Friday, October 3, 2014

Market Menu for October 4, 2014

We picked about 20 baskets of not quite perfect tomatoes for canning this week. I have been canning some salsa my self and have about 70 pints so far. The recipe is on our web site.

I made some really good bread and butter sweet pickles last week. I like B&B Pickles from the store. Making your own is amazing in terms of the flavor. I did everything with organic ingredients and spices.

Here is the recipe for pickles.

I picked 50 large 50 + pound pumpkins this week. They are gorgeous with heavy duty handles. If you are decorating your porch these would make a great center piece.

The squash varieties available this week:  Acorn, Butternut, Buttercup, Carnival, Delicatta, Confetti, Spagetti, Orange Hubbard, Kubotcha, Honey Nut and Pie Pumpkins.

The fall greens are wonderful. We are picking from new beds of spinach, arugula, wild arugula, Kale, Red Russian Kale, Dinosaur Kale, lettuce, and beet greens. A new bed of cilantro too.

Cherry Tomatoes, Fre$h! Credit: Reed Petersen

Reed took this picture of our cherry tomato display at market last week. We will have about a hundred boxes of cherry tomatoes this week. Sun Gold, Grape, Black Cherry, and Yellow Pear. Reed and Christopher pick a whole bunch after school.

If you like tomatillos, I picked three bushels this week.

We will have the following items at the Farmers Market for Saturday, October 4, 2014 (New items are in Bold Print)


Heirloom and Slicing Tomatoes
Roma Tomatoes

Cherry Tomatoes- 50 pints

Salsa Kits - Everything you need to make salsa.

French Fillet Green Beans

Walla Walla Sweet Onions - Walla Walla Wonderful
Chipolini Onions
Sweet Spanish Onions
Red Onions

Cabbage - Green Storage

Cipotle Smoked Peppers
Smoked Sun Dried Tomatoes
Sun Dried Tomatoes

Fresh Spinach
Arugula & Wild Arugula
Spring Mix
Red Russian Kale
Baby Kale

Italian Parsley


  1. Do you have a good butternut squash soup recipe?

    Gene in Pontiac, IL

  2. Do you have a good butternut squash recipe?

    Gene in Pontiac, IL


    There's the basic 'how to prepare it'.
    My personal favorite recipe is to put butter on it, and maybe a little salt and pepper. Perfection.