Signs of fall popping up at the Austin Farmers’ Market

Published 5:15 pm Saturday, September 10, 2011

By Heidi Harrabi

Austin Area Farmers’ Market

Summer may be officially over, but the market is still in full swing. You can still savor the last of the summer harvest and the early fall bounty from vendors. Be on the lookout for Indian corn and pumpkins this week.

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Apples, butternut squash and sweet potatoes are also making an appearance. Look for fall and Halloween themed crafts as well.

Do you have any suggestions for our market? An item you would like to see sold or an event you think would be fun?  Stop by our info booth and drop your idea or request in our suggestion box. We would love to hear from the community.

The Market is open 3:30 to 5:30 p.m. Mondays at the Oak Park Mall, 3:30 to 6 p.m. Thursdays, downtown on First Street NE, just east of the justice center, and 9:30 to 11:30 a.m. Saturdays, at the Oak Park Mall.  All major credit cards and EBT accepted.  EBT users, take advantage of our Blue Cross/Blue Shield matching bucks program. For the first $5 you spend, we will match it with an additional $5.


Serve this honey-sweetened bread, made with whole wheat pastry flour and oat bran, for breakfast or as a dessert or snack.

Canola or Olive oil

1 1/2 cups whole wheat pastry flour

1/4 cup oat bran or wheat germ

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons cane sugar

1/3 cup canola or sunflower oil

1/3 cup honey

1/3 cup milk

1 1/4 cups fresh pumpkin puree

1 egg

1 teaspoon vanilla extract

1 cup chopped walnuts

Preheat oven to 350°F. Grease an 8-inch loaf pan with canola or olive oil and set aside.

In a large bowl, whisk together flour, oat bran, pumpkin pie spice, baking powder, baking soda and salt. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla. Add this mixture to flour mixture and stir until just combined. Fold in walnuts.

Pour batter into prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.