All Hallow's Weekend

Halloween may not be until Wednesday, but you can make your sweet tooth howl at your market this Sunday. The day will be stuffed with ways to celebrate the night early, from plentiful pastries to patches of pumpkins. Read on if you dare to discover what spooks await you down at the Circle.

All Treats, No Tricks

Not all treats have to be sweet. Your favorite fall produce is coming in from the fields. Get ready for root vegetables for your holiday table - sweet potatoes, yukon golds, fingerlings and butterball potatoes, red and gold beets, along with chicories and greens galore.


For the Kids:
Every kid who comes down to the market will get a pumpkin! And if they come in a costume, they get a special prize.

There will also be a pumpkin carving demonstration along with a giant pumpkin that you will have a chance to guess the weight of and win an even bigger prize.

Our friends Connie and Rachel at Milkglass baking will be offering a chance for the kids to make Halloween cookies at our market table.

For Everyone:
Some of our best and most beloved bakeries will be showing off their holiday skills. Indie Cakes will be sampling Pumpkin and Pecan Pie and Apple Cider. Indie Cakes will also be taking holiday orders through Monday, November 19th. Check out their Facebook page for more information.

Special pastries and goodies for Halloween will be for sale at La Datte Patisserie including their special holiday Pumpkin Peanut Brittle.

Some of our vendors will be in costume as well and we invite everyone to have fun dressing up for the occasion!.

Chris Hall
Market Manager, AKA El Jefe

Food Fun: The Classic - Candy Corn

This seasonal favorite was first created in the 1880s by George Renninger an employee of the Wunderlee Candy Company. In the 1900s, the Goelitz Candy Company (now Jelly Belly Candy Company) began producing the confection and still do to this day. Farmer's were the first to be attracted to the candy due to its agrarian look, but soon, due to the revolutionary tri-color look, everyone was all about the corn.

The First Corn:
Sugar, corn syrup and other ingredients were cooked into a slurry in large kettles. Fondant and marshmallow were added to give a smooth texture and bite. The 45 pounds of hot candy was poured into buckets called runners. Men dubbed stringers walked backwards pouring the candy into cornstarch trays imprinted with the kernel shape. It took three passes to make the white, yellow and orange colors. Originally, candy corn was delivered by wagon in wooden boxes, tubs and cartons. and

The Praline Trio

The Praline Trio brings you the finest in old-time New Orleans jazz and R&B. With Macy Blackman on piano/vocals/cornet, Richard Mayers on congas/harmonica, and Patty Hammond on bass/backup vocals, this band serves up a sound that is a blend of Prof. Longhair, James Booker, Ernie K-Doe, and Ray Charles.

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