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Say It Ain't So

A real treat to welcome back B's Honey!


Say it Ain't So!

It seems impossible we've come 29 weeks into the market season, sitting on the precipice of our final market of 2018. There's no fighting it now, time to take that final jump. We'll happily welcome one final market to say our goodbyes for the winter and test the strength of our shopping bags as we load them up one last time.

Time to load up on your favorite Green's Pleasant Springs Orchard apples (pictured), bottles of McCluskey Brothers Shillelagh Glen Farms maple syrup and one more pack of Farmer Johns' cheese curds. Get yourself out early if you're looking to load up on cranberries for the holidays, as Wetherby Cranberry Company has been regularly selling out by 10am. We all have our favorites to pick and our farewells to make this Saturday. Hopefully you'll have a moment to stop and enjoy our seasonal sendoff with a treat from Honey Bee Bakery or Madison Sourdough Company. Don't forget we have WCM shopping totes and cookbooks for sale up at the Information Tent. For you planners our there, they make great gifts for the holiday season! We can't wait to see you all this weekend for the final market. It's a bittersweet moment, but we're lucky to have each of these markets to share with you. See you at the market! Ben Zimmerman Market Manager


Vendor Notices:

B's Honey will join the market as daily vendors this Saturday, November 3rd. Alsum's Sweet Corn, Atoms to Apples, Don's Produce, Door County Fruit Markets, Flyte Family Farm, Roots Chocolate, Shoua Vang & 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.


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


Don't forget to load up on your root crops from Blue Moon Community Farm


Please note not all vendors present every week. Please check newsletter for anticipated absences.


Recipe Corner

A few more recipes for the fall harvest to savor this week. Enjoy!

Maple-Roasted Sweet Potatoes

(From Eating Well) Ingredients: - 2½ pounds sweet potatoes, peeled and cut into 1½-inch pieces (about 8 cups) - ⅓ cup pure maple syrup - 2 tablespoons butter, melted - 1 tablespoon lemon juice - ½ teaspoon salt - Freshly ground pepper, to taste Directions: 1. Preheat oven to 400°F. 2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat. 3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more. Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Thai Sesame Red Cabbage & Carrot Salad

(From Elizabeth Lindemann & Bowl of Delicious) Ingredients: FOR THE SALAD: - 4 cups shredded red cabbage (about one small or 1/2 large head) - 4 carrots, grated - 2 tablespoons roughly chopped fresh mint - 2 tablespoons roughly chopped fresh basil - 2 tablespoons roughly chopped fresh cilantro - sesame seeds and extra herbs, for garnish (optional) FOR THE DRESSING: - 2 tablespoons lime juice (from about 2 limes) - 2 tablespoons fish sauce (see notes for vegan/vegetarian option) - 1 tablespoon honey - 1 1/2 teaspoons toasted sesame oil - 1-inch piece fresh ginger, minced or grated Directions: 1. Whisk together dressing ingredients in a large bowl. 2. Add all salad ingredients (cabbage, carrots, herbs) to bowl. 3. Stir together. Serve immediately or store in the refrigerator for up to two days. Garnish with sesame seeds and extra herbs just before serving.


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