Greenwich Farmers Market at Horseneck Lot Canceled for Saturday, Oct 27

Due to inclement weather – 90% chance of rain – the Saturday farmers market in Horseneck lot by I95 exit 3 is canceled this Saturday, Oct 27.

They’ll be back the following Saturday, Nov 3 from 9:30am til 1:00pm. Expect to find abundant apples, pears, acorn and butternut squash, all of which are customer favorites.

For now, Judy the Jam Lady shares two pumpkin recipes. “I mash my own cooked pumpkin for the pumpkin purée,” Judy said.

Classic Pumpkin Bread

1 hour 15 minutes to prepare serves 8-10



  • cup (2 sticks) unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 (15 oz.) can pumpkin purée
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  1. Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and allspice, if using. Set aside.
  3. In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
  4. Beat eggs into butter mixture one at a time, then mix in vanilla extract.
  5. Alternate between mixing in dry ingredients and pumpkin and sour cream, beginning and ending with the dry ingredients.
  6. Once batter is fully incorporated, pour into 1-2 loaf pans, then place in oven and bake for 50-60 minutes, or until toothpick comes out mostly clean.


Nancy Moorefield, John Plasko and Judy Waldeyer prove that the farmers are family! Credit: Leslie Yager


Butternut squash Parmesan


1 butternut squash (2 1/2 lb)
1/4 cup butter or margarine
2 large cloves garlic, finely chopped
1/4 cup Progresso™ panko bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped fresh parsley

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.