By Vicky Babcock
Now that the kids are settled back into school and we are pushing into October, it’s time to address a few misconceptions. I’m frequently asked how long the (Solon) Market runs. People are quite often surprised when I tell them we are open through October. The question most commonly asked is this, “What kind of fruit (or vegetables) can you get in October?” Our minds take a turn once school starts. Our lives are consumed by back-to-school chores and football. For teachers, principals and other school staff, it is back to work. It’s like turning a switch. We forget that summer is not defined by the school schedule. Is there fruit (or vegetables) after August? I’m glad you asked.
Our state enjoys a fairly long growing season, spanning early May through late October and into November. Some of the most nutritious (and delicious) vegetables and fruits come late to the plate. Tomatoes are a popular fruit that can be harvested until the first frost. Most root vegetables enjoy a long sojourn into the fall season. Potatoes, carrots, onions, beets, parsnips and horseradish are some of the more common choices for fall roots. Winter squash—which should be harvested before the frost—will keep throughout much of the winter when stored properly.
Brussels Sprouts, cabbage, broccoli, cauliflower and peppers are other examples of fall favorites. Kohlrabi and rutabaga are less common, but equally delicious.
It’s not just about pumpkins. Apples and pears, both popular Michigan fruits, make their debut in October. And cranberries are just beginning their bid to maturity. Cackleberries (produced by happy hens) are available year round. With the variety of produce yet available, there’s no excuse not to eat fresh.
Easy as—well, pie—Crustless Cranberry Pie
1 cup flour
½ cup walnuts or pecans, chopped
1 cup sugar
½ cup melted butter
¼ tsp. salt
2 beaten eggs
2 cups fresh cranberries
1 tsp. almond extract
Preheat oven to 350◦. In a medium to large bowl, combine first three ingredients. Gently stir in cranberries and nuts. Add butter, eggs and almond extract; combine. Spread in a 9-inch pie plate. Bake about 40 minutes or until golden and toothpick inserted in center is clean.
Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue. For more information call 616-696-1718. Like us on facebook for updates.