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A Table Set for Everyone

Sunflowers from Yang Family Produce


This past Saturday morning was something of a special moment. The sun rose across another lovely summer day here in southern Wisconsin, illuminating our little corner of the world just as the tables at market were fully loaded and shoppers began to arrive. It's a simple time, with a bustle in some steps, sleepiness in others. Some rushing to get those tasty blackberries from Yang Family Produce, others simply strolling the aisle and letting their eyes fall on the new apple varieties in from Atoms to Apples. Back up the market aisle, the Starr Grass Band played us all some of their music before heading off to the hospital to play for others in need of some uplifting tunes. Neighbors chat over a scone from Chris & Lori's Bakehouse, talking about school returning soon, what they're getting from the market this weekend or what final fun endeavors wait for them before the end of summer. Sitting up at the Information Tent, we gayly chat about National Farmers' Market Week while splitting a pint of fresh cherry tomatoes from County Line Plants & Produce. It was a scene of community and one of peace. Unfortunately it was not the story told in every community across America last weekend. Violence and hate pull at our heart strings, especially when we know we can do better. We love our little slice of happiness down at the market, well aware that our "community" is composed of people from all walks of life with different opinions, philosophies and backgrounds. We can't always agree on things, like which color of sweet corn is best, but we're all down at the market together sharing our time and efforts with each other. Food is a great unifier, bringing folks to the table. Sometimes the table talk can get rather heated, but more often than not, there is unity in that enjoyment of something universal in our lives. We at the market have no tolerance for hateful rhetoric or violence. The market is a space for all, always has been and will continue to be so into the future. Disagreements over the best color of sweet corn all seem to melt away when we're sitting together at the table with a mouthful of summertime gladness.


Vendor Notices:

Urban Gourmet & Sylvan Meadows Farm will both be absent from the market Saturday, August 19th. They will return the following week.

Daily Vendors for August 19th:

Nami Chips/Fizzeology

Award winning cheeses from Landmark Creamery


Coming Events

The fifth annual Zucchini Car Races will take place Saturday, August 26th. This fun & free event has kids building and decorating their own veggie racers before running them down our custom built Zucchini Speedway. This super fun event is not one to be missed! Our favorite crew of Master Gardeners will return to the market Saturday, August 19th to answer your gardening questions and present information about the invasive jumping worm.

Celeriac is in from Ka Vang Thao


New WCM Market

Totes For Sale

We've got another batch of brand new reusable shopping totes available for sale up at the Information Tent. These bags are a great way to cut down on disposable plastic use all while celebrating the farmers' market. Totes are $2 each. Cash or check.


Session Two Vendor List:

Here's a helpful list of vendors who are signed up for Session Two (June 24th - August 26th) of the 2017 season.

Session Two Vendor List:

Here's a helpful list of vendors who are signed up for Session Two (June 24th - August 26th) of the 2017 season.


Recipe Corner

We're at the point in the season where one must choose between all the good recipe combinations available with such an abundance of produce. Here are two tasty numbers if you're looking for a little inspiration.

Roasted Tomatillo Salsa

(From Market Manager Ben Zimmerman) Ingredients: - 2 lbs Tomatillos, husks removed and halved - 5 Jalapeños, halved and deseeded - 1/4 large red onion, minced - 1/4 bunch cilantro, chopped - 1 lime, juiced - salt Directions: 1. Preheat oven to 400 degrees, place halved tomatillos and jalapeños face down on oiled baking sheet. Bake for 20 minutes or so until blackening of tomatillos begins to occur. Let cool. 2. Using a food processor or blender, blend tomatillos and jalapeños until smooth. 3. Add remaining ingredients and salt to taste. 4. Enjoy over enchiladas or as a tasty salsa.

Goat Cheese Stuffed Red Peppers

(From Birmingham Food Girl) Ingredients: - 1 cup fresh bread crumbs - 1.5-2 oz goat cheese - 2 tablespoons olive oil - 1 garlic clove, minced - 1/4 teaspoon salt - 1/4 teaspoon freshly ground pepper - 2-3 Sweet Carmen red peppers Directions:

1. Slice peppers in half lengthwise. Remove seeds and ribs. 2. Mix the rest of the ingredients in a small bowl. 3. Stuff each pepper not too tightly, but not too loosely (I usually heap the stuffing a bit). 4. Place stuffing side up on a parchment- or aluminum-lined cookie sheet. Roast for about 20 minutes on 375 degrees, or until the stuffing starts to brown.

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