Bronze and gold chrysanthemum sit on the front porch. Piles of leaves blow across the yard on a crisp windy day. Thanksgiving tables groan under the weight of dishes with turkey, fresh vegetables and pumpkin pie as families gather ‘round for the annual holiday. Happy times with family and friends revolve around autumn’s bountiful fruits and vegetables.
Winter squash is turned into creamy soups or stuffed with mushrooms and onions; roasted Brussels sprouts serve as side dishes with pancetta and olive oil; elegant pears and grapes with sharp cheeses offer light lunches or appetizers; persimmons made into cookies and breads and apples baked with cinnamon in pies and cobblers delight the crowd for desserts. The variety of fall produce in California is beyond compare.
If you’re rushed for time, the market also has already-baked breads, pies and desserts from Feel Good Bakery of Alameda. There’s divine olive oil and vinegar from Bistro Blends. And there’s also handmade soaps from Delta Moon Soapworks for a party or hostess gift. Not eating turkey? Try fresh fish from Freshway Fish of Roseville, grass-fed beef from Divide Ranch from Elk Creek, or even lamb from Hanson Family Farms out of Clayton.
You’ll find a variety of delicious root vegetables, Brussels sprouts, and more at J&M Farms of Hollister; kabocha and other winter squash at FT Fresh out of Fresno; crisp apples from Rainbow Orchards from Camino, Smit Farms of Linden, and J&J Ramos Farm of Hughson; creamy pears from Alhambra Valley Pears & Beef from Martinez; sweet potatoes from Halog Farms out of South San Francisco; and even lovely autumn cut flowers from Sunrise Nursery in Watsonville.
They grow what they sell and offer only their best, so be sure to stop by the farmers’ market for the freshest ingredients for your Thanksgiving table. We wish everyone a very happy and bountiful Thanksgiving. Thank you for supporting your local farmers’ market!
Debra Morris is a promotions coordinator for the Pacific Coast Farmers’ Market Association and writes the Time Is Ripe column. Contact her at debramorris@pcfma.com.
Recipe: Stuffed Acorn Squash
ingredients
1 stuffed acorn squash, seeds removed, halved
½ onion, finely chopped
¼ pound button mushrooms (about 6-7), chopped
½ cup uncooked long grain wild rice
3 tablespoons olive oil, divided
Salt and pepper, to taste
¼ teaspoon thyme
1 cup vegetable or chicken broth
¼ cup shredded Parmesan cheese
instructions
Preheat oven to 450°F. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut side down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
Meanwhile, in a medium skillet, heat remaining 2 tablespoons oil over medium-high heat. Add mushrooms, onion and thyme; season with salt and pepper. Sauté until mushrooms are browned, about 7 to 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, about 20 minutes.
Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons of the flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan and broil until melted, about 2 minutes.
