A Flavorful Farewell
Spicy Thai chilies from Yang Family Produce
A Flavorful Farewell
One final market sits before us as the 2017 season draws to a close. It means one last time to come out and visit your favorite vendors, snack on those tasty market goods and reflect on the growing season. The penultimate market of the season was a bit nippy last weekend, but that didn't stop us from having a good time. We had the Science is Fun crew out for their final market demo at WCM for 2017. We're very grateful for the Science is Fun crew and the educational and enjoyable demo series they've held. We also had many little hands decorating pumpkins from Country Bloomers Greenhouse while Moldy Jam delighted our ears with their upbeat tunes. The final market of the season is looking a little wet, so we suggest grabbing those raincoats for your last market visit. A little rain won't keep us down though and you can expect a great lineup of vendors to give you a tasty sendoff. We do have several vendors who have finished for the season, so we recommend checking out the Vendor Notices below to see who won't be coming. While we'll close up shop after this Saturday, we want to spread the news that the MadWest Winter Farmers' Market will return this season at the Lussier Community Education Center at 55 S. Gammon Road, starting on November 11th. Check out their website for more details. So join us this Saturday, as we bid the 2017 adieu. Bring your extra totes as there is still plenty of tasty produce, Wisconsin cheeses and so much more to load up on. For the last time this season, see you at the market!
The following vendors have finished for the season and WILL NOT be at the final market: - Jordandal Farms - Urban Gourmet - Flyte Family Farm - Door County Fruit Markets - Country Bloomers Greenhouse - Shoua Vang
Due to an injury, Dolci Italian-American Sweetswill be unable to return to the market this season.
Daikon radishes 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.
Pumpkins from Happy Valley Farm
Israeli Couscous with Brussels Sprouts
(From Martha Stewart Living, November 2010) Ingredients: - 1 1/2 cups water - Coarse salt and freshly ground pepper - 1 1/4 cup Israeli or pearl couscous - 2 tablespoons extra-virgin olive oil - 4 cups brussels sprouts leaves (from 8 ounces brussels sprouts) - 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice Directions: 1. Bring water and 1 teaspoon salt to a boil in a medium saucepan. Add couscous, and simmer, covered, until tender, about 8 minutes. Transfer to a large bowl. 2. Meanwhile, heat 1 tablespoon oil in a medium high-sided skillet over high heat. Cook brussels sprouts leaves until tender and lightly browned, 2 to 3 minutes. Remove from heat. Stir in lemon zest and juice. Season with salt and pepper. 3. Stir brussels sprouts leaves into couscous. Stir in remaining tablespoon oil; season with salt and pepper. Serve warm or at room temperature.
Shredded Brussels Sprouts with Bacon
(From Everyday Food, November 2004) Ingredients: - 1 pound brussels sprouts - 3 slices bacon - 1 cup water - Coarse salt and ground pepper - Cider vinegar, optional Directions: 1. Trim brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside. 2. In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain. 3. Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and water; season with coarse salt and ground pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes dry). 4. To serve, crumble bacon over sprouts; drizzle with cider vinegar, if desired.