Yum!!!! Make your OCT 5th PASTA reservations now!
Call Dale at 217-9631 or email him.
  

Visit the Dane County Timebank Booth at the Northside Farmers Market this Sunday!

Come learn about the many wellness related activities you can spend time dollars on, including yoga, massage, nutrition advice, workout partners, and more! 10:00am - noon.
  

The decision about having another Northside Farmers Market Winter Market has been reached. The conclusion is that there will not be a winter market organized by the Northside Farmers Market this year.

Several factors resulted in the final decision. Volunteer time was probably the biggest factor. Last year's co-managers each spent 20-30 hours a week from September to January and several dozen additional volunteer hours were needed (and thankfully donated) to prepare the space, run the information booth, operate the Quest program and to help vendors unload and re-load at the dock. The same volunteers and managers are not all available this year. Organizers had more time last year than this year to plan and carry out tasks.

Another factor was a need to secure and prepare a completely different space since Meikles True Value has moved into the space that was donated last year for the winter market.

There were many who enjoyed last year's November, December and January markets. Organizers, volunteers, managers, shoppers and vendors all had many wonderful Sundays in spite of all the snow and ice. It was quite a winter!

But there is good news, too. Other friends and neighbors are working on plans for a winter fair similar to last year's. If you are interested in learning more, stop at the market information booth and we'll connect you to the right people.

Our NFM Vendors anticipate these products at the Sept 21 market:
  
Alaches, Angus beef, apples, basil, beets, bell peppers, bison, blueberries, bok choy, cabbage, cauliflower, cheese (curds, parmesan, provolone, romano, swiss), chocolates, cilantro, cipollini onions, collard greens, corn, cucumbers, elk and red deer meat, espazote, farm-fresh chicken, fresh eggs, gourmet brats and grilling sausages, green beans, green onions, herbs, honey, hot peppers, kale, lettuce, maple syrup, milk, mint, multi-colored peppers, okra, papaldos, parsley, pears, pepichas, potatoes, preserves, radishes, shallots, snow peas, sour cream, spinach, squash flowers, sweet candy onions, sweet peas, swiss chard, tomatillos, tomatoes, yogurt, zucchini.

Fresh fruit juices, smoothies, coffee, biscotti, healthy and delicious cookies and fresh bakery every Sunday.

This list could change due to weather or other unforeseen circumstances.

Ingredients
2 lbs beets, peeled, quartered
2 lbs red cabbage, chopped
1 46oz can of tomato juice
2 large tomatoes, chopped
4 tablespoons butter
Sour cream (Sugar River, of course)

Directions
1. Boil the beets in the tomato juice while you chop the cabbage and saute it in the butter, a little browning is ideal.

2. Add the cabbage and chopped raw tomatoes to the beets. You may have to add a little water as it cooks down so it won't stick to the bottom but keep it as thick as possible. Stir every 10 to 15 minutes.

3. Cook about an hour uncovered until you can mash with a potato masher. I like it evenly chunky. It will be quite thick and a beautiful rich red color.

4. A dollop of sour cream on top is stunning and a perfect flavor combination.