Fruit pies from Honey Bee Bakery
A little rain couldn't keep us down at market this past Saturday. The spotty showers only served to make the produce bounty shine the brighter.
Bags of crisp apples from Ten Eyck Orchard came in many varieties from delicious fresh eating apples to cooking varieties great for pies or putting up applesauce.
Yang Family Produce brought us in some wonderful buttercup squash, a tasty variety of winter squash great for roasting and soups. The truckload of pumpkins from Don's Produce made its first visit of the season, with many good carving pumpkin to be found.
The cooler weather does put us in the moody for some comfort food, like homemade garlic bread made with a fresh loaf from Cress Spring Bakery, garlic from Shoua Vang, and one of the many varieties of Farmer Johns' Cheese.
We hope you enjoy the last four markets of the season, with enough time left to load up for the winter and try a few new things while the opportunity is there. If you haven't had a chance, consider voting for us in this year's Best of Madison poll from Madison Magazine. You can vote for us here before Oct. 15th!
The weather is looking a little wet again for this Saturday, but don't expect us to hide away. We'll be out bringing the best farm fresh Wisconsin products to our favorite corner of the Madison weekend.
Jordandal Farms have finished vending for the season. They thank everyone for coming out this season!
Roots Chocolate & Urban Gourmet will be absent from the market this Saturday. They will both return on the 21st.
Fritz Maple Syrup & Dolci Italian-American Sweets will be at the market Saturday, October 21st.
Pumpkins from Don's Produce
Fall Fun October 28th!
With the forecast looking a bit gloomy, we're gonna postpone our final market event of the 2017 season until October 28th. We'll have some games and sidewalk chalk to go along with pumpkin and gourd decorating. As always, this fun event is free of charge and open to kids of all ages.
Pears from Green's Pleasant Springs Orchard
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.
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.
Cured hardneck garlic from Shoua Vang
Fresh garlic is one of those under appreciated market finds. The wide number of varieties of fresh garlic span a range of flavors from mellow to spicy, and all beat out the bland supermarket variety available year round. Be adventurous this week and seek out a new variety you'd like to try with one of the tasty recipes below. Enjoy!
Garlic Butter Smashed Sweet Potatoes With Parmesan Cheese
(From Cafe Delites)
- 3 large sweet potatoes
- olive oil
- 3 tablespoons melted butter
- 4 cloves garlic , crushed
- 1 tablespoon fresh chopped parsley
- Kosher Salt and Black Pepper to taste
- 2 tablespoons Parmesan Cheese
1. Pre-heat your oven to broil. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1 1/2 - inch pieces).
2. Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands.
3. Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece.
4. Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly drizzle with olive oil.
5. Broil until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
Roasted Honey Garlic Cauliflower
(From Kirbie's Cravings)
- 1/2 head of cauliflower, cut into bite-sized florets
- 6 tbsp honey
- 4 garlic cloves, minced
- 1 tsp onion powder
- 6 tbsp water + 2 tsp cornstarch
- 1 1/2 tbsp soy sauce
- 1/2 - 1 tbsp sriracha sauce (depending on your spice level preference)
1. Preheat oven to 400F. Line a large baking sheet with parchment paper. Place cauliflower florets on baking sheet. Roast for about 15-20 minutes or until cauliflower is cooked and tender but still a little crisp. Allow cauliflower to cool for a few minutes (about 10 minutes).
2. While the cauliflower is cooking, make sauce on the stove. Add all sauce ingredients except the cornstarch + water. Bring to a low boil and stir until blended. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce thickens (about 2 minutes). Set sauce aside and allow to cool for a few minutes (it should still be quite warm, but not so hot as to burn your skin if you were to touch it). Sauce will thicken even more when cooling down.
3. When cauliflower has cooled down enough that you can touch them without burning yourself, add them to a large bowl. Pour in sauce and toss cauliflower in sauce and coat. Please allow cauliflower to cool down slightly before tossing in sauce, otherwise if they are too hot, it will thin out your sauce considerably. Serve while still warm. Garnish with fresh scallions if desired.