The Maryville Farmers Market closed it inaugural season on Saturday, Oct. 28, with a robust Fall Harvest Celebration. Vendors and customers closed out the market by noon, with promises to return when the frost is OFF the pumpkin and spring is in the air.
The market has been a venue for fresh "from East Tennessee Hands" produce and products on each Saturday from May to October, with the exception of the Foothills Fall Festival weekend. Located at 400 Church Ave., in a parking lot in downtown Maryville, the market has also offered special events during this first year -- including a focus on watermelons, celebration of tomatoes and a variety of activities for children and music and educational events for all ages.
There has been steady and growing participation from vendors offering a wide variety of fruits, vegetables, baked goods, hormone- and antibiotic-free pork, sausage, turkey, beef and eggs from pasture-raised chickens.
At the fall festival, children participated in pumpkin-carving contests, a cider press demonstration and a pumpkin pie contest, judged by Blount Todays Robin McDaniel and Glen Longhurst. The recipe for the winning pumpkin pie, baked by Martha Conley, follows.
The Maryville Farmers Market is a producer-only market with no resale. All egg, meat and plant vendors products are inspected and certified.
Amy Campbell is the market manager. Officers and board members include Lisa Phipps, president; Beth Babbit, vice president; Lee Davis, secretary and Kristi Falco, treasurer. Board members include D. Brown, Sam Beall, Teresa Best, Coley ODell, Valerie Parsley, Leslie Rutherford, Marian Kelley, Russell and Sheri Liles and Steve Rutherford.
Brandon Shinn visited the market and took these photos for Blount Today. Following is the winning pumpkin pie recipe.
Martha Conleys Pumpkin Pie
1 unbaked pie shell (extra large or deep)
1 can pumpkin (15 oz.)
2/3 cup sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
3 slightly beaten eggs
1 small can (5 oz) evaporated milk
1/2 cup milk
Mix all the above ingredients, eggs and milk last. Martha uses a mixer for this, but just for a minute or two. Dont overbeat. Pour into pie shell, bake at 375 for 25 minutes, then take out and cover the edges with aluminum foil as not to over bake. Return to oven and bake for additional 25 minutes or until center is set. Cool, and add a spoonful of Cool-Whip on top.
Martha said that sometimes she will buy and cook a pumpkin, spoon out about 2 cups into several freezer bags to have for pumpkin pies for the winter season.