Throwback Thursday: Madison Farmers' Market

It’s no secret I miss Madison, the downtown, the lakes, the winter (yes, winter), sigh. One of the aspects I miss the most is the farmers' market held on Capitol Square.

I wanted to share a few photos I’ve taken over the years of my beloved farmers' market. Behold, the epitome of autumn:

Once A Badger, Always A Badger

Unless you were living under a rock this Saturday (or perhaps just don’t follow college football – to each their own) my alma mater, the Wisconsin Badgers, beat #1 ranked Ohio State Buckeyes on Saturday!

Saying I’m proud to be a Badger is a serious understatement.

I watched the game from home in the company of friends and a cold Leine’s (I still can’t believe I found a grocery store that sells it out west)! Cheering, jumping and nervously eating way too many pretzels ensued throughout the game.

What I wouldn’t have given to tailgate with friends and cheer on the Badgers in Camp Randall.

I love college football season.

Doesn't hurt that by Wisconsin beating Ohio State, Oregon was bumped to #1. Go Ducks!

But mostly, ON WISCONSIN!

Miller's Apple Crisp

I love fall for so many reasons; the weather, the clothes, the holidays, the colors, the sports, the activities and the food. 


Oh God, the food. 


One of my favorites is an apple crisp recipe that my dear friend M.E.M. shared with me a few years ago. It's simple, quick and filled with quintessential fall ingredients.

Miller's Apple Crisp

filling:
4 cups apples, peeled & sliced
1 Tblsp flour
1/4 cup sugar
1 tsp cinnamon
1/2 tsp salt
1 Tblsp water

topping:
1/2 cup oats
1/3 cup brown sugar
1/4 tsp salt

-Mix filling ingredients together in large bowl.

-Mix topping ingredients together in a separate bowl.

-Grease a pie, 8x8 or 9x13 brownie pan, (depending on how thick you prefer your apple crisp).

-Add filling then topping, spreading evenly.

-Bake for 35 minutes at 375 degrees. Et voila!

**My friend A.R.S. and I decided to shake things up a bit and melt Havarti cheese for the last 10 minutes on top of the crisp. Result: an act of culinary genius. Havarti was delicious, but a shredded Gouda or Gruyère would also be wonderful. 

Then again, adding cheese to just about anything is usually a great idea.