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Autumnal Equity

Welcome back Bruno Botanicals, with their herbal body care products


It sure doesn't feel like we're rounding the bend into fall, but with the equinox occurring Friday, September 22nd, there's no denying it. As the trees color up our neighborhood streets, beautiful mums from de Block Nursery & Country Bloomers Greenhouse bring color to our porches and patios. If you're looking for a little color for your loved ones, check out the incredibly arranged bouquets from Lor Farm. While the extra heat is great for ripening up what's left in the field, it's not so good for others. Roots Chocolate will be sitting out the market this weekend, as temperatures topping 90 ° F aren't very hospitable for chocolate! The heat might be a bit oppressive for this time of year, thankfully freshly pressed cider from Door County Fruit Market will take the edge right off. Early risers to the market this past week were lucky enough to enjoy the tunes of the Starr Grass Band, who played the early set before Moldy Jam came in to finish off the morning with their danceable jigs. Join us early again this Saturday to beat the worst of the heat and to get the best selection of produce, eggs, meats and plenty more! This time of year the market demonstrates its value in every direction.


Vendor Notices:

Roots Chocolate & Mad Maiden Shrub will be absent from the market this Saturday, September 23rd. They will return the following week.

Daily Vendors:

Alsum Sweet Corn,

de Block Nursery,

Dolci Italian-American Sweets & Sylvan Meadows Farm will be at market Saturday, September 23rd.

Caramel apples are here! These tasty treats from County Line Plants & Produce will sell out early!


Master Gardeners!

Master Gardeners will be at the market Saturday, October 7th. Come get the latest advice on your fall plantings, garden cleanup, bulb planting and learn about the invasive jumping worm.

Lots of curds from Farmer Johns' Cheese!


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.


Saving Our Bees

This week, we'd like to share an article from Christy Erickson, of Check out the article here, and learn about what you can do to support healthy bees.


Plenty of ripe tomatoes to find, like these beauties from JenEhr Family Farm

Recipe Corner

All the heat coming our way has us looking for some light, cool and refreshing dishes to enjoy without sweating through our dinner shirts. These two flavorful numbers come highly recommended and are easy to adjust for personal flavor preferences. Enjoy!

Autumn Fruit Salad

(From Gluten-Free Homemaker) Ingredients: - 3 apples - 3 pears - 3 Tablespoons fresh lemon juice - 1 cup chopped walnuts - 1/2 cup chopped dates - 1/2 cup dried cherries - 1/2 teaspoon cinnamon - 2 Tablespoons honey Directions:

1. Peel, core, and chop the apples and pears into bite size pieces. Place in a large bowl. 2. Add the lemon juice to the bowl and gently stir to coat. 3. Add the walnuts, dates, cherries, and cinnamon. Gently stir to combine. 4. Drizzle the honey over everything and gently stir one more time.

Best Gazpacho

(From Julia Moskin, NYTimes Cooking) Ingredients: - About 2 pounds ripe red tomatoes, cored and roughly cut into chunks - 1 Italian frying pepper, cored, seeded and roughly cut into chunks - 1 cucumber, about 8 inches long, peeled and roughly cut into chunks - 1 small mild onion (white or red), peeled and roughly cut into chunks - 1 clove garlic - 2 teaspoons sherry vinegar, more to taste - Salt - ½ cup extra-virgin olive oil, more to taste, plus more for drizzling Directions:

1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. 2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy. 3. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight. 4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.

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