Autumn flowers from Lor Farm
There's a lot to look forward to in these final six weeks of the market season. Week to week there are new varieties of apples to try from Atoms to Apples, pumpkin muffins from Chris & Lori's Bakehouse to savor and plenty of fresh fall raspberries from Shoua Vang to snack on. The fall season also brings us some great forage finds, like the Hen of the Woods mushrooms available from Happy Valley Farm & Black Earth Valley. These frilly, feathery beauties are a real treat, and worth a try to any newcomer. Check out this week's Recipe Corner for a grilled take on these wild mushrooms, also known as maitakes.
As the market mornings get cooler, the skeins of wool yarn from Dreamfarm (pictured) put us in mind of homemade knitted hats and scarves that we'll be seeing before long. For our green thumb customers, the fall season is one of garden cleanup, and garlic & spring bulb plantings. Don't miss what might be the last visit from the Master Gardeners this Saturday. These wonderful folks can help you put your garden to rest right. We're excited to soak in the fall season and all the great things it has for us to enjoy. New things to try, familiar flavors to visit again, and plenty of cider to drink! See you at the market! Ben Zimmerman Market Manager
Highland Spring Farm will be absent this Saturday, September 29th. Wetherby Cranberry Company will be arriving with fresh cranberries on October 6th.
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, 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
Delicious Hen of the Woods mushrooms from Black Earth Valley
Please note not all vendors present every week. Please check newsletter for anticipated absences.
A little heat from the grill will warm up those autumn evenings as you're prepping these tasty recipes. Enjoy!
Grilled Hen of the Woods Mushrooms with Sesame
(From Jean-Georges Vongerichten, Food & Wine, December 2011) Ingredients: - 1 tablespoon sesame seeds - 2 pounds hen-of-the-woods mushrooms (maitake), separated into 8 wedges total - Extra-virgin olive oil, for brushing - Salt and freshly ground pepper - 2 tablespoons thinly sliced parsley - Lime wedges, for serving Directions: 1. In a small skillet, toast the sesame seeds over moderate heat, stirring a few times, until golden, 3 minutes. Transfer to a plate. 2 . Heat a grill pan and preheat the oven to 425°. Gently and generously brush the mushroom wedges with olive oil and season with salt and pepper. Grill the mushrooms in batches over moderately high heat, turning occasionally, until browned and crisp, about 8 minutes per batch. Transfer the wedges to a large rimmed baking sheet and reheat for about 4 minutes. Arrange the mushrooms on a platter. Sprinkle with the parsley and sesame seeds and serve with lime wedges.
Grilled Sweet Potatoes with Lime & Cilantro Vinaigrette
(From Gourmet – July 2002) Ingredients: - 4 lb sweet potatoes (8; preferably long) - 1/4 cup fresh lime juice - 1 1/2 teaspoons kosher salt - 1/4 teaspoon black pepper - 1/2 cup olive oil - 1/4 cup chopped fresh cilantro Directions: 1. Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise. 2. Prepare grill for cooking. 3. Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro. 4. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total. 5. Serve potatoes warm or at room temperature, drizzled with vinaigrette.