Happy Solstice, everybody! I hope this longest day of the year brings you as much joy as it does sunlight. And here’s to the sunlight and the long days and the bounty of the land around us. Looking forward to Market day as much as we are? Here’s a taste of what you can expect this Thursday the 23rd:
We are excited to welcome Jumping Spider Farm to their first-ever Mount Horeb Farmers Market! Among other veggies they will be bringing spinach, bok choi, and sweet spring carrot bunches.
We are excited to welcome Jumping Spider Farm to their first-ever Mount Horeb Farmers Market! Among other veggies they will be bringing spinach, bok choi, and sweet spring carrot bunches.
From Squashington Farm: lettuce mix, lettuce heads, escarole (below left), CELTUCE! (which is what, exactly? Click here to find out!), microgreens, peashoots, scallions, garlic scapes cilantroooooooooooooooo, kale, collards, chard, PEAS!
From Whoopies Cookies and Sweets, a tantalizing concoction: the Caramel Macchiato Whoopie Pie (above left) with espresso and homemade caramel in both the cake and the frosting!
Tisha's Delicious Bakery will have more shortcake (above right)!
The humans of Drift Coffee are still off adventuring (lucky ducks!) but remind you that you can pick up bags of beans from Brix Cider, and Mighty Leaf Microgreens is taking a brief hiatus as well due to the hot weather at the market being hard on their product, but anyone interested can still order from their website and they make deliveries on Thursday!
Tisha's Delicious Bakery will have more shortcake (above right)!
The humans of Drift Coffee are still off adventuring (lucky ducks!) but remind you that you can pick up bags of beans from Brix Cider, and Mighty Leaf Microgreens is taking a brief hiatus as well due to the hot weather at the market being hard on their product, but anyone interested can still order from their website and they make deliveries on Thursday!
You probably already know that Thursday afternoons are open mic night at Brix Cider, just down the street from the farmers market, and many of our vendors like to relax there after the market with a glass of cider and a meal chock full of locally-sourced ingredients (like, just for example, veggies from Kingfisher and Squashington farms!).
This summer, there’s a reason to make Wednesday nights Brix nights as well – starting this Wednesday the 22nd, they kick off their Small Batch Science nights on the patio.
“We’re bringing data-driven research to our local food conversations and farm-to-table activities […] We’ve invited UW graduate students and other scientists to give research-based flash talks about topics relating to local food and agriculture.”
Hope to see you there!
This summer, there’s a reason to make Wednesday nights Brix nights as well – starting this Wednesday the 22nd, they kick off their Small Batch Science nights on the patio.
“We’re bringing data-driven research to our local food conversations and farm-to-table activities […] We’ve invited UW graduate students and other scientists to give research-based flash talks about topics relating to local food and agriculture.”
Hope to see you there!
Speaking of local food and agriculture, there couldn’t be a better segue into talking about Campo di Bella, our featured vendors this week.
Mary Ann and Marc Bellazzini are well acquainted with living in rhythm with the seasons and sharing the bounty of their land: they own and operate Campo di Bella, a farm-to-table restaurant and winery, on their 20-acre farm outside of Mount Horeb. “We grow as much food for our Friday and Saturday night dining experiences as we can, and buy [the rest] from other local producers and/or organic,” says Mary Ann.
The space they’ve crafted at Campo di Bella is a sort of living fairytale; a delight to all the senses. If you’ve never been out there, or haven’t visited for awhile, or even if you’re there every weekend, they warmly invite you to come out for a special even on July 9th:
“Join us on Saturday afternoon for a glass of wine and farm tour with our son Massimo. Massimo will lead the farm tour starting at the winery at 3:00 PM and guests will walk the access road past our orchard into our culinary garden and vineyard. Come see the sheep, pigs and chickens and the fields where your dinners come from. We will walk back to the winery and you will enjoy a glass of our own Fossil Rock Red wine as part of the tour.”
You can register for this farm tour and see more events here on their website.
