The following is an abridged version of the weekly Collingswood Farmers Market newsletter, for more info: visit CollingswoodMarket.com
“Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”
—James Beard, 'Beard on Food' (1974)
Demo begins at 10am.
What's in season
Pumpkins are IN for October. All squash, even the ones you wind up eating, are pretty sturdy. Keep them in a cool, dark pantry and use the room in your fridge for something else.
Dan Lynn Organic Farm sends a GREEN crop report: "Broccoli, Collards, Kale, Napa cabbage, Romaine Lettuce, Green Leaf Lettuce, even GREEN eggs." They also have Sweet Potatoes and French Fingerlings (NOT green).
Pumpkin Spice Fresh Cheese—Yes it is that time—our fan-favorite pumpkin spice cheese will be at the market this weekend!!
Hillacres Pride (cheeses and meats) chip steak, AKA "cheesesteak steak" is just $8.50/lb while supplies last. Try making your own pasture-raised cheesesteak.
Apple Pie Baking Contest - Oct. 20
THREE PRIZES! Click here for the rules and how to enter.
$50 gift cert prize: "Classic Apple Pie": These pies must use apples as their ONLY fruit.
$50 gift cert prize: "Anything goes Apple Pie": Does your pie contain a second fruit? Does it not quite look like a pie? Does it have a standout ingredient that makes you go "HUH?"
$50 gift cert prize: There is a third prize, for Best Presentation of the pie itself.
This week's music is the Cajun, Zydeco and New Orleans sounds of Little Stevie & The Electric MOJO.
Click here for a printable sheet of: Make UNcanny cooked fresh pumpkin to use with a Pumpkin Soup recipe.