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The One Pot Cookoff originally scheduled for October 4th has been cancelled. Call Dale Matthews at (608) 217-9631 or email nfmmanager@yahoo.com with any questions.

Questions can be directed to Lisa Wiese, Winter Market Manager.
See our website for contact information.
 

Market Report for September 27
photos and article by Chris Moore

It is always fun to watch for new varieties of vegetables at the market. For example, I had never seen a yellow peach tomato (pictured above) – it is even fuzzy!  Another thing to look for is the incredible variety of different colors that can be seen in fall produce.  For example, how about the pictured (half) rainbow of tomatoes?

The market is burgeoning with so much produce many of our vendors would like double stalls – but we just don’t have the space.  We are curb to curb with produce – all grown locally in Wisconsin. 

Seen at the market last Sunday was grass fed beef, lettuce, beans (in many colors), spinach, sugar snap peas, cherry tomatoes, okra, eggplant, kale, sweet corn, cucumbers, lemon grass, green mustard, swiss chard, rhubarb, kohlrabi, sage, basil, potatoes, beets, radishes, bell peppers, sweet onions, and even thai hot peppers. Farmer John, as always, has a wonderful supply of cheese including string cheese, pepper jack, cheddar (tomato and basil), asiago, parmesan, colby garlic & herb cheese.

The list continues with cabbage, cauliflower, yellow zuchinni, artichokes (yes!), acorn squash, watermelon, tomatillos, raspberries, jicama (yam bean), radishes, and beautiful carmen peppers from Troy Gardens.  Also at the market are the pumpkins and gourds, in very beautiful arrangements.

Although we only have four markets left (last one is October 25), don’t forget that we will be venturing indoors accompanied by many of our regular season vendors – 13 so far.  They include:  Capital City Cookies, EarthRise Farms, Polly Jane’s Jams, Kayoua Yang, Lor Chang, CC Angus, Nina & Family Gardens, Farmer John's Cheese, Jimmy Hudson, Keene Organics, Youa Lor, Salzman Gardens, and Wyman Produce.  If your favorite vendor is not on this list, ask her or him next Sunday to sign up!
 

This Week at Artisan's Row...

Ron Borowicz - Wooden Furniture (link)
Rachael Winkley - Jewelry (link)
Vicki Lane - Funky Bracelets (link)
Jean Mani - Soap, lotion, candles (link)
The Hefty Family - Windswimmers (link)

Visit the artists' blog for more information (link)  

Super Volunteer!
by Chris Moore

You all know it takes volunteers to run our market, but if so, then who organized the volunteer and vendor appreciation day last Sunday? That person is Dale Matthews, an NFM "super volunteer."  Last Sunday, Dale cooked up a storm to provide food for volunteers and vendors in appreciation for a wonderful Season. Dale also coordinated many of the events for the market this season and is always there when needed. If you seem him this Sunday, take a moment to thank him for his involvement in our Northside Farmers Market.
  

Three Sisters Salad
by Angela Trentadue

This is a Fall/Winter variation of a salad I like to make in earlier in the season with summer squash and green beans. I find the nubby wild rice, rich roasted squash and sweet corn niblets to be especially full of life during the colder months - and I really like the addition of apple cider to the mix. Even though I can never drink very much, I always buy a gallon or two of cider from the market at this time of year and freeze it in 1 cup packages to cook with during the winter.

Ingredients

1 c wild rice
2 tsp coarse kosher salt
1 medium butternut squash, peeled and deseeded, cut into 1/2" dice
3 tablespoons olive oil
4 tbs butter
1 large leek, cleaned and cut into 1/2" slices
1 c corn cut from the cob, fresh or frozen (defrosted)
1 c cooked small red beans (or other small bean)
1 tbsp chopped fresh sage
1/2 c apple cider (more or less, as you prefer)
cider vinegar
salt and pepper

Directions

Preheat oven to 350 degrees.
In a medium saucepan, add rice to 2 cups of water and bring to a boil. One the water is rolling, add salt, cover and reduce heat to low. Simmer rice for 45 minutes or until the kernels are tender and just starting to split.
 
In a large bowl, toss squash with olive oil and spread out onto a large baking sheet. Season with salt and pepper and roast until the edges start to brown and the cubes are fork tender, about 30 minutes.

Directions, continued

While the squash is roasting, melt butter in a large skillet over medium heat. Add leeks, stirring to coat evenly with butter. Allow the leeks to cook in the pan until they have softened and begin to turn translucent. If they start to brown too much, turn the heat down.

Once the leeks are soft and aromatic, toss in the corn. Season with salt and pepper, stir well, then continue cooking until the corn turns bright in color and all the juices are almost evaporated. Stir in the sage and cook a minute or two more.

Once all the liquid is gone and the leeks and corn are carmelizing and sticking slightly to the bottom of the pan, add the cider. Stir well to get up all the brown bits released by the cider. Gently mix in squash and beans, incorporating all ingredients evenly. Cook a minute or two more to allow the liquid to concentrate. If more liquid is needed, add a splash of cider and a splash of cider vinegar.


Finally, turn out into a large bowl, mix in rice and season with salt and pepper.