THE AUTUMNAL MOMENT

OUR LAST MARKET, THE AUTUMNAL EQUINOX, WHAT WE CAN BE GRATEFUL FOR

“And all at once, summer collapsed into fall.”

Oscar Wilde

…and here we are at the end of a growing season and the finality of the Market to bring

a time of rest, reflection, and gratitude for the harvest and those who appreciate the effort put

forth. There is wisdom in a farmers’ market if just a moment is taken to appreciate the

patience in the planting, resilience in the bloom, and grace in the letting go as the Frankenmuth

Farmers Market ends for the season and our community falls into the rhythm of fall.

Thank you to all our farmers and bakers and artisans for all the hard work this past

season making for a wonderful year...there would be no Market without you. Thank you to

those who faithfully celebrated the Market by attending Market with your warm smiles making

the 2026 Market a success. You completed the seasonal circle with us!

The Frankenmuth Farmers Market’s Market Table Dinner on September 14, 2026 quite

likely was the fullest expression of the bounty of this year’s Market created by the talented

chefs we have in our community. The dinner was quite simply a culinary success.

One Frankenmuth couple who have supported the Market during its 20+ years

remarked, “Once again, we savored an extraordinary dinner for the Farmers Market at the

hands of Chef Dietrich Bronner and hosted by Lazy Dog Pizza. It was a delightful evening and

the fried watermelon was exceptional!”

Another individual could only say, “Chef Bronner celebrated our farmers. I am humbled

by the reverence towards and the respect for the growers and producers and how the Market

lifted the fruits of their labors and served them up to us!”

A baker explained, “When you pour your heart into baking, there is no greater honor

than seeing your craft embraced by a chef like Dietrich Bronner. When I started Tate &Thei, I

never expected to have the privilege of sharing our work on such a prestigious stage. Chef

Bronner 7-course dinner was an extraordinary display of flavor and fluidity, but his deep

commitment to supporting local is what truly made a difference. Hearing him speak with such

raw passion about his culinary vision was deeply touching. It reminded me exactly why I love

what I do, and it beautifully illustrated how food, tradition, and community connect us all.”

The Market’s gratitude continues with a straight forward heartfelt thank you, said again

and again, to our growers, producers, artisans, volunteers and musicians, Lazy Dog’s Lisa and

Chuck Stadler’s persistent support, the Frankenmuth News for printing our articles, our

steadfast Frankenmuth Farmers Market Board of Directors, our faithful Market Manager(s),

Market Table Chef Bronner & his legion of volunteer cooks AND our faithful and supportive

community partners as the Market hosted growers of fresh produce, baked goods, value added

products and arts.

You help make truck farms sustainable, boosted the local economy and help build community!

Final Market Recipe: Frankenmuth Farmers Market Rustic Hubbard Squash Soup, Serves 4

This is a savory rustic squash soup with fresh herbs which balances the natural sweetness of

winter squash using earthy aromatics, olive oil, and rich broth.

Ingredients:

3 Lbs. blue Hubbard squash, pre-roasted-see instructions below or 3 pounds

of butternut squash or a blend of the two squashes

Note: 3 lbs. of a squash will equal approximately 6.5 cups of baked squash

2 T extra-virgin olive oil

1 large yellow onion, diced

4 cloves garlic, minced

1 stalk celery, chopped

1 T fresh thyme leaves

1 T fresh rosemary, chopped

5 fresh sage leaves

4 C vegetable or chicken stock

Salt and black pepper to taste

Instructions:

1. Roast the squash in preferred method (Hubbard Preparation 101)

Method 1: Halve the Hubbard squash with a knife (or experience great

enjoyment by dropping off your porch and watching it burst into pieces as it hits

the ground) scoop out the seeds, and roast cut-side down or covered with foil at

375°F–400°F until completely tender. The skins: Because the skin of a Hubbard

squash is tough and knobby, scoop the soft flesh away from the skin with a large

spoon rather than trying to peel it raw.

Method 2: Preheat oven to 400°F. Set a rack in the lowest position in the oven.

With a sharp paring knife, cut several small slits in the Hubbard squash. Tested

recommendation is two slits on each side and 4-6 slits over the tope for steam to

escape. Place whole squash on parchment or foil-lined baking sheet, or in a large

baking dish. Roast, uncovered, for 1 hour to 1 hour and 20 minutes…the larger

the longer. Test with a bamboo skewer for doneness. Remove from the oven and

let cool slightly before breaking open and removing seeds. Use a large kitchen

spoon to scoop the flesh from the skin and store cooked squash in an airtight

container in the fridge for up to 5 days, or freeze for up to 3 months.

Savory Balancing Hint: To keep the soup savory and prevent it from becoming

overly sweet, use aromatic bases like onions, garlic, fresh ginger, thyme,

rosemary, sage, roasted red pepper, roasted Roma tomatoes, olive oil or butter,

and finish with a splash of lemon juice or sherry.

2. Sauté the aromatics by heating the olive oil in a large pot over medium heat. Add

the diced onion and celery, cooking for 6 to 8 minutes until soft.

3. Add the garlic, thyme, rosemary, and sage, cooking for 1 minute until fragrant.

4. Add the roasted squash and stock to the pot. Bring to a gentle boil, then reduce the

heat and simmer for 15 minutes to let the flavors meld together.

5. Blend a lot, or a little or not at all: Use an immersion blender to puree the soup until

smooth and creamy or barely blend for a more rustic texture or simple mash with a

potato masher for a very rustic and earthy texture.

6. Add a splash of dairy or coconut milk, if you wish, for a deeper/richer overall

experience.

7. Season with extra salt and pepper if needed.

8. Garnish with any of these additions such as sour cream, croutons, crushed red

pepper flakes for heat, fresh thyme or roasted pine nuts and a drizzle of olive oil.

Market tested and palate approved recipe.

THANK YOU FOR JOINING FRANKENMUITH’S DELICIOUS REVOLUTION!

See you next season!