Did you know?There are four more outdoor downtown farmers markets this season! Our growers’ tables are brimming with baked goods, harvest crafts like garlic braids, pumpkin towers, and bittersweet wreaths, and fresh fall fruits and vegetables. Pair a savory beef or lamb cut with fall squash or a late-season heirloom tomato salad. With lightened crowds and crisp mornings, October farmers markets are some of our favorites. Customers show off their fall fashion, and a hot apple cider or breakfast sausage slider pairs perfectly with local grocery shopping. Don’t miss Trick-or-Treating at our family-friendly event on October 26 - we’ll be there sun, rain, or snow!
Here is another fun local foods fact: October is Farm to School Month! Rochester Public Schools is offering Local Eats Thursdays - check out rochesterschools.org for more information on the work that Rochester’s student nutrition services folks are doing to bring more regionally sourced foods to school lunch.
Look for the following events this month:
October 3: Kickoff to Minnesota Thursdays (Local Eats Thursdays in Rochester Public Schools)
October 10: Great Apple Crunch! At noon, crunch into a locally grown apple with students around the midwest. Their goal is 1.7 million crunches this year! Organizations can sign up at cias.wisc.edu/applecrunchto take part.
October 26: Trick-or-Treat at the Market - Bring the family out for our final outdoor market of the season from 7:30 a.m. -12:00 p.m. Shop in costume for a special treat from our farmers!
Recipe -- Beef Au Jus Sandwich
1-3 lbs beef roast, trim fat
1 package dry onion soup mix
1 can mushroom soup
3 soup cans water
1 large onion, chopped
1/8 tsp. garlic salt
1/8 tsp. pepper
Place roast in roasting pan. Mix all ingredients and pour over roast. Bake in slow oven at 300 degrees for approximately 3-4 hours, until the meat falls apart. When done, remove roast from pan and shred with a dinner fork. Put shredded meat back in the pan with juices and blend. Serve on a party bun or Kaiser roll.