Urban Harvest Night
Urban Harvest Night at the Royal Oak Farmers Market (indoors & heated)
Saturday, October 8, 2011 from 5:00 p.m. to 11:00 p.m.
Admission is $5 (children under 5 years old are free). Advance tickets on sale now! Buy 4 advanced tickets today and get $5 in food tickets!
Live entertainment, food, spiced cider, beer, mead and kid’s activities!
Buy Advance Tickets Now!
Scheduled to perform
· Local Students Music Groups
· DJ Melissa English
· Jeremy Porter and the Tucos
· Green Collar
· The High Strung
· The History of Pan!c
Food Choices
· Inn Season Café – Michigan’s premiere organic vegan/vegetarian restaurant
· Café Muse – Home of ‘one of the best sandwiches in America’
· Antica Pizzeria’s wood fired pizza – Michigan’s only certified Neapolitan pizza
· Cacao Tree Café – The gourmet raw cuisine experts
· Donut Kebabs – Delectable!
· Caramel Apple Drizzle – Just wait til you try it!
Kids Activities
· Costume Parade
· Free Games
· Crafts and more!
Farm Yoga
Come celebrate nature & community with us at Farm Yoga! We will explore yoga, our connection to the breath & nature. Tree pose by the trees, Savasana in between rows of beautiful plants! This is sure to be a fun & innovative practice! All levels & ages welcome. Learn More
flowers
early pix
Farm Pix
Misc. Pictures
Eva’s
Squash Soup!
Ingredients
- 1 (3-pound) butternut squash (or any winter squash you have!)
- 1 (2-pound) acorn squash (again- any winter squash you like!)
- Cooking spray
- 2 cups coarsely chopped onion
- 2 teaspoons canola oil
- 5 cups fat-free, less-sodium chicken or vegetable stock
- 2/3 cup apple cider
- 2 tablespoons molasses or honey
- 1 teaspoon curry powder (depending on your feelings about curry, you could increase this up to 1 tablespoon)
- 3/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2/3 cup half-and-half
- Chopped fresh thyme (optional)
Preparation
Preheat oven to 425°.
Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a sheet pan coated with cooking spray.
Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes.
Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. (If you are lucky enough to have an immersion blender, then you get to skip these steps!) Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.
