One of my very good friends, Jean, asked me for a recipe for fall vegetables. This is easy and goes with many kinds of meats. Using olive oil makes it healthier than other types of fat. The temperature that this is cooked at is also a good one for making cornbread so why not throw a pan in beside this as it bakes?

Oven Roasted Root Vegetables

1 pound small turnips
8 small beets, cut in halves
12 carrots
1/2 pound small potatoes
1/2 pound cubed sweet potatoes
3 Tbsp olive oil
Salt and pepper

Turn oven on to 450 degrees. Clean vegetables and trim but do not peel.. Put 2 Tbsp olive oil in roasting pan and put pan in oven till the oil gets hot. Place hot pan on heat safe surface and add vegetables. Season with salt and pepper. Shake pan to coat with the oil and place in oven. Roast for approx 20 minutes. Remove and add the other Tbsp of oil, shake again and return to oven for 15 minutes or until vegetables are tender and starting to brown. You can add a drizzle of honey if you wish at the end and some thyme before roasting if you like herbs.

For more recipe ideas or other information, visit us at the market on Fridays and Saturdays in Cave City or in Glasgow on Tuesdays. We will be at the market until the end of October as always.

You can also visit our website: www.rebelhome.net/ccrfm.html

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When I was growing up, we loved popcorn balls at Halloween. If you make these for your kids they will not only be great tasting but will be very nutritious because of the addition of the chopped, dried fruits. Don't tell them it has lots of good things in it for them, let them think it just tastes great. You can use about any fruit like raisins, chopped dates, apricots, apples, cherries, cranberries or whatever you like. You could also add nuts if you like. Just have everything all ready in the bowl before you make the syrup.

Molasses Popcorn Balls

4 qts popped corn
1 cup dried, chopped fruit
2 cups molasses
1 cup sugar
1/2 tsp salt
2 tbsp butter
1 tsp baking soda

Boil molasses, sugar, butter, and salt, stirring occasionally until mixture reaches the hard ball stage or 250 - 260 degrees on a candy thermometer. Remove from heat, add soda and mix well. This will foam so don't let it surprise you. Pour over popped corn, stirring so that each kernel is coated. With well buttered hands, quickly form into balls. Place on waxed paper that has been lightly buttered.

For more recipe ideas or other information, visit us at the market on Friday the 24th and 31st and Saturday the 25th in Cave City or one more day in Glasgow on Tuesday the 28th. You can also visit our website: www.rebelhome.net/ccrfm.html

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All of the members of the Cave City Market would like to thank each and every one who came to the market this year. It has been a bad year in some ways for many of us but we were glad to see our "usuals" come by as well as all the new people who dropped in. Many people ask me every year, "What are you going to do now that the market is closed and you have nothing to do?" I guess people don't understand that raising vegetables, fruits and animals is a year round job. The first thing I did was strip all the tomatoes that were left before the frost got them and I needed to find another way to use them or store them. Here's two recipes to preserve or use up extra green tomatoes.

End of Summer Pickles

1 cup sliced cucumbers
1 cup chopped peppers
1 cup chopped cabbage
1 cup sliced onions
2 cups chopped green tomatoes
1 cup chopped, cooked carrots
1 cup green beans, cooked
1 tablespoon celery seed
2 tablespoons mustard seed
2 cups vinegar
2 cups sugar
2 tablespoons turmeric

Soak first 5 vegetables in 1 cup salt to 2qts water overnight. Drain. Add the carrots and beans and mix with all other ingredients and boil 10 minutes. Place in sterilized jars; seal at once. Process in boiling water bath 5 minutes.

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PLEASE NOTE* It was at this point I found out that the Barren County Progress was not printing everything I wrote. The recipe above which mentions my friend Jean had that part left out. If they aren' t going to print my histories on the recipes or the tips I give, then I am not going to bother writing them. I am sorry for this omission but it was the paper, not me or Angel, who left it out. They blamed it on Angel, though, but I know better, I know she sent what I wrote word for word.

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Green Tomato Salsa

6 green tomatoes, coarsely chopped
6 green onions, finely chopped
2 tablespoons fresh lime juice or red wine vinegar
Pepper, to taste
1/4 cup sweet onion, finely chopped

Combine all ingredients. Cover and leave at room temperature for 2 hours before serving. For more information on preserving foods, you can visit our website: www.rebelhome.net/ccrfm.html

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Candied Acorn Squash Rings

2 med acorn squash
1/2 cup orange juice
1/4 cup brown sugar
2 tbsp light corn syrup
2 tbsp margarine
1 tsp grated lemon rind

Cut each squash crosswise into 1/4 inch slices. Discard seeds. Arrange in a 13z9" baking dish coated with baking spray. Pour orange juice of squash and bakd for 30 min at 350. Combine brown sugar, corn syrup, margarine and lemon rind in a small saucepan and bring to a boil. Reduce hear to a simmer and cook 3 minutes stirring constantly. Brush mixture on squash and bake, uncovered, another 15 min or until tender.

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Creamy Sweet Potato Salad

2 cups mayonnaise
1/3 cup buttermilk
2 tablespoons lemon juice
1 tablespoon mustard
1 teaspoon sugar
3 pounds sweet potatoes; cooked -- peeled and cubed
2 apples, peeled and cut into chunks
1 cup peas
1/2 cup sweet pepper
1/2 cup chopped onion
Fresh spinach or lettuce
3 bacon strips -- cooked and crumbled

In a bowl, blend mayonnaise, buttermilk, lemon juice, mustard and sugar until smooth. In a large bowl, combine sweet potatoes, peas, pepper and onions. Pour dressing over all and toss to blend. Chill at least two hours or overnight. Spoon salad into a large bowl lined with spinach or lettuce and and top with bacon.

