Say it isn't so! The end of August is here? Already?
The kids are heading back to school next week, people are shoring up their Labor Day weekend plans and the farmers' market is heading into the third and final session of the season.
Thankfully that means we have ten more weeks to enjoy all the Wisconsin produce, fresh baked breads, savory cheeses and all our other favorites before we pack it in for the season.
We made the most of our final August market last Saturday with the return of the Zucchini Car Races (pictured). We saw 120+ cars made throughout the day and many more smiles from racers and observers alike. A huge thank you to our zucchini donors, Blue Moon Community Farm, County Line Plants & Produceand Urban Gourmet.
There is plenty to look forward to for session 3, including that delicious apple cider from Atoms to Apples, the return of Roots Chocolate and later in the session, those bog beauties from Wetherby Cranberry Company.
For those of you planning your Labor Day weekend, the market is a great first stop to load up on all your cookout and road trip needs. Highland Spring Farm has your grill needs covered, while McCluskey Brothers Shillelagh Glen Farms have the cheese you're gonna need to top those burgers. A few pints of raspberries from Yang Family Produce make the perfect snack for around the house or on the road this weekend.
Whether you're getting back to the swing of the school year or getting in one last summer trip, we're grateful to have you join us this weekend!
See you at the market!
Ben Zimmerman Market Manager
Cookbooks For Sale
We're 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 Fast are both excellent sources of tested recipes and can be great inspirations for those who like to experiment.
From Asparagus to Zucchini - $19.95 Farm-Fresh & Fast - $24.95 Buy both for $40 and save $5!
Cash or Check accepted
Honey from Ten Eyck Orchards
Please note not all vendors present every week. Please check newsletter for anticipated absences.
The Recipe Corner is going for tasty, if somewhat unconventional, flavors this week. Enjoy!
Ground Cherry Crisp
(From Allyse Ingalls & Seattle Tilth)
Ingredients: - 4 cups ground cherries, husked and halved - ¼ cup all-purpose flour - 2 tablespoon sugar For topping: - 1 cup quick-rolled oats - ½ cup brown sugar - 1 tablespoon granulated sugar - ¼ teaspoon salt - ¼ teaspoon ground cinnamon - ½ cup sliced almonds - 1 stick (8 tablespoons) butter, softened
Directions: 1. Preheat oven to 375 degrees F. 2. Mix together the first six topping ingredients (oats to almonds). Work in butter to the flour mixture with a pastry knife. 3. In a 9"x13" baking dish, lay out a single layer of halved ground cherries. Sprinkle the flour and sugar evenly over the ground cherries. Then, layer the topping mixture evenly over the ground cherries. 4. Bake for 35 to 45 minutes, or until the crust begins to turn golden brown.
Lamb Chops Scottadito with Charred Cherry Tomatoes
(From Andrew Knowlton, Bon Appétit, June 2016)
Ingredients: - 4 garlic cloves, finely chopped - ½ cup finely chopped rosemary - ¼ cup olive oil, plus more for drizzling - 12 lamb rib chops (about 2¼ pounds total) - Kosher salt, freshly ground pepper - 1 pound cherry tomatoes, preferably on the vine
1. Combine garlic, rosemary, and ¼ cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about ¼" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.
2. Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.
3. Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.