John Edwards Market

10/23/2026

New products from Doanestead Farm!

10/19/2026

Upgrade your spice cabinet with Lecker Spice Bourbon Spice blend!

Fall in Maine isn't just about apples and pumpkins—it's prime season for local farmstand root vegetables! 🥕🍠

If you are looking for a way to instantly upgrade your roasted veggies this week, our handcrafted Bourbon Spice is the secret ingredient you didn't know you needed. While it’s incredible in baking, using it as a glaze for savory roasting is an absolute game-changer.

Toss some chopped sweet potatoes, carrots, or butternut squash with a little olive oil, a pinch of sea salt, and a generous sprinkle of Bourbon Spice. As it roasts, the specialty sugar caramelizes into a rich, deep glaze with beautiful warm bourbon notes that perfectly balance the earthiness of the vegetables. It makes the ultimate autumn side dish!

Ready to elevate your harvest dinners? Grab a jar online at Lecker Spice or come find us at the Belfast market on Saturday's to stock your pantry.

What’s your favorite root vegetable to roast in the fall? Let us know below! 👇

10/18/2026

Treat your paint naturally with full spectrum C*D topicals and tinctures from Wild Folk Farm 🌿

10/15/2026

Springdale Farm Triple Crème Brie is decadent, delicious, and locally made.

10/14/2026

Creamy Golden Soup from 🧡 W

When it comes to supporting your immune system, a few ingredients have been shown to help. I put my faves in this soup and it’s so creamy and delicious! Carrots + sweet potatoes for beta-carotene, cauliflower + lemon for vitamin C & white beans for fiber, iron + zinc. Turmeric and ginger both have anti-inflammatory properties. Enjoy!

https://mallorythedietitian.com/golden-soup/

INGREDIENTS
• 2 large carrots
• 2 cups sweet potatoes, diced in large pieces
• 2 cups cauliflower florets
• 1 red bell pepper
• 1 small yellow onion (or ½ large)
• 1 bulb garlic
• 1 inch ginger root (or ½ tsp ground ginger)
• 2 Tbsp extra-virgin olive oil
• 1½ tsp turmeric
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp coriander
• ½ tsp smoked paprika
• ½ tsp black pepper
• 1½ tsp kosher salt, divided (use 1 tsp for roasting the veggies and rest at the end)
•1 (15 oz) can cannellini beans
• 4 cups low sodium chicken broth
• 2-3 Tbsp lemon juice
• 1 Tbsp tahini (opt)
• ¼ c fresh parsley (opt)

DIRECTIONS
• Preheat oven to 425℉ (218°C). Line a sheet pan with parchment paper sprayed w cooking spray. Rough chop carrots, sweet potatoes, bell pepper, cauliflower & onion. Cut the top end off of a bulb of garlic and peel the ginger. Add everything to the sheet pan & coat w olive oil + seasonings. Make sure that the garlic is cut side up.
• Roast 30-40 min. Oven times vary. It’s done when the red pepper is slightly charred, and potatoes + carrots are fork tender. Let cool 10-15 min.
• Drain & rinse the beans. Add beans, broth, veggies, garlic*, ginger, lemon & tahini to a high-speed blender. *To add garlic cloves, gently squeeze them out of the skin, being careful not to get the skin in the blender.
• Blend until smooth, 2-3 min. Add more salt as needed. I add another ½ tsp. Heat in a pot on the stove. If it’s too thick, add more broth or water.

10/12/2026

The colors of the season

10/10/2026

10/10/2026

Rosemary Roasted Root Vegetables 🥕🥔🌱 from Cleanfoodcrush

While this combination of root veggies and rosemary is complementary and FABULOUS together, feel free to use up whatever you have in your kitchen, as I often do.

Any combination of potatoes and/or yams, or butternut squash works really well here!

If you haven't tried roasting parsnips or fennel, then you are going to be completely hooked after making this recipe!

These veggies stay great in the fridge for up to 5 days in an airtight container.

Ingredients:
1 lb. new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces
4 medium carrots, peeled and chopped into 1 inch pieces
2 medium-large parsnips, peeled & chopped into 1 inch pieces
3 small red onions, peeled and quartered
1 large fennel bulb, sliced
2 Tbsps olive oil, or avocado oil
5 sprigs fresh rosemary, chopped
6 cloves fresh garlic, minced
1 tsp sea salt, or to taste
freshly ground black pepper, to taste

Instructions:

Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.

Add all chopped veggies into a large bowl; add in garlic, rosemary, and sea salt.

Drizzle in the oil and toss everything until evenly and well coated.

Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy.

Taste test and adjust salt and pepper according to your personal taste.

Enjoy!

🧡Rachel

Full recipe here: https://cleanfoodcrush.com/clean-eats-rosemary-roasted-root-vegetables/

10/09/2026

For tickets visit Heart of Ellsworth 🍎

The Downeast C***r + Cheese Festival lineup is almost ready to pour!
THIS SATURDAY, Oct. 10, we're sharing the full
schedule and opening ticket sales for two tasting experiences on Nov. 14.

There's plenty to make a weekend of November 13-14, with a historic talk, live music and a free, family-friendly market in The Barn at Woodlawn, plus a downtown C***r Crawl leading up to the festivities!

Gather your cider-and-cheese crew and set a reminder for Oct. 10. Tasting seats are limited! Find the full lineup and ticket links at www.heartofellsworth.org this Saturday.