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The Winter Market will be held on the second Saturday of each month from December through April.
The Coventry Farmer’s Market hosted a one-day Harvest Market just before Thanksgiving. If the success of that event is any indicator of how much residents of the Quiet Corner love their local produce and homemade specialty/gourmet foods, the new monthly Winter Market launched by the Storrs Farmers Market is likely to be a great success.
And that’s good news not only for customers but also for the farmers and local craftspeople the market supports.
Storrs Farmers Market will launch its new Winter Market this Saturday, Dec. 13 beginning at 3 p.m. And don’t worry about the weather, because this market will be held indoors, in the Buchanan Auditorium at the Mansfield Public Library on Route 89 (near the intersection with Route 195).
The Winter Market will be held on the second Saturday of each month from December through April. As with the regular-season Storrs Farmers Market, everything is Connecticut grown or produced, and the offerings will vary throughout the season.
This Saturday, there will be potatoes, apples, onions and winter squash as well as free-range beef, free-range eggs, and goats’ milk cheese.
The Storrs Farmers Market – Winter Market also will have many handmade items that would make for interesting holiday hostess gifts and stocking stuffers, such as scented natural soaps, beeswax candles and unique silver jewelry.
Jams, pies and pastries make delicious additions to any winter table. And when you travel to Grandma’s house, maybe you’d like to bring a gift of locally produced honey or maple syrup.
There are only 6 farmers markets in Connecticut that are open all through the winter – and Storrs Farmers Market is the only one in the “Quiet Corner.”
Eating locally grown and produced items has many benefits – fresh food is chock full of nutrition, farms help preserve open space, and farmers and farmers’ markets are an increasingly important part of the state’s economy.
Food sold at the Storrs Farmers Market travels an average of 17 miles from farm to customer, compared to the average 1,300 miles from farm to grocery store. That means less fuel is used for transport and thus there is less impact on air quality. Buying directly from the farmer also means your money stays in the local economy.
For more information about the Storrs Farmers Market, write to StorrsFarmersMarket@gmail.com
Posted Dec. 12, 2008
Roasted Winter Squash Soup
Roasting vegetables adds a depth of flavor that isn’t possible with boiling or steaming. Split the squash in half, salt it lightly and then season it heavily with your choice of spices – for example: ground cloves, ground ginger, ground cumin, ground coriander and garam masala.
Roast the slices face down in a roasting pan at 350-400 degrees until tender.
While the squash cooks, take one medium onion, one jalapeño, 4-6 cloves garlic and one large red pepper and give them a rub with olive oil. Place these in a pan and also roast.
The garlic will be removed first, when it turns slightly golden. The jalapeño is next – be careful not to overcook. Then remove the onion. The red pepper will take longest because you want the skin to darken.
Let these vegetables cool while the squash is cooking. Once cooled, peel the skin from the peppers and remove the seeds. In a food processor blend the peppers, onion, garlic, a handful of cilantro (or parsley) and about 3 tablespoons of natural peanut butter. Blend well and maybe thin with hot water. Pour this mixture into your soup pot.
Also, in another bowl, dissolve one vegetable boullion cube in a quart of hot water to make broth for the soup. (Squash soup soaks up the fluid, so you might need more broth.)
Once the squash is tender, remove slices from the oven and let cool. Then spoon out the squash and in two batches, blend the squash in the food processor, and thin with the vegetable broth.
Add the thinned, blended squash to the soup pot and warm to a serving temperature.
You can also add about a cup of skim milk (or goat’s milk) for a less thick soup, if that’s your preference. And some folks like to add a dollop of sour cream to the individual servings.
- 1 winter squash of your choice
- 1 large red pepper
- 1 medium onion
- 1 jalapeño pepper
- 4-6 cloves garlic
- handful of fresh cilantro (or parsley)
- 1 or 2 vegetable boullion cube(s) dissolved in 1-2 quart(s) hot water
- variety of seasonings: i.e. ground ginger, cumin, cloves, coriander, garam masala
- coarse salt, to taste For more information see: http://mansfield.htnp.com/news/