Huron Farmers Market will be having their annual Fall Market on November 22, 2025. Please come to Center Plaza and see what all the vendors have for you. There will be fall produce, honey and honey products, homemade crafts and other surprises.
Meal in a Pumpkin
Ingredients
3 small pie pumpkins (about 2 pounds each)
1/2 pound bulk sweet Italian sausage
1 pound fresh mushrooms, chopped
2 medium onions, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
4 cups cooked long grain rice
1 cup grated Parmesan cheese, divided
2 large eggs, lightly beaten
1/4 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried thyme
Preheat oven to 450. Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkins; discard seeds or save for roasting.
In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt and thyme.
Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes.
Reduce oven setting to 350. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160. Sprinkle remaining cheese over filling. Cut to serve.
Apple Stuffed Pumpkin
Ingredients:
1 4-5 lb pumpkin
1 tbsp butter or margarine, melted
2 tablespoons plus 1/3 cup brown sugar
4-5 cups sliced, peeled apples
1 cup raisins
4 teaspoons all-purpose flour
2 teaspoons pumpkin pie spices
Cut the top off the pumpkin, saving the lid, and scrape out the seeds and strings. Brush the inside with melted butter and sprinkle with 2 tablespoons brown sugar. Replace the lid and place the pumpkin in a shallow roasting pan. Bake at 375 degrees Fahrenheit for 20 minutes.
In a medium bowl, mix the apples, raisins, remaining brown sugar, flour, and Pumpkin Pie Spice.
Remove pumpkin from oven. Spoon the mixture into the pumpkin and replace the lid, returning pumpkin to the oven to bake for 90 minutes.
Remove the lid and bake for 15 minutes, or until the pumpkin and apples are tender. Serve hot, scooping out pumpkin flesh with apple filling.
Zuppa Toscana
Ingredients
1/2 pound bulk pork sausage
1 medium onion, finely chopped
2 teaspoons chicken bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 medium red potatoes, cut into 1/2-inch cubes
2 cups sliced fresh kale
3 cups 2% milk
1 cup heavy whipping cream
1 tablespoon cornstarch
1/4 cup cold water
Crumbled cooked bacon, optional
1. In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.
2. Stir in bouillon and seasonings. Add potatoes, kale, milk and cream; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender.
3. In a small bowl, mix cornstarch and water until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. If desired, top with bacon.
Masala Tea
Crush:
3 Peppercorns
3 whole cloves
3 green cardamon seeds
Boil in 1 cup water to which 1 teaspoons tea, a slice of fresh ginger and cup sugar has been added. Add 1 cup milk and bring to a boil.
Finnish Cardamon Bread
Ingredients
6 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons ground cardamom
1 teaspoon salt
1-1/2 cups plus 2 tablespoons 2% milk, divided
1/2 cup butter, cubed
1/2 cup honey
2 large eggs, room temperature
2 tablespoons sugar
1. In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120-130. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
4. Brush with remaining milk and sprinkle with sugar. Bake at 375 until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Fried Green Tomatoes
34 medium green tomatoes sliced into -inch rounds
cup flour
cup milk or water
cup cornmeal
cup breadcrumbs
1 tsp kosher salt
tsp black pepper
1 tsp garlic powder
vegetable oil for frying (about inch in skillet)
Slice tomatoes into -inch thick rounds, discarding ends. Pat dry.
Set up dredging station: flour on plate 1; water or milk in bowl 1; cornmeal, breadcrumbs, salt, pepper, and garlic powder in plate 2.
Dredge each tomato slice in flour, then in water, then cornmeal mix. Press coating gently to help it stick.
Heat vegetable oil in a skillet over medium until 350F or until a breadcrumb sizzles when dropped in.
Fry tomatoes in batches, 3 minutes per side, until golden. Do not overcrowd.
Transfer to a paper towel-lined plate to drain. Serve hot.
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