Yang Family Produce has some great fall raspberries
A Trip to Market - All Treats, No Tricks
What a beautiful fall market morning we enjoyed last Saturday!
The brisk morning warmed around us as we grabbed our favorites from our end of season vendors. Munching on Murphy Farms cheese curds and scones from Chris & Lori's Bakehouse, we got to savor the day before us.
The countdown to the end of the market season seems to make each morning more precious.
With three markets to go, there's still time for you to load up on your go-to's, like Ten Eyck Orchard apples, or try something new, like duck eggs from Bryant Family Farm. Bonde Bee has a great deal this season for trick-or-treaters, with 50 packs of their honey sticks (pictured) to hand out on Halloween. What a great way to utilize something local, while giving the kids that sugar fix they're hunting for.
We'll have some special freebees for our youngest market goers this Saturday, in celebration of Halloween this next week. Who doesn't love a little treat this time of year? We'll save the tricks for somebody else, it's spooky enough to know we've just three great markets to enjoy.
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.
Topping: - 1/2 cup flour - 1/4 cup brown sugar - 1/4 cup butter, cut into cubes
Directions: 1. Preheat oven to 350 degrees. Spray a 9 x 9-inch baking pan with non-stick spray. Set aside. 2. Add raspberries to a large bowl followed by sugar and cornstarch. Toss to combine, then add berries to the baking dish and distribute the sugar/cornstarch mixture that’s left in the bowl over the fruit. 3. Make the topping by mixing the flour and brown sugar together in a medium bowl. Cut in the flour using a pastry blender, two knives or your fingers, until the butter is well distributed. Then pinch and squeeze the topping mixture with your fingers to make nice crumbs. 4. Sprinkle the crumbs over the berries. 5. Bake for 35-45 minutes or longer, until the middle of the crisp is bubbling. 6. Serve warm with a scoop of vanilla ice cream or sweetened whipped cream.
Mediterranean Tomato Salad
(From Suzy Karadsheh)
Ingredients: - 6 to 7 medium ripe tomatoes, sliced into wedges - 1 medium red onion, halved, then thinly sliced - 3 garlic cloves, minced - 1 packed cup chopped fresh parsley leaves - 1 packed cup chopped fresh dill - Salt and freshly ground pepper - 1 lemon, juice of - 2 tsp white wine vinegar - 1/3 cup extra virgin olive oil - Goat or Feta cheese, optional
Directions: 1. In a large salad or mixing bowl, add the tomatoes, onions, fresh herbs and garlic. Add salt and a generous sprinkle of freshly ground pepper. 2. Add the lemon juice, white wine vinegar, and extra virgin olive oil. Toss well to combine. Taste and adjust the salt to your liking. 3. Transfer to a serving platter or bowl. Top with large slices of quality feta cheese (optional). Enjoy!