Mmmm... Fresh apple cider from Green's Pleasant Springs Orchard
From Sweet to Spicy
Early September might truly be the most abundant time of year for farmers' markets here in Wisconsin.
Even as we brace for the cooling of fall to come, we're overloaded with the summer's bounty.
Sweet peppers from Black Earth Valley (pictured) are just one end of the pepper spectrum. On the other side are ghost peppers from Savory Accents, ready to test your mettle and have you begging for relief.
The spicy flavors of roja garlic can be contrasted with tender donut peaches from Door County Fruit Markets. Of course there's a world of flavor between the ends of the spectrum to be found up and down the market aisle.
While we say hello this Saturday to the first Honeycrisp caramel apples from County Line Plants & Produce, we've said goodbye to Flyte Family Farms, who've finished vending for the 2019 season.
This Saturday is also the last week for our FoodShare shoppers to take advantage of the Double Dollars program. We're ever so grateful to the 2019 funders of Double Dollars and look forward to the program returning in 2020.
As you stroll the market this week trying to decide what to haul home from the stocked tables, don't forget we sell Westside Community Market totes up at the Information Tent for $2, an easy solution to hauling even more market goodness home.
We're thankful the rain will have moved on by Saturday and hope you'll join us for another market packed with flavor and fun.
See you at market!
Ben Zimmerman Market Manager
Ka Vang Thao never disappoints with good produce, like long beans
Flyte Family Farm has finished vending for the 2019 season.
Daily Vendors: Saturday, September 14th
Alsum's Sweet Corn Meadowlark Organics
Please note not all vendors present every week. Please check newsletter for anticipated absences.
A tasty melon salad for you to enjoy after a little heat from a deliciously easy long bean dish. Enjoy!
Glazed Long Beans
(From Aaron McCargo Jr.)
Ingredients: - 1/2 pound long beans - 2 tablespoons butter - 2 tablespoons sliced scallion - 1 tablespoon freshly minced ginger - 1 tablespoon minced garlic - Pinch red pepper flakes - 1/2 cup chicken stock - 1 tablespoon honey - 1 tablespoon sesame oil - Salt and freshly cracked black pepper - 2 tablespoons sesame seeds, optional
Directions: 1. In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool. 2. In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
Mixed Melon Salad
(From Kirrily La Rosa)
Ingredients: - 1/3 cup honey - 1/4 teaspoon vanilla extract - 2.5 lbs cantaloupe, cut into ~ 2 inch pieces - 2.5 lbs honeydew melon, cut into ~ 2 inch pieces - 2 lbs seedless watermelon, cut into ~ 2 inch pieces
Directions: 1. Place honey, vanilla and 1/4 cup cold water in a saucepan over medium heat. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until mixture thickens slightly. Set aside to cool. 2. Combine cantaloupe, honeydew and watermelon in a bowl. Drizzle with honey mixture. Serve.