Soap from Sylvan Meadows Farm keeping you feeling fresh & clean
We've fully embraced fall at this point, meaning we're packing up those summer shorts and put our favorite sweaters into regular rotation. Our kitchen lineup is changing with our wardrobe, with squash soups, roasted root veggies and cups of hot apple cider joining us at the table. The fall gives us many tasty and beautiful wonders to indulge in, like the amazing cheddar biscuits (pictured) from Honey Bee Bakery or the new beef sticks from McCluskey Brothers Shillelagh Glen Farms.
Another great fall staple arrives this weekend with the return of Wetherby Cranberry Company and their delicious fresh & dried cranberries from Warrens. We'll be celebrating the season next weekend, October 13th, with free mini-pumpkin & gourd decorating for kids from 8am - noon. Bring the little ones on down to make a little seasonal decor for your home! We hope you'll be joining us this weekend, all bundled up and ready to get the most out of your favorite fall flavors and the first of the last five markets of the season. Winter may be even cozier, but let's face it, without the market to visit each week, there's just something missing from our lives. See you at the market! Ben Zimmerman Market Manager
Roots Chocolate will be absent this Saturday, October 6th. Flyte Family Farm & Door County Fruit Markets have both finished vending for the 2018 season. We thank them for coming out to market with all their great products this season.
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:
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
Cute little succulents from Five Green Acres
Please note not all vendors present every week. Please check newsletter for anticipated absences.
It's all about simple comfort food this week in the Recipe Corner. Two tasty numbers to warm you up heart and soul as the nights get cold. Enjoy!
Southern Fried Apples
(From Divas Can Cook) Ingredients: - 2 large tart apples, peeled, cored & cut into even slices - 4 tablespoons real butter, chopped - Juice of ½ lemon - 2 tablespoons white sugar - 2 tablespoons brown sugar - 1 teaspoon cinnamon Directions: 1. Melt butter in skillet over medium heat. Add apples and drizzle them with lemon juice. Let apples simmer until most of butter is absorbed and apples are tender. (do not overcook. Apples should be firm to the touch, yet tender with a little give to the bite.) 3. Stir together sugars and sprinkle them over apples. Toss to combine & lower heat if needed. 4. Let apples cook until sugars are completely dissolved and syrupy. 5. Remove from heat and sprinkle apples with cinnamon before serving.
(From River Cottage) Ingredients: - 1/4 cup Butter - 1 Celeriac, peeled and cubed - 1 Potato, peeled and cubed - 1 Leek, trimmed, washed and roughly sliced - 1 Onion, peeled and roughly chopped - 1 Garlic clove, sliced - 1 quart stock, chicken or vegetable Directions: 1. Melt the butter in a large, heavy-based pot over a medium-low heat. Add the celeriac, leek, potato, garlic and onion, season generously, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes). 2. Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. 3. Liquidize until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning and serve.