Show us a Little Love in October!

Kick off October with beautiful florals from Greystone Flower Farm.
Sign up for Pumpkin Arrangement workshop on October 16th. Pre-registration required for materials. Great fun and great arrangement you will leave the market with!
Call or email Nancy at: greystoneflowers@pa.net
or visit her on Facebook!

Remember last winter..........stock up now with Sharon's Pantry.
Homemade jams, jellies, salsa, spaghetti sauce, pickles, relishes, doggie treats, soup mixes & more
What a delight to have fresh, homemade goods to brighten up a winter's day.
Did we tell you that Friend's Creek Pickers from Emmitsburg, Maryland will provide the live music on Saturday, October 16th from 11:30 a.m. - 1:30 p.m. DJ Shorb & crew are a hidden gem just South of the border.

Add some free entertainment to your shopping list. Now that's a deal!

Tara Wilson from Wash Your Mouth Out Soap Company will amaze you with her line of natural soaps made from their own goat's milk. Take your time to browse her line from of scented soaps to the interesting Earthy Dirt Scented Soap for Hunters.
Doesn't everyone need a new bar of soap?

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Have you ever tried fresh goat cheese? Broadway Acres brings the best line of goat feta, Chevre spreads and other products from their farm just north of Gettysburg.

Tastings are available and stock up since they won't be back and cheese has shelf life. Broadway Acres will be at the market on October 16th.

Stop by to satisfy your sweet tooth with Carol Owen from Beevia Farm. Pumpkins Rolls are just one of her many specialties...but here's a few more to list: Pear Ginger Muffins; Apple Dumplings; Must Try Homemade Graham Crackers & S'Mores; Hot Sauce, Coconut Cake and more to choose from.

Shop Rettland Farm for whole chickens, fresh eggs, Beau's pork, ham bones, pork minute steaks, and 6 types of sausages, including Herb & Onion.
Rettland Farm also has Sheppard Farm's Highland Beef at the market. Ground beef, Beef Stew Meat, Steaks and Jerky.

Visit Mickley's Orchards not only for 10 varieties of apples but potatoes, sweet potatoes, produce, pie neck pumpkins and their own chestnuts. Mickley's will have English walnuts available as well.
On the nice category, Mickley's ranks pretty high!

October Brings on a Whole New Look!

The crisp evening temperatures bring in fall colors to Saturday's market. From orange pumpkins, mums of all colors, rich golds, ambers, deep yellows, gourds of many shapes and sizes we are welcoming fall.

Saturday (October, 16th) will be sort of a fall extravaganza at the market.

Nancy from Greystone Flower Farm will offer a great assortment of fall floral classics. From the deep golds to deep reds, plus Nancy's mini Flower Cups To Go offering convenience and just the right size bouquet for your home. At opening for the 11:30 a.m. floral workshop. Inquire at the market today.

Market Tunes to Shop By

Saturday, August 21st from 10:00 a.m. 'till about noonish, Tom Jolin will entertain shoppers and vendors with live music.

Sit back and listen to a sampling of Tom Jolin.

Shop weekly at the market for all your fruit, vegetables and flowers this season.

Stuffed Zucchini

Ever make stuffed green peppers? Last night I made something pretty similar to this except that I used zucchini in place of green peppers. Here's the recipe. Keep in mind that I kind of made it up as I went along based on some ideas from recipes I found on the internet.

2 med zucchini
1 lb. Rettland Farm Simply Sausage
1 cup breadcrumbs
2 eggs
Large jar of pasta sauce (prego or other)
1 tsp. italian seasoning blend
salt/pepper to taste.
cheese of your choice (mozzarella, parmesan) to sprinkle on top either right before serving or during the last 15 minutes of baking.

Pre-heat oven to 350F. Slice zucchini in half length wise. Scoop out the seeds to make a hollowed out little zucchini boat. Place in a baking dish. Remove the sausage from the casing and place in a separate bowl. Adde the breadcrumbs, italian seasoning and breadcrumbs and mix together. Place your meat mixture into zucchini boats. Top with jar of pasta sauce. Bake for approximately 40-60 minutes or until done. Poke the zucchini with a fork and see if it is tender enough and make sure the meat is done. Sprinkle with cheese when serving or if you like your cheese a little golden brown, sprinkle it on when you think you get to the last 15 minutes of baking.

Notes:
*I had one of the giant jars of pasta sauce from BJs, but only used about 3/4 of it.
*Some of the recipes mention pre-cooking the zucchini a bit, I've seen this for peppers too. I just tend to throw everything together raw and then bake, bake, bake until it's done.
*Cheese-wise, I used colby because that is what I had. It was still delicious and my husband was really excited about seconds.

For those of you who don't like to fly by the seat of their pants while cooking, here is a link to a pretty similar recipe. http://allrecipes.com/Recipe/Stuffed-Zucchini/Detail.aspx

Ever dry flowers ? ? ?

It's easy, really it is ! And, you'll be so glad you did ! Better be starting 'cause summer days are passing too fast ! Air drying is quick & easy and many flowers dry beautifully this way, keeping their color for those fall & winter projects. If you want to be adventuresome, do a bit of research on drying flowers in a microwave or in silical gel. Both methods work well & some flowers dry better this way. Example: zinnias keep their color and shape better when dried in silical gel. Some flowers even dry standing up in a bucket of water ! Example: yarrow dries easily and keeps color by just standing in a bit of water. Come to Saturday's market and check out the neat stuff from Greystone Flower Farm . . . & start drying flowers now so that you can create those gorgeous, handmade (did I say stunning ???) arrangements for your home ~ wreathes or swags for your front door, a crock or basket full of colorful, unusual flowers . . . and just to think (and say !) that you made it yourself !