What’s New: THIS SATURDAY is our first “Meet Your Makers” tasting event of the season. November 17^th from 10am – 2pm we will host many of our farmers and vendors who just can’t wait to meet you! We will be sampling some seasonal favorites and featuring some particular goodies that are ONLY AVAILABLE THAT DAY. It’s a tremendous opportunity to talk to the folks behind your favorite foods and sample some things you maybe haven’t tried before. Everyone who attends will be eligible to win some seasonal treats!

Product Spot-light: Tis the season of feasting and bird is the word! It’s not too late to reserve your FERNDALE MARKET TURKEY. These succulent free-range turkeys will be delivered fresh to us the week of Thanksgiving from a MN farm that has been doing this for 70 years! Read more about this amazing incredible here: http://www.ferndalemarketonline.com/our_farm.php

We have several spots left for birds at the 10-12 pound range and the 12-14 pound range. Simply give us a call (612-886-3047) or stop in the store to sign up. Pay upon pick-up. We’ll call you as soon as the birds arrive.

Seasonal Tip: Squash lovers! You know the local squash tastes better and you feel better buying it. STOCK UP NOW! Feel kinda foolish buying 12 butternuts at a time? You’ll feel worse when January comes and you’re limited to whatever you can find in the produce aisle. Before the markets totally end, make your farmers day by filling a bag with a wide variety of these storage-hearty veggies. Thick-skinned ones are best for lasting late. We currently have a supply of butternut, acorn, pie pumpkins, spaghetti, and carnival squash all from local farmers. You don’t even need to make room in your refrigerator. Just find a cool, dry place to pile your stash and you can dine happily and healthily all winter.

Recipe of the Moment: DYI APPLE SAUCE

• apples (don’t over think it), peeled, cored, cubed
• cinnamon
• nutmeg
• ginger
• honey
• a little water

It doesn’t get much easier than apple sauce. You don’t have to measure, you can skew the flavor in any direction you fancy, and it’s THE BEST way to quickly use up those wrinkly and slightly bruised apples that have been rolling around the bottom of your fridge.

1. Peel, core, cube whatever variety of apples you have. Blend several for fully rounded apple-ness.
2. Throw apples in a sauce pan with a little water and cook, cook, cook ‘em down.
3. Older apples may need a little bit more sweetness. I like to add honey here. But you can add a dash of sugar. Maple syrup is also very nice.
4. Spice it up however you want. Classic cinnamon/nutmeg is a continuous crowd-pleaser but maybe you have some ginger in your freezer… Maybe you want to experiment with that incredible cardamom extract you just bought from Local D’lish (L.C. Finn’s artisan extracts come in several fun flavors)… Maybe you like the weight of cloves or the heat of some cayenne… It’s up to you. Have fun with it! And if you make a ton, you can always freeze it

Serving suggestions: with granola, over yogurt, over ice cream, as a spread on buttered toast (tastes like pie!), or good ol’ straight up.

Thanks, as always, for your steadfast support.

~the Staff of Local D’lish