'Tis the season for pumpkin!
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Fearrington Farmers' Market
Tuesdays, 4 - 6 pm
April through November

...but not necessarily "pumpkin spice"

It's officially fall, y'all, and you know what that means -- pumpkin spice everything!  Don't get me wrong, I love anything made with cinnamon, nutmeg, and cloves, but... I think that coffee-chain-that-shall-not-be-named has kind of ruined pumpkin spice for a lot of folks.

So, let's get back to using pumpkin in savory dishes.  It is a vegetable, after all!  You can use pumpkin just like you would any other winter squash -- roasted, mashed, in soups, in tacos...

If you're using a whole pumpkin fresh from the farmers' market, but your recipe calls for pumpkin puree, you'll need to roast it first.  Cut the pumpkin in half crosswise, scrape out and discard the seeds and stringy center (the edge of a metal spoon works great for this), and place the pumpkin halves cut-side-down on a parchment-lined baking sheet. Bake 45-60 minutes at 375°F or until the outer skin is easily pierced with a fork.  Baking times will vary depending on the size, age, and variety of pumpkin, so as you’re nearing the 40-minute mark, start checking the pumpkin every five minutes or so.

Not sure what to make?  Try a pumpkin gratin, à la Jacques Pepin.


This Week's Featured Vendors

Angelina's Kitchen

Hello fabulous Fearrington Market supporters!
Greetings from the kitchen! Welcome Fall!  We love this time of year with the field greens just around the corner.
This week we're making traditional lasagna: delicious Haw River Mushrooms for our vegetarian option and Firsthand Foods for our meat version.  We're also bringing a Make Your Own Rice bowl with beautiful kale and mustard greens from Peaceful River Farm.
For your sweet tooth we're bringing some baklava.
Swing by our booth and let Barbara and Becca know what you'd like us to cook for you!
Thank you so much for your support - we appreciate it!
Barbara, Becca and Angelina

Bonlee Grown Farm

Amy is back with MUMS (in hanging baskets and two sizes of pots) and PANSIES!! 

Colorful sweet bell peppers which means all the CHOW CHOWS, RELISHES, and PEPPER JELLIES! Pickles including Bread and Butter, Sweet and Squash, PICKLED OKRA! 

And come try our Carolina Babe liquid SPRAY COCONUT SKIN OIL!

Call for orders, and thanks for buying local!
Amy, Ray, Ramy and Erin Sugg  919-548-0977
Cane Creek Farms will be at market this week with tomatoes, squash, sweet potatoes, red Russian and Siberian kale, sunflower sprouts, pea shoots, eggs, pork, beef, and chicken.
Cool Springs Farm will be there with pole beans, sweet potatoes, banana peppers, okra, arugula, collards, purple top turnips, radishes, Asian eggplant, and onions. 
Crepes Veronique will be at market this week with made-to-order sweet and savory crepes!
Gramma D is coming with all your favorite sweets and treats!
Paradox Farm Creamery is bringing your Fall favorite: Pumpkin Cheese Louise!  Also look for a few Hickory Creeks, as well as our aged cheeses.
Peaceful River Farm

This week we'll have Young Romaine Lettuce, Young Batavian Lettuce, Arugula, Lettuce Mix, Salad Mix with lettuce and baby greens, Asian Salad Mix, Baby Tatsoi, Mizuna, Curly Kale, Baby Red Russian Kale, Baby Scarlet Queen Turnips, Japanese White Turnips, Mustard Bunches, Endive, and Bok Choy.  We'll also have Heirloom and Green and Red Slicer Tomatoes; Heirloom Okra; Red Round and Baby French Breakfast Radish; Italian and Asian Eggplant; and Peppers -- Shishito, Banana, Carmen Italian Roasting, Poblano, and Bell.

Our Fall farm dinners and healthy cooking classes are posted on our website where you can directly register:  .  While our first two farm dinners of the season are sold out, we have seats available for Sunday, October 15th with Executive Chef/Owner Caroline Morrison of Fiction Kitchen, Raleigh's only 100% vegetarian/vegan restaurant.  Caroline is a North Carolina native who blends her love of Southern cuisine with a passion for local, fresh, plant-based food that come together in creating creative and delicious recipes.  Dr. Marc Edwards will be leading a healthy cooking class on October 28th on "Introduction to Ayurvedic Cooking, Highway to Health".   As a physician and master cook,  Marc promotes living a life in balance.

Larry and Lee Newlin
Perry-winkle Farm
We will have a cooler full of arugula at market this week along with bunches of kale and collard greens.  We have started pulling turnips so we will have a pile of them as well.  We will have lots of lovely red and yellow bell peppers, 3 varieties of sweet Anaheim-style peppers perfect for salads or grilling, and we will have some spicy varieties as well.  The eggplants are also proving to be very abundant- look for baskets of oriental and globe varieties. 
We will have a cooler full of frozen Freedom Ranger chicken; we will have whole birds and all of your favorite cuts.  These birds are raised on pasture so they get plenty of exercise which means they develop great flavor.  They get moved every day to ensure they have fresh forage and a clean environment.  We will also have some eggs -- Jumbo, Large, Mediums and Pullet-sized.  
We will also have a rack full of colorful mixed bouquets.  Plan on taking home some "local color" this week.
looking forward to seeing everyone,
Mike Perry and Cathy Jones
Growing for our neighbors since 1991

Poverty Hollow Farm Kitchen

We will be at the market this week with lots of jams and pickles. There will be sourdough bread and focaccia as well as another yeast bread. As always there will be big cookies. We will have a couple of sweet breads as well.

We will not be at the market next week. It's time for a trip to Wisconsin, so stock up this week!

Joan and Ellie, 919 742-5442
Red Roots Farm will be at market this week with salad mix, radishes, the first of our fall greens including Swiss chard and curly green kale, red and green okra, Shishito frying peppers, Carmen sweet peppers, and Thai Red Roselle (tea hibiscus).
Sweet Flowers and Fruits

The Sweet Farmers have been busy!  We got the strawberries in the ground today.  But since they won't be ready for you until the Spring, here's a list of what we can offer you this Tuesday:  Kale, broccoli raab, radishes, eggplant, sweet Italian peppers, jalapeno peppers, red and green okra and garlic.  We'll also have colorful mixed bouquets and a bucket of tuberoses for you to choose from.  See you there!
The following vendors also plan to be at market this week:

Chatham Cider Works
Eco Farm
Field Sparrow Farm
Four Oaks Farm
Grand Hope Farm
Katherine's Garden
Pomegranate Kitchen
Valley View Farm

Visit our website to learn more about all of this season's vendors.
Bonlee Grown Farm is BACK with their beautiful mums!

Farmer Foodshare

Don't forget to stop by the Farmer Foodshare table and say hello to Beth!  Your donations are greatly appreciated and go directly toward providing fresh, healthy food for those in need.

For more information, visit their website at

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