In the brief passing of a week, the world is starting to show its fall colors just in time for the autumnal equinox this Saturday.
The first changing leaves are popping out in colors as bold as the pumpkin bouquets from Country Bloomer's Greenhouse. The change is in the air too, with the hot days starting to be balanced out by cool nights that beg for a cup of hot apple cider from Green's Pleasant Springs Orchard.
Until the first frost comes our way, we're lucky enough to enjoy the summer harvest with tomatoes, peppers, and summer greens still in abundance at the market.
That leaves you plenty of time to eat up a fresh cucumber sandwich topped with some spicy mizuna from JenEhr Family Farm (pictured). It means there's still days left to try out some pickling recipes with plenty of cucumbers still coming in at Don's Produce.
We can't hold back the inevitable, and signs like the first caramel apples from County Line Plants & Produce are the sweetest reminders of what's to come.
Another tell tale sign of fall will be seen in two weeks with the first market appearance of the season of Wetherby Cranberry Company and their fresh cranberries from Warren on October 6th.
So if you're hoping to squeeze in just a bit more summer goodness, the time to get to market is here!
See you at the market!
Ben Zimmerman Market Manager
Pecatonica Valley Farm will be absent from the market this Saturday, September 22nd.
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
Fresh cauliflower from Crossroads Community Farm
Please note not all vendors present every week. Please check newsletter for anticipated absences.
A balance of sweet and nutritious in the Recipe Corner this week . Enjoy!
Spiced Ground Cherry Compote
(From Better Homes & Gardens, October 2018)
Ingredients: - 4 cups fresh ground cherries, husked and washed - zest of half a lemon - juice from 1 lemon - 1/8 tsp nutmeg - 1 cup sugar - 1 vanilla bean
Directions: In a heavy saucepan combine ground cherries, lemon juice & zest, nutmeg and sugar. Split vanilla bean; scrape seeds from the pod into the mixture. Bring to boiling over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes. Refrigerate in an airtight container up to 1 week. Makes 6 servings.
Sautéed Lemon Maple Frisée
(From Andrea Albin, Gourmet – November 2008)
Ingredients: - 3 tablespoons olive oil, divided - 1/2 cup coarse fresh bread crumbs - 3/4 teaspoon grated lemon zest - 3/4 teaspoon anchovy paste - 1 (1-pound) head frisée, torn - 1 tablespoon fresh lemon juice - 1/2 teaspoon pure maple syrup
Directions: 1. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
2. Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.