September What's In SeasonApples and cider
Body Care Products
Fresh Cut Flowers
Jams and Jellies
Share Your Photos! Did you prepare a meal with market ingredients?
Photo: Julia Burnside
Are you growing a market-purchased plant in your garden?
Did you take a great photo at the market?We'd love to see your pictures! Post them to our Facebook page!
Photo: Kate Ervin
A Few of My Favorite Things
Arnold Family Gardens
Berry Family Farm
Calico Country Creations
Down the Road Farm
Eileen’s Baskets and Totes/Barnes and Soapel
Blueberry and Fruit Farm
Glenn Family Gardens
Great Harvest Bread Co.
Hugus Fruit Farm
Merritt Family Farm
My Mushroom Store
New Roots Farm
Not Your Average Daylily/Honey Bee Sunflower
Oak Creek Gardens
Queen’s Family Farm
Saum Family Farms
Schultz Valley Farms
Timberpeg Tree Farm
Trinity Sister's Blessings
Weaver’s Produce and Baked Goods
Wild Mojo Jewelry
September 2014 Newsletter
Happy Labor Day!
For many, Labor Day signals the end of summer. The days are growing shorter and the kids are back to school. These seasonal changes are bringing different crops to the market. One of the best
parts of shopping local is eating seasonally, and living this change along with the farmers as you set your dinner table.
One happy harbinger of fall are apples, pears, and cider! Pumpkins, winter squash, root vegetables, and fall greens are also another sure sign of autumn in Ohio.
Join us at the market and pick up these and other fresh fruit and vegetables,
along with pastured meat and eggs, baked goods, flowers, crafts, and more. Celebrate the last tastes of summer and the
first tastes of fall with us!
Not to worry! The market continues through October!
Have You Visited Our Website?
- Vendor information and products
- Market information and directions
- Market updates
- Contact information
- And more!
Roasted Chicken and
4 bone-in, skin-on chicken thighs
1 med. butternut squash, peeled, seeded, and chopped into medium-sized cubes
1 sm. yellow onion, chopped
2 Tbs. olive oil
Coarse salt and ground pepper
4 c. low-sodium chicken broth
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1-2 Tbs. fresh lemon juice
Fresh cilantro (optional)
oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss
together chicken, squash, onion, and oil; season with salt and pepper.
Arrange in a single layer and roast until squash and chicken are cooked
through, about 30 minutes.
chicken to a plate and let cool. Transfer squash and onions to a medium
pot and add broth, cumin, and coriander. Bring to a simmer over
medium-high heat. With a potato masher or back of a wooden spoon, mash some
vegetables until soup is thick and chunky. Discard skin and bones from
chicken (or save for broth); cut meat into small pieces and add to soup. Stir in lemon
juice; season to taste with salt and pepper. To serve, top with fresh
Serve warm with a toasted crusty bread, and shaved Parmesan cheese. To save, transfer cooled soup to a freezer bag or airtight container and freeze, up
to 3 months. Thaw, and then reheat. Add garnishes just before serving.