I have wrapped up my farm visits for this year so will keep you updated on the winter farmers' market. I am amazed by the number of vendors we have still coming to the Market this weekend. We have been very lucky not to have had a frost yet this month, but after the terrible spring we had I think the farmers deserve a break. We will have vendors braving the early morning temperatures in all three covered pavilions tomorrow.
There are still a few field tomatoes hanging on so you might want to get one more fix for the year. I have found so many wonderful ways to use tomatoes this summer but will have to wait till next year to try the recipes again, once you have fresh you just can't go back to store bought. I talked to a vendor from Versailes, Mo today who will have tomatoes starting in March. Yeah!
Fall is a wonderful time to get fresh lettuce, greens such as kale, radishes, squash and broccoli since they thrive in the cool weather. I have included a few recipes this week using fresh greens, apples and squash, ENJOY.
Greens Sauteed with Apples
2 tsp olive oil
6 cups greens, chopped
1/2 tsp coriander
3 apples peeled and chopped
Heat oil, then add greens and coriander. Toss to coat. Cover and steam until limp, 5 to 10 minutes. Add chopped apples and saute for 2 minutes.
I made the butternut squash recipe last night, it was really taste!
Butternut Squash and Apple Bake
2 pounds Butternut squash, peeled and cut into 1/2 inch slices
2 baking apples, peeled and cut into 1/2 inch slices
1/2 cup brown sugar
1/4 cup butter or margarine melted
1 tablespoon flour
1/2 tsp cinnamon
Preheat oven to 350 degrees F. In a 12 x 7 1/2 inch baking dish, layer squash slices. Layer apple slices on top of the squash. Mix brown sugar, butter, flour and cinnamon. Sprinkle over top of squash and apples. Cover and bake 50 minutes or until tender.
From the University of Missouri Extension, Seasonal and Simple cook book