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Truly Northside Farmers
articles and photo by Chris Moore

Qazee, daughter of Kanglue and Vameej Yang, helps sell at the NFM.

At NFM during the first season and back this year, Kanglue Yang and her husband Vammej are an integral part of the Northside. The Yangs rent land from another NFM farmer, Peg Whiteside, Earth Rise Farms (off of Hwy 113), and have been farming for six years. They follow organic practices and hope to be certified organic in the near future. 

They have been in the US for 20 years and are residents of Kennedy Heights where husband Vammej works at the Kennedy Heights Community Center. Kanglue and Vammej have seven children, one of whom attends Blackhawk Middle School and two who go to Lindbergh Elementary. 
 

September 6th is Harvest Day!

Specialty foods for sale...
singing group "Moldy Jam" scheduled to appear!

Moldy Jam (link) is the longest running jam of old-time music in the Madison area. Started in the 1980s, they have revolved around the principle of sharing old-time and irish tunes in an accepting and welcoming setting. They have played farmer's markets, barn dances, weddings, street parties, church outings, private parties, and nursing homes. They have played on Wisconsin Public Radio and WORT, and at the opening at the Overture Center. Moldy Jam is still going strong today, with members ranging in age from 16 to 60 and it continues to provide a venue for people who want to learn to play music that is part of American History.

Maybe because they know it's Harvest Day (more likely because it's been so cool this summer) pumpkins have decide to ripen early, not waiting for October and Halloween. 

So get your pumpkins while
you can! 
 

Canned Tomato Soup
by Jan Montgomery, J & R Farms

~7 qts. tomatoes with skins on, cut up
1 c. celery
1 c. onion

Cook these together for approximately 1 hour or until tomatoes are stewed. To get the juice only for soup, put through a colander or sieve to remove skins and celery and onions.

Once you have strained the tomatoes, reserve 1 pint of tomato juice.

Mix the following thoroughly:
        1 pint tomato juice (warm but not boiling)
                Add:
        7 heaping tbsp. flour
        7 tbsp. sugar
        2 tbsp. salt
        7 tbsp. melted butter

Add this thickened mixture to 20 cups of tomato juice that is warm. Cook and stir constantly until thickened. Put into jars and seal. Water bathing is not needed as long as the soup is very hot when put into the jars and your lids are hot.  Makes approximately 10 pints. This soup is worth the effort to make it.  Cold winter days and tomato soup are perfect cold weather partners.
 

Market Report for August 30
articles and photos by Chris Moore

It was a beautiful day at the market last Sunday, with an incredible variety of wonderful produce on display. There were red peppers that were amazing to look at!  Also at the market were radishes, beets, rhubarb, onions, bok choy, tomatoes, green beans, late strawberries, hot peppers, tomatillos, pepiche, and poblano chilis. 

Jimmy Hudson has hot peppers, leeks and watermelon. He is sad to report that he was struck by the tomato blight, with only a few good plants remaining. Although other farmers also reported the same, we do have a few farmers that seem to be doing okay in the tomato area. 

Ortega Farms had sweet "candy" onions, golden zuchinni, tomatillos, brandy-wine heirloom tomatoes, and muskmelon.  Lor Family Farms had squash, watermelon, and melons.  Salzman's had yellow/red watermelon, harvest gold squash, Akora squash (new), and triple super sweet corn. Lor Cheng had Thai eggplant, mixed lettuce, sweet onions, and parsely.

 Tomato Mountain has two new products for you to savor: Roasted Tomatillo Salsa and Roasted Tomato Soup with Shallots. 

Dolci Italian American Sweets brought a lemon poppyseed zucchini bread and gooey peanut butter marshmallow that looks delicious.

Friends of Cherokee Marsh provided information about Cherokee Marsh including some animals to look at as well as great musical entertainment.  

This Week at Artisan's Row...
Vicki Lane - Funky Bracelets (link)
Jean Mani - Soap, lotion, candles (link)
Kevin Revolinski - Photos, travel books
Rachael Winkley - Jewelry
The Hefty Family - Windswimmers fish art

Visit the artists' new blog (link)  

Peperonata
by Angela Trentadue

To me, peppers are the sirens of summer. Their burgeoning colors calling to me from the piles on each market table. The simplicity of this recipe requires lush, juicy produce, but it also allows for easy variations - smoked paprika and chicken, olives/capers with rice pilaf, cilantro and black beans for burritos, grilled italian sausage and crusty bread...

Ingredients

1/2 c olive oil
3 onions, sliced thin
1# red, yellow or orange bell peppers, cored and deseeded, cut into 1/2" strips
salt & pepper

Directions

Heat the oil in a heavy saucepan and sweat the onions until translucent. Add the peppers, season with salt and pepper. Cook peppers over low heat, stirring occasionally, until the peppers are soft, about 20 minutes. Check seasoning and serve.