We strive to keep this list as accurate as possible. We probably missed an item or two that is at the market or listed an item as available when it is not. Chances are that not all items mentioned or listed below will be at each market.
Lori Christilaw from Grace Cheesecakes, LLC wants everyone to know about the big sale on slices and whole cheesecakes this Saturday. "All cheesecakes must go!" she writes. "We've been baking all week to get going for it and are very excited about going out with a bang for the last outdoor market," she writes, noting that all whole cheesecakes will be on sale.
They'll also be bringing some "special sizes" and special prices on slices. Lori tells us that they will not be at the first indoor market at Monona Terrace (November 12) but will resume the following week.
If you haven't checked out the recipes above, you might want to. Carol Knapp from Knapp's Fresh Vegies has Tronchuda Couve, which she's been bringing to market. "I do hope to continue with the Tronchuda as long as it lasts," she writes, "but I don't know how much cold it will take. I'm bringing full heads and bunches of some of the outer leaves for those who don't want as much," she writes us.
Along with chicken, rabbit, and turkey, Pam and Gene Krinke from Krinke's Market will bring the first of the Muscovy duck this week, along with geese.
The Muscovy is a large duck, and usually weighst in at the six to ten pound range. We have baked them in the oven and grilled them outdoors with great success. They are easy to prepare. Prick the skin (it's extremely difficult to remove) oil with a little sunflower oil, then sprinkle with pepper. Stuffed with mushrooms, croutons and/or sausage they're delicious.
Like most of the whole chickens available at the market, these ducks come with their neck bones. We usually boil the bones in a couple to three quarts of water for an hour or so, then strain out the flotsam to make excellent duck stock.
As far as the goose, we're shortly going to be purchasing one as we haven't cooked a goose recently, though we've had our own goose cooked a few times.
Anne Topham from Fantome Farm will be participating in this last outdoor market but will not be selling at the Monona Terrace market until December. She notes that folks who want to stock up on cheese should email her by Friday morning (November 4). That will help her organize the cheese which she'll hold for them on Saturday.
Carrots, rutabaga, fennel, potatoes, and squash are just some of the items you'll find at this week's market. The apples are still coming on strong, as is the spinach, turnips, and parsnips. Endive, burdock, onions, shallots, beets, and garlic are in excellent supply.
And finally, don't forget the turkey. A number of vendors still have turkeys available. Many can be pre-ordered for pickup at one of the Monona Terrace markets.
To find a vendor or product you can: 1) check the DCFM website or take a leisurely stroll through the market. If you'd like to check with your favorite vendor about product availability, go here, then do a search for contact information. And remember, you can always inquire at the Information Booth, at the corner of North Carroll and West Mifflin streets at the top of State St.