Food for Thought

The True Value of Shopping Local

Here at Edinboro Market, we bring people together by providing a space for local artisans, farmers, and producers to sell their goods in a year-round storefront that connects producers with customers. Although there’s been more emphasis on shopping local in the past few years, what does it really do for our community? Here are some great points from independentwestand.org that relate directly to how purchasing local food benefits more than just area farmers and food entrepreneurs.

1. You can help create more local jobs. With more money going back into local businesses, you can help them expand production, creating more jobs in your local area.
2.  You can help create more variety of products in your local economy. Supporting local producers can help them purchase more materials or allow them to spend more time creating new goods to expand their offerings.
3. You help the environment. Local products mean less transportation is required and you get access to fresher goods. Much of the produce offered at the market is picked and sold the same or next day.
4. Local businesses are twice as likely to donate to local fundraisers than chains. This means more opportunities to directly support your community.
5. You have more opportunities to ask questions and interact with your local producers and entrepreneurs. This means more knowledge of how the food or product you are purchasing was grown or made.

This is why our gift bundles are so spectacular— with each bundle, you support multiple small farms, local food entrepreneurs & artisans. They, in turn, reinvest their profits in our community.

Staff member Livia came up with this recipe recently when she wanted a gluten-free vessel for the saucy-cheesy goodness of a pizza pie. The sweetness of the butternut squash pairs well with the savory mushroom-tomato filling and hearty piles of cheese. You can also veganize this recipe with cashew cheese instead!

Total time: 1 hour
Feeds 2-3 people

Ingredients:

• 8 oz of fresh mushrooms (Livia recommends Full Moon Mushrooms Oyster, but you can use whatever kind of mushrooms you like!)
• 1/4 cup of tomato sauce OR 1 fresh tomato
• 1 butternut squash
• Shaved mozzarella cheese
• Parmesan cheese
• Feta cheese
• Nutritional yeast (optional)
• Fresh or dried basil
• Fresh or dried oregano
• 1 medium yellow onion
• 2 cloves of garlic
• Olive oil
• 1 pad of butter or 1 tbsp of coconut oil
• Salt
• Pepper

Preheat your oven to 400 degrees. Prepare the squash by washing, cutting in half lengthwise and scooping out the seeds. Salt & pepper the squash and drizzle with olive oil, coating both sides of the squash. Bake in the oven for 40 minutes.

While your squash is baking, cut your mushrooms into chunks about the size of a half-dollar. Then, finely chop your garlic, cut your onions to about the same size as the mushrooms and sauté it all in butter or coconut oil over medium heat until the onion is translucent, the garlic is fragrant, and your mushrooms have shrunk in half. If you have a fresh tomato, cut into chunks smaller than the mushrooms and sauté them at the same time as everything else. Cooking this mixture should take about 15-20 minutes.

When the squash has baked for 40 minutes, remove from the oven. For the top section of squash that does not have the bowl-shaped indent, take a knife and cut a few shallow slices into it so that the mushroom mixture has a place to sit. If using sauce, pour the desired amount over each half. Then, put the filling on top. Livia prefers to layer the basil and oregano between the mushroom filling and cheese, but you could also bake them on top of the cheese. Then, pile on as much cheese and nutritional yeast as you’d like and bake at 400 degrees for another 15-20 minutes until the cheese is melted and the squash is soft.

Enjoy your new favorite Friday night pie alternative!