At this time of year, the daylight is short, there’s a chill in the air, and your backyard garden might be sleeping—but there’s no shortage of produce at the Prescott Farmers Market.
Join me in our latest episode of Dignity Health, YRMC’s Your Healthy Kitchen to check out what’s fresh from local farmers and sample a new recipe that brings together the bright flavors of late summer and fall.
Roasted Potato Salad with Green Beans, Celery, Peanuts, and Chilies Recipe
Autumn is a great time to stock up on local fruits and vegetables that store well and last throughout the winter, including:
- Sweet butternut squash and pumpkins, tender delicate squash, and savory kabocha squash
- Crunchy carrots and ruby red beets that grow sweeter as the days get colder
- Pungent leeks, garlic, and red, white, and yellow onions
- Tender fingerling potatoes, yams, and nutrient-packed purple potatoes
- Sweet dried and fresh apples, dates, and pecans
The Prescott Farmers Market is also the best place in town to buy cool weather greens and fresh herbs. Local farmers harvest romaine and red lettuces, mesclun salad mixes, kale, escarole, spinach and more just before the market each week. Because they are freshly picked, greens from the Market stay fresh longer than those you buy at the grocery.
If you love chilies, be sure to sample all the Market has to offer, including fresh and roasted sweet and spicy varieties. Ask the farmers about their chilies and everything else they grow. You’ll discover new ways of preparing, preserving and enjoying the season’s bounty.
The Prescott Farmers Market summer hours continue through October on Saturdays from 7:30 am to noon at the Dignity Health, YRMC parking lot on Miller Valley Road. Winter hours begin on November 5, from 9:30 am to 1 pm. To get all the latest news about the Market, sign up for their newsletter.
And remember to check out all of our seasonal recipes, which often feature ingredients fresh from local farmers. You can also follow me on Facebook, where I post photos and videos of the meals I make at home, plus links to my favorite food and gardening destinations on the web.