Summer's Last Kiss
Little succulent planters from Five Green Acres
Summer's Last Kiss
A beautiful September stage has been set before us here in Wisconsin this 2019, and the market is just one blushing version of this. Vine-ripened tomatoes stand testament to a season worth of sunshine & labor in the fields and greenhouses. And weekly, new apple varieties from Atoms to Apples & Ten Eyck Orchards move us along an ever-expanding flavor profile of summer's sendoff.
Produce dances in the limelight of summer's golden hour, but supported heavily in cast by strong performances from the hearty loaves of Madison Sourdough, and flavorful bursts of Dreamfarm Rosebud (pictured). Pints of blackberries from Sai's Garden sing out the cadenza of a season of flavors, whilst the opening notes of fall can be heard in the first acorn squash of the season from Don's Produce. The third act of our market season has just begun, with many weeks before we bow out on November 9th. Yet, the dance quickens its pace now. Marching towards the winter, we must keep our step with the mums, apples, and winter squash who come to fill out our story. Before it's all over, the table is overlaid and we are fit to burst with this abundant performance. If only we may cry encore... See you at market! Ben Zimmerman Market Manager
Mmm daikon radish & carrots pickles! Thanks to Shoua Vang for the inspiration.
Urban Gourmet & Pecatonica Valley Farm will be absent on Saturday, September 21st. They both will return the following week. Flyte Family Farm has finished vending for the 2019 season.
Daily Vendors: Saturday, September 21st
Alsum's Sweet Corn
Please note not all vendors present every week. Please check newsletter for anticipated absences.
The oncoming fall season has us embracing a full savory flavor profile for this week's Recipe Corner. Enjoy!
Caldo Verde (Portuguese Potato Kale Soup)
(From Melissa Haun) Ingredients: - 1 lb of potatoes - 1 lb of yellow onions - 1 large carrot - 1 large piece of Chorizo or other spicy sausage - 1 garlic clove - 1 1/2 lbs kale - Salt to taste - Olive oil to taste - Red wine vinegar or apple cider vinegar Directions: 1. Fill a large saucepan with water and bring to a boil. 2. Chop the potatoes, onions, and carrot while the water heats up. 3. Add the veggies and a pinch of salt to the boiling water and reduce the heat to medium low. Boil until the veggies are soft and fully cooked. 4, Cut the sausage in half and add one piece to the pot (reserve the rest). 5. Wash the kale well and chop it very finely into long, thin strands. 6. Once the veggies are cooked, blend the pot's contents (including the sausage) to form a smooth consistency. 7. Put the blended broth back onto a low flame. 8. Add salt and olive oil to taste, then add the kale. Simmer until the kale is cooked through. 9. Remove from the heat and add a drizzle of olive oil and a splash of vinegar—this helps the kale separate instead of clumping.
Herbed Tomato Gratin
(From Hilary Meyer) Ingredients: -3 tablespoons extra-virgin olive oil - 4 cups crusty whole-grain bread cubes ( ½-inch) - ⅓ cup heavy cream - ½ cup finely shredded Pecorino Romano cheese, divided - 2 tablespoons chopped fresh marjoram, plus more for garnish - 3 cloves garlic, minced - 1 tablespoon sherry vinegar - ½ teaspoon salt - ½ teaspoon ground pepper - 3 pounds medium heirloom tomatoes, sliced ¼ inch thick Directions: 1. Preheat oven to 400°F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray. 2. Heat oil in a large skillet over medium heat. Add bread and cook, stirring occasionally, until brown and crispy, 6 to 8 minutes. 3. Transfer the bread to a large bowl. Gently stir in cream, ¼ cup cheese, marjoram, garlic, vinegar, salt and pepper. Spread the mixture in the baking dish. Layer tomatoes on top and sprinkle with the remaining ¼ cup cheese. 4. Bake the gratin until golden and crispy on top, 40 to 45 minutes. Garnish with marjoram, if desired.