Stop by the downtown market
School is back in session, we have only four markets left, and I am thinking about pumpkins and winter squash and soup. With Indian summer coming on, I start to think about fall cuisine. Just walk about our market and get inspired!
Winter squash is such a versatile vegetable and our produce vendors will be bringing in more of that in the next few weeks. And wait till you hear this! You can cook winter squash in your slow cooker. Butternut squash for instance can be placed whole into the cooker. You don’t need to peel or cut through the hard skin. Place the whole cleaned squash in the cooker, cover with the lid, and cook till tender. A medium (approximately 3 pound) squash will cook in 6-8 hours over low heat, or 4-5 hours on high. After it’s cooked, and cooled enough to handle, you can easily peel it and cut it. Remove the seeds, then you can add it to soups, salads and pasta. I love acorn squash and want to try cooking it in the crock pot with a nice savory stuffing.
Gluten Free Momma will be bringing pumpkin baked goods now that fall is in the air. Look for her dairy free, semi sweet pumpkin bread and sweet potato muffins. I can’t wait to try her buttermilk chocolate chip pumpkin muffins. These muffins would be great to tuck in school lunch bags……healthy eating and yummy at the same time!
Early Morning Orchards will be bringing pluots and nectarines this week. The strangely named pluot is a hybrid plant grown from a plum and an apricot! The actual ratio works out to around 70% plum and 30% apricot. They have a great deal of nutritious value and are low in fat making them ideal for snacking or sweetening up other dishes. Imagine slicing them up, grilling them a bit, then serve them over toasted fresh bread from Will’s great bread selection. I would spread a bit of cream cheese with the grilled pluots. Heavenly!
Speaking of heavenly, Jim, the Crepe Guy makes the best fruit crepes at our market. Watch how graceful he is spreading out the crepe batter with his beechwood spreader and in just a few seconds, he flips it over and finishes cooking it on the big round grill. Next comes fresh fruit like peaches, bananas and strawberries topped off with whipping cream. So delicious!
In the music tent, a long time local favorite duo, Ron Koss and Chris Unfug, the Peg Heads will be livening up the park with their fun rock and roll Americana music that keeps the crowd smiling. Summer music in the park, a yummy fresh dinner, good times with friends and family… this is what we do at our markets every week. This week’s music is sponsored by Balcomb and Green.
Our cooking demo will be the CO. Ranch House restaurant, one of our newer eateries to downtown’s restaurant row. I have yet to try their famous elk burger but I have heard rave reviews about it. Stop by the cooking tent at 5:30 and see what tantalizing food they will be showing us.
It is all happening Tuesday 4-8. See you there!
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At first glance there’s nothing out of the ordinary about Monica Vetter. The 40-year-old Denver native and mother to two adult children works as the front desk supervisor at Hotel Colorado.