Don’t wait until the fourth Thursday in November to celebrate great food, friends, and family. With the continuing bounty of our region’s rich farmlands cascading into the Findlay Farmers Market, you can feast and give thanks all month long, because, as Camus said, “Autumn is a second spring when every leaf is a flower.”
As our warmer weather fruits have all but disappeared, apples--the perfect orbs of sweet fall--are now at their zenith. Exult them as they are, or bake them down to lush perfection, in a pie, or in a roasting pan. Spread them as apple butter across fresh baked bread, or enjoy some cider—sober, or spiked, but certainly heated.
The winter root vegetables also find November is their time to shine. Beets, turnips, carrots, and a menagerie of potatoes, be they Yukon gold, or red, or sweet, are ready for roasting and being enjoyed in their caramelized glory. Winter squash, broccoli, and cauliflower are perfect that way, as well. And don’t forget the Brussels sprouts, making their autumnal appearance.
Leafy greens are still abundant. For an extra bite of crisp, mild sweetness, pair daikon radish and fresh celery with the lighter fare—arugula, lettuce, spinach, mustard greens, and microgreens. Cook down some alliums and toss them in with the heartier fare—chard, collards, kale, bok choy, and cabbage.
While some farmers see the end of their season coming up during the month of November, we’ll also be welcoming new vendors into the fold. Keep an eye out this month for new mushroom offerings, as well as an increased selection of baked goods. And don’t forget the gourds!