Fall greens, like mizuna and frilly mustard, from JenEhr Family Farm
News Twists on Old Favorites
It's easy this time of year to over-indulge in our seasonal favorites. From pumpkin spice lattes to squash soup, even our old standbys can get old fast.
Thankfully the market is still bursting with options for you to switch things up as the season winds down.
Perhaps change means trying a new apple variety from Green's Pleasant Springs Orchard or Atoms to Apples. Maybe it means trying one of Dreamfarm's incredible seasonal flavors of goat cheese. Sometimes the change is as simple as switching from butternut to Kuri squash from Emerald Meadows Family Farm for that squash soup. Change is a great thing and when that change is paired with a delicious meal, we all win.
In the Recipe Corner this week, we're throwing two great taco recipes your way that both center on fall produce. They'll be especially tasty using Tortillas Los Angeles tortillas (pictured). Trying something new and expanding the seasons we associate certain dishes with can very rewarding for the adventurous eater
Of course there's nothing wrong with indulging in those comforting favorites like a bag of fresh Farmer Johns' Cheese curds or a caramel apple from County Line Plants & Produce. As long as you're enjoying your market bounty, from classics to new takes, you'll be happy.
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.
ParKelm Farm has great wool dryer balls.
Ditch the dryer sheets and trade up to something reusable!
Sai's Garden & McCluskey Brothers' Shillelagh Glen Farms will both be absent from the market this Saturday, October 19th. They will return the following week.
Five Green Acres, Urban Gourmet, Door County Fruit Markets & Flyte Family Farm have finished vending for the 2019 season.
Daily Vendors: Saturday, October 19th
Wetherby Cranberry Company
Please note not all vendors present every week. Please check newsletter for anticipated absences.
It's not Tuesday, but we're still craving tacos to warm us up this autumn day. This week we've got two tasty fall taco recipes to gobble up. Enjoy!
Roasted Sweet Potato Taco
(Veggies Save the Day)
For the roasted sweet potatoes:
- 1 pound sweet potatoes, peeled and cubed
- 3 cloves garlic, minced
- 1 jalapeño pepper, thinly sliced
- 1 Tablespoon olive oil
- salt and pepper, to taste
For the pico de gallo:
- 1 dry pint cherry or grape tomatoes, quartered
- 1/2 cup diced red onion
- 1 Tablespoon minced jalapeño pepper
- 1/2 cup chopped fresh cilantro
- 2 Tablespoons lime juice
- salt, to taste
- 8 corn tortillas, warmed
- 1 avocado, sliced
1. Preheat the oven to 425 degrees F.
2. Arrange the sweet potato cubes, garlic, and jalapeno slices on a baking sheet lined with parchment paper.
3. Drizzle the olive oil and salt and pepper over the sweet potatoes. Use your hands to toss to coat.
4. Bake in the oven for 25-30 minutes until the sweet potatoes are tender and lightly browned, stirring after 15 minutes.
5. Meanwhile, prepare the pico de gallo by adding the ingredients to a medium bowl. Gently mix everything together. Taste and add salt as needed.
6. To make the tacos, fill the warm tortillas with the roasted sweet potatoes, then top with pico de gallo and avocado slices. Enjoy!
Tacos with Roasted Winter Veggies & Cabbage Slaw
(From Emily Han)
- 5 cups (3/4-inch) diced root vegetables
- 1 red onion, cut into eighths
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon chile powder
- 1/2 teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
- 2 cups shredded red cabbage (about 1/2 small head)
- Juice of 1 lime
- 1/4 cup coarsely chopped cilantro
- 8 corn tortillas
- 2 tablespoons toasted pumpkin seeds
1. Preheat oven to 400°F.
2. Toss the vegetables and onion with 2 tablespoons olive oil, oregano, chile powder, cumin, a pinch of salt and freshly ground black pepper. Spread evenly on a baking sheet and roast, stirring occasionally, for 30-40 minutes or until all the vegetables are tender.
3. At least 15 minutes before serving, toss the shredded cabbage with the remaining tablespoon of olive oil, lime juice, cilantro, and 1/4 teaspoon salt. Cover and refrigerate. (Can make up to a day ahead.)
4. To assemble, warm the tortillas, fill them with roasted vegetables, and top with cabbage slaw. Garnish with pumpkin seeds.