Harvest Markets Bring Cool Weather Treats

Monday, October 14, 2013

The sunny days and cool, crisp nights of Fall bring special treats from our local farmers – sun ripened pumpkins, winter squash and greens - along with late summer crops that, with a boost from a very kindly September Mother Nature, have continued to produce summer squash, peppers, tomatoes, cucumbers, onions, potatoes, cabbage, carrots, eggplant, beans and melons! Buying from our Farmers Market means you are getting food that was grown and harvested at its peak growing season, fresh from the fields, bringing your family the freshest, tastiest foods around!

The Waldorf Farmers Market also offers local producers of cut flowers and herbs, jams, jellies, eggs, bread, honey, baked goods and handmade soaps and lotions.

On October 19th, the St. Charles Companies hosts the Fall Festival for the Arts and Veterans Opportunity Fair including free pumpkins, rides and face painting for the kid in all of us!

If a stop at O’Donnell Lake doesn’t saturate your craving to explore our local farm produce, the Southern Maryland Crop Hop - a bicycle tour of local farms - is happening in Charles County on October 19th. For more information, please visit www.thecrophop.com

On October 26th, The University of Maryland Extension and United Health Care will be at the Waldorf Farmers' Market promoting nutrition education through the Market to Mealtime program and providing food demonstrations/sampling using local, seasonal produce that you can find at the Market.

So stop by the lake at St. Patrick's Drive and O'Donnell Place.  There is plenty of free parking and our vendors take Independence, credit and debit card purchases through our EBT machine.
The Market is open on Saturdays from 9:00 a.m. to 1:00 pm and Wednesdays, from 11:00 am to 3:00 pm rain or shine!

And don’t forget those pumpkins can offer a lot more than decorating fun! Here is a wonderful recipe from Southern Living:


2 tablespoons butter
1 large sweet onion, diced
1 large red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons finely grated fresh ginger
1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.)
1 small pumpkin, peeled and cubed (about 1 3/4 lb.)
1 large sweet potato, peeled and cubed
1 large Granny Smith apple, peeled and cubed
1 (32-oz.) container low-sodium chicken broth
2 bay leaves
1 1/2 teaspoons red curry paste*
1/2 teaspoon ground pepper
3/4 cup whipping cream
1 tablespoon fresh lime juice
Salt and pepper to taste


1. Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves.
2. Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.
*1 tsp. curry powder may be substituted.
Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.

Southern Living