Smile Politely

Market Watch: Halloween Eating

Not much to report on the Market this week and with only three weeks left, things are definitely winding down. Several of the vendors have left for the season and the Market has been consolidated down to just four rows. Last Saturday was really chilly, and the first two hours of the Market were pretty slow. Yet, things picked up around 9:30 a.m. as the Sprouts at the Market got underway trick-or-treating for fresh produce. The kids were really excited and have more to look forward to this coming Saturday. Market at the Scare starts at 9 a.m. and everyone is encouraged to wear their costumes and come out for some free cider and candy, pictures and an all out good time.

Let’s not forget about all the good food. There is still plenty of it, and the cooler weather vegetables taste great: turnips, kale, chard, beets, salad greens, broccoli, cauliflower, carrots, radishes, and squash. Kleiss and the Moores have plenty of pumpkins, so if you haven’t done so already, pick up your Halloween pumpkins this Saturday and support those small family farms. Buy an extra and bake up a loaf of pumpkin bread to take the chill out of the house and fill your senses with the spirit of autumn:

Click the jump to read Chef Alisa’s recipe for: Pumpkin Bread

1 1/2 cups flour

1//2 tsp. salt

1 cup sugar

1 tsp. baking soda

1/4 tsp baking powder

1 cup pumkin puree

1/2 cup olive oil

2 eggs, beaten

1/4 cup water

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/2 tsp. allspice

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Sift together the flour, salt, sugar and baking soda. Mix the pumpkin with the oil, eggs, water and spices. Combine with the dry ingredients and stir in the nuts. Pour into a buttered 9×5×3 loaf pan and bake for 50 to 60 minutes until a tester in the middle of the loaf comes out clean. Turn out of the pan and let cool.

Kick the can: Making your own pumpkin puree is easy. Cut a pumpkin in half, scoop out the seeds and stringy bits and place cut side down in a baking pan with a small amount of water. Bake at 350 degrees for about 45 min. Cool, scoop out the flesh and mash with a fork. Alternately you can steam or boil pumpkin cut into manageable pieces.

Start filling those freezers with local meats, cheeses and baked goods to last the winter and maybe take some time out this weekend to do some last minute preserving. Apple butter, salsa and other canned treats make perfect holiday gifts, so think ahead people.

The Market on the Square runs every Saturday from 7 a.m. to noon, rain or shine now through November 8th. It is located in the parking lot of Urbana Square Mall on the corners of Vine and Illinois Streets.

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