Coshocton Farmers Market offers seasonal and unique

| September 18, 2018

COSHOCTON – Fall produce has appeared at Coshocton Farmers Market downtown the last few Saturdays, including local butternut and acorn squash, pumpkins, apples, and plums. Shoppers can also find fall decor such as chrysanthemums, fall cut flowers, and gourds. And as the weather turns a bit cooler, lettuce and salad greens will be making a comeback.

Other produce available in September includes green beans, beets, potatoes, sweet potatoes, sweet and hot peppers, kale, Swiss chard, carrots, and the last of this season’s local tomatoes.

Market bakers offer many delicious treats, including cutout cookies in fall themes, date pinwheel and pecan cookies, homemade pies and breads. Market crafters sell many unique items, including hanging towels, tote bags and baby bibs with your favorite sports and seasonal logos, wooden primitives in autumn colors, and homemade soap, lip balms, body butters and scrubs with fall fragrances. The holiday gift-giving season is right around the corner.

Coshocton Farmers Market will be open every Saturday through October 27. A harvest festival is planned for October 6, with more special attractions for children, including trick-or-treating, scarecrow building sponsored by Clary Gardens, and face painting.

Butternut squash has a sweet, nutty taste that many prefer to pumpkin for pies. It also makes excellent soup. This recipe from adds apple for additional fall flavor.

Roasted Butternut Squash Bisque

1 small butternut squash, peeled and diced

1 medium onion, diced

1 tablespoon olive oil

1 apple, peeled and diced

48 ounces chicken broth

1 cup half-and-half

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

Sour cream and croutons (optional)

Preheat oven to 450 degrees. Peel and dice squash into half-inch pieces. Dice onion into half-inch pieces. Toss squash and onion with olive oil and spread onto a large flat baking pan. Season with salt and pepper. Roast for 20 minutes; add diced apple and continue roasting another 10-20 minutes.

Place roasted mixture in blender with about half the chicken broth; puree, keeping a hand on the lid to prevent “exploding.” Add remaining chicken broth, half-and-half, and herbs; puree again. Transfer mixture to a saucepan; reheat gently. Serve with a dollop of sour cream and croutons (optional).

Information and recipes supplied by Mary Meyer for the Coshocton Farmers Market. The market is open 8:30 a.m. to noon Saturdays, from May through October, on the 300 block of Main Street, Coshocton. For more information, visit Coshocton Farmers Market on Facebook.

Category: People & Places

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