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Back to School

Summer ending blues. Sweet Flyte Family Farm blueberries.


Back to School

We've finally rounded the bend of Labor Day weekend, the unofficial end of summer.

It's bittersweet for us market-goers, for it's somewhat of a goodbye and hello all wrapped up in one. We've said farewell to the fun summer camping trips, runs to the beach or nights watching fireflies as we grill in the backyard. But we're also saying hello to new teachers for the kids, future Halloween costumes and most importantly, all our fall market favorites. Atoms to Apples started us off a little early with some of their tasty apple cider, delicious cold or warmed up with a cinnamon stick.

JenEhr Family Farm is bringing us enormous leeks (pictured) that look like they could hit a home run before hitting the dinner table. Even the first winter squash have been creeping in at Yang Family Produce, always a telltale and tasty sign of the fall to come. Before we become fully enwrapped in sweaters and all things pumpkin spice, we've still got a few nice warm weeks to enjoy. This weekend, we're welcoming back Science is Fun for their last free kids science demo of the 2019 season. With good weather in the forecast and tables full of produce, the market is the perfect place to start your weekend. School may be back in session, but Saturday mornings are still full of fun tasty trips to market. See you at market! Ben Zimmerman Market Manager


Color and flavor in one. Dragon tongue beans from Urban Gourmet


Vendor Notices:

Truli Julie Biscotti has finished vending for the 2019 season.

Daily Vendors: Saturday, September 7th

Meadowlark Organics


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


Recipe Corner

This week we're bringing some comfort and warmth to the Recipe Corner with a simple ground cherry pie and a quick and easy sweet onion casserole. Enjoy!

Ground Cherry Pie

(From Straight from the Farm) Ingredients: - 3 C. ground cherries, hulled - Zest of one lemon - 1/2 C. (scant) packed brown sugar - 1 T. all-purpose flour - ¼ t. freshly ground nutmeg - ¼ t. salt - 2 T. water - 1 (9 inch) pie shell, unbaked - 4 T. all-purpose flour - 4 T. white sugar - 3 T. cold butter, cubed Directions: 1. Preheat oven to 425 F. Prepare pie crust if making your own. 2. Wash ground cherries, toss with zest, and place in unbaked pie shell. Mix brown sugar, tablespoon of flour, nutmeg and salt. Sprinkle over cherries. Sprinkle water over top. Mix together 4 tablespoons flour and 4 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs. 3. Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F and continue to bake for 25 minutes.

Sweet Onion Casserole

(From Taste of Home) Ingredients: - 5 large sweet onions, halved and sliced - 1/2 cup butter - 1/2 cup crushed butter-flavored crackers (about 12 crackers) - 1/2 cup grated Parmesan cheese Directions: 1. In a large skillet, saute onions in butter until tender. Place half of onions in a greased 2-qt. baking dish; sprinkle with half of the cracker crumbs and cheese. Repeat layers. 2. Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly.


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