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The Oak Park Farmers Market, offering high quality, locally-grown produce, is held in the Pilgrim Church Parking lot at 460 Lake St. from 7 a.m. to 1 p.m. every Saturday through October. Call for a free pickup and ride to the Market (Tel. 708. 383.4806). Please call before 2:00pm on Friday.

MARKET HIGHLIGHTS:

Every Market day, the possibility exists that you may choose from 80 different apple varieties. Over the course of our six month season, that many varieties may be available on different days from various vendors. From Aceymac to Zeestar!, you have a healthy chance of finding the perfect apple for your culinary needs. And you have the opportunity to ask the seasoned growers for suggestions. Our veteran apple growers include Barry’s Berries (MI), Ellis Farms (MI), Hardin Farm (MI), Johanson’s Appleworld (MI), Nichols Farm & Orchard (IL), Stovers Orchard (MI). These folks know, and love, apples. Inquire about a new hybrid or stay with the tried and true favorite. We are fortunate our farmers are planting new trees all the time and experimenting with their acreage. Please enjoy the robust harvest of our Midwestern autumn, because the reward possibilities are infinite. 

Thank you again to the amazingly creative bakers, volunteers, judges, commissioners, and shoppers for supporting our Pie Bake-Off. All the recipes (and vendor ingredient lists) can be found on our Market website under Special Events HERE. It was a delicious and joyful day at the Market. 

Guest writer and Chairwoman of the Market Commission, Laura Lencioni, shares her expert tips on cooking with seasonal Market ingredients below.

-Colleen McNichols

UPCOMING EVENTS:

  • Stone Soup giveaway, closing day, Oct. 26
  • Knives sharpened every week at American Pride Microgreens booth
  • Live Folk Music, every week, starting at 9:00am
  • Church donuts, coffee (iced and hot), OJ, every week

Bake Sale: Hephzibah Children’s Association 

Vendor Updates: GreenFire Farm will not be present this week, as they have a wedding, however, Sitka Salmon Shares is making a surprise appearance in their place. And SSS have extended their deadline through Sept. 21 to order a 2019 CFA to have seafood delivered to your doorstep. Individual fish pieces are available for sale at Market.

Brian Severson Farms grains will be sold at the Breadman booth (East end of Market)  for the remainder of the season, as the Severson’s staff went back to college.

I Love Native Plants are back to sell you natives for Autumn planting in your home gardens. This week they are located in the North East corner near Nichols Farm and the bake sale.

Oak Park Township will be present to answer all your questions about their many services, including the $1.00 curbside van transport to and from the Market.

MARKET INSIGHTS BY LAURA LENCIONI:

Potato leek Soup, honeyed squash and apples for dessert.

This week was super busy for me, but I was craving something simple and delicious, as well as fall-themed. Since last week I made bone broth, I figured a nice root vegetable soup would be in order. There are so many lovely potatoes this time of year! I like to get organic potatoes from Iron Creek Farm Organic and some lovely organic leeks from Genesis Growers Organic. I used a recipe from the bettered blondie blog.

You can check the full recipe over on her blog, but here’s your Farmer’s Market shopping list for the recipe:

  • 2 Tablespoons  Ghee (optional, I didn’t use it)
  • 3 sliced leeks (Genesis Growers)
  • 2 stalks Celery (various vendors)
  • 3 cloves minced garlic (various vendors)
  • 4 russet potatoes peeled and cubed (Iron Creek, various vendors)
  • 3 cups bone broth (last week’s recipe, meat from Finn’s Ranch, Green Fire Farm or Mint Creek
  • 1 Cup almond milk plain unsweetened (I used coconut milk as that was what I had on hand)
  • 1 1/2 teaspoon salt
  • ¼ tsp ground pepper
  • 1/8 tsp pepper flakes
  • 4 strips of bacon (Finn’s Ranch, Mint Creek, Green Fire Farm)
  • 3 Tablespoons chives

Given the prevalence of apples at the market this week, I figured I would pull out a simple dairy free, paleo friendly caramel recipe. I found this on the leelalicious blog The ingredients are simple:

  • 1 cup coconut/palm sugar
  • 1 cup coconut cream
  • ¼ tsp sea salt
  • 1-2 tsp of vanilla

None of the ingredients for this caramel can be found at the farmer’s market, but this recipe goes perfectly with the fresh, crisp apples of many varieties that can be found throughout the market. Or, for a super simple apple accompaniment, get some creamed honey from Denanne Farms (now called Three Bees ) and simply dip your slices in the honey.

Speaking of honey, one super simple and delicious recipe that is a fall favorite in my household is roasted winter squash drizzled with a little bit of honey and cinnamon. Or, take a roasted sweet potato and drizzle it with local honey from any number of our vendors that carry it.

Each of these dishes comes together fairly quickly but tastes like you spent hours in the kitchen. You deserve delicious satisfying meals even during those busy weeks!

Laura Lencioni

Oak Park Farmers’ Market is committed to equal access to high-quality fresh food. We believe that anyone who wants to eat locally grown and produced food should be able to, regardless of their income level. Therefore; we accept SNAP/LINK cards for payment. We match each dollar spent with a Link card with a one dollar coupon (up to $25.00 per Market day). In addition, we accept WIC and Senior vouchers, as well. To learn more about our equitable programs visit our website:

http://www.oak-park.us/our-community/oak-park-farmers-market

REMINDER: Please remember to bring your yogurt containers or storage containers to bring your berries and fruit home. Keep your bag clean and berries safely protected. We have given out all of our compostable shopping bags, so please remember to grab your bags on the way out of the door,

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