|
|
|
SATURDAYS || 9AM - NOON || 340 VICTORIA RD., A-B TECH
|
|
FARMS: Asheville Fungi, Bear Necessities Farm, Carolina Flowers, Creasman Farm, Creekside Farm, Dry Ridge Farm, Finally Farm Nursery, Green Toe Ground Farm, Headwaters Market Garden, Jake’s Farm, Lee’s One Fortune Farm, Myseanica Family Farm, New Roots Market Garden, Olivette Farm, Ten Mile Farm, Three Graces Dairy, Warren Wilson College Farm
FOODS: Better Thymes, Bridge and Tunnel Coffee, Buggy Pops, Eat More Bakery, FiDough Treat Co, J Chong Eats, La Gringa Tamalera, Lunar whale Herbs, Mother Ocean Market, Pierarchy, Notorious Coffee, Rio Bertolini’s Fresh Pasta, Simple Bread, Shanti Elixirs, Sweet Brine’d Fermented Foods, Sweetheart Bakery
BODY CARE & CRAFTS: Bonny Bath, Plants and Knits, Bobian Designs
KNIFE SHARPENING: Karasu Edge Works
MUSICIAN: Aaron Price
|
|
FALL HARVEST COOKING DEMONSTRATION
|
 This week a special guest chef will visit our market to demonstrate a fall inspired recipe! The booth will be located in the center of the market lot, you can't miss it.
Be sure to stop by, say hello, and see what the chef is cooking up. There will cookbooks to browse, as well as, unique vegetables to check out. This will be a great opportunity to bring you kitchen questions to the table or share your favorite harvest recipes and tips will fellow customers.
|
|
ROASTED PUMPKIN SEED RECIPE
|
 Planning on carving a jack-o-lantern this October? Or roasting a winter squash? Don’t throw away your seeds! Pumpkin or winter squash seeds can be baked into a tasty, crunchy fall treat. Pumpkin seeds are a healthy source of fiber, protein, and vitamins. They can be seasoned with a little salt before roasting, or you can toss them with a blend of dried spices and make up your own unique flavor profile!
Roasted Pumpkin Seeds
Ingredients:
- Raw pumpkin seeds (scooped from inside a pumpkin)
- 1-2 Tbsp. olive oil or melted butter
- Salt
- Dried spices of your choice (ideas: black pepper, garlic powder, paprika, cinnamon, brown sugar, curry powder)
Directions:
- Preheat the oven to 350 °F.
- (Optional) Rinse seeds to remove any pumpkin pulp. Dry the seeds on a clean cloth kitchen towel or paper towels.
- In a bowl, toss pumpkin seeds with a tablespoon or so of oil or melted butter, a pinch of salt, and a pinch of any spices you choose to use to season your seeds.
- Spread the coated seeds in a single layer on a baking sheet and roast for 20-30 minutes or until the seeds are golden brown. Stir the seeds a few times throughout baking.
To view other kid-friendly recipes, visit https://growing-minds.org/recipes/
*Picture from this website.
|
|
Donate to support local food, strong farms, and healthy communities today! |
|
|
|
|
|
|
|
