Good Taste, Great Variety

Last week's market was not as big as some, but the variety of goods being sold is greater than ever. From crisp Asian pears and tomatillos to mild and sweet Asian cucumbers and bright red French pumpkins, vendors offer plenty of choice for the adventurous.

The range of baked goods included chocolate-zucchini cake in addition to old favorites like cinnamon rolls and pepperoni rolls. Cynthia has blueberry and blackberry vinegars and newcomer Laura from Dunmore brought a range of fragrant, soothing skin creams.

For a change of pasta, our vendors sell yellow spaghetti squash. The squash serves up just like spaghetti but is better for you because it's a vegetable not a grain. Cooking is easy: cut in half, scoop out seeds, wipe on a little cooking oil, place face down on cookie sheet and bake at 350 degrees until soft (about 45 minutes). Or microwave the halves for about seven minutes. When they cool, gently pull a fork along the insides. Spaghetti appears like magic!

Local apples are starting to ripen and this year should be a bumper crop. Elwood from Edray brought beautiful Wolf River apples - especially good for apple butter, baked or dried. With more than 1,800 recognized varieties of apple, ask the vendors about the strengths of each type they grow. Local apples tend to last longer because they're not bruised from shipping. Helpful hint: To check an apple's condition, look at how light reflects off the skin. The skin should look smooth, not dimpled.

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