Pumpkins are just one of the items available at the market, which is open from 8 a.m. to noon, Wednesdays and Saturdays, on the Grove Community Center lawn, 104 West Third, Grove.

Want to try something new? Here's a couple of recipes which uses this week's featured item.

Easy Pumpkin Dip


3/4 C. low-fat cream cheese

1/2 C. packed brown sugar

1/2 C. canned pumpkin

2 tsp. maple syrup

1/2 tsp. ground cinnamon


Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

Cinnamon Toast Pumpkin Seeds


3 T. butter, melted

1 tsp. ground cinnamon

1/4 tsp. salt

1 1/2 C. pumpkin seeds

2 T. white sugar


Preheat oven to 300 degrees. Mix butter, cinnamon, and salt together in a bowl.

Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.

Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

Roasted Pumpkins


4 sm. sugar pumpkins, seeded

2 C. applesauce

1/2 tsp. ground cinnamon

salt and pepper to taste


Preheat oven to 325 degrees. Lightly grease a medium baking dish.

In a small bowl, mix applesauce, cinnamon, salt, and pepper. Spoon 1/2 cup mixture into each pumpkin.

Place pumpkins in the prepared baking dish. Cover with foil, and bake in the preheated oven 1 hour and 45 minutes, or until pumpkins are tender.

Pumpkin Bars


4 eggs

1 2/3 C. white sugar

1 C. vegetable oil

1 (15 oz.) can pumpkin puree

2 C. all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. salt

1 (3 oz.) package cream cheese, softened

1/2 C. butter, softened

1 tsp. vanilla extract

2 C. sifted confectioners' sugar


Preheat oven to 350 degrees.

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Pumpkin Apple Streusel Muffins


2 1/2 C. all-purpose flour

2 C. white sugar

1 T. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

2 eggs, lightly beaten

1 C. canned pumpkin puree

1/2 C. vegetable oil

2 C. peeled, cored and chopped apple

2 T. all-purpose flour

1/4 C. white sugar

1/2 tsp. ground cinnamon

4 tsp. butter


Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners.

In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Creamy Pumpkin Sauce


2 tsp. oil

1 shallot, chopped

2 T. butter

2 T. all-purpose flour

1 C. light cream

1 pinch salt

1 pinch ground cinnamon

1 C. pumpkin puree

1 C. chicken broth, or more as needed

1 T. finely chopped fresh sage

1 1/2 tsp. chopped fresh thyme


Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.

Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.

Spiced Pumpkin Seeds


1 1/2 T. margarine, melted

1/2 tsp. salt

1/8 tsp. garlic salt

2 tsp. Worcestershire sauce

2 C. raw whole pumpkin seeds


Preheat oven to 275 degrees.

Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.

Bake for 1 hour, stirring occasionally.

Source: All Recipes 

The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit www.facebook.com/grovefarmersmarket