Make Saturday morning a market morning in Urbana, find local produce, crafts and more

Saturday morning is a good time to grab your tote bags and head to Urbana's Market at the Square, where nearly 150 vendors are expected this week. From colorful melons and farm-fresh vegetables to goat cheese, sourdough, seasonal salads and handmade goods, there's plenty to browse, taste and take home.

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Photo: Sentinel/Clark Brooks

Bread and pastries await shopper at Urbana's Market at the Square on Saturday. Central Illinois Bakehouse will back this week, located on the north end of the market on Row 4 next to Olde Tyme Kettle Korn.

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URBANA — If your Saturday morning could use a little more color, flavor and time outside, Urbana's Market at the Square has plenty of reasons to make the trip.

Nearly 150 vendors are expected to fill the Lincoln Square Mall parking lot Saturday morning, giving shoppers a chance to stock up on fresh food, discover something new and spend some time talking with the people who grow, make and sell what ends up on their tables.

The market also arrives as foodborne illness has been making headlines nationally. U.S. cyclosporiasis cases have reached record levels this year, with the current multistate outbreak linked to iceberg lettuce from central Mexico among the largest recent foodborne illness outbreaks in the country, according to information provided from Reuters. The CDC and FDA have reported 6,358 illnesses across 15 states and at least 278 hospitalizations, although federal surveillance trails state reporting by several weeks.

That makes knowing where your food comes from an especially relevant part of the weekly shopping trip. Urbana's Market at the Square is a producer-only market, meaning vendors sell products they have grown, raised, made or produced locally in Illinois.

Among Saturday's vendors will be Moore Family Farms, a small family operation near Watseka that has been in the Moore family for nearly 100 years.

Jim, Diann and Wes Moore operate the farm on less than 100 acres, using a system that more closely resembles permaculture. The family began moving away from conventional farming practices in the mid-1980s, when Jim and Diann started a vegetable garden and began selling their produce at local farmers markets.

The farm also raises livestock and focuses on small-scale farming practices that the family says are designed to be friendly to animals, people and the environment.

Photo: Sentinel/Clark Brooks

Moore Family Farms will set up in four spaces on the southeast corner of the Lincoln Square Mall parking lot and will bring a variety of farm-fresh vegetables.

For shoppers who love cheese, Prairie Fruits Farm & Creamery will also be at the market.

The Champaign farm, located at 4410 N. Lincoln Ave., has transformed what was once conventional row-crop farmland into a mix of goat pastures, fruit orchards, gardens, pollinator habitat and restored prairie.

Nearly 100 pasture-raised dairy goats graze rotational fields, helping build soil, cycle nutrients and support biodiversity. Milk from the goats is turned into fresh and aged farmstead cheeses in the farm's artisan creamery.

Lauren and Jeffrey Brokish steward the farm today, continuing its focus on regenerative agriculture while producing food that connects customers with the land and animals behind it.

If something sweet is calling your name, Everyday Feast will have plenty to choose from.

Hannah and Matt started the cottage food bakery as a business they could build together. Their menu draws inspiration from seasonal produce, family traditions and bright colors, with a rotating selection that includes fruit crumb bars, brownies, blondies and cookies.

The bakery also offers challah and sourdough, along with dips, spreads, granola and seasonal salads.

Everyday Feast regularly appears at the Urbana farmers market on Saturdays and also attends the Champaign Farmers Market on select Tuesdays. Customers can order online for scheduled pickup.

Another market favorite, Sola Gratia Farm, will bring watermelon and Korean melons this week.

Founded in 2012 by St. Matthew Lutheran Church, Sola Gratia Farm was established with the goal of building a regional food system in which high-quality, locally grown produce is available to everyone, including people facing economic disadvantages.

The farm uses organic production methods focused on growing nutritious fruits and vegetables while improving soil health and building a community around locally grown food.

In celebration of Farmers Market Week, Sola Gratia also is offering its shirts at 25% off.

Of course, produce is only part of what shoppers can find at the Market at the Square. Vendors offer meats, dairy products, prepared foods, plants, flowers, jewelry, pottery, woodwork, candles, clothing, body care products, garden décor and more.

For first-time visitors, the producer-only format is worth remembering. If you have a question about where or how something was produced, ask the vendor. That's part of the experience — and one of the easiest ways to get to know the people behind your food.

Payment options vary. All vendors accept cash and personal checks, while many accept credit cards. Some also take electronic payments through Venmo or Apple Pay.

LINK benefits are accepted at the market, although funds must be converted into market tokens before they can be used for purchases.

So grab your reusable bags, bring your appetite and leave a little room for discovery. Whether you're shopping for the week's meals, looking for something special for the family or just want to enjoy a relaxed Saturday morning, the Market at the Square offers plenty of reasons to wander through the stalls.

For more information about using a LINK card at the market and for additional weekly market information, visit urbanamarket.org.

