Flowering into Fall

With showers and new flowers, Fall's crispness is cozying itself up to our home's hearth. Each week brings new produce and products to the market. No worries though. Your favorites are still here.

Sweetness All Around

This week brings new vendors that speak to the sweetness in all of us. Come get some delicious local honey from our new comrade Sweet Bee. To satiate the sweet tooth, stop by Sweet Emily Pies new booth.

Thomas Farm brings us bouquets and stems of autumnal flowers, including Bells of Ireland, Lilies and Sunflowers. Along with their beautiful organic flowers grab yourself some great organic squash and potatoes as well.

While you shop and listen to some great music be sure to visit our local hot food vendors like Elite Eats for one of thirty different hot dogs. They've got everything from a Louisiana hot link to a spicy vegan dog! BBQ is on with Fat Daddy's, as well as Himalayan cuisine from Cafe Zambala. What is Himalayan cuisine you may ask? Stop by and talk to Nawang about that.

The good food and fun are at the circle this Sunday.
Come down and say hello to your neighbors.

See you there,
Chris Hall 
Your Market Manager (AKA El Jefe)

Autumn is a second spring when every leaf is a flower.”
― Albert Camus

Food Fun: Black Bean & Sweet Potato Chili

This recipe comes highly recommended by the cook of Kensington Farmer's Market's newsletter. Craving some fall chili and pumpkin cornbread to go with the season's first showers? This and the Cornbread recipe (to the right) really hit the warm spot. Click this link to get connected to this superfood recipe.


The Tipsy Gypsy Trio

This week we have the pleasure of The Tipsy Gypsy Trio treating our ears to some "Hot Jazz." They bring new life, fingers and soul into old jazz standards and the daringly original compositions of Django Reinhardt and Stéphane Grappelli.

Pumpkin Cornbread

Sop up that chili with some good ol' cast-ironed baked cornbread. An added bonus: there's pumpkin in it!

Find recipe basics below and details here.

Oven 375 degrees

1/2c all purpose flour

1/2c med/fine cornmeal

1c corn flour [or do 1.5 c cornmeal (or corn flour)]

3/4c pumpkin puree

6T brown rice syrup [or maple/honey]

1c unsweetened nut milk

2T ground flax meal

2T oil + 1T [for the pan]

1T baking powder

1/2t baking soda

3/4t fine grain sea salt

1T molasses

1.5t cinnamon

1/2t ginger

1/8t nutmeg

Combine in bowl. Bake in pan (~30 min). Eat into belly.
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