September 22, 2018

MARKET HIGHLIGHTS

We are SO happy to welcome back Asian Farmer Dumpling. His delicious, doughy pockets full of meat and fresh veggies have been sorely missed. We anticipate a run on the dumplings so get to the market early to score yours. They are a godsend for the those busy weeknights when you open your fridge at 6:30pm asking "what's for dinner?!"

Upcoming Event: Compost Carnival for Kids 9/29

Rivertowns4Refugees is back hosting a postcard writing event in honor of #WelcomingWeek. 

 DINNER THIS WEEK

Try this Autumn Farmers' Market Salad to go along with your dumplings.

Ingredients
4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (Taliaferro Farmstand)
2 tablespoons extra-virgin olive oil
of dried crushed red pepper
Coarse kosher salt
2 tablespoons orange juice
1 1/2 tablespoons walnut oil or other nut oil
1 1/2 teaspoons fresh lemon juice
4 ounces arugula (Climax Cooperative)
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup sliced apples (Concklins)
2 teaspoons pomegranate molasses*

Directions
Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. Let stand at room temperature.

Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and apples; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room-temperature squash over salad. Drizzle with pomegranate molasses and serve.
 EVENTS

8:30a-1:30p: Food scraps collection at the parking lot across from the train station

See you at the Market!