SAU CFDD
Oct 062016
 

By Jayne Sherry

Farewell to summer, my wonderful readers! It ended much too soon as far as I’m concerned. So here I am in my Kitchen Korner counting down the days until next summer!

Contributed Jayne Sherry and her son, Carter, take a break at the Freight House Farmers’ Market in Davenport.

Contributed
Jayne Sherry and her son, Carter, take a break at the Freight House Farmers’ Market in Davenport.

One of the things I enjoy most about summer in Davenport is attending our Freight House Farmers’ Market on Saturday mornings. Not only is this one fantastic market, but it has also become a weekly mother/son tradition. My son and I meet Saturday morning and spend the day shopping, eating and sharing ideas for cooking and recipes. My son is also a chef, so we never lack for conversation and new inspirations concerning food! We usually stop around noon, find a table on the deck at which to relax, have a bite to eat from the wonderful offerings at the farmers market, people watch and continue discussing whatever is going on in our lives. This time spent with my son is one of my favorites!

I need to back up. Today, I am the proud mother of my son Carter, 24; daughter Emily, 25; soon-to-be son-in-law Tyler, 26; and grandson, Ethan Thomas, 3. Emily and family live right down the street from me and Carter is only a mile from diocesan headquarters.  We are a very close family and spend lots of time together. Sunday is almost always BBQ day at Emily’s. Everyone brings food and the kids ride their quads and go-karts (Ethan has his own quad that he drives by himself with absolutely no fear! It scares grandma to death!).  Hmm … does any of this sound familiar? Seems my Wisconsin traditions have transported themselves to Iowa and my own family! I look forward to sharing more stories about my family soon.

Meanwhile, back to my love of the farmers market. If you haven’t been to the farmers market yet, don’t worry.  The market is open every Saturday from 7 a.m. to 1 p.m. and Sundays from 8 a.m. to 2 p.m. until the last Saturday in October. There is still so much to experience and enjoy.  I highly recommend attending on a Saturday as that is when the most vendors are present.

Can’t get to the apple orchard? There is no shortage of any type of apple you desire at the market. In addition to plenty of fresh fruits and vegetables, the variety of food and other items is truly amazing. From homemade breads, local wines and treats to flowers, jewelry, crafts and goodies for pets, there’s something for everyone.

You really need to experience this wonderful part of our Quad Cities for yourself and soon! Please go hungry because there is no shortage of food vendors. Everything is made fresh from scratch and you order while you wait. The aromas are amazing and will definitely stimulate and tempt your appetite! Whatever you

might be craving, you can find it here. I hope I have convinced some of you to take advantage of the seasonal weather and enjoy a Saturday at our farmers market!
Since it is pumpkin season, my recipe for today is a semi-homemade pumpkin treat that really is delicious, easy to prepare and you probably have most of the ingredients in your pantry.

Pumpkin Pie Crunch

1 can (15.5 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
¾ cup sugar
½ tsp. salt
1 tbsp. pumpkin pie spice
¾ cup unsalted butter, melted.
1 cup chopped nuts (I’ve used both walnuts and pecans).
1 pkg. yellow cake mix (or spice, carrot, pumpkin).

Grease and flour a 13×9-inch pan.
Mix pumpkin, milk, eggs, sugar, salt and pie spice together. Pour into pan.
Sprinkle cake mix evenly over the top of pumpkin layer.
Top with nuts.
Drizzle melted butter over entire pan.
Bake 25 minutes uncovered at 350 degrees.
Cover with foil and bake another 25 minutes.
Cool completely.
Store in refrigerator.
This easy dessert has become a staple at Thanksgiving and other holiday meals and events.
Remember to keep cooking, and I’ll see you next month in my Kitchen Korner!

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