Dear Friends of the Antigo Farmers' Market     

Now that the 2013 Market Season has come to a conclusion and we have had some time to reflect on the past few months, the Antigo Farmers' Market Board of Directors would like to thank everyone who participated and showed their continuing support in our mission.  

 

We thank our vendors for their excellent work in producing high quality food and original craft items. Their regular attendance is greatly appreciated by customers as well as the organization.

For a pictorial year in review, please go to photo albums

We would like to extend a special thanks to those vendors who have so generously donated to the Antigo Area Community Food Pantry. We received a heartfelt letter of appreciation from them, stating that 1,319 pounds of quality, fresh produced provided a healthy nutritious products for the clients of the pantry

 

Thanks go to our patrons whose loyal support makes the market viable and successful.

Last, but not least, a special "Thank You" to our market manager, Tonya Trabant.

Tonya took to her new role as manager naturally with great enthusiasm and creativity and established a great rapport with vendors and market visitors alike. We all enjoyed working with you, Tonya.

 

 

In September, the Antigo Library Foundation Board invited Terese Allen to give a talk entitled "If recipes could talk; Wisconsin foods and the stories they tell." Terese, a Wisconsin native and former chef has been involved in the Wisconsin local food movement for many years and showed a great interest in our mission. She was unable to fit in a visit to the market, but donated the recently published 2014 Wisconsin Local Food Journal as a raffle prize.   

 

 

The journal focuses on Wisconsin Cheese with many cheese based recipes, a guide to locating cheese factories and shops, including Antigo's own Sartori Cheese, whose SarVecchio Parmesan adds a deep flavor to the recipe shown below. The publication is for sale at the Thirsty Soul in Antigo and other retail outlets around the state.

 


You may want to sample one of the recipes from the Journal which includes Kale, a leafy, highly nutritious vegetable, which can be grown very late in the season and tastes sweeter and more flavorful after being exposed to a frost.

 

Kale and Swiss Cheese Pie with Pasta Crust

Servings: 8-10

 

Who ever heard of a pasta crust? We have, and we like it a great deal. Bound with eggs and baked until set, it is the base for a savory pie made with Swiss Cheese and frost-sweetened kale. Feel free to add a little bacon or ham for extra heartiness.

 

2 tablespoons butter, plus a little for the baking dish

8 ounces thin spaghetti, broken into thirds

1/4 cup shredded Parmesan

6 large eggs, divided

1 tablespoon olive oil

1/4 cup finely chopped shallots

8-10 ounces fresh kale, stems removed

4 ounces Swiss, shredded

1/2 cup chopped ham or cooked bacon (optional)

1/3 cup milk

1/8-1/4 teaspoon red pepper flakes

Salt and pepper

 

Heat oven to 350 degrees. Butter an 8-by-12-inch baking dish. Cook spaghetti in lots of salted boiling water until tender. Drain, place in a bowl, and stir in butter and Parmesan. Let pasta cool down for a few minutes. Beat 2 of the eggs and stir them into the pasta. Place the mixture in the baking dish and press it all over to even it out. Cover with foil and bake 13 minutes. Set the crust aside.

 

Heat olive oil in a large skillet or pot, add shallots, and cook until tender. Add kale and stir over heat until wilted. Remove from heat, let kale cool down a bit, and then coarsely chop it. Beat remaining 4 eggs and add to kale along with the cheese, ham or bacon (if you are using either one), milk, and red pepper flakes. Add salt and pepper to taste and mix well.

 

Spread filling over crust. Cover again with foil. Bake 40 minutes. Uncover and bake another 5 minutes. Let the pie stand 10 minutes before serving.

 

 

 FOOD FROM OUR NEIGHBOURHOOD