Belmont Farmers' Market Newsletter for October 30st, 2008
*Please note that in October the Market is open 1-5:30pm.

This week we celebrate pumpkins – surprise! Check the end of this
message for an excellent way to use up the Jack-o-lanterns that didn't
make the cut!

WEBSITE
Hearty sincere thanks for supporting the Market this year.  And thanks
also to those of you who already have given us your feedback about the
season.  Please take a minute to complete the online survey at
www.belmontfarmersmarket.org or look for a survey at the blue
information tent at the Market. There you will also find helpful
information on the "Other Markets" page about area farmers' markets
offering produce and goods on into November.

WEATHER
The market will be chilly but clear, high 40s, bring a jacket! See
www.wunderground.com/US/MA/Belmont for further updates.

THIS WEEK AT THE MARKET
It's the final market day of the 2009 season.  For young and old there
will be a craft table set up with pumpkin decorating supplies at the
red tent near the Cross Street exit.  Buy a pumpkin or squash at the
market (we won't turn you away if you bring one from home!) and spend
a few minutes having fun with fellow shoppers.  You'll be ready for
Halloween on Friday!

There was an error last week about Coutts (jams, jellies and relishes)
and Sassy River Sauces, BUT Both vendors definitely are expected this
week!  Shootflyinghill Dessert Sauces and Merrimack Valley Apiary will
also be at the Market. Please take a moment to ask these vendors about
ordering or buying their products during the off-season.

In fact, with the exception of a few growers who no longer have things
to sell (Hmong Farmers at Flats Mentor Farm, Herb Lyceum, Waverley
Place), we expect the site to be filled with tents for the final
Thursday! 

LIGHT DEPARTMENT
The Belmont Light Department will be on hand giving away free
energy-saving light bulbs and collecting household batteries (no car
batteries), as well as dead energy saving light bulbs (they contain
mercury and should not be disposed in regular trash pick-up).  Also
present tomorrow will be Siraco Sharpening Service.  While you shop,
they can sharpen your knives and garden tools.

LOST AND FOUND: Missing something after a visit to the BFM? You may
find it in our Lost and Found collection. We have collected quite a
few lost items, including keys. They and other articles await their
owners at the blue BFMC information tent. If not claimed by the end of
the season October 30th, we will donate items to charity.

KNIVES AT THE MARKET
On the last market day, October 30th, there will be an opportunity for
shoppers to sharpen up their knives before the holiday season. Siraco
Sharpening will be on hand to sharpen all kinds of knives, including
serrated blades, and also scissors and garden tools, including lawn
mower blades (not rotary mowers though). Shoppers can drop off their
knives at the Siraco van and they are usually ready to be picked up
after shopping.

PUMPKIN CARVING
The BFM will set up a table for pumpkin decorating (without sharp
knives!). You supply the pumpkin or winter squash (several of the
vendors can help you with this!) and imagination and creativity (this
you have to bring yourself!). We supply the embellishments for you to
attach, and maybe an apple to munch while you and your youngsters have
fun getting ready for Halloween.

Harvest Pumpkin Soup Recipe -simple and delicious
2 small sugar pumpkins
3 cups chicken stock, or vegetable broth
1/4 cup heavy whipping cream (may use Soy Creamer)
1/2 cup whole milk (may use soy milk -but do not add before the
creamer or else it will curdle!)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground sage
1 1/2 teaspoons salt
4 tablespoons sour cream

Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half
and scoop out seeds. Spray a cookie sheet with non-stick cooking
spray. Place pumpkins, flesh side down on the cookie sheet and roast
until soft to the touch, about 45 minutes. Remove pumpkins from oven
and let cool. Once pumpkins are cool scrape flesh from skins into a
food processor. Discard skins.

Add chicken stock to the pumpkin and puree. Pour soup into a large
saucepan and bring to a simmer over medium heat. Stir in cream, then
milk. Add nutmeg, sage and salt. Mix well and remove from heat. Serve
garnished with a dollop of sour cream.