Farmers' Market

 

Seattle has a great number of neighborhood farmers’ markets, and I’m fortunate to have one just a mile from my house. I'd never been to this  one, so one sunny afternoon I walked over to see what was available that week.

My favorite purchase was carrot cake granola, made locally in a nearby city. It is absolutely delicious and true to a carrot cake flavor with a light crunch. I’m enjoying it with yogurt in the morning and afternoon.

 

 

There were also plenty of fruit and vegetable stands, and a couple vendors offering pastries. The French Guys had many delicious breads and dessert rolls. My husband wasn’t able to go with me, but I brought home a blueberry cheesecake roll that he enjoyed for breakfast the next morning.

Farmers’ markets often feature various mushrooms either harvested or grown on farms. This stand even offered mushroom-growing kits to produce your own at home. 

 

Jams, vinegars, and flavored oils are also common at farmers’ markets and were in supply here. I love flavored vinegars, especially balsamics, for salads.

 

 

 

I always enjoy the fresh produce and locally made treasures I find at farmers’ markets and are glad there are so many markets available to us.

Recipe of the Month ~ by Grace Augustine

Don't you just love the cooler temperatures?  Sweater weather! The smell of hot spiced cider and the other fall aromas that fill our homes.  Today I will share 2 recipes with you that seem so appropriate for this chilly November morning.

Hot spiced cider

1 gallon apple juice

1 C granulated sugar

1Tbsp cloves (whole)

1 Tsp. allspice

7 cinnamon sticks broken into chunks

6-8 thin slices of oranges

In a heavy pan, pour apple juice and add spices. Bring to a boil. Cover pan and turn temperature to low and simmer at least one hour.  Uncover and add orange slices. Cool for 5 minutes before serving.

One of my most favorite breakfasts on a cold morning is a warm pecan roll. I found this recipe in a magazine and over the years have added my own spin on it. It is the easiest and most delicious recipe I've found.

2pkg dry active yeast

2-1/2C lukewarm water

1 tsp sugar

1 pkg white cake mix

6 C all-purpose flour

1 egg

1/3 C canola oil

1/2 tsp salt

1/4 C melted butter (no substitutes)

2/3 C sugar

4 tsp cinnamon

4 C powdered sugar

2 tsp vanilla

3-4 Tbsp milk

1. In large mixing bowl, stir yeast into 1/2 C warm water and 1 tsp sugar. Let stand 5 minutes or until foamy.

2. Stir in cake mix, 1C flour, egg, oil, salt, and remaining water to the yeast mixture. Beat with electric mixer on high for 3 min, scraping sides of bowl constantly. Using wooden spoon, stir in remaining flour to form a moderately soft dough (dough will be sticky.)

3. Cover and let rise in refrigerator overnight or until double in size.

4. Lightly grease two 9 x 13 pans and set aside.

5. Remove dough from refrigerator and stir. Divide dough in half and turn one portion of dough onto well-floured surface. Turn to coat lightly with flour. Roll into 12 x 8 rectangle and brush with 1/2 of the melted butter.

6. In separate bowl, mix together 2/3 C sugar and 4 tsp cinnamon. Sprinkle half of this mixture on dough and roll jelly roll style, beginning at one of the long sides. pinch edges to seal. Repeat with remaining dough, butter, and sugar mixture.

7. Cut each roll crosswise into 12 pieces (usually makes more) and arrange cut side down in prepared pans. Cover loosely and let rise in a warm place til nearly doubled...will take close to 60 minutes.

8. Uncover pans and place baking sheets under each. Bake at 350 degrees for 25-30 minutes or until lightly browned and rolls sound hollow when lightly tapped. Invert on serving plates and drizzle with icing.

POWDERED SUGAR ICING
Mix 4 C powdered sugar, 2 tsp vanilla, and 3-4 Tbsp of milk to drizzling consistency.

VARIATION...GERMAN CHOCOLATE PECAN ROLLS (MY VERY FAVORITE)
1. Prepare dough as for traditional, only use 1 pkg German Chocolate Cake mix instead of white cake mix.

2. Filling will be 2/3C sugar, 1-1/4C mini chocolate chips and 1C shredded coconut.

3. In saucepan melt 2/3 C butter (no substitutes) 1-1/3C packed brown sugar, 1/3C light corn syrup. Cook until sugar melts. 
Remove from heat and stir in 2C coarsely chopped pecans.

4. Divide sugar/pecan mixture between the two pans. Slice dough and place on top of mixture and bake as directed.


5. Cool 3-5 minutes before inverting onto serving plates.


Please check out my other blog posts by visiting my MEMBER PAGE .