Tomorrow’s (last) farmers market WILL still be held, rain or shine.

We hope you’ll all come down to join us and say farewell to the growing season, and our farmers until next year.

Cheers!

We’ve been experimenting with shrubs, the sweet/tart/syrupy liquid preserve that was once an almost lost bit of American culinary heritage. It’s enjoyed with and without alcohol.

Here displayed are three variations: Door County plum shrub with apple cider vinegar, Meyer Lemon shrub with ACV and buckwheat honey, and a plum/lemon shrub with meyer lemon juice instead of vinegar.

The recipe is 1:1:1… equal parts sugar, vinegar/acid, and fruit. You can speed it up with heat, or let it soak in the fridge to preserve the more delicate flavors. It’s incredibly fun and easy.. and if I can manage to save it, I look forward to a summery cocktail in the dark days of winter!

the SSFM Fun starts at 1:15 into the clip!

http://fox6now.com/2012/07/25/oak-leaf-trail/#ooid=pqMWloNTqhVijewj4t9-DzFQXv44P0eC

I was just looking up the stats on the SSFM’s first month on Facebook, and it’s pretty awesome!

 

Check out the infographic…

See you tomorrow at the market!

 

…with cold Borscht and some vodka in our lemonades.

What cool summer recipes are you making with your SSFM goods?

Special thanks to the farmers of the SSFM who provided the ingredients! Chia Xiong, LotFotL, Mai Lee Lee, Doug Ney, and all the rest.

 

We wrapped up another great market. Perfect weather, great food, and some great old-timey jazz courtesy of the Sammy Armato Trio (click link for video of Sammy at the market)!

Well, we just kicked off our first market of the year and it was a HUGE success!

Thank you to all of our neighbors and friends for coming out to support Wisconsin Farmers and local food-businesses at the market.

If you have pictures, recipes, or market stories that you’d like to share, please feel free to post them to our brand new OFFICIAL Facebook page!

Another execution of farmers market goodness. The duck was from Norm Steppin, beans from Tang Yang Xiong, and multicolored potatoes from who-knows-where…

Whatever was left is being reduced right now into duck stock for future flavor enhancing.

Thanks again SSFM!