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The City of Plymouth outdoor Farmers Market is open 2:30-6:30 p.m. each Wednesday through Oct. 2 at Parkers Lake Playfield, 15500 County Road 6.
Detailed information about the market is available at plymouthmn.gov/farmersmarket.
 Photo: Bee's Fresh Vegetables, Plymouth Farmers Market Vendor
Yellow Squash Casserole
Ingredients:
- 4 pounds yellow squash (10 medium), trimmed, halved lengthwise and sliced crosswise 1/8 inch thick
- 1/4 cup vegetable oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 medium onions, chopped (2 cups)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 7 tablespoons unsalted butter
- 4 slices firm white sandwich bread with crust, coarsely ground in a food processor (about 2 1/4 cups)
- 1/4 cup all-purpose flour
- 1 3/4 cups reduced-sodium chicken broth (14 oounces)
- 1 cup sour cream
Directions:
- Put oven rack in lower third of oven and put a large shallow baking pan on rack, then preheat oven to 475 degrees.
- Toss one-third of squash with 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then spread in preheated baking pan in one layer and roast in oven, stirring once until tender, 12-15 minutes. Transfer squash to a large bowl. Roast remaining squash in two batches in same manner, tossing with 1 tablespoon oil, 1/2 teaspoon salt and 1/2 teaspoon pepper (per batch) just before roasting and adding to bowl when done.
- Toss onions and bell peppers with remaining 1 tablespoon oil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper in another large bowl. Spread in baking pan and roast, stirring once, until onions are golden, 8-10 minutes. Transfer to bowl with squash.
- Move oven rack to middle position and reduce oven temperature to 400 degrees.
- Melt 3 tablespoons butter in a saucepan and remove from heat, then add breadcrumbs and a pinch of salt, tossing to coat breadcrumbs. Spread evenly in cleaned baking pan and bake, without stirring, until pale golden, about 5 minutes.
- Melt remaining 4 tablespoons butter in a 3 quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking constantly, 3 minutes. Add broth, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and cool 5 minutes, whisking occasionally, then whisk in sour cream and salt and pepper to taste. Pour sauce over squash mixture and stir gently until combined well.
- Butter a 13-by-9-inch glass or ceramic baking dish (3 quart capacity), then spread squash mixture evenly into it and sprinkle with bread crumbs. Bake casserole until golden and bubbling, 15-20 minutes. Serve immediately.
Do ahead: Casserole (without breadcrumbs) can be assembled one day ahead and cooled completely, uncovered, then chilled, covered tightly with plastic wrap. Let stand at room temperature one hour before sprinkling with breadcrumbs and baking.
Source: www.epicurious.com
Market Events for Aug. 21
Community Table: Interfaith Outreach
Market Events for Aug. 28
Community Table: Ask A Gardener
Music: Jill Thomas Piano
Reminders while at the market: Animals are not allowed, with the exception of service dogs. The market begins promptly at 2:30 p.m. and no early purchases are allowed. Some vendors offer credit card payments, but please bring cash for those who do not.
SNAP/EBT Program
Shoppers who participate in the Supplemental Nutrition Assistance Program (SNAP) can use their EBT cards at the City Market booth to purchase tokens, which can then be used to purchase eligible items from participating vendors.
More Information
For more information about the Plymouth Farmers Market and to view past newsletters, visit plymouthmn.gov/farmersmarket.
Sponsors
Thank you to the 2024 Plymouth Farmers Market sponsor, Allina Health Aetna.
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