Dawn Troutner Toledo Market Master

Market Report for October 28, 2016

Should old acquaintances be forgotten, and never brought to mind? It was the last market of the 2016 season. I think our vendors are a little hard to forget.

Joe and Barb brought Halloween cookies, granola, bread, cabbage, squash, gourds, and more squash. Vernon and Wilma had eggs galore. Caryn brought her delicious snack mixes, jams, jellies, and caramel corn. Shirley and Michael were busy baking rolicky, kolaches, and buchty. Hope everyone had their fill of their favorite Czech bakery.

Chuck and Ginger had a table full of pies, breads, kolaches, breads, eggs, popcorn, dried pepper powder, squash, tomatoes, hot peppers, onions, apples, Indian corn, and more squash. Sheryl had her cut ceramics all lined up to be purchased, along with those awesome team football lights. She also brought those handmade towel sets, scrubbies, potholders, bowl holders, bibs, and potato pouches. Lois, Marie, Brenda, and Ethan had butternut squash, acorn, pie pumpkins, and one lone zucchini. Jim had his handmade leather items.

Vicky was there with jams, cookies, zipper bags, cast iron handle holders, burp cloths, pies, quilts, potholders, fudge, whoopee pies, witch hats, and nutter butter ghosts. Karen had her Halloween costume on and plenty of soy candles to stock up for the long winter. June had plenty of pumpkins, gourds, and zucchini. The Toledo Farmers’ Market would like to thank all that attended the 2016 Toledo Farmers’ Market.

We couldn’t have a great market without the customers, vendors, family, and friends.

I have been busy making jams, jellies, and kale chips. Never made kale chips before; they are so easy and very yummy.

Use a 300 degree oven. Remove the ribs from the kale, and tear into pieces. Put into a large bowl and toss with about a tablespoon of olive oil. Lay out on a baking sheet that has parchment paper on it. Sprinkle with your favorite seasoning. I used sea salt on one pan and garlic salt on the other. Next I am going to use parmesan cheese.

Bake about 20 minutes or until they are crispy. Excellent!!

My next job is to make some sweet potato chips. I am going to use the following recipe:

Take two large sweet potatoes, washed and dried. Slice them as uniformly thin as possible. If you have a mandolin, use it. Those scare me, so I will be using my knife. f sliced thick they will not crisp up all the way.

Put in a large bowl and toss with two tablespoons of olive oil. Lay on a baking sheet with parchment paper and sprinkle with sea salt. Bake at 250 degrees for two hours, flipping chips once at a halfway point. Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for ten minutes or so to crisp up before sampling. There are so many recipes out there to use.

Pick your favorite one and enjoy the harvest of fall while watching ole man winter approach. See you in 2017.