Great to see Dolci Italian-American Sweets at the market again!
A little nip in the evening air, color popping from those shady lanes and abundant winter squash are the three best indicators of the fall season. This week we checked off all three and couldn't be happier about what that means for market.
It's the nearly two dozen varieties of apples at Green's Pleasant Springs Orchard, with different textures, flavors and uses to explore. It's beautiful bunches of ornamental hanging lanterns from Sai's Garden, a lovely fall accent for the front porch. It's crates of fresh sweet potatoes from Don's Produce and oodles of fall green beans from Yang Family Produce.
It's so much more than all that! One of our favorite fall indicators is the arrival of cranberries from Wetherby Cranberry Company, who will be joining us for the rest of the season starting this Saturday!
While we are so excited for all the good things fall spells out for the market, there is one sad, unavoidable reality for this time of year as well. The truth is market season is coming to a close. Thankfully we're not there yet!
We've got six fantastic markets to go before we say farewell for the season on November 4th.
That leaves plenty of time to stock those freezers up with your favorite meats, gallons of cider and fresh cranberries. Time enough to try something new, enjoy your favorites and have a little fun while you're at it.
Time enough to appreciate the fall season at the market, we know we sure love it!
Bruno Botanicals will be absent from the market this Saturday, September 30th. They will return the following week.
Mums from de Block Nursery add some lovely color to the fall season
Master Gardeners will be at the market this Saturday, September 30th. Come get the latest advice on your fall plantings, garden cleanup, bulb planting and learn about the invasive jumping worm.
Hanging lanterns from Sai's Garden
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.
Black Earth Valley bringing in the fall with lots of tasty winter squash
With a slight drop in temperature, things are starting to feel a bit more like fall. This week we're including a tasty and simple squash soup for the cool evenings and a colorful fall slaw with all that tasty fall produce. Enjoy!
Fall Rainbow Slaw
(Adapted from Amelia Saltsman, The Seasonal Jewish Kitchen)
Ingredients: - ½ lb carrots, peeled and grated (about 3) - ½ lb kohlrabi (about 1 medium-large), peeled and grated - ½ lb daikon radish, grated - 1 watermelon/beauty heart radish, peeled and grated - 1-2 tart apples, quartered and cored - ½ lb mixed beets (red, golden & Chioggia), peeled and grated (about 3) - ¼ cup safflower or grapeseed oil - 1 tsp sesame oil - ¼ cup fresh lemon juice - 2 tsp honey, warmed - 1 tsp kosher salt - Freshly ground black pepper, to taste - ¼ cup fresh Italian parsley or celery leaves, torn
1. Combine apples & veggies in a salad bowl.
2. Whisk oils, lemon juice, honey, salt and pepper in a small bowl. Pour over vegetables; toss to coat. Add parsley leaves; toss again.
Ginger Turmeric Butternut Squash Soup
(From Elizabeth Lindemann, Bowl of Delicious)
Ingredients: - 1 large butternut squash, cooked (see notes) - 2 tablespoons chopped fresh ginger, peeled - 1 onion, diced - 1 tablespoon coconut oil (or olive oil) - 2 cups vegetable stock - 1 can coconut milk - salt and pepper, to taste - 1 heaping teaspoon turmeric - roasted squash or pumpkin seeds and fresh cilantro, for serving (optional)
1. In a large pot, saute the ginger and onion in oil over medium heat until softened (about 3 minutes) 2. Add the stock, bring to a boil. 3. Add the cooked butternut squash. 4. Stir in the coconut milk. 5. Season with salt, pepper, and turmeric. 6. Use an immersion blender to blend to a smooth puree (alternatively, you can use a standing blender in batches). Taste and adjust seasonings as needed. 7. Serve topped with roasted seeds and/or fresh cilantro, if desired.
Notes To cook the butternut squash, place it whole in your slow cooker for 3 hours on high or 6 hours on low. Remove, let cool, halve, deseed, and remove flesh from peel. Or, halve it and roast it in your oven at 425 degrees for 45 minutes to an hour, then remove the seeds and remove the flesh from the peel.