Friday, 18 November 2011 10:53

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News & Announcements

From the Farm to Your Thanksgiving Table

As the season winds down and draws to a close this Saturday before Thanksgiving, we have much to be thankful for: the earth's abundance, the talented and tireless farmers who bring forth her bounty, the chefs and bakers who deliciously transform these raw ingredients, and you - our wonderful shoppers who support them.

Thanksgiving is also a time to gather together and share a feast of seasonal specialties. Find the freshest, locally grown ingredients for your special holiday dinner this Saturday at Fondy. We still have many of your fall favorites available.

The folks at Fondy wish you a safe, healthy and happy holiday season. We'll see you next year when we reopen the Saturday before Mother's Day (May 12th, 9am - noon). In the off season, we'll be sending monthly emails to let you know what we're up to during winter. (Hint: we're not hibernating!)

Get Your Holiday Bird at Fondy!

Just in time for the holidays, Norm Stephan will be at market this Saturday with an array of meats: chickens, ducks, geese, turkeys, and eggs. Norm is an old Fondy vendor who raises the birds on his farm and processes them himself to ensure a high-quality product. He'll be at Fondy from 8:30am - noon, so be sure to plan your shopping trip accordingly!

Be Like a Squirrel - Store Food for Winter!

This Saturday, November 19th marks the end of Fondy's 2011 season, but you can still enjoy Fondy's bounty throughout the winter if you follow these simple storage tips:
 
Potatoes: Don’t store potatoes in the refrigerator, as they need a cool (not cold) dry place. Store them in bags or containers that allow some air flow, such as mesh bags. 
 
Winter squash: Winter squash may be kept for months.The perfect place is your basement. Lay them on newspapers in a single layer not touching each other. That way, if any of them has a blemish and starts to spoil, it won’t transfer to the others.
 
Other root veggies: Beets, carrots, and turnips will stay for a long while in your refrigerator vegetable drawer.

Greens, bell peppers, chili peppers & more: See food preservation tips on Fondy's recipe page under "Preserve the Season".

Become a Fondy Vendor in 2012 

The 2011 season is drawing to a close, but it's never too early to start thinking about next season! If you have an interest in selling at Fondy, please contact Jenni Reinke, market manager, at or 414-562-2282. For more information, check out Fondy's vendor page, prospective vendor brochure, and participation requirements. Then, complete a vendor interest form and mail it in.

Friends of Lindsay Heights Cookbook Unveiled

Give the gift of healthy eating this holiday season with the Friends of Lindsay Heights Cookbook. The cookbook is an added bonus of the Neighbor to Neighbor Program (N2N) sponsored by the Lindsay Heights Health Alliance, Fondy Food Center, and the Medical College of Wisconsin. It builds upon the promotion of health and wellness in Lindsay Heights. Many neighbors and partners - including Fondy staff and market customers - submitted recipes, making the book very diverse in flavor and content. All recipes have been tried and tasted. The cookbook is an excellent gift for someone on the road to healthy eating. For only .00, treat yourself or someone else! To purchase a copy, please contact Tyanna McLaurin, Healthy Neighborhood Community Coordinator at Walnut Way Conservation Corp: 414-264-2326 x26 or .

What's in Season?
What you can expect to find at market this week.

Plentiful (weather willing)

Veggies: cranberry shelling beans, beets, bell peppers (green, orange, purple, red, yellow), broccoli, cabbage, cabbage sprouts, carrots, cauliflower, celery, chili peppers (Banana, Cayenne, Habanero, Jalapeno, Poblano, Thai), Hmong cucumber, Asian bitter eggplant (Hmong red, Thai pea), Thai ball eggplant, Italian eggplant, Jerusalem artichokes/sunchokes, leeks, lettuce, onions (red, white, yellow), scallions, baby potatoes (red, white, yellow), waxy potatoes (red, white, yellow, Yukon Gold), Kennebec storage potatoes, sweet potatoes, radishes, Asian winter melon, winter squash (acorn, sweet dumpling, buttercup, butternut, carnival, delicata, pumpkin, spaghetti, speckled hound), turnips

Greens: Chinese mustard, collards, kale, curly mustard, slick mustard, spinach, Swiss chard, turnip greens, yu choy/choy sum

Fruits: apples

Herbs/Aromatics: cilantro, dill, sage

Meat/Poultry: chicken, ducks, eggs, geese, turkeys

Value-added Products: apple cider, honey, popping corn

Seasonal Decorations: Indian corn, decorative gourds, carving pumpkins

Limited Supply (get to the market early!)

Veggies: garlic, tomatoes

Fruits: pears, strawberries, watermelon

Flowers: beautiful fresh-cut flower bouquets

Prepared Food Vendors (Saturdays Only)
Checker Board Foods, Yammies Pie Co.

Craft & Specialty Vendors (Saturdays Only)
Miss Rose’s Watkins & More