmers Market. This Toledo Farmers Market was a cool one. There is still plenty to purchase before the season is over. Vernon and Wilma arrived with eggs and more eggs. Caryn was there with her assortment of popcorn, jams, and snack mixes. This week she also had bags of dehydrated apple slices with cinnamon and sugar. They were delicious. Lori pulled in with apples, tomatoes, spinach, kohlrabi, beets, lettuce, cabbage, radishes, and a few summer squash. Chuck and Ginger had bakery, popcorn, pumpkins, egg plant, gourds, tomatoes, okra, peppers, taters, winter squash, and eggs. Dawn had jams, jellies, assortment of dried beans, popcorn, dried and fresh herbs, winter squash, rosettes, breads, green onions, tomatoes, okra, cucumbers, egg plant, brussel sprouts, broccoli, cabbage, and Indian corn.

Lois, Brenda, and Ethan had winter squash, egg plant, cucumbers, and zucchini. Joe and Barb had plenty of jelly, jam, winter squash, gourds, pens, and key chains. Welcome back Barb. Red Earth Gardens had tomatoes, peppers, onions, pumpkins, taters, and winter squash. Tassy was there with her delicious cookies, bars, breads, soft pretzels and hot chocolate. Will was holding up the market with gourds, pumpkins, lotions, body wash, lip balm, soaps, hair bows, and Aromathea melters and candles. A few vendors are done, but as you can see we still have a few left. Mark those calendars and attend before it’s too late.

On behalf of the Toledo Farmers Market family our heartfelt sympathy goes out to the Freddie Kubik family. We will miss Freddie with his smile, and joke of the week.

With cold nights approaching faster than we would like, a hearty meal sure tastes good. A bowl of hot soup sounds good for those cold nights. How about some Butternut Squash Soup?

Take six tablespoons chopped onion, four tablespoons butter, six cups peeled and cubed butternut squash, three cups chicken broth, half teaspoon dried marjoram, one fourth teaspoon ground black pepper, one eighth teaspoon ground cayenne pepper, sixteen ounces cream cheese. In a large saucepan, saut onions in butter until tender. Add squash, chicken broth, marjoram, black pepper, and cayenne pepper. B ring to a boil cooking twenty minutes or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Enjoy. See you at market.