When winter hits, McKenzie Fox is always looking for a warm dish to make. One of her go-to dishes is pot roast.
“Pot roast is one of our favorite winter meals,” McKenzie said about her and her boyfriend Joe Potter. “It’s so homey. It’s perfect for the winter.
“Coming from Michigan, we’re always looking for a warm dish for dinner.”
McKenzie, the community engagement coordinator for the Franklin County Farmers Market, said that all of the ingredients for a pot roast can be purchased at the Holiday Market, which will take place 10 a.m.-1 p.m. Dec. 12 a the Farmers Market Pavilion at River View Park at the intersection of Wilkinson and Broadway.
“You can get all of your local roots and meat for a pot roast at the Holiday Market,” McKenzie said. “Mefford Family Farms will be here with meat.”
McKenzie said potatoes, greens, kale, salad mixes, root veggies, sweet potatoes and regular potatoes, and late fall squash will all be available at the market.
Another one of her favorite dishes to make in the winter is butternut squash, which is a great holiday side dish. The butternut squash and kale can be purchased at the market and Harvest Moon will be on hand with a variety of cheeses.
“They have really good cheese which would be good in the squash,” she said.
Other food vendors that will be at the Holiday Market include Little Creek Farm with baked goods and bread, Salad Days with veggies, Brown’s Beer Cheese with bread and beer cheese, Dandelion Ridge with vegetables and can goods, Happy Jacks Farm with vegetables, Kuhndog Ridge and Lazy Dog Honey with honey.
“Dandelion Ridge does a lot of processing and sells it throughout the winter,” she said.
Another dish McKenzie likes to make in the winter is Buddha bowls.
“You can do squash, cabbage and greens,” she said. “It’s a veggie bowl made with fresh veggies. They’re really tasty.”
She said squash is very versatile. You can roast it, fry it or make mashed squash. Squash can also be used as a substitute for any recipe that calls for pumpkin. You can also use sweet potatoes in baked goods. You can make sweet potato pie or sweet potato puff with marshmallows.
For those who cook turkey for the holidays, McKenzie said Bramble and Birds will be there with whole turkeys for sale. Meat vendors also sell stock making kits so you can make your own chicken stock for your soups this winter.
If you’re looking to stock up on red meat, McKenzie recommends purchasing a portion of a cow.
“You could always approach a meat vendor and get a quarter of a cow or get a whole cow to reduce your cost per pound, and it helps the farmers because they know their meat is sold,” McKenzie said.
“Some people will split a cow too,” she said. “You could order a quarter cow for two families. The meat stays good in the freezer for awhile.”
There will also be jams, jellies, coffee by Manuscript Coffee and crafts.
Ida-Palmer Ball will be there with hand bound journals and Maureen Hall with pottery.
“Everyone who sells here has to use local products,” McKenzie said. “Even bread vendors have to incorporate local items in their breads or baked goods. That’s what is special about the Franklin County Farmers Market.”
McKenzie said having the Holiday Market is a great way to support local farmers through the winter.
“Farmers make the vast majority of their yearly income during the summer,” she said. “To support them in the winter is very valuable for them.”
Not only are you supporting local farmers by shopping at the market, but you’re also supporting the local community.
“The food you get at grocery the store,” McKenzie said, “.29 cents per dollar goes to the community. At the farmers market, .79 cents per dollar stays in the local community.
“When you are buying local, you are supporting your local community.”
For up to date information on the Franklin County Farmers Market and to be on the look out for pop up markets throughout the winter, follow the market on Facebook, Instagram and www.franklincountyfarmersmarket.org.
Stuffed Butternut Squash
(Recipe courtesy www.wellplated.com)
2 medium butternut squash about 2 1/2 pounds each
2 teaspoons olive oil divided
3/4 cup quinoa
1 1/2 cups low sodium vegetable broth or chicken broth
1 bunch kale stems removed and chopped (about 6 lightly packed cups)
2 cloves garlic minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt plus additional for roasting squash
1/2 teaspoon black pepper plus additional for roasting squash
1 can low sodium chickpeas (15 ounces), rinsed and drained
Zest of 1 orange plus 1 tablespoon fresh orange juice
1/3 cup reduced sugar dried cranberries
Grated Parmesan cheese or crumbled feta cheese, optional
Place a rack in the center of the oven and preheat the oven to 425 degrees. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake for 45-55 minutes, until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit covered for 15 minutes. Fluff with a fork, then set aside.
In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.
Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use or mix it in with the rest of the filling.
Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.