Change We Can Believe In
Banana peppers from Ka Vang Thao
Change We Can Believe In
Us midwesterners know the value of good seasonal change. We take our summers hot, winters cold, springs sooner than later and every warm day autumn has to offer. We embrace the cold of autumn as we rake our leaves and take in the changing colors of our surroundings. It's variety to be enjoyed and it's reflected in our food choices too. Our dining tables fill with bowls of apples, sweet potatoes roast in the oven and the peels of new beets and potatoes fill our compost bins. Outside our homes we add some extra color with mums from Country Bloomer's Greenhouse (pictured) or bunches of ornamental corn, hanging lanterns, gourds and of course some pumpkins.
Our youngest market goers got in the spirit last weekend with our pumpkin & gourd decorating event. A big thanks to County Line Plants & Produce for the donation of the gourds! We're happy to have three weeks left of the market season to enjoy. Still time enough to have a few more bags of Murphy Farms cheese curds or our favorite weekly treat from Stella's Bakery. For us midwesterners, we call this kind of eating preparation for winter. Of course we're working hard too, keeping our lawns raked, decorating for Halloween and putting our gardens to rest for the winter. So reward yourself for your fall labors with a trip to market and those tasty fall flavors. See you at the market! Ben Zimmerman Market Manager
Vendor Notices:
Sai's Garden will be absent from the market this Saturday, October 20th. They will return the following week. Alsum's Sweet Corn, Atoms to Apples, Door County Fruit Markets, Flyte Family Farm, Roots Chocolate & Urban Gourmet have all finished vending for the 2018 season. We thank them for coming out to market with all their great products this season.
On stalk Brussels sprouts from JenEhr Family Farm. Farmer Paul praises this two-in-one veggie with delicious greens and sprouts to be had.
Please note not all vendors present every week. Please check newsletter for anticipated absences.
Recipe Corner
Warm up with some curried squash and a classic fall combo of beets and apple. Enjoy!
Beet & Apple Salad
(From George Mendes, Food & Wine, January 2011) Ingredients: - 4 large beets (2 1/2 pounds) - 5 thyme sprigs - 1/2 cup extra-virgin olive oil, plus more for drizzling - Salt and freshly ground pepper - 1/4 cup apple-cider vinegar - 1 teaspoon Dijon mustard - 3 tablespoons prepared horseradish - 1/3 cup salted pistachios, chopped - 1 green apple, thinly sliced Directions: 1. In large pitcher or large bowl, mix water, vinegar, sugar and salt until everything is dissolved and Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice. 2. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve
Curried Delicata Squash
(From Do You Paleo) Ingredients: - 1 medium delicata squash - 1 Tb coconut oil, melted - 2 cloves garlic, minced - 1 tsp curry powder - 1/2 tsp salt Directions: 1. Heat oven to 400 degrees. Slice delicata squash into crescents by cutting in half (the long way), deseeding, and slicing roughly half an inch wide. 2. Add delicata pieces to a medium-sized bowl and add coconut oil. Toss to coat. Add garlic, curry powder, and salt. Toss to coat. 3. Lay delicata pieces in one layer on a parchment paper-lined baking sheet. Bake for 15-20 minutes or until cooked through.
