Dawn Troutner Toledo Market Master

Market Report for September 23, 2016

It rained most of the day, but come market time it cleared away.

Kristi brought cookies, rolls, pies, bars, kolaches, rolicky, twisty, tomatoes and peppers. Vernon and Wilma had plenty of eggs. Jim and Penny were back with Busy Bee Acres honey, creamed honey, lip balm, and solid lotion. This was Darold’s last week he had turnips, hot and sweet peppers, yellow beans, cucumbers, zucchini, egg plant, beets, tomatoes and butternut squash.

Shirley and Michael had rolicky, buchty and kolaches. Chuck and Ginger had a table full of pies, breads, angel food cake, onions, eggs, pumpkins, egg plant, potatoes, okra, hot and sweet peppers, butternut, Hubbard, and plenty of winter squash, tomatoes, garlic, gourds, popcorn, and Indian corn. Sheryl had plenty of ceramic items, potholders, towel sets, scrubbies, melting pots, and potatoes pouches. Lois, Marie, and Brenda had cucumbers, peppers, tomatoes, squash, and zucchini. Ethan was selling popcorn for cub scouts. oe and Barb brought small pies, breads, hot and sweet peppers, tomatoes, onions, okra, and egg plant. Janet was back this week with eggs, fall mix, cookies, party mix, breads, and rice krispy treats. Karen’s table was full of her soy candles. Kathy was back this week with kolaches, nut coils, snack mixes, rolls, bars, and Danish. Red Earth Gardens had lettuce, greens, green beans, micro greens, sweet and hot peppers, and cherry tomatoes.

IF there is something you are looking for make a point to get to the Toledo Farmers’ Market on Friday nights from 5-7 p.m. on the courthouse square. I am sure you will find something. Time is running out. See you at market.

Pumpkin

Black Bean Soup

Take three fifteen ounce cans black beans, rinsed and drained, one sixteen ounce can diced tomatoes, one fourth cup butter, one and one fourth cup chopped onion, four cloves garlic, chopped, one teaspoon salt, half teaspoon ground black pepper, four cups beef broth, one fifteen ounce can pumpkin puree, half pound cubed cooked ham, three tablespoons sherry vinegar.

Pour two cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth, set aside. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, and then simmer for about twenty five minutes or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.

You could substitute fresh tomatoes for canned. Enjoy.