Green's Pleasant Springs Orchard has all your favorite apple varieties
Cold on the Outside, Warm on the Inside
A dip in temperatures, color popping up in the trees around us and Halloween decorations going up; it must be fall here in Wisconsin.
A breakout of sweaters is in order as we ready ourselves for the last six markets of the 2019 season.
The cool mornings put us in the mood for a cup of Atoms to Apples cider, mulled with spices over the stove. A squash bakes in the oven from Emerald Meadows Family Farm, as we watch the leaves fall outside.
While we'll miss the warmer days of summer, we've got plenty to enjoy. The warming dishes of autumn make up for the cooling temps. This week, check out the Recipe Corner for a great sweet potato and carrot soup recipe that is extra warming with a spoonful of fresh ginger, like that pictured here from Shoua Vang. Don's Produce has some great sweet potatoes perfect for this recipe or for oven-roasting.
More fall classics are rolling in now, including root crops like celeriac, beauty heart radishes and turnips too. Another sign of the season to keep an eye out for this week is the return of Wetherby Cranberry Company with the fresh and dried cranberries.
This Saturday looks like it may be a little wet out there, but don't let that keep you away from all this fall deliciousness. A quick trip to market not only rewards you with some great finds, but keeps a smile on our farmers' faces too, for good feelings warm our hearts just was much as that mulled cider.
See you at market!
Voting is open for Madison Magazine's Best of Madison 2020!
We're so grateful to have been nominated for Best Farmers' Market (Other than Dane County Farmers' Market) this year.
Last year we took home the gold! Can you help us go back to back?
Voting is open until October 31st and you only have to vote once.
The produce always looks amazing down at Blue Moon Community Farm
Urban Gourmet will be absent on Saturday, October 5th. They will return the following week.
Door County Fruit Markets & Flyte Family Farm have finished vending for the 2019 season.
Daily Vendors: Saturday, October 5th
Alsum's Sweet Corn
Wetherby Cranberry Company
Please note not all vendors present every week. Please check newsletter for anticipated absences.
Find some comfort this soggy week with two warming recipes to lift those spirits right up. Enjoy!
Sweet Potato & Carrot Soup with Ginger
(Adapted from Prevention)
- 1 tbsp. olive oil
- 1 medium yellow onion, chopped
- 1 cup chicken or vegetable stock
- 1 medium sweet potato, peeled and diced
- 5 large carrots, peeled and sliced
- 1 tbsp. fresh or jarred ginger, chopped
- Plain Greek-style yogurt (optional)
1. Heat oil in large saucepan. Add onion and cook until soft, about 2 to 3 minutes. Add stock plus 2 cups water, then add sweet potato, carrot, and ginger. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.
2. Puree soup with emersion blender, or blend veggies in regular blender (may take several batches)
3. Stir until well blended and smooth. Add salt and pepper to taste. Serve with a dollop of yogurt on top, if desired.
Baked Chicken with Cherry Tomatoes & Garlic
(From Elise Bauer)
- 2 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
- 1/2 teaspoon kosher salt
- 2 cups of cherry tomatoes (a heaping basket or 25 to 30 cherry tomatoes)
- 6 whole cloves garlic, peeled
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 teaspoons extra virgin olive oil
- 2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)
1. Arrange chicken thighs in casserole dish, sprinkle with salt: Place chicken thighs in a baking dish that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt.
2. Preheat oven to 375°F (190°C).
3. Prep cherry tomatoes with garlic, vinegar, oil: Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.
4. Place tomatoes, garlic, rosemary around chicken: Pour the cherry tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes.
5. Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle.