Friday, December 4, 2015

Petersen's Market Menu for December 5, 2015
Fresh Peppers Used in Our Spicy Pickled Pepper Relish

Welcome to the fourth week of winter market. This picture in this week's market menu are the fresh peppers used in our Pepper Relish. Lots of reds and greens for your holiday stocking stuffers or entertaining.We love to use these on sandwiches, salads or on a relish tray.

We still have an excellent selection of pumpkins so don't forget the pumpkin pie, here is a link to 15 different recipes  we have developed for pumpkin pie. From classic to low carb, these are great creative ways to work a little pumpkin into your life.

The carrots and parships are now safely in storage for the winter. November is the best time to pick the best carrots and parsnips of the year. Can you guess why? Frost! You need a few hard frosts to bring out the sweetness of those carrots. The children call our carrots "candy carrots" because of this crunchy sweetness. Here is a link to an article on our web site about why carrots are sweeter with frost?

We will have the following items at the Farmers Market for Saturday, December 5, 2015 (New items are in Bold Print)

Cabbage - Red and Green

Walla Walla Sweet Onions
Brussels Sprouts

Fresh Cut Herbs: Mint, Chocolate Mint, Oregano, Cilantro
Arugula - Wild
Mesabi Arugula
Baby Spinach
Spring Mix
Baby Kale- Regular and Red Russian

Full sized Kale - 4 varieities
Herb Plants - Rosemary,

Pickles: Spicy Dill, Sweet Sandwich, Okra, Dilly Bean, Corn Relish, Pepper Relish.

Chipotle Smoked Peppers

Charcoal (home grown, home made)

If you took the time to read clear to the bottom of Market Menu I'm going to include a thoughtful article from our website archives. This week's "thought for the day" is entitled Beware the Cat With the Deaf Eye. It is a story from when Reed was in second grade.

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