NEWS

Fall is still farmers market time in Coshocton

Mary Meyer

The growing season may be winding down, but Coshocton Farmers Market will be open on Main Street every Saturday through Oct. 31. There are still plenty of delicious local vegetables, greens and fruits available at the market, as well as tasty baked goods and unique, handcrafted gift items.

The colors of fall are a feast for the eyes, and you’ll find them in abundance at the market: orange, red-orange, white and blue pumpkins; winter squash in tan, orange, striped and deep green; green and deep red salad greens; edible nasturtiums in orange and gold. Potted chrysanthemums and fall flower bouquets range in color from bright yellow to peach and orange, russet, and deep red. And there are even a few red tomatoes and green and yellow wax beans available for a last taste of summer.

Autumn means the end of some favorite crops, but cooler weather also brings a new set of tastes to the market. For delicious and warming fall dishes, pick up some acorn, butternut and other winter squash. Or put locally grown potatoes and sweet potatoes in your market basket. Salad greens, Swiss chard and kale are more plentiful as well. Sweet peppers are still available in a variety of sizes and colors.

Spicy pumpkin and apples are appearing in bars, cookies and breads, available from market vendors. And look for fresh apple cider, the taste of fall in a jug. Local honey, maple syrup and jam are delicious for breakfast or on hearty slices of bread to eat with soup.

Other market specialties include a variety of craft items, including primitive décor, hanging kitchen towels in many themes, handmade potholders and dishcloths, cute baby bibs, body butters and scrubs, homemade soap and more. Check them out for that hard-to-buy-for person on your gift list.

Information and recipes supplied by Mary Meyer for the Coshocton Farmers Market. The market is open 8:30 a.m. to noon Saturdays, from May through October, on the 300 block of Main Street. For more information, visit Coshocton Farmers Market on Facebook.

Get in the fall spirit with this fragrant and delicious pumpkin bread. You can substitute butternut squash for the pumpkin if you wish. It’s a large recipe that makes two loaves, and is adapted from allrecipes.com.

Pumpkin Gingerbread

•3 cups sugar

•1 cup vegetable oil

•4 eggs

•2/3 cup water

•1 3/4 cups pumpkin (or butternut) puree

•2 teaspoons ground ginger

•1 teaspoon ground allspice

•1 teaspoon ground cinnamon

•1 teaspoon ground cloves

•3 1/2 cups flour

•2 teaspoons baking soda

•1 1/2 teaspoons salt

•1/2 teaspoon baking powder

Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.

In a medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour.