Susan S. Yeske: Dining In - Recipe of the Week

Steadfast farmers keep markets open for fall

Farmer Brett Saddington offers apples, cider and cooking advice at his stand at the Doylestown Farmers Market.

The cool, wet, windy weather we have experienced on recent weekends may have slowed down some of our local outdoor farmers markets, but it hasn’t stopped them.

Last Saturday’s high winds sent some vendors home from the Doylestown Farmers Market, but the farm stands, filled with fresh produce, remained until the end. Farmers, after all, are used to persevering in bad weather.

Only two weekends remain for the outdoor Doylestown and Wrightstown farmers markets, which finish up Nov. 17, offering plenty of produce for Thanksgiving dinners.

The Doylestown market brings six farmers to the center of town each week, plus a variety of other food, beverage and botanical vendors. The Wrightstown market has 10 farms bringing produce, meats and dairy products, plus other vendors. Both markets draw loyal customers each week to buy groceries for the week ahead.

This week the markets are offering plenty of hearty vegetables including sweet and white potatoes, beets, carrots, cabbage, turnips, onions, spinach and Brussels sprouts. Also a variety of winter squashes including butternut and acorn, and greens such as arugula for salads.

There were even a few leftover tomatoes.

Apples and cider also are seasonal favorites, with Brett Saddington of Bedminster Orchards at the Doylestown Market to answer to questions about which fruit is best for baking and eating. Solebury Orchards sells fruit at the Wrightstown market.

Each market has live music and special activities; on Saturday, Nov. 10, chef Luke Smithson of Jamie Hollander Gourmet Foods will demonstrate a Thanksgiving dish at the Doylestown market.

At Wrightstown, this Saturday will be the day for pre-Thanksgiving orders for pies and turkeys. The market has five bakeries taking orders for sweets, plus Purely Farm’s Naturally Pasture-Raised Meats and Holben Valley Natural Farm taking turkey orders.

After the last outdoor market on Nov. 17, the Wrightstown market will switch to twice-monthly markets at an indoor location.

This recipe from uses apples and squash, both of which can be found at local farmers markets. Perfect for Thanksgiving dinners, this is a dish you can bring if you are invited as a guest, or make at home ahead of time and warm up just before the big meal.

Butternut Squash Apple Bake

1 butternut squash (2 pounds), peeled and cut into ½-inch slices
3 medium tart apples, peeled and thinly sliced
1/3 cup packed brown sugar
1½ teaspoons all-purpose flour
¼ teaspoon ground cinnamon
2 tablespoons butter, melted

1. Preheat oven to 350°F. Layer squash and apples in a 13x9-inch baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter.

2. Bake, covered, until squash and apples are tender, 45 to 55 minutes.

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