Transition to Autumn at the Market   

The month of September is a gentle reminder of the summer coming to an end and to start preparing for fall and winter. It is a time for thanks to the Antigo Loam and the other elements that have provided us with a rich crop of food and to the growers and producers who worked hard all year to deliver some of the finest products.
Thanks also to our loyal patrons who support the market in a variety of ways and last not least, our market manager Tonya Trabant, whose enthusiasm, expertise and firm belief in the market's mission has been a true asset to our operation.
At this time of year, the market offers a large variety of foods, some of which lend themselves to be preserved in various ways for the long winter months to come.
We are closing out the market season celebrating a successful year.

On September 7, we plan a "Vegetable Fest", featuring a variety of produce. The main event will be a "Vegetable Art Contest", open to all market customers. Let your imagination run wild and create a small sculpture made primarily from vegetables. Drop off your masterpiece at the manger's table by 10 am on September 7. Market visitors will judge the entries by "a penny a vote". The cash proceeds will be donated to the food pantry and the winners will take home a prize. We are also planning to serve food samples prepared from vegetables available at the market.

On September 28, the last scheduled market of the season, we will close out with the popular Pumpkin Fest. Everyone is encouraged to wear their favorite Halloween costume on that day and participate in various activities. Hot cider will be served.
Meanwhile you may want to take advantage of the delicious  
vine ripened tomatoes which are at their peak right now  
and try your hand at the following recipe.

� Pence Lake Photo Studio
Grilled Tomatoes with Bread and Herb Stuffing
Serves 6 
This makes an excellent lunch or a versatile side dish for dinner 
Preheat oven to 400 degrees F.

Ingredients:
6 firm, ripe tomatoes, about 3 inches in diameter 
Salt and pepper 
3 cloves mashed garlic 
4 tablespoons minced shallots or green onions 
4 tablespoons minced fresh basil 
4 tablespoons minced fresh flat parsley 
� teaspoon dried thyme 
� cup extra virgin olive oil 
� cup fine, white bread crumbs   

Directions:
Wash tomatoes, remove stems, cut the tomatoes in half crosswise. Carefully scoop out the seeds from their chambers. Sprinkle lightly with salt and pepper
Place the remaining ingredients in a bowl and mix well. Season to taste with salt and pepper. Fill each tomato half with the mixture, gently pressing it into the hollows. Dribble with a few drops of olive oil.
Arrange tomatoes in a shallow heat proof dish and place into the preheated oven. Bake for 15 minutes or until the tomatoes are tender but hold their shape and the filling has browned lightly.

 FOOD FROM OUR NEIGHBOURHOOD