Market Manager, Colleen McNichols, is excited about all the apples arriving at the market.

Zester apples are sweet and tart with a light, crisp crunch, this variety is similar to a Honey Crisp apple.  Also, the legendary and sweet Honey Crisps are available this week.   Remember to store them in your refrigerator crisper (without other vegetables or fruit) to stay fresh. The winter squash makes me want to start making some favorite soups and curl up in a OP market sweatshirt with a grilled cheese sandwich and a market salad.

  • Bake Sale: Fenwick Key Club

Sounds pretty good to me!

VENDOR UPDATES:

  • Mint Creek Farm: Offering their popular eggs and plenty of pork chops and beef franks this weekend. Try their pasture-raised and (organic) grass-fed meat.
  • Finn’s Ranch: Taste their truly free-range chicken, along with their beef and bacon and other offerings (Certified Organic Pasture).
  • Genesis Growers: Enjoy the new Fall squash; Delicato, Blue Hubbard, Mosque de’ Provance, Long Island Teas, and Orange Kabucha. All of their fruit offerings are organic too.
  • Prairie Wind Farm: The organic farmers continue to offer late summer tomatoes, as well as fall crops like beets and lettuces.
  • Katic Breads: The popular bakers will be bringing all of their usual breads and croissants and this week’s specialities are Asiago Roasted Garlic Bread and Caramel Hazelnut and some savory croissants. Shop early, as they tend to sell out quickly.
  • Herbally Yours: They are back with their herb-infused vinegars and herbal rubs and seasoned mixes to enhance every dish.
  • Ellis Family Farm: They have 6 varieties of plums, 5 varieties of apples (including Honey Crisp),  four varieties of grapes, lots of red raspberries, a very few blueberries, two varieties of pears, and peaches.  
  • Barry’s Berries: Continue to offer their fabulous peaches, and many varieties of apples, pears, plums, nectarines, and raspberries.
  • Geneva Lakes Produce: Offering a large variety of winter squash and are busy picking the collard greens and crowder peas now. it is that time of year for the pie pumpkins, decorative gourds and Indian corn.
  • Brunkow Cheese: 24 month Avondale Tuckle Cave-aged cheddar is the star of the show this week.

MARKET READY RECIPE: BRUNKOW CHEESE TOAST

  • 2 Slices sourdough bread
  • 6 ounces cave-aged cheddar grated
  • 1 Tablespoon of minced mixed onions, garlic, leeks, shallot, chives, scares, red onion, etc.
  • 1 Tablespoon butter

Melt butter in grille pan over moderate heat. Mic grated cheese and onions and pile onto slice of bread. Top with second slice of bread and grill for a few minutes (each side), until golden brown on both sides and cheese has melted. Enjoy with a nice farmhouse ale.

MEL’S MARKET INSPIRATION: AUTUMN APPLE DUMPLINGS

Autumn Caramel Apple Bacon Dumplings 

(yields approximately 1 dozen dumplings or 4 servings)

For perfect results use a non-stick skillet with a tight fitting lid to cook these decadent dumplings once they have been formed.

  • 2 Slices of bacon
  • 2 Granny Smith Apples, peeled and diced into ½” cubes
  • ½ teaspoon cinnamon
  • 1 teaspoon fresh thyme leaves
  • 2 teaspoons of brown sugar
  • ½ teaspoon cornstarch mixed with 1 Tablespoon of water
  • 1 dozen round wonton wrappers
  • 1 Egg
  • 2 Tablespoons of Canola Oil
  • 1 Tablespoon powdered sugar

Garnishes: Chopped peanuts, sliced raw apple, thyme springs and caramel sauce 

Cook the bacon in a skillet until crispy and discard all but one tablespoon of the dripping. Drain the bacon on paper towels and crumbly or chop into small pieces (if the bacon is too large it may poke holes in the delicate wrappers).

Sauté the diced apple in the reserved bacon drippings over medium heat until very tender; about 8 minutes. Mix in the cinnamon, thyme leaves and brown sugar before adding the cornstarch and water mixture.  Cook until the corn starch thickens the juices in the pan; about 1 minute. Mix in the crumbled bacon and allow the filling to cool to room temperature.

Crack the egg in a small dish and beat lightly. Lay six wonton wrappers on a work surface and place a scant tablespoon of filling in the center of each wrapper. Dip a finger into the cracked egg and run the coated finger around the edge of ½ of the wrapper. Fold the wrapper over the filling to form a half moon shape. Make sure the egg seals the edges together and pleat if desired. Stand the dumpling up on their flat side. Repeat with the remaining six wrappers.

Heat the oil in a clean non-stick skillet over medium heat. When the oil is hot place the dumplings sealed side up in the oil. Cook the bottoms until golden brown and crispy; about 1 minute.  Holding the lid over the pan to protect yourself from spatters, pour 1/3 water into the pan.  Cover tightly, reduce heat to medium allow and allow the dumplings to steam for 5 minutes. Remove the lid and allow any remaining water to evaporate.

Remove the dumplings to a platter. Sift some powdered sugar over the dumplings and garnish the plate with the chopped peanuts, sliced apple, thyme springs and caramel sauce.  Enjoy at once.

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