Chilly November Day, Hot Apple Cider…!
…and ginger cookies! Media Farmers Market wraps up its fifth season tomorrow, and as a thank you for a great Market season, stop by the Market Manager’s Table for hot apple cider (provided by Fruitwood Farms) and ginger cookies! Just the thing as you’re shopping for sweet potatoes, squash and fall greens on a chilly November day!
Brian from Waffatopia emailed to say he will definitely make it to tomorrow’s Market. Think “Punkin Spice” Belgian waffles for breakfast while you’re getting veggies out to chop for Thanksgiving dinner, and getting the turkey out to roast (or butternut squash if you’re vegetarian…see recipe below for butternut squash and apple soup)!
Melvin from Roundtop Farm called to let us know he won’t be at the Market Thursday, but is definitely still taking pre-orders. You can email him at firstname.lastname@example.org. He’ll be doing a pre-order drop on Tuesday, November 25, at the Media Farmers Market location from 4-6 p.m. He’ll also have extra eggs and pies!
And don’t forget olive oils, vinegars, and jarred specialty items (Mediterra and Taste Artisanal Market), wine (Borderland Vineyard), seasoning spices (Mistress of Spice), chocolate (Sweet Salvation Truffles), and dinner the night before that’s practically ready to go (pasta and sauce from Vera Pasta, or salsa, chips and tamales from Taste of Puebla)!
Help Us Make Media Farmers Market Even Better!
Thank you for being a Media Farmers Market shopper! We’d appreciate a few minutes of your time to answer mostly multiple-choice questions on a survey the Media Farmers Market committee has created. Your answers will help us to know more about you as a Market shopper, what you enjoy about the Market, and where the Market can improve to better serve you and our community in the next season. Please click here to go to the survey.
Makes 8 servings
- 1 tablespoon unsalted butter
- 1 1/4 cups diced onion
- 1/3 cup diced carrot
- 1/2 cup diced celery root
- 1 tablespoon minced fresh ginger
- 1 clove garlic, minced
- 3 to 4 cups vegetable broth
- 3 cups cubed butternut squash
- 1 cup sliced tart apple
- 1/4 teaspoon salt, or as needed
- 1/4 teaspoon ground white pepper, or as needed
- 1 teaspoon grated orange zest
- 1 cup crème fraîche for garnish (optional)
- 8 small pumpkins (about a pound each) or one large pumpkin
Purée the soup using a handheld blender directly in the pot, with a sieve or a food mill, or in a countertop blender or food processor. Return it to the soup pot if necessary. Return the soup to a simmer over medium-low heat.
Season the soup as needed with salt, pepper, and orange zest.
You can serve the soup in heated bowls topped with a dollop of crème fraîche if desired.
Or, to serve the soup in pumpkins, place each pumpkin onto a plate and fill them with soup topped with a dollop of crème fraîche. If serving the soup in one large pumpkin, place the lid back on top to keep the soup warm. You can also offer the crème fraîche in a separate bowl on the buffet.
For a complete list of Media Farmers Market vendors, click here.