Farmers Market News

By Roberta Follett


Harvest is in full swing, with local super sweet corn now available and even some early winter squash. There is a wonderful selection of apples to choose from, and our vendors are happy to recommend the perfect variety for your needs. Red, yellow, green, purple: garden vegetables are abundant and explode with rich color and flavor! And with the weather cooling down, it's time to start stocking the root cellar for winter meals. For your pantry: local honey and maple syrup, pickles and relishes, and jams and jellies of all kinds. It is such a joy to crack open a jar of jelly in the middle of winter and smell the sweet flavors of summer!

With all this and more, we at the Carlton County Farmers Market are delighted to invite you to our First Annual Harvest Festival,  which will be held from 9 a.m. to 1 p.m. Saturday, Sept. 17, at the Premiere Theatres parking lot in Cloquet. There will be pumpkin painting for the kids and an "Ask a Farmer" scavenger hunt. This is an excellent educational opportunity to share with your kids. And everyone who finishes the hunt receives a caramel apple!

And be entertained watching our version of Chicken Bingo. Tickets for the game are on sale now, so see the lady in the chicken hat at the market for all the details. Generous cash prizes are available for the winners and you need not be present to win. We'll also have a "Tomato Tasting" table for you to sample and vote for your favorite variety. Join us for a fun day of activities. This is our thanks to you, the supporters of the farmers market!

An excellent way to use some of those lovely fresh apples is this yummy muffin for Sweet Applets. This is a family favorite, and dedicated to the memory of my mother, Janie Minkkinen.

Happy gardening!

Sweet Applets

Sift together and set aside:

1-1/2 c. flour

2 t. baking powder

1/2 t. baking soda

1/2 t. Nutmeg

Cream 6 tablespoons of butter, gradually adding 1/2 cup sugar and then 1 egg. Add 1 teaspoon vanilla and blend well. Add dry ingredients alternately with 1/3 cup buttermilk, mixing until just combined. Fold in 1-1/2 cups shredded apples. Fill muffin cups 2/3 full and bake at 350° for 20-25 minutes until golden brown. Brush the tops of warm muffins with melted butter and dip into a mixture of 1/2 cup sugar and 1 teaspoon cinnamon.