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Enjoy the Warm Fall Temps at Tomorrow’s Market!

Fall Produce and More!

 

Look for Brussels sprouts, fresh ginger, squash, apples and pears from Fruitwood Farm and J&J Farm. Plus e3garden will have crisp lettuce, lemon basil and mache, and Mushrooms will be here with their assortment of cremini, button, portobello and shiitake mushrooms!

You’ll always find great meat and sausage selections from Canter Hill and Maiale, and delicious cheeses, nut butters and pumpkin pies from Roundtop Farm. For something ready-to-eat, stop by Rafiki for a taste of Africa or the Plum Pit Food Truck for a rice bowl or sandwich!

 

Tips for End-of-Season Gardening!

As we enjoy the warm fall days and chilly fall nights, if you’re a gardener, it’s also time to prepare your garden for the winter. Transition Town Media offers helpful hints on how to prepare for the colder months for perennials, bulbs, trees and roses in this blog post.

 

Reminder

Neil’s Sharpening Service will be here next week!

 

Roasted Brussels Sprouts

Recipe and photo courtesy of Food Network

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.

 

For the complete list of vendors, visit the Media Farmers Market Vendors page!

 

See You Tomorrow at the Market!

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