October 26th, 2019

When the towering Brussel sprouts stalks appear on the tables of Morgiewicz Produce, it’s a bit of a bittersweet moment. We’re delighted to finally have gorgeous green buds to roast with shallots and bacon but we also know that it marks the beginning of our farewell song to the Summer Market and to Sophie Morgeiwicz and her crew. Morgiewicz is only with us outdoors from June to November, as they don’t have the greenhouses and high tunnels to supply winter markets. The show-stopping stalks will likely be with us for the next five markets in limited quantities — make sure you get one for your Thanksgiving table! They’re always the first to go so if you want one, stop by early. We’re partial to preparing them with their classic partner — bacon, as in this recipe. If you’re feeling rushed for time, you can roast the sprouts on the stalk directly in a 375 degree oven for 45 minutes. Make sure to drizzle them with olive oil and add a sprinkle of salt and pepper before you put them in!

VNFOOD2Go has expanded their menu to include delicious, slightly-sweet buns! They’re bringing two varieties tomorrow: a coconut pandan bun in the spirit of Japanese milk-bread that is infused with coconut and pandan leaf and a Pumpkin-Crème Bun, which is a soft, bao-like bun, made with fresh pureed, Kabocha squash.

Satisfy your sweet tooth this Halloween with a box of chocolate goat cheese truffles from Painted Goat, instead of the candy in your kid’s Trick or Treat stash.

Tomorrow is the final fall fun activity at the Market. Hastings Youth Council members will read Halloween-related stories to our little ones from 9:45-10:30.

Neil Nathan performs from 10:30am-12:30pm. See you at the Market!