Plenty of turnips and other winter roots from JenEhr Family Farm
Three precious market remain to us, and with any luck, we'll have great weather to send off the season with.
A rainy market last weekend couldn't stop our loyal fans from making the trek out to get their fall favorites. Without a major frost yet, the options for shoppers were far greater than we usually see this time of year.
Bright red and yellow bell peppers from Crossroads Community Farm were as immaculately beautiful as they were crisp and delicious. Ripe tomatoes, zucchini and eggplant from Happy Valley Farm looked like they came right out of peak summer, and with the frost on the way, they were not to be missed!
Of course the end of market season, doesn't just mean saying farewell to fresh seasonal produce, but to our dairy & meat favorites too! Many shoppers have been enjoying that delicious cottage cheese from Murphys Farm. Other market shoppers have been stocking up on their favorite flavors of beef sticks from Pecatonica Valley Farm.
Take some time to enjoy the market this Saturday, with a good forecast to look forward to in addition to all that great Wisconsin produce.
With just three markets left to us, don't miss your chance to catch your fall favorites before the season slips away.
Jordandal Farms have finished vending for the season. They thank everyone for coming out this season!
Dolci Italian-American Sweets will be at market, Saturday October 28th.
Daily Vendors: October 21st
- Nami Chips/Fizzeology
- Fritz Maple Syrup
Fresh eggs from Highland Spring Farm
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.
Sausage from Underground Meats
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.
Fresh bell peppers from Crossroads Community Farm
We've included two flavorful recipes to try out this week. The first a simple soup with leeks and sweet potatoes. The second is a fun chutney recipe that is great with pork chops. Enjoy!
Leek & Sweet Potato Soup
(From Paleo Leap)
- 1 onion, chopped;
- 3 cloves garlic, crushed;
- 2 tsp ground cumin;
- 1 tbsp cooking fat like coconut oil or butter;
- 2 or 3 large leeks, top part removed, and softer
part sliced in rounds;
- 4 cups chicken or beef stock;
- 4 sweet potatoes, peeled and chopped;
- 1 can coconut milk;
- Sea salt and freshly ground black pepper to taste;
1. Sauté the onions with the cooking fat in a large sauce pan over a medium heat for
few minutes. Stir frequently to prevent the onions from burning.
2. Add the garlic and leeks to the pan and cook for approximately 3‑4 minutes to
allow everything to soften.
3. Sprinkle in the cumin and combine well.
4. Add the stock and the sweet potatoes. Bring to a boil and than allow to simmer for
approximately 10‑15 minutes, or until the sweet potatoes are soft.
5. Remove the soup from the heat and slowly mix in the coconut milk. Season with salt
and pepper to taste.
6. Puree the soup in a blender and serve.
(From Elise Bauer)
- 2 large tart cooking apples, peeled, cored, and chopped
- 1/2 cup chopped onion
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 Tbsp grated orange peel
- 1 Tbsp grated fresh ginger
- 1/2 teaspoon ground cinnamon
1. Combine ingredients and simmer: Put all of the ingredients (chopped apples, onion, apple cider vinegar, brown sugar, orange zest, grated ginger, cinnamon) into a medium saucepan and stir to combine. Heat on high to bring to a boil. Reduce heat to low and simmer, covered, for about 40 minutes.
2. Uncover and simmer off excess liquid: Uncover and simmer over low heat for a few minutes more to cook off any excess liquid. Remove from heat and let cool.
Cover and refrigerate for up to 2 weeks.