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Dining In — Recipe of the Week: Hearty local produce still on market stands

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While many of the local smaller farmers markets have closed for the season, the largest area outdoor markets, Doylestown Farmers Market and Wrightstown Farmers Market in Bucks County and Hunterdon Land Trust Farmers Market in Flemington, N.J., are open until the weekend before Thanksgiving.

There is nothing like a visiting an outdoor market during the brisk days of November, and finding hearty local produce for holiday and weeknight meals.

The farmers are offering sweet and white potatoes for daily and Thanksgiving dining, plus a variety of winter squashes, Brussels sprouts, fennel, kale, leeks, onions, carrots, turnips, rutabagas, beets, cabbages, arugula, cauliflower and broccoli. Local apples also are still very much in season, ready for pies, crisps, salads and cakes. You also can find locally grown cranberries at some markets.

Local farms and markets also are good sources for turkeys and baked goods for the holidays ahead.

Happily, availability of local produce, meats and baked goods doesn’t end when the outdoor markets close on Nov. 23; Wrightstown opens its winter season indoors on Dec. 14 from 10 a.m. to noon. It continues every second and fourth Saturday through April at Anchor Church on Route 413 in Wrightstown.

Open year-round are the Stockton Farmers Market in Stockton, N.J. and the markets at Manoff Market Gardens in Solebury, Trauger’s Farm Market in Kintnersville, Maximuck’s Farm Market in Doylestown, None Such Farm in Buckingham, Bechdolt’s Orchard in Hellerstown and Milk House Farm Market near Newtown. Solebury Orchards in Solebury Township is open weekends through March.

This recipe from emilieeats.com combines favorite fall vegetables for a holiday feast or for any chilly night.

Maple Curry Roasted Brussels Sprouts, Butternut Squash and Apples

1 pound Brussels sprouts

3 cups butternut squash, cut into ½-inch cubes

1 large apple (like Honeycrisp or Fuji), cored and cut into ½ -inch cubes

½ cup pecans

¼ cup olive oil

1 tablespoon maple syrup

2 teaspoons curry powder

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1. Preheat oven to 375°F. Lightly grease a large baking sheet.

2. Cut the ends off the Brussels sprouts, then cut in half.

3. In a large bowl, place Brussels sprouts, squash, apples, and pecans. Stir to combine.

4. In a small bowl, mix oil, maple syrup, curry powder, cinnamon, nutmeg, and salt. Whisk to combine well.

5. Pour the dressing in the large bowl. Toss until all the vegetables and fruits are coated evenly.

6. Pour everything onto the baking sheet and spread out into an even layer. Bake for 26 to 28 minutes.

7. If desired, increase the temperature to 400°F and bake for 5 more minutes.

8. Serve warm.


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