Farm-fresh vegetables at local market

Cucumbers, potatoes, onions, and sweet potatoes are growing along with an abundance of many varieties of peppers from sweet to spicy.

Peaches are available along with the first of the local apples, pears, and figs. Look for local honey and fresh eggs along with local meats including chicken, pork, beef, and lamb along with canned goods, locally roasted coffee, and fresh baked goods.

While at the market, purchase fresh vegetables that can be used in the following recipes from the market: Scalloped Sweet

Potatoes, Butternut Squash 2 sweet potatoes, quartered lengthwise Olive oil

1 butternut squash, seeded and quartered, 3 tbl butter ½ onion, chopped 2 tbl flour 2 cups milk, 1½ tsp fresh sage leaves, minced or ½ tsp dried

2 garlic minced,

½ cup grated Asiago cheese Salt and pepper Pre-heat oven to 350

cloves, and grease a square baking dish. Brush sweet potatoes and butternut squash with olive oil. Arrange potatoes and squash on a baking sheet and bake for 15-30 minutes or until almost tender. Times will vary so remove each quarter of vegetable from oven as it reaches almost tender and let the others continue cooking.

Set potatoes and squash aside to cool. In the meantime, heat butter in a saucepan over medium heat for a minute, add onion and cook, stirring until onion is tender, about 10 minutes, add garlic and sage and cook stirring constantly for 1 minute.

Place milk in Mason jar, add flour, and quickly place lid on jar and vigorously shake to dissolve flour, pour milk/flour mixture into onions and season with salt and pepper. Stir constantly while mixture thickens 5-10 minutes. Remove from heat. Discard skins from squash and sweet potatoes and slice width wise into thin slices, arrange ½ the slices into greased baking dish, sprinkle with ¼ cup cheese, and pour half of cream sauce over slices, repeat layering until all ingredients are used. Cover and bake for 25 minutes, uncover and bake an additional 10 minutes. Sweet Potato Custard 2 large sweet potatoes,

1-14 oz can coconut milk 4 eggs, ¼ cup maple syrup Salt, 1 tbl vanilla extract 1 tbl cinnamon Pre-heat oven to 350. Peel and cube sweet potatoes. Steam sweet potatoes for 20 minutes or until fork tender. Reserve coconut milk solids and add remaining coconut milk in with potatoes, combine remaining ingredients and blend until smooth. Pour into a buttered baking dish and bake for about an hour or until a knife inserted into the middle comes out clean. Whip the coconut milk solids with a little maple syrup and vanilla extract and serve on top of custard.