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The Fall Kitchen

October 10, 2019

Cranberries are back! Always good to see Wetherby Cranberry Company

The Fall Kitchen


Perhaps the best aspect of the fall season is the affect it can have on our kitchen, filling it with colors and smells one can only associate with the shortening days and falling leaves.


Ten Eyck Orchard apples baking with cinnamon and nutmeg. The perfect accent to Sunday morning French toast made from Pecatonica Valley Farm eggs and Madison Sourdough Company miche (pictured). Smother the whole thing in a layer of Open Kettle Farms maple syrup and you're fueled for the day. 

In the evenings the smell of roasted potatoes is an extra layer in itself against the cooling nights. Sausage from ParKelm Farm searing in the pan as a big green cabbage from Natalie's Garden & Greenhouse cooks down, filling our noses with such a comforting and classic aroma. 

With five more weeks to bring home the market bounty, we hope your fall classics make an appearance. From roasting chili peppers to baking up a simple acorn squash, we all have favorite ways to bring the fall kitchen to life. 

See you at market!

Ben Zimmerman
Market Manager


 

 

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.


VOTE HERE
 

Country Bloomers Greenhouse has some great pumpkins for
decoration and carving this season, little pie pumpkins too!

Vendor Notices:


Underground Meats will be absent from the market this Saturday, October 12th. They will return the following week. 

Don's Produce, Five Green Acres, Urban Gourmet, Door County Fruit Markets & Flyte Family Farm have finished vending for the 2019 season.


Daily Vendors: Saturday, October 12th


Alsum's Sweet Corn
Meadowlark Organics
Wetherby Cranberry Company

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

Recipe Corner


With more cool days coming our way, we're sending you off with a couple more comforting fall dishes to warm you right up. Enjoy!


Maple Roasted Red Kuri Squash & Garlicky Greens

(From So... Let's Hang Out)

Ingredients:
Maple Squash
- 1/2 a large Red Kuri Squash, seeded and cut into half moons
- 1/4 cup maple syrup
- 2 tbs butter or coconut oil, melted
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves

Garlicky Greens
- 1 tbs butter or coconut oil
- 3 cloves of garlic, minced
- 3 bunches of greens, chopped (kale, collards, chard or a mix of all three)
- Juice from a whole lemon
- Salt & pepper to taste

Directions:
1. Preheat your oven to 400 degrees.  Line a baking sheet with foil and set aside.
2. Seed and cut up your squash. Place your squash into a shallow dish or mixing bowl. Whisk together  melted butter/coconut oil, maple syrup and spices. Pour onto the squash. Mix well with clean hands until all of the squash is coated.
3. Lay the squash out onto a baking sheet and bake for 25-30 minutes or until fork tender.
4. While your squash is cooking, start on your greens. Heat up the butter/coconut oil in a skillet. Once the fat is hot, add your garlic and allow it to brown. Once the garlic has browned, add in greens and allow them to wilt. Once they have cooked down, but are still vibrant in color, remove from heat and add the juice of a whole lemon. Toss with tongs. Add salt and pepper to taste.
5. Arrange the maple roasted squash over your greens.


Sausage and Cabbage Dinner

(From Low Carb Maven)

Ingredients:
- 1 pound Italian sausage links 
- 1 pound cabbage, thinly sliced
- 4 strips raw bacon
- 2 ounces onion, sliced thinly (about 1/2 cup)
- 1 clove garlic, chopped
- salt and pepper to taste

Directions:
1. Grill the sausage or slice to cook in the skillet.
2. Cut the cabbage in half (from top to bottom) and then into quarters. Cut out the core of the cabbage on each quarter. Cut the cabbage quarters into thin strips.
3. Chop the bacon into small pieces. Cook the bacon in a frying pan until crispy. Add the onion and garlic to the bacon and saute until softened. Add the sliced cabbage and saute until it is wilted and cooked down. It will take a while and you may have to add the cabbage in batches.
While the cabbage is cooking, slice the cooked sausage. When the cabbage is just about cooked through, add the sausage to warm it through. Add salt and pepper to your taste.
Makes 4 servings.

 

 

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© 2017 by Ben Zimmerman. Created with Wix.com

 

P.O. Box 5115

Madison WI 53705

manager.wcm@gmail.com

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Tel: 608-628-8879