Skelly is Electrified by Spooky Season Specials!
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| October has arrived and we can feel spooky season settling upon us! Our pal Skelly is buzzing with excitement about the carving pumpkins, so grab your carving gear, grab a pumpkin, and prepare your Jack-o’-lanterns now!
Know what isn’t spooky? Delightfully fresh, local produce from farmers across Illinois, Indiana, and Michigan ripe n’ ready for you at Wild Onion!
We have a few local floral bouquets (Bee Cool Honey Farm), as well as beautiful fruits like Parfianka pomegranates (San Gabriel Ranch), concord and Niagara grapes (Mick Klüg Farm), huckleberries and Italian plums (Seedling Fruit).
As sweet as ever, Mick Klug Farm brought us more corn, plus we have three types of beets—chioggia, red, and badger flame—from three different farms: Maple Lawn Farm, Bee Cool Honey Farm, and Good Soil. |
Carving Pumpkins (local)
Kercher’s Sunrise Orchards – Goshen, IN |
Parfianka Pomegranate / Concord Grapes / Niagara Grapes / Huckleberries / Italian Plums
Mixed Farms |
Local Flower Bouquets
Bee Cool Honey Farm – Hudson, IL |
Chioggia Beets (local)
Maple Lawn Farm – Hasting, MI |
Sweet Corn (local)
Mick Klüg Farm – St. Joseph, MI |
Dill / Cilantro / Green Onions (local)
Adam’s Acres – Grayslake, IL |
FEATURED EVENT: Mini Pasta Cooking Class
Join our friend and pasta enthusiast Julie from Nourishing Notes on Sunday, October 25 from 2-3:30pm for a hands-on pasta-making class! |
| A note from Julie: A new mini version of my full length pasta class! If you’ve made pasta before, my classes are always filled with tips, tricks and know-how from my own home cooking and my travels to Italy. |
| Why Flour & WATER? I love these hardworking, rustic, made-by-hand shapes generally from the south of Italy. I am obsessed with the traditional techniques, tools and the stories behind them and I can’t wait to share it with you. |
| I’ll demonstrate how to mix a flour & water dough and then you’ll each make two traditional shapes (and learn to pronounce them!): Cavatelli and Pici. I’ll demonstrate how to make a quick seasonal sauce, and you’ll get to sample your hard work! |
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| Recipe of the Week
This Russian beet salad is not only packed with fall colors, but it uses the local beets we have in from Maple Lawn Farm as well as fresh dill and green onions from Adam’s Acres. Easy, quick, delicious! |
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Oct. 9 · 6—8pm
Fermentor Fridays: Science Meets Sour
We’re combining our strengths with Monarch Community Cafe, Ekaloka Fermentory, and ChiTown Bio for an amazing night of Science and Sour. Come see the Lactobacillus at its level. Sample amazing ginger bugs, drinks, and ferments. Meet with like-minded fermentors! |
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Oct. 17 · 1—3pm
Vendorama: 5 Products Enter, 1 Product Stays!
Ready to RUUMMBBBBLLLLEEEE??? We’re bringing five vendors together to compete for shelf space at Wild Onion! Each vendor will bring samples for you to try, then you’ll vote for your favorites. The winner will become new product. |
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Oct. 18 · 1—2:30pm
New Member Orientation
New to Wild Onion Market or have you been a Member-Owner for a while? We are so glad to have you as a part of our community! Meet vendors, enjoy samples, win prizes, and see why this market matters to our community. |
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| New deals on snacks, staples, and goodies for October! |
