by Mitch Samples
Well gentlefolk, the end of the regular market season is upon us at last. We will have our season ending market this coming Saturday, then take the Saturday after Thanksgiving off, but don’t hibernate just yet because the Winter Market will continue beginning on December 7th.
For the winter months the market will be open on Saturdays from 9 – noon. The Chef’s Corner won’t be there every week, but we have something special planned for the second Saturday of every month through March and I look forward to seeing you on those days.
Our first Super Saturday will take place on December 14th where we will have hot chocolate, spiced cider and give you the opportunity to decorate some sugar cookies that Blue Moon Bakery has graciously decided to donate.
Saturday’s season closing recipe is just right for the cold months to come, so come on down to try some Caramelized Onion and Butternut Squash Soup to warm your soul. See you Saturday!
Caramelized Onion and Butternut Squash Soup
2 medium white or yellow onions, Julienne
2 Tbs unsalted butter or olive oil
2 Tbs brown sugar
2 Tbs malt or apple cider vinegar
2 cloves of garlic, minced
2 lbs butternut squash peeled, cleaned and diced
6 Cups of Chicken or Veggie Stock
½ – 1 C heavy cream or milk
Salt and pepper to taste
Chopped parsley, toasted butternut seeds, and a dash of cayenne for garnish
Please write to firstname.lastname@example.org with any questions regarding this recipe