No better time for Summer Sausage from Underground Meats

A Touch of Rain & Burst of Green

The first market of July brought us many great things this last Saturday, even if it came with a bit of rain. 

Fresh red and black raspberries were in from Sai's Garden, alongside some beautiful purple carrots and red leaf amaranth. For those of you who haven't given leaf amaranth a try, it makes a great alternative to spinach with a little more color to enjoy. 

 
Some summer staples rolled in too, like green beans, green & yellow zucchini and even some nice looking bulbs of fennel (pictured) from Emerald Meadows Family Farm. 

A special treat of the day was a visit from Naly Lor, of Lor Farm, and her amazing bouquets of flowers. While we miss having Naly with us weekly, it's always nice to have her pop in with her flowers. 

As we get ready for market this weekend, we're sad to announce that we'll be losing Truli Julie Biscotti from the market soon, as Julie has decided to sell her business. Thankfully we'll have another week or so to load up on her tasty biscotti. Hopefully we can freeze some extra! We wish Julie the best and will miss her at the market. 

We hope you'll join us again this Saturday for more summer produce, beautiful flowers, farm fresh eggs and so much more. Oh, and did we mention we heard cherries are coming soon?

See you at market!

Ben Zimmerman
Market Manager

Supporting Double Dollars, Supporting our Neighbors

This season, the Double Dollars program needs your support! The funding for the program is only slated to last till the end of August. For any of you able to help, even small donations can extend this program to give all our shoppers access to fresh produce through the end of the market season. Please consider making a donation and sharing what we've all come to love the market for, fresh and delicious food from Wisconsin farmers and food crafters.

The link to donate to the campaign is located here:
Make a Donation to Double Dollars Today!

Why is Double Dollars Important to You?

 Bright bundles of fresh rainbow chard from Ka Vang Thao

Vendor Notices:

Chris & Lori's Bakehouse will be absent from the market Saturday, July 13th. 

Kopke's Greenhouse has finished vending for the 2019 season.

Daily Vendors: Saturday, July 13th

Meadowlark Organics
Open Kettle Farms

We're blushing over here!

A huge thank you to everyone who voted for us in Madison Magazine's Best of Madison 2019. We won gold for Best Farmers' Market (other than Dane County Farmers' Market)!

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

Recipe Corner

Two yummy recipes for you this week to help scarf down those fresh green beans. Enjoy!
 

Crispy Oven Baked Green Bean Fries 

(From i heart vegetables)

Ingredients:
- 2 cups fresh green beans (about 40 beans)
- 1 tbsp all-purpose flour
- 1 egg
- 3/4 cup panko bread crumbs
- 3 tbsp grated parmesan cheese
- 1/2 tsp salt
- Garlic powder, red pepper flakes, optional

Directions:
1. Preheat the oven to 425
2. Wash the green beans and trim the ends off
3. Toss the green beans in the flour to lightly coat them
4. Mix the panko crumbs with the Parmesan, salt and any spices you want to use.
5. Beat the egg in a shallow baking dish.
6. Dip the green beans in the egg, then coat with the panko bread crumb mixture.
7. Spray a baking sheet with non-stick spray, then line the green beans up in a single layer across the pan.
8. Bake for 10-12 minutes or until the coating begins to brown.
Serve immediately!

Cheesy Roasted Green Beans

(From Cafe Delites)

Ingredients:
- 1 pound green beans, ends trimmed
- 1/4 cup olive oil
- 2 tablespoons fresh parmesan cheese shredded
- 1 tablespoon minced garlic (or 4 cloves garlic, minced)
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 1 1/4 cup mozzarella cheese shredded

Directions:
1. Preheat oven to 425°F. Lightly grease a baking sheet with nonstick cooking oil spray. 
2. Arrange green beans on baking sheet in a single layer. Set aside.
3. In a small bowl mix together olive oil, parmesan, garlic, salt and pepper. Drizzle the oil mixture over the green beans and toss to evenly coat.
4. Bake for 20 minutes until vibrant and tender-crisp.
5. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
6. Season with salt and pepper, if desired. Serve immediately.