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Weekly Newsletter
We do love a good volunteer!

These are the people we know and love. They've rocked the farmers' market from January all the way through October. Now that we're in the homestretch for the actual market season, it is time to say thanks to those who have helped make the market the great place that it is. If you know these people, love these people, or just tolerate them (There are siblings in this world. We understand.), please thank them for helping the market this year. Some helped with Trivia Night, others with Farm to Table, and some with the weekly set-up and chaos that can be the market every Saturday. These are the people who went above and beyond to make the market special, and we appreciate their mighty efforts! They might look like mild-mannered individuals within our community, but if we gave out capes, these people would be the ones looking for phone booths!

News
Yes, there's going to be a tour this year!

November 28, 2020

Check out the plans for this year's Christmas Home Tour. Books will go on sale soon! Be watching your newsletters and our Facebook page for updates.

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Calendar

Token Expiration Date: October 17, 2020. Use your wooden $5 and $1 (EBT) tokens because we'll have new ones next year!


October 17, 2020: Cornhole Tournament. It will be full of cheesy awards, cash prizes, and good times.


October 24, 2020:  Covered Slab Craft Market. We still have some spaces available for vendors if you're the crafty type. If not, come shop. We'll be posting previews on our Facebook page.


October 31, 2020: Trick or Treat Main Street and the Chamber of Commerce is raffling half a hog. You can ask about raffle tickets at the library.


November 28, 2020: Christmas Home Tour. It's going to be different, but in a good way!


February 27, 2021: Save the date for the Winter Flakes Race!

Chewy Oatmeal Chocolate Chip Cookies
Courtesy of Fit Foodie Finds

Ingredients

  • 1.5 cups rolled oats, lightly pulverized
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • pinch salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 egg, large
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
  2. Place oats into a food processor and blend for 15-20 seconds to lightly pulverize, shredding them into smaller pieces. If you’re using quick cooking oats, omit this step.
  3. Add oats and the rest of the dry ingredients into a medium size bowl and mix well. Set aside.
  4. In a separate large bowl, cream butter and brown sugar together with a hand mixer.
  5. Add egg and continue mixing. Scrape the sides of the bowl, add vanilla, and mix until light and fluffy.
  6. Slowly add dry ingredients (everything but the chocolate chips) to wet ingredients, 1/4 cup at a time, mixing on low. Last, fold in mini chocolate chips.
  7. Using a tablespoon cookie scoop, roll dough into ball and slightly flatten between your palms. Place on cookie sheet and bake for 10-12 minutes.
  8. Remove cookies from oven, let cool, and enjoy!

Nutrition Facts

Serving Size: 1 cookie Calories: 122 Sugar: 10 Fat: 5 Carbohydrates: 18 Fiber: 1 Protein: 2

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    1002 Rock Rd., De Soto
    MO 63020 United States

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