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Keene on Garlic
by Keene Hollenbeck

Looking to grow your own garlic? October is the time to plant garlic in Wisconsin and Keene Organics specializes in gourmet varieties of garlic for planting (and eating, too, of course)! The next few weeks, Keene Organics will be bringing garlic-planting stock to the market of the garlic varieties they have left. 

If you have tasted any of the garlic sold around the market this season, you noticed the wonderful full flavor garlic that Wisconsin can grow.  Not only that, but this crop will store all year, so you don't have to buy garlic all year.

Garlic is an easy crop to grow if you follow these tips:

• Plant garlic in Mid-October
• Plant in full sun in good soil
• Plant each clove from a garlic bulb about 3 inches deep and 3 inches apart
• Put mulch over your garlic and put it to bed for the winter.
• Wait all winter and know you have a crop that will emerge in the spring!
• In April and May, weed your garlic
• In June, pick and eat those delicious scapes!
• In late July, harvest your garlic
• Cure it in away from heat and light for about 1 month and allow those delicious flavors to develop.
• August on -- Eat, Eat and Eat garlic!

To see more details on planting garlic you can see Keene Organics website (link) or just talk to them at the market on Sunday.
 

This Week at Artisan's Row...
Youa Lor - Handmade bags, clothing
Maggs Kailhofer - Jewelry (link)
Ron Borowicz - Wooden Furniture (link)
Rachael Winkley - Jewelry
Vicki Lane - Funky Bracelets (link)
Jean Mani - Soap, lotion, candles (link)
The Hefty Family - Windswimmers (link)

Visit the artists' blog for more information (link)  

Pet Palooza Was a Success!
photos by Emily Steinwehe

The dogs had their day at Dane County Timebank's Pet Palooza. Everyone enjoyed the parade and the dogs made sure their people were well-behaved. Here are some of the prizes given:

Best Trick: Renata and Misha the Maltipoo

Smallest Pet: Lea and Lita the Chihuahua

Best Sports Fan: Natasha and Stewie the Pug (He was wearing a Badger shirt).

Best Presentation: Suzette and Sir Gunner the Gordon Setter (pictured below)

Best Ears: Morgan and Misty the Rat Terrier

Fluffiest Pet: Matti and Princess the Miniature American Eskimo (pictured right)

Best Costume: Lea and Casey the Maltese/Bichon Frise (Chicken costume).

Most Safety Conscious: Marnette and Koko the Chihuahua/Terrier Mix (Her coat had orange reflective tape on the sides, pictured below).

Best Pet/Owner Lookalike: Forest and Bowser the Mastiff/St. Bernard

Biggest Pet: Jason, Kelly, and Shiva the Great Pyrenees

Biggest Attitude: Kirk and Max the Jack Russell/ Terrier/Chihuahua Mix

Best Superhero: Scott and Bear the Pomeranian/Chihuahua Mix (Spiderdog! - pictured below)

Best Halloween Costume: Scott and Grizzly the Pomeranian (Pumpkin - pictured below)

Most Energetic: Sarah and Max the Golden Retreiver

Best Tail: Judy and Daisy

Best Behaved: Michelle and Sydney the Labrador Retriever

Thank you to everyone who helped!
  

Ruegsegger Farms is Back at the NFM Winter Market!
by Lisa Wiese and Chris Moore

Ruegsegger Farms (Ken and Sherrie Ruegsegger) was here during the first NFM regular season. Since leaving us, they've started a local foods grocery store in Paoli. They built a processing kitchen and deli where they make and serve a variety of products. They also developed an online order and home delivery service.

This year, they are back for the NFM winter market to take orders for Bronze Heritage Turkeys as well as holiday pies.  Order soon at their website (link) before all the turkeys are taken!

Thanksgiving Pie orders are due by November 15th and Christmas Pie orders are due by December 10th.  Pickup will be at our Winter Market which runs from 10:00-1:00 on Nov 8, 22 and Dec 6, 20 next to Family Dollar in the old hardware store at Northside TownCenter.
 

Our Apologies...

Due to a technical error, many of you did not receive last week's newsletter.

The newsletter is available in our online archives for anyone who would like to read it.

Online Newsletter Archives
  

The Best Winter Market in Madison returns this
November and December!

Two years ago, the Northside Farmers Market put together a well-attended and much-loved winter market. After not doing one last year, the NFM Board of Directors decided to re-open the winter market! 

With the help of the generous Don and Dave Bruns, it will be held at the Northside TownCenter in the former hardware store next to Family Dollar. 

Not able to wait all winter for fresh local foods? Now you know where to go for great local foods and interesting holiday decorations and gifts.  We hope you'll help spread the word! Tell everybody! The good one's comin' back!

  One Pot Cook Off on October 4

Join the fun! Come test your skills against friends and neighbors. If you can make it in one pot, you can enter it the cook off!

The winning dish will be determined by People's Choice tasting by Market Attendees. Prizes to be awarded.

Cooks must use at least 3 products available from the Northside Farmers Market and 1 product available from Pierce's Northside Market in their dish. Small entry fee, cook off rules and Health Department regulations apply. See details on our website (link).

Cooks, would you like to participate? Call Dale Matthews at (608) 217-9631 or email nfmmanager@yahoo.com to enter.
  

Spaghetti Squash with Pumpkin Seed Pesto
by Angela Trentadue

I’m pretty picky about my winter squash - most of them are just too much work to prepare - which ends up limiting my options most of the time. Recently, however, I decided to give spaghetti squash a try as a flour-free alternative to pasta. This dish particularly tickles me because I like the pairing of squash and pumpkin seeds, also known as pepitas.

Ingredients

1 3-pound spaghetti squash, pierced all around

2 tbs olive oil

salt and fresh ground pepper

1/2 cup raw pumpkin seeds

1 cup cilantro leaves and stems, lightly packed

1/3 cup Parmesan cheese, freshly grated

3 medium cloves garlic, rough chopped

juice of 1 medium lime

1 jalapeno chile pepper, rough chopped

2/3 cup extra-virgin olive oil

Directions

Preheat oven to 375°F. Bake the squash until soft, at least 1 hour.

Meanwhile, in a large saute pan over high heat, dry-toast the pumpkin seeds. Shaking the pan, move the seeds over the heat until they begin to pop. Remove from the heat and put them into a food processor or blender. Add the cilantro, Parmesan cheese, garlic, lime juice, and chile pepper and process until all ingredients are well minced. Continue blending as you gradually drizzle in the olive oil until the pesto comes together. Taste and add a pinch or two or salt if needed. You’ll want this pesto to be a bit on the runny side so it will coat the squash evenly without too much mixing.

When squash is tender, slice in half and scrape out the seeds. Drag a fork through the flesh, pulling the strands apart. Toss gently with the pesto and serve.