Whether you travel to Ann Arbor’s famed Kerrytown Farm Market or to the St. Louis’ own Soulard Market – making a trip to enjoy the harvest season promises to provide delicious memories. Farm markets offer more than fresh produce – they’re destinations. Places where you can enjoy sidewalk musicians to cooking demonstrations, to one of the best tourist activities of them all - people watching, which often results in the opportunity of meeting a new friend and learning they’re market story. Ann Arbor’s Kerrytown Farmer’s Market is such a place.

Located in the historic Kerrytown area, the market has been operating for over 90 years. It operates year round with limited winter hours.

“Kerrytown and our farm market isn’t a place to see – it’s a place to go and experience,” said Kerrytown Market & Shops General Manager Karen Farmer, noting that all the vegetables and items sold at the market are restricted to those grown or made by local producers.  “We’re part of the Local Harvest movement, an organization that promotes local producers and farmers who use sustainable agriculture methods.”

Kerrytown Farmer’s Market is as all farmers market and is community driven. As a result, besides providing a source of locally grown food, the Kerrytown Farm Market provides a variety of enrichment activities to keep the community engaged throughout the seasons.  Diverse events as its Book Fest, Homegrown Festival, cooking demonstrations and classes are designed to keep both visitors and locals coming back. 

Adding to Ann Arbor’s farm market success are the assortment of shops and restaurants that are within walking distance. The Kerrytown Artisan Market is similar is to St. Louis’ Straub’s, which offers higher end bakery items, meats and groceries along with a coffee shop, perfect to linger in while enjoying a baked muffin or fresh picked peach from the outdoor market.  Plan on having lunch at Zingermann’s, located about a block away from the farmer's market.  Zingermann’s is renown for deli-style sammies, making it a must stop for corned beef and pastrami connoisseurs.

Closer to home is Soulard Market, whose humble beginnings can be traced to the late 18th century.  While Soulard is open year round - now is the best time to shop the market. The harvest is in full swing with both late summer and early fall fruits and vegetables. There’s always street musicians positioned at both the north and south entrances of the market along with planned and impromptu events staged at the adjacent Soulard Market Plaza Park.

The local growing season isn’t over yet. Consider planning a fall trip to a farm market and make it a road trip. You’ll need the trunk to carry back all the wonderful foods you’ll find along the way.

To plan an Ann Arbor farm market trip visit: www.annarbor.org or www.arborwiki.org/city. To find out more about the events at Soulard Market visit www.soulardmarket.com. The following pickled green bean recipe is courtesy of Ann Arbor’s Kerrytown Farm Market – the rest are featured in Pushcarts & Stalls: The Soulard Market History Cookbook, (Palmerston & Reed 1999) by Suzanne Corbett.

Kerrytown Farm Market Pickled Green Beans

2 pounds green beans

1/4 cup canning salt

2 1/2 cups vinegar

2 1/2 cups water

1 teaspoon cayenne pepper, divided 

4 cloves garlic, divided

4 heads dill, divided

Trim ends off beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4 inch head space. Add 1/4 teaspoon cayenne (more to taste), 1 clove garlic (more to taste) and 1 heads dill to each quart. Ladle hot liquid over beans, leaving 1/4-inch head space. Remove air bubbles by placing a knife down the inside of the jar. Adjust 2 piece caps on jars and process pints or quarts 10 minutes in a boiling water canner. Makes 2-4 quarts.

Soulard Succotash

4 strips thick sliced bacon, diced

1/2 cup finely chopped onion

2 cups fresh-cut corn

2 cups fresh lima beans

1 red bell pepper

1/4 cup chopped fresh flat leaf parsley

1/2 cup cream

salt and black pepper to taste

In a large saucepan, combine bacon, onion and corn. Add enough water until corn is about half covered; bring corn to a boil, reduce heat and simmer for 5 minutes. Add lima beans and cook until tender, about 5 minutes. Add red pepper and cook for a minute; drain excess water from saucepan. Return vegetables to saucepan, place over a low heat; stir in parsley and cream.  Season to taste with salt and pepper. 

Fresh Concord Grape Pie

pastry for a two-crust pie

5 1/2 cups fresh concord grapes

1 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 teaspoon grated lemon peel

1 tablespoon grated orange peel

2 tablespoons butter

2 tablespoons cream

Divide pastry in half and chill.  Roll out half of the pastry to fit a 9 inch pie pan.  Refrigerate.

Preheat oven to 425 degrees. Wash grapes, drain, remove skins from each grape by pressing between thumb and forefinger until skin breaks and pulp pops out.  Set skins aside.  In a medium saucepan over a medium heat, bring grape pulp to a boil; cook 2 minutes, then remove from heat.  Press pulp through a sieve or wire strainer to remove seeds.  In a large mixing bowl, combine pulp with the reserved skins; stir in 1-cup sugar, cornstarch, salt and peels.  Pour into the pastry lined pie pan.  Dot top with butter.  Roll our remaining pastry and cut into 1-inch wide and 10-inch long strips.  Weave pastry strips on top of grape filled pan to make a lattice top.  Brush top with cream and sprinkle with remaining sugar.  Bake 40 to 45 minutes or until golden brown.  Cool. Makes one pie (8 servings).

Stove notes: Pie can be made using seedless black grapes. Makes 4 - 6 servings.

Acorn Crowns

2 medium acorn squash

6 tablespoons butter

1 cup minced onion

1 to 2 cloves fresh garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

8 slices bacon, fried crisp, drained, crumbled

1/2 cup shredded sharp Cheddar cheese

Cut each squash in half crosswise; scrap out and discard seeds.  Place squash in a 9-inch baking dish, cut side up.  Place one teaspoon of butter in each half of squash.  Pour enough water to cover the bottom of the dish (about a 1/8 inch deep).  Cover with foil and bake for 35 to 40 minutes or until squash is tender.  Scoop pulp from squash, leaving a 1/4-inch thick shell for restuffing.  Mash pulp and set aside.  Heat remaining butter in a skillet and sauté onion and garlic over medium heat until soft.  Add to pulp.  Stir in salt, pepper, cinnamon and nutmeg; refill shells with the mixture.  Sprinkle tops with bacon and cheese.  Return squash to oven and bake uncovered for 10 minutes or until tops have lightly browned.  Makes 4 to 6 servings.