By Michelle Buchholz
Guest Contributor

These three recipes are a little love letter to Wisconsin’s farmers’ market season. I found these fresh, locally grown ingredients at the Dane County Farmers Market in Madison from Flyte Farms in Coloma that farms 4,100 acres, manages five greenhouses, raises 700 steers a year, and grows everything from strawberries and blueberries to potatoes, tomatoes, peppers, and cucumbers, including certified organic crops. I’ve also visited Flyte Farms to U-pick strawberries, so I love knowing where the food on my table comes from. As a fellow small grape farmer, I know farming is no small feat—especially farming organically—so I have a huge appreciation for Flyte Farm’s stewardship of the land and their commitment to growing healthy, local food. Good food just tastes a little better when you know the farmers who grew it.

Stuffed Green Peppers

Serves: 2
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients
•    2 whole green bell peppers 
•    ½ lb ground turkey, uncooked 
•    ⅓ cup chopped onion 
•    1 egg, beaten 
•    1 tsp all-purpose seasoning 
•    ⅓ cup ketchup

Instructions
1.    Preheat your oven to 375°F. 
2.    Slice the tops off the green peppers and remove the seeds and membranes, leaving the peppers whole. Stand them upright in a baking dish. 
3.    In a large mixing bowl, combine the uncooked ground turkey, chopped onion, beaten egg, all-purpose seasoning, and ketchup. Mix until well combined. 
4.    Spoon the turkey mixture into each pepper, filling them to the top. 
5.    Place the pepper tops back on if desired, or leave them off while baking. 
6.    Bake for 45 minutes, or until the peppers are tender.
7.    Let the stuffed peppers rest for 5 minutes before serving.

Caprese Salad

Serves: 2–3
Prep Time: 10 minutes

Ingredients
•    1 large ripe tomato, sliced 
•    1 fresh mozzarella ball, sliced 
•    1 tbsp dried oregano 
•    3 tbsp extra virgin olive oil (or drizzle to your heart's content!) 
•    Salt and freshly ground black pepper, to taste

Instructions
1.    Arrange slices of tomato and fresh mozzarella on a serving platter or plate. 
2.    Sprinkle the dried oregano evenly over the top. 
3.    Drizzle generously with extra virgin olive oil. 
4.    Season with salt and freshly ground black pepper to taste. 
5.    Let the salad sit for 5–10 minutes before serving to allow the flavors to meld

Creamy Cucumber Salad with Fresh Dill

Serves: 4–6
Prep Time: 10 minutes (plus 30 minutes chilling, optional)

Ingredients
•    1 container (about 1 lb) mini cucumbers, thinly sliced 
•    1 cup French onion dip (I use Daisy brand)
•    2 tbsp fresh dill, finely chopped 
•    Freshly ground black pepper, to taste 
•    Salt, to taste (optional)

Instructions
1.    Thinly slice the mini cucumbers and pat them dry with a paper towel to remove excess moisture. 
2.    In a large bowl, stir together the French onion dip and fresh dill. 
3.    Add the sliced cucumbers and toss until evenly coated. 
4.    Season with freshly ground black pepper and additional salt, if desired. 
5.    Cover and refrigerate for at least 30 minutes before serving for the best flavor.

And there’s another easy way to show some love for the farmers who grow the food we love: vote for your favorite farmers market by September 30! Your vote helps celebrate the markets and farmers who keep local food thriving in communities across the country.