The air is starting to turn crisp, and some of the leaves are turning – fall is here! To celebrate, we’d like to highlight some recipes featuring squash, apples and seasonal ingredients from the farmers market. In this newsletter, we also want to help de-mystify the common terms for some of the local food lingo you might be hearing, and let you know some good resources to learn more about contributing to the health and preservation of local agriculture.
Some of our favorite fall ingredients:
- Why it is great: high iron, potassium, magnesium & fiber, + excellent source of vitamins B6, A & C, carotenoids & beta carotene
- Health Benefits: supports heart hearlth, proper functioning of the nervous and immune system, and helps protect against heart disease & cancer.
- How to select and store: look for squash with hard skin, free of bruises or mold, with a fat neck and small bulb, and heavy for its size. Do NOT refrigerate butternut squash, they have a long shelf life and become sweeter with time. Place in a cool, dry, dark place for a month. Peeled, it will keep for 2-5 days, refrigerated.
- Tips for Preparing: Peel the squash after roasting rather than before, cut off the top, cut in half lengthwise, scoop out seeds.
Butternut Squash & Black Bean Chili
4. After about 10 minutes, add all other ingredients. Bring to a simmer for 15 minutes, then enjoy or let simmer over low heat until ready to serve!
Tip: try serving chili in mini-pumpkins or acorn squash for a fun, fall main course!
From: Prescription for Health
- Why it is great: Packing in quite a bit of soluble fiber (4 grams per medium apple) for a modest amount of calories (95) makes apples a filling, sweet snack. Plus, a medium apple counts as 1 cup of fruit, so after eating one you’re well on your way to meeting your daily fruit quota (around 2 cups for adults on a 2,000-calorie diet). They also are a good source of immune-boosting vitamin C (providing 14% of the Daily Value).
- Health Benefits: Supports a healthy immune system, and can help to control portions with high fiber content, keeping you full longer.
- How to Select and Store: There are many varieties of apples at the farmers market (Northern Spy, Honeycrisp, McIntosh are just a few). Ask a farmer to tell you if they are a “baking apple” or an “eating apple” to get a sense of sweetness level. Look for firm, but don’t be turned away by a few blemishes – many farmers at the market don’t wax apples (like at the grocery store) and use fewer or no pesticides, so some markings might occur. Store in you fridge, or in a cool dark place that is away from potential pests.
- Tips for Preparing: Peel apples if preparing for pie or for applesauce. Eat with peels for best nutritional benefits!
Apple, Leek and Butternut Squash Gratin
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry or white wine
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala or Cortland, peeled, halved, cored, and cut into 1/8-inch thick slices 1/2 cup freshly grated Parmesan cheese
- 1. Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.2. In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash.3. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes.4. Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving. Garnish with sage leaves.
MARKET BASKET GIVEAWAY!
The second event this week will be the return of the market basket giveaway! Take out quick survey and get entered to win a bag full of fall market prizes.
Music by Dorkestra starts at 10:00 am!
- Zatkovich Pastures offers tours of their sustainable chicken and beef farm, modeled on Joel Salatin’s Polyface Farm featured in the bestseller book, the Omnivore’s Dilemna. Chelsea Community Kitchen will be leading a tour of their grass-fed, organic operation, which is truly fresh, local and free range.
- Chelsea Community Kitchen holds seasonally inspired classes throughout the community – check their online calendar for the latest updates!
- Visit Pregitzer Farm Market, LLC to enjoy some fun fall activities with the kids! Their website has all the details on hayrides, petting farm, pumpkin picking, corn mazes and more!
- Are you interested in starting your own food business this fall? Check out Ypsilanti’s Growing Hope for details on their FREE “Building Blocks for Local Food Entrepreneurs” workshop series.
- Do you have a bounty that you don’t know what to do with? Terry Peyton is offering a course every Saturday, to learn how to can all your fall favorites to enjoy winter long:
New Vendor Offerings this Week:
* Ingredient for In-Season Recipe
Kapnick Orchards: This week apple cider, caramel apples, pears, prune plums. The following *apples honeycrisp, gala, macs, empire, jonathan, cortland, jonamac. Assorted baked goods and fudge as well!
Tasty Bakery: Gluten-free baked goods
Zatkovich Pastures: Grass fed beef, eggs, poultry
For all the best in-season, summertime foods and recipes, stay tuned for the weekly installments of the
Chelsea Farmers Market Newsletter