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Local Produce, Local Farmer
articles and photos by Chris Moore

If you are interested in freshly picked local produce or want to know how it was grown, just stop by our market and ask Rich Pederson from Pederson Produce.

Rich Pederson's farm is located 3.5 miles southwest of Stoughton, on County Hwy A.  He specializes in peppers (see photo) but also grows tomatoes, melons, eggplants and winter squash.  In the spring, he offers bedding plants, including many herbs. Although not certified organic, his entire operation follows organic practices.

Farmer Pederson grows everything himself. According to him, he has been around "since the dirt was new." He farmed with his dad in 1961 and has had his own farm since 1972. He grew up in Stoughton and now lives there. He works three markets including the downtown market and ours.

Just remember, if you have questions about how Rich's produce is grown, you can ask him in person at the next market!

Sunday, August 30th is Friends of Cherokee Marsh Day

The Knotty Pines, a trio of Madison School District naturalists, will perform folk songs from 10 am to noon.

Weather permitting (they won't come out if it's too hot!), we will have live reptiles and amphibians, plus prairie flowers on display and folks on hand to answer questions about Cherokee Marsh.

Find out about the new boardwalk in the Conservation Park's North Unit, new acres of prairie in Yahara Heights County Park, and upcoming guided walks and volunteer activities.
 

Market Report for August 23
articles and photos by Chris Moore

There was so much mouth-watering produce at our market that some people couldn't wait to get home before tasting it. The photo above shows a young NFM shopper carrying a zucchini which he had already taken bites out of.

Other than zucchini, we also saw green onions, kohlrabi, rhubarb, swiss chard, kim choi, yo choy, phat boon (eaten raw or fried), bok choy, snow pea tips, tomatillos, radishes, cabbage, bitter eggplant, corn, hot peppers, and potatoes. Blueberries, raspberries, strawberries, musk melons (Salzman's) were also in good supply. J&R Farms even had some "Paula Red" apples for sale.

Jimmy Hudson has kale, collard greens, leeks, cucumbers, yellow squash, and watermelon. He expects okra in 1-2 weeks and also delicata squash. Natalie Ortega from Ortega Farms has corn and small watermelon (perfect for a meal). She also has lettuce but at this time of year you should come early before it is sold out!  Next market, she is also planning on bringing canning tomatoes (at about $15 per bushel).  Keene Organics will be bringing pumpkins and chickens after the first week in September.

Whether you need milk, produce, or have a sweet tooth, our local Northside market has it all. See you at the next market! 

Have you been to Artisans Row?
Homegrown Arts & Crafts Every Week! Please visit us this Sunday at the Northside Farmers Market for locally crafted wares - jewelry, hand & body care, yard art, furniture, photography, candles and more!
Thank you for supporting your homegrown artists!

Grilled Eggplant with Peanut Sauce
by Angela Trentadue

This dish was one of my favorites from the farm that I worked on. The eggplant would be fine roasted or diced and sauteed, but grilling gives the best flavor. Make it a main dish by adding some tofu or chicken, a handful of torn fresh basil leaves, and some fragrant basmati rice.

Ingredients

1 large globe eggplant, cut lengthwise into 1/2" slices

1/2 c creamy peanut butter
1 tbsp toasted sesame oil
4 tsp soy sauce
1 clove garlic, minced
2 tsp chili oil (more or less if you like)
pinch of sugar
juice of 1/2 lime
coconut milk, or water, to thin

Directions

Combine peanut butter, sesame oil, soy sauce, garlic, chili oil, sugar and lime juice in a bowl. Mix in water or coconut milk a little at a time until the mixture is smooth and creamy. Set aside.

Prepare your grill.

Meanwhile, cut eggplant lengthwise into 1/2" slices. Brush each slice generously on both sides with olive oil, season with salt and fresh ground pepper.

Grill eggplant over medium-high heat for about 4-5 minutes per side.

Remove to plate, drizzle with peanut sauce. Serve any remaining sauce in a bowl at the table so diners can add more if they like.