Farmers’ Market

June 10, 2009

Locavore News – Farmers Market Newsletter:  October 21 & 23, 2010    

Market News 

           It’s the final market of the season – the last chance to find the freshest local produce, meats, baked goods and flowers gathered in the Macomb Downtown Square. Join us on Thursday and Saturday from 7am to 1pm to delight in these simple pleasures. 

           On Saturday, we will be honoring our harvest heritage with the Moon over Macomb Celebration. Come enjoy the contests, costumes,  live entertainment, and food. Be sure to stop by the FIG Children’s Tent to get your face painted by the Macomb High School Art Club. For more information, check out the link on the Chamber’s website at www.macombareachamber.com. We’ll see you next season!

Available This Week*  

-apples    

 -baked goods  

-beans, green    

 -beef  

-broccoli   

-cauliflower  

-cheese  

-cucumber    

-eggplant  

-flowers  

-gourds  

-leeks  

-okra  

-onions 

-peas, crowder 

-peppers, hot  

-peppers, sweet 

-potatoes  

-pumpkin  

-radishes  

-squash  

-sweet potatoes  

-turnips  

-watermelon  

-zucchini               

*Projection based on interviews with a few local producers.  

  Spotlight Food: Pumpkin    

    As the centerpiece of many fall festivals, the pumpkin is an American symbol of the autumnal harvest. Having originated in the area from Mexico to Guatemala, pumpkins spread throughout the Americas and were introduces to Europe by early explorers.   As a member of the Cucurbitaceae family, pumpkins are a type of winter squash related to the cucumber and melon. Though iconically orange, pumpkins can range from yellow to nearly red, white, or green in color. The size range is even more extreme, with some varieties maturing to be only ounces and others growing to hundreds of pounds. 

    When selecting a pumpkin, choose one that is heavy for its size, with a matte, firm rind. Avoid a specimen with any wet or soft spots. Smaller varieties (1 to 5 lbs.) tend to have a better taste and texture for eating. Uncut pumpkins can be kept in a cool, dry location for several months. Be sure to check them regularly for signs of decay.   The brightly colored inner flesh of the pumpkin is a sign that these squash are full of nutrients. Pumpkin is an amazing source of beta-carotene, which converts to vitamin A in the body. It is also a great source of antioxidants, calcium, iron, and vitamin C. Even the seeds are beneficial, with good amounts of magnesium, manganese, and phosphorus. 

Pumpkin Puree  

Ingredients 

-1 small pie pumpkin (about 4 lbs.) 

-1 c. water 

           Preheat the oven to 350 degrees. Rinse off pumpkin and cut in half from stem to base. Scrape out seeds and stringy fibers in center cavity. (Seeds may be saved and roasted for a delicious snack.) Place halves, cut side down, in roasting pan with water. Place in oven and bake until tender (about 90 minutes). Remove from oven and cool until pumpkin can be handled comfortably. Scrape flesh into blender or food processor and puree. Use in your favorite recipe or freeze to save for later use. 

  

Write and tell us what you think at: em.schoenfelder@gmail.com 

The Food Initiatives Group is pleased to bring you a weekly newsletter, either via the FIG blog main page, by email, or to download, about the local fare and fun available at the Macomb Farmers' Market each week between May and October.
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