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Lancaster Farmers Market
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October What's In  Season
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Apples and cider
Beets
Broccoli
Cabbage
Carrots
Celery
Eggplant
Green onions
Greens
Herbs
Lettuce
Melons
Onions
Pears
Peas
Peppers
Potatoes
Pumpkins
Radishes
Raspberries
Squash
Tomatoes


Year-Round
Baked Goods
Body Care Products
Crafts
Eggs
Fruit Butters
Honey
Jams and Jellies
Jewelry
Maple Syrup
Grass-Fed Meat

and more!

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Our Vendors
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A Few of My Favorite Things
Arnold Family Gardens
Beard Farm
Berry Family Farm
Bob’s Tomatoes
Calico Country Creations
Down the Road Farm
E’s Garden
Eileen’s Baskets and Totes/Barnes and Soapel
Fornof Markt
Gene's Produce
Gerlach’s Blueberry and Fruit Farm
Glenn Family Gardens
Great Harvest Bread Co.

Hugus Fruit Farm

Joos Farms

Lois Bibler
Merritt Family Farm

My Mushroom Store
New Roots Farm
Not Your Average Daylily/Honey Bee Sunflower
Oak Creek Gardens

Queen’s Family Farm

Roberts Greenhouse
SAS Gardens
Saum Family Farms
Schultz Valley Farms

Sheri Hartman

Shriner's Farms

Smith's Farm

Timberpeg Tree Farm

Trinity Sister's Blessings
Weaver’s Produce and Baked Goods
Wild Mojo Jewelry

  October 2014 Newsletter
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Four Markets Left in 2014!

The Lancaster Farmers' Market continues for the next four Saturdays! Fill the freezer, the pantry, and the cellar for the non-market months. Get a jump start on your holiday shopping! Don't miss out on this wonderful opportunity to support local farmers and artisans, while enjoying the tastiest, freshest food available.
    Saturdays
    May 3 - October 25  8 a.m.- 12 p.m.

    Government Services Parking Lot
    239 W. Main St., Lancaster, OH


    For more information, click here.
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      Have You Visited Our Website?

    Check out our new website and find:
    • Vendor information and products
    • Market information and directions
    • Market updates
    • Photos
    • Contact information
    • And more!


    Eating Seasonally:
    Oven-Roasted Root Vegetables
    Adapted from The Food Network
    FN_Oven-Roasted-Root-Vegetables_s4x3.jpg.rend.sni12col.landscape

    Ingredients:
    • 1 lg. butternut squash, halved, seeded, and peeled
    • 3 lg. potatoes, scrubbed
    • 1 bunch beets, scrubbed and tops trimmed
    • 1 med. onion
    • 2 large parsnips
    • 1 head garlic, cloves separated, and peeled
    • 2 Tbs. olive oil, plus more for drizzling
    • 1 1/2 tsp. salt
    • Freshly ground black pepper
    Directions:

    Place 2 baking sheets in the oven and preheat to 425 degrees.

    Cut all the vegetables into 1 1/2-inch pieces, keeping the onions on chunky pieces. Toss all the vegetables with garlic, olive oil, and salt in large bowl. Season generously with pepper.

    Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

    Note: This is a very forgiving recipe. Feel free to experiment! Don't have a butternut? Use an acorn squash or a pie pumpkin instead. Try substituting the parsnips for carrots. Or, try adding feta or Parmesan cheese, or incorporating fresh herbs, like rosemary, oregano, or sage.
    Tel: (740) 569-4563
    Email: lancasterfma@hotmail.com
    Website: www.lancasterohfarmersmarket.org
    Facebook: www.facebook.com/lancasterohfarmersmarket



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    Lancaster Farmers Market
    239 W. Main St.
    Lancaster, Ohio 43130
    US

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