Speeding Down the Summer Track
Start the day off right with rolled oats from Meadowlark Organics
Speeding Down the Summer Track
Here we stand at the finish line of our summer session, culminating with a bustling Labor Day weekend market this Saturday and our favorite market event of the year, the Zucchini Car Races (pictured).
Before we cross the finish line and head into the fall series, we've got one more August market to soak up the fun and sun. Many of you are likely to spend the long weekend with the grill going and the market is the place to start loading up on your grillables. Alsum's Sweet Corn is still bringing us plenty of their tasty fresh ears to throw in the pot while you grill up some tasty pastured pork chops from ParKelm Farm or a fat t-bone steak from Highland Springs Farm. If you're a classic burger fan, don't forget to stop by Farmer Johns' Cheese for your favorite cheese to top it off with. We welcomed back Green's Pleasant Springs Orchard this last weekend, and with their apples and melons you're halfway to a delicious fruit salad to serve up too. The Zucchini Car Races start around 8:00am and with free wheels and decorations to get your cars going! We'll have a limited selection of donated zucchini to start off the day with, so feel free to bring any oversized zukes from home or buy one from our many produce vendors. It promises to be a fun and busy market this weekend and even as we cross the finish line into fall, we're still looking to the long road ahead. See you at market! Ben Zimmerman Market Manager
Nominate Us for Best of Madison 2020!
It's that time of year again to nominate your favorites for Madison Magazine's Best of Madison.
The nomination window runs thru August 31st and you can nominate your favorites here:
A huge thank you to everyone who nominated and then voted for us last year. We won gol
d for Best Farmers' Market (other than Dane County Farmers' Market). Let's do it two years in a row!
Get Moo-ving down to Chris & Lori's Bakehouse for these delicious cow cookies
Vendor Notices:
Truli Julie Biscotti & Kopke's Greenhouse have finished vending for the 2019 season.
Daily Vendors: Saturday, August 31st
Atoms to Apples Wisco Pop!
Please note not all vendors present every week. Please
check newsletter for anticipated absences.
Recipe Corner
It's only fitting that for Zucchini Car Races week we send you out with a couple of good recipes for those zucchinis of usual size. Enjoy!
Zucchini Apple Fritters
(From Nourish Move Love) Ingredients: - 1 Medium Zucchini - 1 Apple - 2 tsp Ground Cinnamon - 1 Whole Egg - ¼ cup Almond Flour Directions: Preheat the oven to 350 degrees. Using a food processor with the grating attachment, grate zucchini. Remove grated zucchini and place in a doubled paper towel {or use a clean cloth}, squeeze excess water out. Place in a medium bowl. Peel apple and cut into four large pieces, removing the core. Using the food processor again, grate the apple. Add grated apple to the zucchini in the bowl. Add the cinnamon, egg, and almond flour. Stir mixture thoroughly. Line a baking sheet with parchment paper. Make 6 round even fritters. Bake for 20-25 minutes or until golden brown on the edges and cooked through. Remove from the oven. Let cool before moving them.
Zucchini Noodles with Pesto
(From Two Peas and Their Pod) Ingredients: - 4 small zucchini ends trimmed - 2 cups packed fresh basil leaves - 2 cloves garlic - 1/3 cup extra-virgin olive oil - 2 teaspoons fresh lemon juice - 1/4 cup freshly grated Parmesan cheese or Nutritional Yeast for vegan version - Kosher salt and freshly ground black pepper to taste - Cherry or grape tomatoes (optional) Directions: 1. Use a julienne peeler or mandoline to slice the zucchini into noodles. Set aside. 2. Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper. 3. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled. 4. Note-if you want to cook the zucchini noodles, you can. Just add the zucchini pesto noodles to a skillet and sauté them up over medium heat. It only takes a few minutes.