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Oriental Turkey Pasta Salad

2 cups uncooked spiral pasta
2 cups cubed cooked turkey
1 1/2 cups fresh or frozen snow peas, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup thinly sliced onions
1/4 cup diced celery
1 can sliced water chestnuts, drained
1 cup mayonnaise
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon ground ginger
1 cup salted cashew halves, divided

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl then add the turkey and vegetables. In a small bowl combine the mayonnaise, soy sauce, sugar and ginger. Stir in 1/2 cup cashews. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Sprinkle with remaining cashews.

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Pumpkin Squares

1/4 cup butter or margarine
1 1/2 cups ginger snap cookie crumbs
3 eggs
1 can sweetened condensed milk
1 cup sour cream
1 envelope unflavored gelatin
1/2 can orange juice
1 16 oz can pumpkin
1 tsp cinnamon
1/2 tsp salt
Whipped cream; optional garnish

In medium saucepan, melt butter. Add crumbs, mixing well, then press onto bottom of 9-inch square baking pan. Beat eggs, then stir in 2/3 cup condensed milk and sour cream. Pour into prepared pan. Bake at 350 degrees 15 to 20 minutes or until set. While it bakes, in medium saucepan, sprinkle gelatin over orange juice. Let stand 1 minute. Cook and stir over low heat until gelatin dissolves, about 5 minutes. Blend in remaining condensed milk, pumpkin, cinnamon and salt. Continue to cook and stir until mixture thickens slightly. Spoon over sour cream layer. Chill 3 hours or until set. Cut into squares.

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Lemony Gingerbread Bars

Makes about 24
1/3 cup molasses
1/4 cup packed brown sugar
2 tbsps shortening
3 tbsps cold water
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 cup sugar
1 tbsp grated lemon peel
3 tbsps lemon juice
1/4 tsp baking powder
1/4 tsp salt
3 eggs

Stir together molasses, brown sugar and shortening in large bowl then stir in cold water. Stir in flour, baking soda, ginger, salt, allspice, cloves and cinnamon. Heat oven to 350 F. Grease 13x9x2-inch rectangular pan. Press in bottom and 1/4 inch up sides of pan. Bake 10 minutes. Meanwhile, beat 1 cup sugar, grated lemon peel, lemon juice, baking powder, salt and eggs about 1 minute or until well mixed. Pour over hot crust. Bake 20 to 25 minutes or until set. Cool completely. Sprinkle with powdered sugar. Decorate as desired, cut into 6 rows by 4 rows. Store tightly covered.

Merry Christmas from all the members of the Cave City Farmers' Market! You can reach us all winter by visiting our website at: www.rebelhome.net/ccrfm.html

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Baked Artichoke Dip

This is an easy appetizer to make ahead of time and store in the fridge until you want to bake it. Just add 5-10 minutes to the cooking time.

1 cup mayonnaise
1 cup grated Parmesan cheese
14 oz. can artichoke hearts, well drained (marinated or not, as you wish)
10 oz. pkg. frozen chopped spinach, thawed, well drained
1 red bell pepper, chopped
1 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Place in 1 quart casserole and sprinkle with cheese. Bake at 350 degrees 15-20 minutes until heated and bubbly and cheese is melted. Serve with french bread slices, crackers or pita crisps.

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Gingery Fruit Dip

A sweet dip to be served with fresh fruits.
3 oz. pkg. instant vanilla pudding mix
1-1/2 cups whole milk
6 oz. can frozen orange juice concentrate, thawed
1/3 cup sour cream
1/4 tsp ground ginger
1 tbsp finely chopped candied ginger
1/2 cup heavy whipping cream
2 tbsps powdered sugar

Combine pudding mix, milk and orange juice concentrate in a small bowl and mix well with mixer for 1 minute. Stir in sour cream and both kinds of ginger. In another bowl, combine cream with powdered sugar, beat until stiff peaks form. Fold into ginger mixture. Pour into serving bowl. Cover and chill several hours before serving. Serve with fresh fruit and sugar cookies for dipping.

Merry Christmas from all the members of the Cave City Farmers' Market and may the New Year bring us all better times. You can reach us all winter by visiting our website at: www.rebelhome.net/ccrfm.html

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Black-Eyed Peas Salad

3 cups cooked black-eyed peas
Bacon, fried and crumbled
2 boiled eggs, chopped fine
1/4 teaspoon salt
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 small sweet red bell pepper, seeded and finely chopped

Basil Dressing:
1/4 cup cider vinegar
3 tablespoons chopped fresh basil, or 1 teaspoon dried
2 to 3 medium cloves garlic, crushed
1 1/2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup olive oil

In a serving bowl combine black-eyed peas, 1/4 teaspoon salt, chopped eggs, chopped onion, celery, and green pepper. Set aside. In a small bowl or other container, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 teaspoon salt, and pepper. Gradually whisk in the oil until the dressing is well blended. In a medium bowl, combine the black-eyed peas, the chopped onion, celery, bell pepper, and basil dressing. Cover and refrigerate until thoroughly chilled, at least 2 hours or overnight. Sprinkle bacon bits over top. Serves 6. Happy New Year from the Cave City Farmers' Market.

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Turnips With Bread Crumbs And Parsley

4 med turnips, peeled
1 tbsp butter or margarine
2 tbsp fresh bread crumbs
2 tsps minced fresh parsley
1/2 tsp freshly grated lemon zest
Salt and pepper to taste

Cook turnips 15 minutes in salted water and drain. When turnips are cool enough to handle, cut each into 8 wedges. In a large skillet cook turnips in butter over medium heat, stirring occasionally, until almost tender and starting to brown. Stir in bread crumbs, parsley, zest, and seasonings and cook, stirring occasionally, until turnips are tender, about 5 minutes.

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