What I bought at the Princeton University Farmers Market, in Princeton, N.J., on Oct. 13, 2009

SEASONAL CHEF
Finding and using
locally produced food

Nesco American Harvest 700-Watt Food Dehydrator
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See more kitchen supplies and implements

The Farm to Table Cookbook: The Art of Eating Locally
By Ivy Manning
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Visit the Seasonal Chef Bookstore
James Beard Award winners with recipes

Market Report
Princeton, New Jersey
October 13, 2009

The Market:
Princeton University Farmers Market
Firestone Plaza
Princeton, N.J..

Tuesdays, 11 a.m. to 3 p.m.
July through October

Market-Goer: Mark Thompson

This farmers market is one of a growing number of markets sprouting up on college campuses around the country, a trend explored in this article from the Los Angeles Times.

What I Bought:

spaghetti, acorn and butternut squash

Recipes: Kabocha squash soup
Roasted garlic pumpkin bisque with herb potato dumplings
Baked stuffed winter squash

Price: $1/each

Carnivale (left) and cinderella pumpkins

Recipes: How to puree pumpkins
Three pumpkin recipes
Preserving pumpkin seeds

Price: $1.50/each

Bell, Italian and wax peppers

Price: $1.50/lb.

A trio of eggplant varieties

Recipes: Seven eggplant recipes from around the world

Price: $1.50

portabella mushroom, green beans

Recipes: Nine green bean recipes

Price: $2/mushroom
$4/quart basket of beans