The final Science is Fun visit of 2018 was a big success
Perfection in a Saturday Morning
It's hard to put into words just how wonderful market was this past Saturday.
To have music gracing your ears as you stroll up the aisle, taking in the sights of fresh produce, loaves of bread and flowers in colorful arrays, is simply the best way to spend a morning. We had Master Gardeners on one side giving out their horticultural know how and the Science is Fun crew on the other side, engaging young minds as the sun shines upon everyone.
That perfect blend of tasty food, beautiful sights and a connected community make the effort of market worth it for everyone in attendance.
Of course the rewards are much better than a simple pat on the back. They're the first hen of the woods mushrooms from Happy Valley Farm, the last brioche of the day from Madison Sourdough and the savory beef sticks from Pecatonica Valley Farm.
We hope you don't have to miss any of these wonderful market days, where the table arrangements at Door County Fruit Market look like they're straight out of a foodie magazine (pictured). These are the days where the produce of peak summer is intermingling with the first crops of autumn, like winter squash from Flyte Family Farms.
We're lucky to have eight more wonderful markets left in the 2018 season, with plenty of flavor and fun to be had. We encourage you to soak it all in while you can!
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
Science is Fun Events this Fall
The Science is Fun visits to the market may be over for the season, but that doesn't mean the fun and learning have to stop! Check out the following events this fall for more Science is Fun in action:
Tuesday, September 25, 2018
Science is Fun Exploration Stations 8-9:00 p.m. Discovery Building, following the Crossroads of Ideas Lecture UW-Madison Campus
Tuesday, October 2, 2018
Prof. Shakhashiri on The Larry Meiller Show 11:00 a.m. Wisconsin Public Radio
Thursday, October 11-Sunday, October 14, 2018
Wisconsin Science Festival Madison, WI and Throughout the State
Friday, October 12: Addressing Climate Change Interactive Session 3:45-5:15 p.m. This talk is free but pre-registration is required.
Saturday, October 13: Climate Science Workshop for Teachers 9:00 a.m. - 4:00 p.m.
Science is Fun Exploration Stations 10:00 a.m. - 3:00 p.m.
Sunday, October 14: Science is Fun Exploration Stations 10:00 a.m. - 1:30 p.m.
Addressing Climate Change Interactive Session 11:00 a.m. - 12:30 p.m. This talk is free but pre-registration is required.
Science is Fun Extravaganza 2:00 p.m. Discovery Building
Fragrant Lemongrass from Ka Vang Thao
Please note not all vendors present every week. Please check newsletter for anticipated absences.
A return of some summer heat is putting us in the mood for something spicy to accompany all that great produce like fresh tomatoes & eggplant. Enjoy!
BLT with Avocado & Spicy Mayo
(From Weary Chef)
Ingredients: - 8 slices center-cut bacon - 8 slices sandwich bread - 2 tomatoes, sliced - 1 avocado, sliced thin - lettuce leaves - 1/3 cup mayo - 1 teaspoon sriracha, plus more to taste
Directions: 1. Preheat oven to 400 degrees F. 2. Line cookie sheet with aluminum foil, and place wire baking rack on top. Lay bacon slices in an even layer on rack and bake in preheated oven approximately 20 minutes, until as crispy as you like. 3. Meanwhile, lightly toast sandwich bread, and stir together mayonnaise and sriracha. Spread mayo lightly on both sides of bread, and stack avocado and tomato slices on half of each sandwich. 4. When bacon is cooked and slightly cooled, break slices in half and stack on top of tomato layer. Place lettuce on top of bacon, and top with other slice of bread.
Spicy Baba Ganoush
(From Trial & Eater)
Ingredients: - 1 eggplant - 1 1/2 tablespoons olive oil - 2 cloves garlic - 2 tablespoons tahini (sesame seed paste) - 1 lemon , juiced - 1/2 teaspoon salt Top with: - More olive oil as needed - 1/2 teaspoon red pepper flakes - sriracha , optional
Directions: 1. Slice the eggplant into 1/2 inch pieces. Drizzle with olive oil and cook on the grill or in oven under high broil for 5 minutes. Flip and cook another 5 minutes. After cooling, remove eggplant skin. 2. In a food processor, add eggplant flesh, garlic, tahini, lemon juice and salt and combine. 3. Add more olive oil as needed to reach desired consistency, and top off with red pepper and sriracha. 4. Serve with crackers, carrots or your favorite dippers.