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New Vendors!
Kettle View Woodworks and Traveling Tomato by Lynette Jandl

Ric Schwichtenberg, proprietor of Traveling Tomato, is our newest volunteer-turned-vendor.

Ric will have his lush, healthy perennials
at the August 9, 16 and 23 markets.
 
 

 
Kettle View Woodworks (Ron Borowicz, proprietor) is a maker of outdoor patio furniture. Adirondack chairs, rockers, gliders as well as garden tables and benches made from western red cedar, the finest outdoor material available!

Kettle View makes the Badger chair, an official University of Wisconsin logo chair. Badger chairs (as well as Ron's other chairs) are available in five different styles: Chair, Rocker, Glider, Director Chair and folding Director Chair. See his website for more great products (link).

Visit Ron at the market this Sunday, August 9th or August 23rd or contact him by email, phone or mail:

101 Things to Do with Zucchini

A must-have cook book for everyone who finds themselves with a surplus of that great green summer squash!

101 Things to Do with Zucchini, by Cyndi Duncan and Georgie Patrick, helps answer the question all gardeners have asked at one time or another... "what am I going to do with all of these?"

Go beyond breads, bars, and cakes (covered in the book, of course) and learn some new ways to use zucchini. Soups, pickles, sushi, quiche, strata and burritos are just some of the interesting recipes you'll find in this handy spiral-bound publication.

It's available for around $10 at online book vendors such as Amazon or Barnes and Noble.

1 Thing to Do with Zucchini
by Jan Montgomery, J & R Farms

Mock Pineapple Zucchini
Use in place of crushed pineapple.

1 gallon zucchini, peeled, cored, seeded, grated and cut up and drained
1/2 c. lemon juice
46 oz. can unsweetened pineapple juice
2 1/2 c. sugar
1 1/2 tsp. pineapple extract (optional)

Simmer all ingredients together for 20 minutes. Pack hot in pint or quart jars, leaving 1/4 to 1/2 inch head space. Secure lids. Process in boiling water 25 minutes for pints, 30 minutes for quarts. Makes 9 to 10 pints.
  

This week at Artisans Row...
Vicki Lane - Funky Bracelets (link)
Jean Mani - Soap, lotion, candles (link)
Kevin Revolinski - photos, travel books
Elinor Gbedey - soy candles, t-shirts

Hermsdorf Farm (Jr) by Chris Moore

The produce of one of our vendors at the market is the result of the hard work of two young people, Josh and Emma, from Hermsdorf Farm. Using knowledge gained in 4H, they are growing and selling their produce to raise money for college.  They hand pick and sell raspberries, sweet corn, peppers, squash, cucumbers, and onions.  Josh and Emma also sell pork (J & E Pork Shoppe), beef, chicken, flavored crackers of their own creation, plus Wisconsin maple syrup.
  

Market Report for August 2
article and photos by Chris Moore

With produce in full swing, the Northside Farmers Market has a palpable energy.

During the last market we saw the Sandwich and Salad Cookoff. The people's winner of $100 was Val Holden with a grilled pita sandwich.

This photo shows most sandwiches and salads from the competition – unfortunately the last of the winning grilled pita sandwich was eaten shortly before the photo was taken!

Juan Gonzales brought wonderful small summer squash and multi color carrots. We saw the first blueberries of the season from J&R Farms, pumpkin leaf, squash blossoms, regular garlic pesto from Keene Organics, plus much more.

Coming next week are more tomatoes. Jimmy Hudson says his tomatoes will be ready, same with organic tomatoes from Troy Farms. We should also expect grape tomatoes to appear at our market.

Sandy Hunter from Dolci Italian American Sweets is selling a green tomato cake with brown butter icing (one bundt cake) made from tomatoes from Tomato Mountain. The recipe is available at the Tomato Mountain stand.

For those curious on the solar cooked chicken (head of garlic and a 5 lb chicken from Keene Organics, an onion from Natalie Ortega, sage, salt and pepper), the results were delicious. Keene Organics say they will have more chickens available in September.

We also had an all-volunteer group from Folklore Village teaching market goers traditional dances from Germany, Scandinavia, and Poland. Folklore village is a nationally recognized folk arts and culture center dedicated to enriching lives through time honored traditions. Find out more at their website (link).

See you at the next market!

We need you!

Have an extra hour or two on Sunday mornings? We need help setting up, working, or breaking down the market. You get: Fresh air, exercise, new friends, first pick of the day's fresh produce, and the really great feeling that you're doing your part to support our local farmers and our agricultural economy.

Call Dale at 217-9631 and start this Sunday! Thank you!

Zucchini Quesadilla
by Amy Pace

Another great recipe for using up
those zucchinis!

Ingredients
1 red pepper, diced
1/2 small zucchini, diced
1/2 small summer squash, diced
1 med onion, diced
salt & pepper
(or your favorite seasoning)
1 tablespoon olive oil
1 1/2 cups shredded
reduced-fat cheese
non-stick cooking spray
whole wheat tortillas


For this recipe, dice or chop the vegetables to whatever size works best for you. Little mouths might prefer a finer dice.

Directions
1. Saute red pepper, zucchini, summer squash, and onion in olive oil over medium-high heat until just tender. Add salt and pepper to taste. Set aside.

Note: You may find you need to drain some of cooking liquid off vegetables before continuing.

2. Coat a 10" frying pan with cooking spray. Place a tortilla in the pan and place over medium-high heat. Sprinkle a handful of cheese evenly over tortilla.

3. Spread several spoonfuls of the vegetable mixture over the cheese.

4. Sprinkle more cheese on the vegetables, and top with a second tortilla.

5. Cook until light brown on both sides and heated through.

6. Cut quesadilla into slices and serve hot with cold sour cream for topping.