“Join us on Saturday afternoon for a glass of wine and farm tour with our son Massimo. Massimo will lead the farm tour starting at the winery at 3:00 PM and guests will walk the access road past our orchard into our culinary garden and vineyard. Come see the sheep, pigs and chickens and the fields where your dinners come from. We will walk back to the winery and you will enjoy a glass of our own Fossil Rock Red wine as part of the tour.”
You can register for this farm tour and see more events here on their website.
“We've been in operation for the last 6 years and have created some housemade value-added products like our artisan red wine vinegar,” Mary Ann says. Their artisan red wine vinegar is what Mary Ann will be bringing to the Mount Horeb Farmers Market every other week this season. Her next market day will be this coming Thursday, June 23rd, and then July 7th, 21st…you get the idea.
“I love educating our guests and customers on how we grow the food that we serve in the restaurant and what ‘local’ really means when making a value-added product. I enjoy coming to the farmers market so that community residents get to learn about us and what we offer our community.”
One of the things they offer to this community is a retreat-like space – their dining patio overlooks Blue Mounds State Park – to enjoy the spectacular natural beauty of this area while eating fresh, local food that is a tribute to local ingenuity as much as to their cultural roots. Both Marc and Mary Ann grew up in close-knit Italian households where food and mealtimes connected them to their families’ roots and cultural history and, as they say, “We continue to harvest our childhood experiences and the importance of family, food, winemaking and cooking.” Faced with underwhelming results when recreating a family recipe he had enjoyed in Italy with store-bought ingredients, Marc made the discovery that ‘not all tomatoes and carrots are the same,’ giving rise to a passion for sustainable, organic, time-tested practices in their own farming pursuits.
When they’re not on their farm Marc and Mary Ann love to get away and enjoy a play at American Players Theatre performance in Spring Green, hang out with friends at the Hop Garden in Paoli on a Sunday afternoon, or explore the many paths, vistas and hideaways at Donald Park.
“I love educating our guests and customers on how we grow the food that we serve in the restaurant and what ‘local’ really means when making a value-added product. I enjoy coming to the farmers market so that community residents get to learn about us and what we offer our community.”
One of the things they offer to this community is a retreat-like space – their dining patio overlooks Blue Mounds State Park – to enjoy the spectacular natural beauty of this area while eating fresh, local food that is a tribute to local ingenuity as much as to their cultural roots. Both Marc and Mary Ann grew up in close-knit Italian households where food and mealtimes connected them to their families’ roots and cultural history and, as they say, “We continue to harvest our childhood experiences and the importance of family, food, winemaking and cooking.” Faced with underwhelming results when recreating a family recipe he had enjoyed in Italy with store-bought ingredients, Marc made the discovery that ‘not all tomatoes and carrots are the same,’ giving rise to a passion for sustainable, organic, time-tested practices in their own farming pursuits.
When they’re not on their farm Marc and Mary Ann love to get away and enjoy a play at American Players Theatre performance in Spring Green, hang out with friends at the Hop Garden in Paoli on a Sunday afternoon, or explore the many paths, vistas and hideaways at Donald Park.
Looking for a new way to incorporate Campo di Bella’s artisan red wine vinegar into your summer cooking? Here’s a recipe from Mary Ann:
“One of my favorite ways to use our vinegar is to add to my weeknight side dish of a lentil salad. I boil the lentils with some herbs & bay leaves and onions or shallots from the garden for about 20 minutes until lentils are al dente. Then I remove bay leaves and cool on a cookie sheet in the fridge if possible. I make a simple vinaigrette with our artisan vinegar, extra virgin olive oil, salt and pepper and mix with lentils for a nice and refreshing side dish or add a fried egg on top for a simple summer meal.”
“One of my favorite ways to use our vinegar is to add to my weeknight side dish of a lentil salad. I boil the lentils with some herbs & bay leaves and onions or shallots from the garden for about 20 minutes until lentils are al dente. Then I remove bay leaves and cool on a cookie sheet in the fridge if possible. I make a simple vinaigrette with our artisan vinegar, extra virgin olive oil, salt and pepper and mix with lentils for a nice and refreshing side dish or add a fried egg on top for a simple summer meal.”
Thanks as always for reading, and we'll see you round the Market in a couple of days! Happy Summer!
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