A Few More Bites
Fresh cranberries from Wetherby Cranberry Company
A Few More Bites
Now that cranberries are in, we know for sure that the end of market season is near. We won't cry over our onions till it's done however, which leaves us four more weeks to enjoy and savor. That's plenty of time to try one of the dozen plus varieties of apples from Green's Pleasant Springs Orchard or take home a tasty treat from Cress Spring Bakery. In fact, many of us use these remaining weeks to stock up a little extra to tide us over for the winter ahead. It becomes a great time to get a winter's worth of maple syrup from Open Kettle Farms or all your honey needs from Bonde Bee. There's still time to do some canning with the fresh produce, from simple dill pickles to tasty and easy Do Chua, pickled carrots and daikon radishes. We've thrown a great recipe for them your way this week in the Recipe Corner and some huge daikons are still out there at booths like Sai's Garden (pictured).
It's a great time to stock those freezers too with your favorite cuts from ParKelm Farm & Pecatonica Valley Farm. A tasty roast is always something to look forward to on the cold days of Wisconsin winters. Before we get too far ahead of ourselves, we hope you can take a moment to enjoy some time at market before the season wraps next month. This Saturday we'll have free gourd & mini pumpkin decorating for the little ones. So come on down and enjoy the good food, friendly faces and fall color the autumn markets have to offer. See you at the market! Ben Zimmerman Market Manager
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
Add a little flavor with a rosemary plant from Natalie's Garden & Greenhouse
Please note not all vendors present every week. Please check newsletter for anticipated absences.
Cabbage & Radish week! Enjoy!
Do Chua (Vietnamese Pickled Daikon & Carrots)
(From White on Rice Couple) Ingredients: - 1/2 lb. carrots - julienned or cut into thin match-like strips - 1/2 lb. daikon radish , cut same as carrots - 4 cups water , slightly warm enough to dissolve the salt and sugar - 3 tablespoons sugar - 2 tablespoons salt - 1/2 - 3/4 cup distilled white vinegar or rice vinegar, (start with 1/2 cup and taste the mixture. If you like it more tangy/vinegary, add few more vinegar to taste) Directions: 1. In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and combined well. 2. Place carrots and daikon in a clean, sterile jar. Fill with vinegar mixture until carrots and daikon are completely covered in liquid. 3. Cover jars and set in the refrigerator to pickle for at least overnight. Our ideal timing is to let the pickles sit for 3 days before eating. Pickles can last for about 3 weeks in the fridge.
Roasted Napa Cabbage
(From Hey Jude & Genius Kitchen) Ingredients: - 6 tablespoons vegetable oil - 2 garlic cloves, crushed - 6 cups napa cabbage, roughly shredded - salt, to taste - pepper, to taste Directions: 1. Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper. 2. Preheat your oven to 450°. 3. Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned. 4. Serve hot.