MANHATTAN, Kan. – With the crisp, cool fall air in the mornings, many of Kansas' 79 farmers' markets remain open, and are well stocked with fall crops, including comfort food.
Vibrant colors in the fresh fall fruits and vegetables being offered help to mark the change in the season, yet many of the plentiful local foods can be stored for use in winter and holiday meals, said Karen Blakeslee, Kansas State University Research and Extension food scientist.
Many varieties of apples are typically available, and shoppers are encouraged to ask vendors which variety they would recommend for various uses, she said.
A Jonathan apple can be a good choice for baking, while a Granny Smith can be eaten raw or used in baking, said Blakeslee, who is an admitted fan of Apple Crisp, a combination of fresh-sliced apples baked with a crumb topping and often served with ice cream or milk.
Blakeslee also is a fan of sweet potatoes, but cautions shoppers to choose small-to- medium, rather than the larger, sweet potatoes offered. The same is true for other root vegetables like turnips, parsnips and rutabagas.
When buying vegetables, bigger is not necessarily better, she said.
"Larger sweet potatoes will take longer to bake, and also may have a tough, woody taste," said Blakeslee, who recommends scrubbing sweet potatoes with a vegetable brush under cool running water before placing them on a baking pan to bake at 350 degrees F for about 60 minutes. Scrub sweet potatoes also before peeling and slicing for casserole-style baking, or cutting into wedges and brushing lightly with cooking oil before baking or grilling to make sweet potato fries.
When baked and pureed, sweet potatoes also can be substituted for pumpkin in quick breads, muffins and pies, said Blakeslee, who noted that sweet potatoes are an excellent source of Vitamin A.
Fall and winter squashes typically have a thick skin and store well for use as a vitamin and mineral rich winter vegetable or addition to soups and stews.
Shoppers at Kansas markets also may see edible soybeans (called Edamame) and enjoy adding soy protein to quick and easy stir-fried entrees, Blakeslee said.
Some varieties of apples will improve with storage, while others can be easily prepared as homemade applesauce and canned or frozen for future meals, said Jana Beckman, coordinator of the Kansas Center for Sustainable Agriculture and Alternative Crops.
Beckman is based at Kansas State University Research and Extension in Manhattan and works with Kansas' farmers' markets and vendors throughout the year to make local foods more accessible.
Opportunities at the markets vary, yet most fall markets offer opportunities to get a head start on holiday shopping, said Beckman, who recommends stocking up on locally produced honey and homemade jams and jellies to use as holiday gifts.
"Seasonal closing of the markets will vary throughout the state," said Beckman, who encouraged farmers' market shoppers to check with their county or district Extension office, watch for ads in the local newspaper or check: www.ksfarmersmarkets.com.
The site offers a search function for local markets, shopping tips, and recipes, and is co-sponsored by the Kansas Departments of Agriculture and Commerce, Kansas Rural Center and K-State's Center for Center for Sustainable Agriculture and Alternative Crops.
While getting to know grower-vendors is a plus in shopping the local markets, Beckman also encourages shoppers to check with vendors to see if they will participate in once-a-month markets during off-season months and/or scheduling a pre-holiday market.
Blakeslee, who as K-State's Rapid Response Coordinator spends working hours answering food and food safety questions, maintains two Web sites offering information about local foods and food safety: www.ksre.ksu.edu/foodsafety and www.rrc.ksu.edu.
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