Grow Your Own Mushroom kits from Herb n Oyster
Happy National Farmers' Market Week!
National Farmers' Market Week is always one for the books. For us here in Wisconsin, it comes right in the middle of market season where it feels like the celebration is well under way.
The tents are packed with fresh produce of all sorts, from heads of JenEhr Family Farm cauliflower (pictured) to those tasty red Sweet Carmen peppers from Black Earth Produce.
For many of us, celebrating National Farmers' Market Week is as simple as making a great meal out of our market finds. It's firing up the grill to throw on some brats from Pecatonica Valley Farm, followed by a big slice of watermelon from Flyte Family Farm.
To us that's the best way to celebrate what we all value in our markets, with good food! And yet, farmers' markets give us so much more to celebrate and be thankful for. It's the community connections, the access to fresh food, the chance to meet your farmers and good feeling of supporting local producers.
In celebration of National Farmers' Market Week, we'll begin selling copies of FairShare CSA Coalition's two cookbooks up at the Information Tent for the rest of the season. Their two books, From Asparagus to Zucchini & Farm-Fresh and Fastare both excellent sources of tested recipes and can be great inspirations for those who like to experiment. Stop on by and grab your copies this weekend!
We hope you can take an extra moment at the market this weekend to appreciate your own favorite aspects of the farmers' market. While we'll be celebrating all week, we know market season doesn't last forever. Get yours while you can!
See you at the market!
Join us for our favorite market event, Zucchini Car Races, on Saturday August 25th, from 8:00am - Noon. We'll be building our own zucchini cars from donated zucchini and racing them down our custom built Zucchini Speedway.
This fun free market event is not to be missed!
Expertly shaped Pan d'Epi baguettes from Stella's Bakery
Please note not all vendors present every week. Please check newsletter for anticipated absences.
We're seeing red this week with bell peppers and currants. Enjoy!
Sweet Bell Pepper & Onion Salad
(From Mona Talbott, Bon Appétit, August 2014)
-1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings
- 1 small torpedo or red onion, thinly sliced into rings
- 2 tablespoons Sherry vinegar or red wine vinegar
- Kosher salt, freshly ground pepper
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh mint
- 2 tablespoons olive oil
1. Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
2. Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
Red Currant Sauce
(From Marion Kane, Food Sleuth)
- 1 lb (about 3 cups) red currants
- 2 cups brown sugar
- 1/3 cup port
- 1 unpeeled orange, washed, quartered
1. Place all ingredients in heavy saucepan. Bring to boil over medium-high heat. Reduce heat to low; simmer, partially covered, about 30 minutes or until slightly thickened.
2. Cool, remove orange quarters, then pass through sieve using wooden spoon. Cool completely. Store in covered container in fridge.
- Makes 15 to 20 servings as sauce for dessert.