For most parts of the country living in four-season climates, these last weeks of October mark the final farmers’ markets of the year. For the local, seasonal food groupies, this marks a bittersweet time, reminiscent of the last days of summer camp: while we promise to see each other next year, we desperately hug each other for a long goodbye, trying to hang to the fleeting magic of summer.

So rather than mourn over the loss of fresh abundance, celebrate the Fall abundance and stock up on autumn produce. If carefully stored, these goodies can tide you over into the new year — when Spring asparagus and spinach greens will be abundant once again.

Some tips on celebrating the last farmers’ market:

• Thank the farmers. For the farmers’ sake, there really should be a champagne toast and award ceremony at the last market. The last market represents the culmination of months of labor and love for their crops, and the advent of some seasonal downtime to come to reenergize for the next growing season. Take this situation in your own hands and give a simple "thank you" to your favorite vendors, and promise you’ll be first in line next Spring. Farmers deeply appreciate such words of support and appreciation from the people who enjoy their wares.
• Stock up on hard squashes. Pick up some hard-skinned winter squash for long term storage; make sure they are unblemished by soft spots, cuts or breaks. Most winter squash benefits from a "curing stage" – simply keeping the squash first at room temperature(about 70 degrees) for 10 to 20 days, then transferring to a cool (45 to 50 degree) dry place such as a basement for long-term storage. Keep an eye on the temperature and don’t let them freeze. Large, hard rind squash can be stored four to six months under such conditions. Acorn or butternut squash do not store as well: typically only up to three months. Store squash in a single layer with a little breathing room between them to allow air circulation.
• Buy a bushel of apples. Almost any kind of apple will keep for up to four months or even longer if stored properly. The key is to sort through your apples and save the "perfect" ones without any damage for long term storage. Eat the ones with any bruise, dent or rotten spot first, since these are the main causes of apple spoilage. Some apple varietals keep better than others. Thick-skinned apples like Jonathans generally keep longer than sweet or thin-skinned ones like Delicious. Firm flesh apples generally keep better.

Part of the fun of a bushel of apples is sharing the bounty. This Apple Bread recipe from our cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity, makes two loaves, perfect for sharing. We’ve learned the hard way that greasing and flour-dusting the pans are crucial steps to ensure the loaf smoothly pops out of the pan.

Apple Bread

Ingredients:
3 c. all-purpose flour
3 c. peeled, sliced apples
4 eggs
2 c. sugar
1 c. vegetable oil
1 t. salt
1 t. vanilla
1 t. baking soda

Directions:

• Prepare two loaf pans by greasing and then dusting the inside with flour.
• Combine the flour, apples, eggs, sugar, oil, salt, vanilla and baking soda and mix well.
• Pour into prepared loaf pans. Bake at 300 degrees for 1½ hours or until a toothpick inserted into the centers comes out clean.
• Cool for 10 minutes before removing from pan to wire racks.

Yield: 2 loaves.