2nd Street Market will be open on this Wednesday, Nov 26, the day before Thanksgiving, for their annual Stock-up Wednesday. All market vendors will be on hand from 11 to 3 p.m. to accommodate your dinner and party-hosting needs. The market’s one-stop-shopping provides you will everything you need for Thanksgiving dinner, weekend parties and/or hostess gifts.
This is also the time to take advantage of the last of the fall harvest and grab everything you can dry, freeze or can for the winter months ahead. Mr. Garber at Garber Farm will have pumpkins onions, squash (including butternut), and lovely fresh Brussels sprouts, free range eggs and baked goods, as well as field corn you can take home for the birds and squirrels. You can get some lovely dinner rolls for your Thanksgiving feast, as well as an angel food cake for dessert!
HydroGrowers has apples, cider, cauliflower and preserves, as well as hydroponically grown veggies and fresh greens (try some of his arugula in your holiday salad).
The Wine Gallery has all kinds of great wines for your dinner or to take along as a hostess gift, and their staff will help you select just the right wines for any meal. Blue Jacket Dairy can supply the cheese, Big Sky and Rahn bakery have the breads and The Flower Man can set you up with flowers for the table at a great price.
Don’t forget your four-legged guests! Friends of the Humane Society have gourmet dog biscuits (many suitable for bunnies, guinea pigs, pet rats and others) and toys and other treats for dogs, cats and small pets at the Animal Snackers Bakery shop (and proceeds go to the Humane Society of Greater Dayton).
There are many other vendors at the market to check out, so get there early! While there, you can pick up some root vegetables and make a great crockpot side dish. The following recipe will take care of itself in the slow-cooker while you are preparing other dishes for your holiday meal and the 2nd Street Market vendors have everything you will need for this recipe.
Slow-cooker winter vegetables
- 4 medium carrots
- 1 medium-small turnip
- 2 medium parsnips
- ½ cup water
- ½ cup sugar
- 1 teaspoon salt
- 2 tablespoons butter
- ½ teaspoon salt
Peel the vegetables and cut into one inch pieces. Dissolve the teaspoon of salt in a pan full of water and boil the vegetables for ten minutes. Drain most of the liquid off, reserving a half cup of liquid. Place the veggies in a slow cook and add the liquid. Stir in the sugar, butter and half teaspoon salt. Cover and cook on low for three hours.