This summer has been a record-breaking season for the Albert Lea Farmers Market. We have more vendors at the market this year than we have ever had, more customers are seeing the benefits of buying locally grown products and coming to the farmers market to find those products, and more nonprofit groups are finding the market to be a good place to promote their organizations. The AARP/Blue Zones Vitality Project had an information table there throughout the summer. Healthy eating and gardening are both important parts of the Vitality Project, and where better to promote those things than at a local farmers market.

We have had meals served each Wednesday all summer and frequently had entertainment provided by local talent. Many new customers who come to the market are surprised to find out how much activity and excitement there is, how many wonderful products are available and what fun it is to visit with local growers and producers. We are a meeting place, where you can meet your friends, or make new friends. We are not just a farmers market, we are a community market or gathering place. Our goal is to make this market your market! If you have ideas about things you would like to see at the market or changes that might improve the market, or would like to help the market officers in planning the next market season, please contact me at 297-5546.

Our farmers market will be open through Saturday in the outdoor lot, and we are making plans to have some winter farmers markets in Northbridge Mall. Watch and listen for further details on this.

The weather this summer has been interesting, to say the least. I believe June had some of our hottest weather, with July and August both being unusually cool. Then September came along with warmer than normal temperatures, and not much rain. Early October brought us cooler and wetter weather, with a taste of winter, with temperatures dropping down as low as 22 degrees on Oct. 9-10, and snow flurries. Although most gardens did fairly well, the cool temperatures in July and August delayed the maturing of many of the heat loving plants. Most tomatoes were slower ripening; peppers, eggplant, melons, pumpkins and winter squash matured later than normal. The fall raspberry crop was fantastic this year, apparently liking the warm, dry September weather. The apple crop this year is good, with apples ripening pretty much on schedule. We are now into the later varieties, with some apples still remaining on the trees. Those apples with a higher sugar content are able to take a pretty hard freeze. Fireside and some of the other later apples actually get a better, sweeter flavor after frost.

Minnesota has developed some wonderful varieties of apples, including wealthy, Haralson, beacon, prairie spy, minjon, oriole, lakeland, honeygold, red baron, sweet sixteen, keepsake, honeycrisp and zestar. The most recent development is the sweet tango, which is available only in limited quantities. Trees are not yet available to the public. One of the parent trees is the honeycrisp and it would seem to have many of the characteristics of honeycrisp, but perhaps sweeter. I have tasted the sweet tango, but still prefer the honeycrisp over sweet tango.

Most of the Minnesota developed varieties are good for both eating and cooking. The University of Minnesota has put out information about the various varieties of apples, including their uses. This is available on their web site, and I also have copies of this information available at the farmers market. Although the honeycrisp is a very popular eating apple, there are still many people who prefer sweet sixteen, honeygold, regent, fireside/Connell red, prairie spy, or other varieties. Some people who think Haralson or wealthy are the only apples for pies or apple crisp should really try the regent, prairie spy, beacon or one of the newer varieties. I think they are equally as good, and you do not need to add nearly as much sugar when cooking them.

Remember, when buying apples, store them in the refrigerator, in the crisper or the perforated bags they come in. Apples left at room temperature will soften up rather quickly, and most people want a crisp, juicy apple. The fresher the apple and the colder the storage temperature the more likely the apple will be crisp.

Here are some apple recipes you may want to try.

Caramel apple bars

1 c. chopped pecans

2/3 c. brown sugar

1 c. coconut

2-1/2 c. flour

1-1/2 c. sugar

1-1/2 tsp. baking soda .

1 tsp. salt

1/2 tsp. baking powder

1/2 tsp. cinnamon

2 eggs

1/2 cup evaporated milk

1/3 cup water

2 cups apples, peeled and shredded

Combine pecans, brown sugar and coconut in bowl and set aside. In mixing bowl, combine next six ingredients. In small bowl, combine eggs, milk, water and shredded apples. Add to flour mixture. Mix well.

Pour into greased 10-by-15-inch pan, and sprinkle with nut mixture. Bake 40vto 45 minutes at 325 degrees.

Topping:

2/3 c. brown sugar

1/2 c. evaporated milk

4 Tbsp. butter

In heavy saucepan, combine topping ingredients. Cook over medium heat, stirring constantly until sugar dissolves and mixture thickens slightly, about 8 minutes. Poke holes with fork in top of hot bars. Immediately spoon topping over bars. Cool.

Squash and apple bake

2 lbs. butternut squash, peeled and sliced

3 regent or other firmer cooking apples, peeled and sliced

1/4 c. butter

1 Tbsp. flour

1/2 c. brown sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. salt

Spray bottom of medium-size baking dish. Lay squash slices on bottom. Lay apples on top of squash.

Combine flour, sugar and spices. Blend in butter to make a crumbly mixture. Sprinkle on top of apples. Bake one hour at 350 degrees.

Apple doughnut balls

5 eggs

2 c. sugar

1 c. heavy cream

1-3/4 c. buttermilk

1 -1 /2 c. peeled, grated apples

7 c. flour

2 tsp. baking soda

1 tsp.salt

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 tsp. vanilla

Beat eggs. Add sugar, beating well. Stir in cream and buttermilk. Add apples. Sift dry ingredients into larger mixing bowl. Stir in egg mixture. Add vanilla. Heat oil to 375 degrees. Drop batter by teaspoonfuls into hot oil. Fry until brown, and drain on paper towels. Can serve plain or sugared. This is a large recipe and will make 11 dozen doughnuts. (We served these at our orchard cider-making open house Oct. 4, along with spiced apple cider. Yum, yum! I had many requests for the recipe.)

Verlys Huntley is a member of the Albert Lea Farmers Market.