Farewell to the 2014 Market Season

Dear Friends,

What a glorious day to celebrate the end of another successful market season! The bright sunshine and balmy temperatures invited many visitors who took the opportunity to chat with vendors and buy a variety of products suitable for stocking up for the winter months to come. 

Kids and adults alike had great fun to guess the weight of the 84lb giant pumpkin, donated by Scheirer's Autumn Acres. There were many participants who took part in the pumpkin roll contest and they were happy to receive a little treat for their effort.

Thanks to all our loyal supporters; the market would not be as successful without your dedication. We are looking forward to seeing you in 2015.

A special Thank You goes to our market manager Caitlyn Zaverousky, who diligently directed the Saturday market operations and did her utmost to keep vendors and customers informed and satisfied.

Please take a few minutes and let us know your thoughts about the 2014 market season by writng a comment in our guest book.
Meanwhile, below is a recipe for you to try which is suitable for the chilly days ahead.

Pence Lake Photo Studio

Oven Roasted Squash Vegetable Mix

Winter squash is a perfect ingredient for oven roasted vegetables. 
Experiment with different types of squash and other suitable vegetables.

Ingredients
2 cups winter squash, cubed
2 cups potatoes, cubed
1 cup carrots, cubed
1 cup celery root, cubed (optional)
1 parsnip, cubed
1 red onion, cut into wedges
1 tablespoon dried rosemary
1-2 tablespoons olive oil
Salt and pepper to taste

Preparation

Preheat oven to 450 degrees.

Combine all ingredients in a large bowl and toss well.Spread on a rimmed baking sheet and cover tightly with aluminum foil.

Bake for 15 minutes.

Remove tin foil and bake an additional 15-20 minutes until vegetables are tender and slightly browned. Serve hot. 

 FOOD FROM OUR NEIGHBOURHOOD