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Bushels of Summer Harvest

Beautiful fall plantings from Country Bloomer's Greenhouse


There are simply not enough hours in the day for everything this time of year. With kids headed back to school and a nip of fall in the air, the bustle of the end of summer is all around us and between canning tomato sauce, drying summer herbs and making batches of pickles, it's hard to get everything in. Heading to market at the end of summer is something done best with a weekly planner of what will fit. Is there time to make applesauce with those tasty Ten Eyck Orchard apples or maybe just dry some slices for a wintertime snack. We ask ourselves if we can squeeze in making another batch of dilly beans with those tasty green beans from Don's Produce. If your answer was no, check this week's Recipe Corner for a speedier, but no less tasty way to use up those crispy beans. Just because there's plenty on the to-do list, doesn't mean there's no time for a little indulgence and enjoyment this time of year too. Roots Chocolate can help you there with their locally inspired chocolates, as rich as they are inventive. For some, the Saturday morning trip to the market is a chance for a little "me-time" with a relaxing stroll through the market aisle, savoring a delectable Madison Sourdough brioche, letting the sounds of Moldy Jam and busy market shoppers float in the air as the colors and smells of market breeze by. To us, there's no wrong way to enjoy yourself at market this time of the season, whether you walk away with a list of projects or a little more ease. We're glad you spend that time with us.


Vendor Notices:

Mad Maiden Shrub will be absent from the market on Saturday, September 23rd.

Daily Vendors:

Alsum Sweet Corn will be at market Saturday, September 9th.

Fresh tasty Wisconsin peaches from Atoms to Apples


Science is Fun & Master Gardeners!

The Science is Fun crew will be returning to the market for their fun & free interactive science demo on Saturday, September 9th. Master Gardeners will be at the market Saturday, September 16th. Come by with your gardening questions and learn about the invasive jumping worm.


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 Three Vendor List:

Here's a helpful list of vendors who are signed up for Session Three (September 2nd - November 4th) of the 2017 season.

PLEASE NOTE: Not all vendors are present every week. Check the Vendor Notices section for known absences, added daily vendors, and vendors who've finished vending for the session.


The pool of green beans from Don's Produce is back!

Recipe Corner

It's all about tasty snack foods this week in the Recipe Corner. With fresh green beans and kale abound, these easy to make numbers are sure to be crowd pleasers.

Crispy Oven Fried Green Beans

(From Tori Avey) Ingredients: - 1 pound fresh green beans - 1 egg - 2 tablespoons olive oil plus 1 tablespoon for drizzling pan - 1/4 cup almond flour - 1/4 cup parmesan cheese - 1 teaspoon sea salt or kosher salt - 1 teaspoon garlic powder - 1/2 teaspoon paprika - dash pepper Directions:

1. Preheat oven to 425°F. Line two baking pans (about 15.5x10.5-inches each) with aluminum foil and drizzle with olive oil. 2. Wash and trim green beans 3. Beat together egg and olive oil in large bowl. Coat green beans in mixture. 4. Mix remaining ingredients in separate bowl.Toss beans in dry mix to coat well. 5. Pour green beans onto prepared pans and bake about 15 minutes or until crisp. If needed, place under broiler for a few minutes to crisp.

Spicy Kale Chips

(Adapted from What's Cooking with Kids) Ingredients: - one bunch of kale, rinsed and dried - Olive oil - Salt, to taste - about 1 tablespoon of chili flakes (or to taste) - sprinkling of paprika or cayenne pepper power (optional) Directions:

1. Preheat oven to 350 degrees. 2. Remove the kale leaves from their tough end and inner stems. Cut longer leaves in half or preferred bite size pieces. 3. Place kale pieces in large bowl. Start by tossing in about 1 tablespoon of olive oil. The kale leaves only need to be lightly coated with oil. Too much will make the chips too limp and greasy. Only add about 1 tablespoon of olive oil at a time. Then sprinkle in sea salt and chili flakes. 4. Put the kale pieces in a single layer in a baking sheet lined. You can use parchment paper if you like for easier cleaning. 5. Bake for 12-14 minutes or until crisp. About 5 minutes before they are finished, you can gently toss them in the sheet pan for more even baking. They will burn easy, be aware of how they are baking.

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