Heidi Harrabi
Austin Farmers’ Market

Good news: The Austin Farmers Market is extending its season.

Starting Nov. 3, we will be going indoors at Oak Park Mall every Thursday from 3 to 6 p.m.

Available items will vary, but staples include eggs, meats, baked goods, crafts and canned items like salsa, pickles and jams.

We look forward to seeing you there. Also, look for special events and guests.

The Market is open Mondays from 3:30 to 5:30 p.m. at the Oak Park Mall, Thursdays from 3:30 to 6 p.m. downtown, First Street NE, just east of the justice center, and Saturdays from 9:30 to 11:30 a.m. 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.

Baked Acorn Squash

Ingredients:
•1 medium acorn squash, halved and seeded
•1 tablespoon butter
•2 tablespoons brown sugar

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.