Downright Spooky

Apples in full force from Ten Eyck Orchard

Downright Spooky

What haunts the dreams of late October?

Is it the gray days closing in before the coming winter or the lengthening nights with their chill air? Perhaps the spooky displays around the neighborhood full of ghosts, twelve foot skeletons and tombstones spread across the yards?

For us, it is the reality that just three precious markets remain in the 2023 season. Say it ain't so!

Light a candle in your hearts and take warmth from what remains. The season may be drawing to a close, but there is much left to bring you comfort.

In the spirit of late October, look for many pumpkins this weekend, ready to be carved into Jack-o'-lanterns, like these pictured from Country Bloomer's Greenhouse.

As the sun rises later and later, early market goers beat the dawn, but can find comfort in a warm empanada from Stella's Bakery as they begin their market shopping.

These shorter days do at least lend more time for cooking indulgent meals, like this French onion turkey breast recipe. Sai's Garden has you covered with onions (pictured), while Bryant Family Farms will be bringing in fresh, never frozen turkey this weekend to provide the breast meat, in addition to whole birds, drumsticks, ground turkey and heart & liver packs.

If the change in the weather has put a tickle in your throat, swing by Green County Hemp's booth for a pack of their CBD honey sticks, a soothing addition to a warm tea or hot toddy to bring some comfort.

Speaking of honey sticks, stop by B's Honey & Bonde Bee this weekend if you're looking for a local option for trick-or-treaters on Halloween. Honey sticks make a great unique offering, that's both sweet and special.

Treats don't just have to be for the little ones this time of year. Pleasant Springs Orchard has an extra special offering not to be missed in the form of quince (pictured), perfect for this spectacular quince slab pie recipe.

Three weeks remaining may be a scary thought, but there's still time to pick up a copy of the brand new "Dane County Farmers’ Market Cookbook: Local Foods, Global Flavors" by Terese Allen, a wonderful source of inspiration for the home chef and a great gift for the upcoming holidays.

It's gonna be a chilly market this Saturday, but one full of local flavors, bountiful fall offerings and plenty of late season cheer. That's not so scary after all, is it?

See you at the market!

Ben Zimmerman

Market Manager

manager.wcm@gmail.com

As a reminder to everyone, dogs are prohibited within the market area, though we welcome service animals at all times.

P.S. Check us out on Facebook, Twitter and Instagram

Dane County Farmers' Market Cookbooks Now for Sale!

We are very happy to announce the brand new "The Dane County Farmers’ Market Cookbook: Local Foods, Global Flavors" by amazing food writer Terese Allen will now be available for purchase at the Info Tent.

The book is bursting with great stories and recipes built around the unique and vibrant farmers market scene Madison has to offer. Find new and delicious ways to utilize your market finds, while supporting the market.

Copies will be available this Saturday at the Info Tent. The books sells for $35 and can be purchased with cash, check or Venmo.

You may also preorder a copy by emailing us at: manager.wcm@gmail.com

Vendor Notices - October 28

Sai's Garden will be absent from the market this Saturday, October 28th. They will return the following week.

Daily Vendors:

Alice Good Coffee

B. Kurt Dairy

Steppin’ Out Foods

What Got Gathered

Keep some color all winter long with dried statice flowers from Ka Vang Thao

Produce List - October 21st

Vegetables/Mushrooms:

Arugula

Beans (Green, Wax, Dragon Tongue, Long)

Beets (Chioggia, Golden, Red)

Bitter Melon

Bitter Tomato

Bok Choi

Broccoli

Broccolini

Brussels Sprouts

Cabbage (Green, Napa, Purple)

Carrots (Orange, Purple)

Cauliflower (Purple, White)

Celeriac

Celery

Chard

Chayote

Eggplant (Globe, Japanese, Listada, Thai)

Garlic (Multiple Varieties)

Jicama

Kale (Curly, Purple, Toscano)

Kohlrabi (Green)

Leeks

Lettuce (Green Leaf, Red Leaf, Summer Crisp)

Mixed Greens

Mushrooms (Cultivated: Oyster, Lion’s Mane, Shiitake; Wild: Hen of the Woods)

Mustard Greens

Okra

Onions (Sweet Yellow, Red, Green, White)

Pac Choi

Peppers (Bells-Multiple Colors, Sweet Italian, Lunchbox, Poblano, Jalapeno, Serrano, Thai, Anaheim, Cayenne, Habanero, Scotch Bonnet, Pasilla, Ghost, Red Ember)

Potatoes (Blue, Red, Purple, Yellow, Fingerling, German, Russet)

Pumpkins (Jarrahdale, Mini, Orange, Pie, White)

Radish (Daikon, French Breakfast, Red, Watermelon)

Rutabaga

Shallots

Spinach

Summer Squash (Zucchini)

Sweet Potatoes (Orange, Purple)

Tomatillos

Tomatoes (Cherry, Heirloom, Paste, Slicers)

Winter Squash (Acorn, Buttercup, Butternut, Carnival, Delicata, Fireball, Galuex D' Eysines, Hubbard, Jade Knight, Kabocha, Mooregold, White Boer Ford)

Fruit:

Apples (Ambrosia, Cortland, Crimson Crisp, Crimson Topaz, Earliblaze, Empire, EverCrisp, Gala, Golden Russet, Harrelson, Honeycrisp, Ida Red, Jonamac, King David, Keepsake, Liberty, MacIntosh, Macoun, Prairie Spy, Regent, Roxbury Russet, Snowsweet, Spartan, SunCrisp, Sweet 16, Swiss Gourmet, Wine Crisp, Zestar and more!)

Aronia Berries

Cranberries

Ground Cherries

Pears (Asian, Harrow Sweet)

Quince

Raspberries (Black, Red)

Herbs:

Cilantro

Dill

Lemongrass

Mint

Parsley (Curly, Flat)