Sunday, November 10, 2013

The City Market was very busy on Saturday with vendors and shoppers. It was a beautiful day for November, I am sure one of the few 60 degree days we will have anytime soon. It was so nice to still see an abundance of winter squash, sweet potatoes, onions, apples, turnips and other fall vegetables. The City Markets farmers' market is open year round for those of you who prefer to buy local produce. Over the years the Market has increased the number of farmers selling a variety of meat and fresh eggs, these vendors are usually here every Saturday.

The EBT/SNAP program continues year round and  Beans and Greens will continue to fund the matching program. SNAP customers purchasing $15.00 from their EBT card will receive an additional $15.00 once a day on Saturday and on Sunday as long as we have vendors at the Market. Customers can purchase their SNAP tokens at the City Market office located at 20 east 5th street.

In addition to fresh produce, baked good, jams, jellies, honey and meat products the farmers' market also has a great group of Artist/Crafter vendors. Saturday the Market had vendors selling, soaps, lotions, candles, incense, jewelry, paintings, purses, scarves, dried flower arrangements, tag art, and children's toys.What a great place to find that perfect holiday gift.

If you have not shopped the Sunday market in a few years you will be pleasantly surprised. Today there were 23 farmer market stalls filled with a variety of food and craft items and 51 yard sale vendors selling a wide range of unique used items and collectibles.

Please stop by the City Market on the weekend and support all your favorite farmers and buy local for the holidays.

Pumpkin Bread
16 servings

Rinse fresh vegetables under running water. Scrub firm-skin veggies with a vegetable brush while rinsing.

1 cup pumpkin (1/2 of a 15 oz can or fresh, cooked and mashed)
1 tsp baking powder
1/2 cup sugar
1 tsp baking soda
2 tablespoons vegetable oil
1 tsp ground cinnamon
1/2 cup plain low fat yougurt
1/4 tsp salt
3/4 cups all-purpose flour
1/2 cup raisins
3/4 cup whole wheat flour

Wash hands and surface. Preheat oven to 350 degrees F. In large mixing bowl, beat together pumpkin, sugar, oil and yogurt. In a medium bowl, combine the flours, baking powder, soda, cinnamon and salt. Add to pumpkin mixture, stirring until moistened. Stir in raisins and pour into greased 9 x 3 inch loaf pan. Bake for about one hour or until toothpick inserted near the center comes out clean. 

Cool ten minutes and then remove from pan. Refrigerate leftovers immediately.Show Me Simple and Health Recipes - University of Missouri Extension.