Highlights for Sunday, September 6

Market Hours: 7:30 a.m. - 12:30 p.m. 

Location: 5127 Oakton St., Skokie

Thank you to everyone that came out to the market last Sunday! We are excited to be back at our regular location in the Village Hall parking lot this Sunday and for the rest of the season. 

Come shop the market for your Labor Day BBQ! Get fresh pasta from Daisies Chicago, organic lettuce from Banford Farms, meats from Finn's Ranch and Patyk Farms, and cheeses from The Cheese People and North Sky Farms. This Labor Day weekend market will be packed full of fresh produce picked just hours before you buy it. Know your farmer, know where you food came from!

As we get into September, we have a few vendors that are finishing their season while we have a bunch of new vendors popping up. Keep a look out for announcements. We would like to thank Apple Holler for a great season and wish them well as they dive into apple harvest season.

Speaking of apples, the market will be packed this Sunday with apples and honey, perfect for your High Holidays celebrations.

You will notice that we don't have any kids events scheduled for this weekend; that's because on Sunday, September 13 we will have TONS of kids events happening all market long! Stay tuned for the complete list. We will even have Pop Shop Sodas on hand this Sunday as a guest vendor. 

If you're looking for a specific vendor at the market and can't find them, please stop by the green Skokie Farmers' Market tent and market staff will point you in the right direction.

We always want to hear from you! Please email us at farmersmarket@skokie.org with any questions!

Remember to tag us in your social media posts! We love sharing photos. You can find us on Facebook and Instagram.

Market Reminders

Vendor Spotlight 

Hummingbird Bowls brings fresh, colorful and delicious bowls to the Skokie Farmers' Market, packed with wholesome ingredients and bold flavors. From nourishing açaí and smoothie bowls to satisfying combinations made with fresh fruit and toppings, there’s something for every taste. Stop by their booth and treat yourself to a bowl that’s as beautiful as it is delicious! When they're not at the market, you can find them located at 5118 Oakton St. (across the street from Village Hall). 

Think this farmers' market season is exciting? Just wait until Winter Market on Main! Thanks to your incredible feedback, we're making this year's winter market bigger, better and filled with even more of the local vendors you love. There will be a December market this year; details coming soon! 

Welcome to the official Skokie Farmers' Market merch store! Every purchase helps support the community beyond the market with all proceeds benefiting the Link / Match program. Hats, t-shirts and reusable bags for sale. 

Get more with Link / Match! For each dollar deducted from your Link card at the Market (you will receive a Link Token), you will also receive $25 in matching funds (Link Match Voucher). To learn more about this program, please check out the Link Up Illinois website.

What can I buy with tokens / SNAP? Fruits, vegetables, meat, poultry, dairy, baked goods, snack foods, seeds and plants. 

What can I buy with the green Link / Match vouchers? Fruits, vegetables, mushrooms and plants. 

Skokie Public Library is now open 10 a.m. to 6 p.m. on Saturdays and Sundays. Come see us before or after you stop by the Market on Sunday and make a day of it!

Questions? Email farmersmarket@skokie.org or call 224-496-0714

Apple Crostata

Ingredients

For the pie crust

1 ¼ cups (150 g) all purpose flour

2 tablespoons sugar

½ teaspoon salt

½ cup (1 stick, 113 g) cold unsalted butter , cut into 1/2-inch cubes

3 to 4 tablespoons ice water

For the filling

1 ½ pounds (about 3 large) sweet tart apples peeled, cored and sliced into 1/8-inch slices

¼ cup (50 g) granulated sugar plus more for sprinkling on top of crust before baking

¼ cup 50 g) packed light brown sugar

3 tablespoons all purpose flour

½ teaspoon cinnamon

⅛ teaspoon nutmeg

⅛ teaspoon allspice

⅛ teaspoon ground cloves

⅛ teaspoon salt

¼ cup (31 g) toasted pecans, chopped

1 large egg beaten with a tablespoon of water

coarse sugar sprinkling on top

2 tablespoons unsalted butter cut into small pieces

Instructions

For the pie crust

Place flour, sugar and salt int the bowl of a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of of small peas. 1 ¼ cups (150 g) all purpose flour 2 tablespoons sugar ½ teaspoon salt ½ cup (1 stick, 113 g) cold unsalted butter

Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir the mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Gather the dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for at least 30 minutes before using. 3 to 4 tablespoons ice water

To Make The Crostata

Preheat the oven to 400°F (205℃) and place a rack in the lower third. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Generously flour a work surface and place the chilled dough disk on the floor. Dust the top of the dough with flour. Using a rolling pin, roll chilled dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking until the circle measures 14 inches wide and 1/8-inch thick. Starting at one edge, roll the dough around the rolling pin and transfer to baking sheet. Chill crust while preparing the rest of the ingredients.

Peel, core, and slice apples in 1/8-inch thick pieces. Transfer apples to a large bowl, and add 1/4 cup sugar, brown sugar, flour, spices, pecans and salt. Toss evenly to coat. 1 ½ pounds (about 3 large) sweet tart apples ¼ cup (50 g) granulated sugar ¼ cup 50 g) packed light brown sugar 3 tablespoons all purpose flour ½ teaspoon cinnamon ⅛ teaspoon nutmeg ⅛ teaspoon allspice ⅛ teaspoon ground cloves ¼ cup (31 g) toasted pecans,

Remove the crust from the fridge.

Mound the apple filling in the center of the chilled pastry crust, leaving a 3-inch border, and dot filling with the butter. Fold the border up and around the fruit. Working around the border, pinch the dough together to make an attractive pleat. Brush the top of the pleated dough, with the beaten egg wash and sprinkle with additional sugar. Top with butter. 2 tablespoons unsalted butter1 large egg beaten with a tablespoon of water coarse sugar

Bake crostata until is golden brown and bubbly, 40 to 45 minutes. Use a metal spatula to lift the crostata slightly and check the underside of the crust, which should be golden brown like the top. Transfer the crostata to a rack to cool for 15 minutes. Slice and serve warm topped with vanilla icecream and caramel sauce.