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There's So Much Happening at the
Ringwood Farmers' Market this Week!
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Greetings! It's the last market of the regular season and that means an Artisans' Sale! Start your holiday shopping early and locally.  This weekend's sale will feature 13 vendors selling hand-made items such as jewelry, pottery, one-of-a-kind artwork, photography, essential oils and soaps, pet items, knit and crochet items, home decor, aromatherapy, bees wax products, hand-made beads, hair clips, rings and much more! Bring your kids in costume to trick-or-treat while you shop. This week Food & Water Watch joins us in the Non-profit spot. Stop by to what they are all about. This weekend is the last regular market, so don't forget to stock up on your market favorites. Apples, carrots, onions and potatoes store well in a cold basement. You can hold on to them until next month's market. Winter Market dates are 11/17, 12/15, 1/19, 2/16, 3/16 and 4/20. "Meet Me at the Market!"
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Vendor News
Janet's Baked Goods ~ Join us as we celebrate the last day of our Regular Market for the Season! Hope to see many of our little ones dressed for an early Holiday celebration. Janet would like to thank everyone for their support this past Season! A very special thank you to Cindy, her right, left and main hand: Thank you Cindy wishing you continued success at school! Please stop in for some of your favorites, Scones, (Janet will be making extra, so you can stock up), Almond Croissants, Muffins and Assorted Fresh Baked Breads. See you at the Market! Red Barn Farm is offering sage smudge sticks for $10. The sage is from Earth Man's Organic Farm in Sussex and there are hand tied by a local artisan. Any profit made on them is being donated to longtime market customer Douglass Herdt who has recently been diagnosed with lung cancer. What is a sage smudge stick, you  ask? Read more. Bialas Farms ~ Who knew that humble root veggies could be elevated to angelic heights? Celery Root, Leek and Potato Gratin and Pickled Beets have been hits with CSA customers. We'll have lots of 'stock-up-ables', like potatoes, onions, squash, garlic, carrots, parsnips, etc, to get you through until the Nov 17th Winter Market so be sure to get out and see us this week. Not sure how to store your veggies? Check out this handy link :)
Don't forget our other great vendors: B&B Jams, Conturso's Market, Edgwick Farm, Edge of Knife, Fontanarosa's, Hudson Valley Pantry, The Joi of Pickles, Moon Doggie Coffee Roasters, Pastabilities, Orchards of Concklin, Red Barn Farm, R&L Greenhouses,Snoep Winkel Farm and Walnut Grove Farms. Visit the Vendor Page on our website for more information about our vendors.
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Music at the Market*
 This week it's...
Lemon Isis
join us for live music from 10 am to Noon
*This project is funded, in part, by the Passaic County Cultural and Heritage Council at Passaic County Community College, through a grant from the New Jersey State Council on the Arts/Department of State, a Partner Agency of the National Endowment for the Arts.
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Recipe of the Week
Butternut Squash Soup
1 cup nonfat greek yogurt 
1 medium butternut squash, peeled, halved, seeded, and cubed (about 8 cups)
1 ½ tsp ground cinnamon
1 tsp each ground nutmeg
1 tsp salt
1/2 cup olive oil
1 small onion, finely chopped
3 garlic cloves, minced
8 cups low sodium vegetable or chicken broth
¼ tsp cayenne pepper (optional)
1. Preheat oven to 400. Toss squash with spices, salt, and 6 tablespoons oil. Spread mixture on rimmed baking sheet and roast for 12 minutes.
2. In large stockpot over medium-high heat, sauté onions and garlic in 2 tablespoons oil until tender. Add roasted squash and sauté for additional 5 minutes. Add broth and simmer for 30 minutes. Add cayenne, salt and pepper to taste. Turn off heat and cool 10 minutes
3. Use immersion blender in pot or transfer 1/2 of soup to blender. Add 1/2 cup yogurt and purée until smooth. Repeat. Warm over medium-low heat and serve.
Makes 6 servings. Nutrition per serving: Calories 300, Calories from Fat 160, Total Fat 19g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 0mg, Sodium 1200 mg, Total Carbohydrate 31g, Dietary Fiber 4g, Sugars 10g, Protein 6g.
Recipe adapted from: http://chobani.com/kitchen/recipes/roasted-butternut-squash-soup/
Contributed by Melinda Leone, RD
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 The Ringwood Farmers' Market is a project of Eat Local, Inc. a 501 (c) 3 Non-Profit.
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