This week's vendors:

Advocates for Aging Care
Al's 3D Pals
AO - Spicy and Sweet
AT&T
Atropos Scissors
Bad Bear Pottery
Bakelab LLC
Ben & Molly's Farm
Berries and Flour: Bakery & Harvest Goods, L.L.C.
bluecrowlavender
Bunning's Bakery
Burrito King Food Trucks
Carly Morrison Clay
Carnation Bookhouse
Cary's Garden of Eatin
Central Illinois Bakehouse
Champaign County Democrats
Champaign County Forest Preserve District
Champaign County Republician Party
Champaign Movie Makers
Champaign-Urbana Public Health District
CIMIC
Cindy Sampson/sampson N delilah
Ck Almonds
Cloud Mountain Kombucha
CoolkidCreates & GraveyardCrafts
Country Cottage Farm
CRYSTAL VALLEY FARMS
Cuddlebug Cottage
CUDO Plays
Delight Flower Farm
Discardistry
Ellen's Melons Roots and Fruits
EvermoreWood
Everyday Feast
Fabrikate
Faux Market
Foufoufactory
Fruitful Vines
Grandpa's Millwork
Granny Cakes
Green G Farm
Hanna’s Hobbies
Harden Ranch
Heart Fired Pottery
Hooker & Dye
Illinois Willows
J&S Sales
Jehovah's Witnesses
Jessamyn Smith
Joyfully Blooming
Jurassic Grill
Keke's
Koller Family Gardens
La Petite Bakery
Lancaster Flower Co.
Lazy Daisy Diner and Cafe
Leeyah-Symone Lemonade Stand
Little Bird Pottery
Living Light Farms
LUSCIOUS LEAVES
Maxwell’s Mushroom Farm
Melissa Morgan
Mexican Delicacies La Paloma
MILEUR ORCHARD
Moore Family Farm
Mueller Family Farm LLC
Nano Farms
Niece's Pieces Brownies
NitroCup
Not Too Sweet
nuEra Cannabis
Ochoa Farm
Office of Human Rights and Equity
Olde Tyme Kettle Korn
Phil Strang Artist
Piato Catering & Organic Food Nanny
PopCycle, LLC
Prairie Fruits Farm & Creamery
Reimagined Relics
Richard Oosterhoff & Son
Roth Countryside Produce
Science at the Market, Physics UIUC
Silver Lining Goods
simply vicki
Sista's Savory Organic Tea LLC
Skye & Earth Jewelry
Sola Gratia Farm
Sparkles by Stephanie
Stango Cuisine
Stone & Knife
Strawberry Void
Strictly Wicks Candle Company
Sugared In Champaign LLC
Suline Creations LLC
Tegeler Sweet Corn
The Blooming Idiot
The Button Man
The Cousins Dog Biscuit Co
The Fancy Tomato
The Hangout Creation Station
The Little Farm Co.
The Wright Soapery
Thoughtful Fiber Arts
Three Angels Family Farm
Three Berry Flowers
Tiger Gardens
Triple S Farms
Twin City Theatre Company
Uniquely Blended Mood Modifiers
University of Illinois Developmental Psychology Labs
Upper Sangamon River Conservancy
Urbana Woodworks
Watson's Shack & Rail

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TAGS: Urbana Market at the Square Saturday vendors, fresh produce farmers market Urbana Illinois, local food vendors in Urbana Champaign County, Farmers Market Week Urbana Illinois, producer-only farmers market near Champaign Illinois

Food | Homemade peach ice cream, refreshing & natural

Photo: Dovile Ramoskaite/Unsplash

Feature Impact - Nothing screams summer more than ice cream - although sweet, juicy peaches are a close runner-up in the competition. For the ultimate seasonal celebration, combine the two fan favorites with this homemade Peach Ice Cream recipe.

Using ripe, succulent peaches will make this ice cream burst with natural sweetness, while the vanilla and brown sugar add extra richness and a hint of caramelized flavor. A little brightness and zing from the fresh lemon juice finishes off your bowl of refreshing summer goodness.

The recipe requires an ice cream maker, and you'll need to freeze the bowl for 24 hours before you churn, so be sure to plan ahead. Once finished churning, you can serve it immediately or pop it in the freezer to enjoy during the next heat wave.

Check out more summer dessert recipes at Culinary.net.

Peach Ice Cream Recipe

Recipe adapted from Stephie Cooks

Prep time: 25 minutes
Churning and freezing time: 5 hours, 30 minutes
Servings: 12 (makes 1 1/2 quarts)

What you'll need:
4 cups fresh peaches, peeled and sliced (5-6 peaches)
1/2 cup granulated sugar
1 cup brown sugar
3 tablespoons fresh lemon juice
2 1/4 teaspoons vanilla extract
2 cups heavy cream

Prior to churning: Freeze bowl of ice cream maker 24 hours.

In large bowl, combine peaches, sugars, lemon juice and vanilla. Let sit 15 minutes, stirring occasionally, until sugars have dissolved and peaches are juicy.

Place peach mixture in blender or food processor; pulse until peaches are broken down but not totally pureed. Add heavy cream; stir to combine.

Pour mixture into airtight container and refrigerate 1-2 hours, or overnight.

Use ice cream maker to churn mixture according to manufacturer's instructions. Once churned, serve immediately for softer consistency or place in airtight, freezer-safe container and freeze 2-4 hours to harden before serving.

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TAGS: recipe for homemade ice cream, refreshing summer dessert, best recipe for homemade peach ice creame

Back-to-School checklist should include health coverage for children

Medicaid and the Children's Health Insurance Program offer free or low-cost coverage for eligible children and teens, with enrollment available throughout the year.

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Illustrations: Mahathelge Ahmad Supriyanto/Pixabay

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Feature Impact - Once school starts, life moves fast. There is homework, practices, permission slips, and early mornings. Before the calendar fills up, take a moment to make sure your child has health coverage for the year ahead.

Free or low-cost health coverage is available through the Children's Health Insurance Program (CHIP) or Medicaid in your state for eligible individuals. With health coverage, your kids and teens can get the care they need to stay healthy and do well in school.

Think your family might not qualify? You might be surprised. Many families may qualify for coverage without realizing it! Eligibility varies by state and is based on family income and household size. In most states, children up to age 19 from a family of four earning up to $80,000 per year may be eligible. In some states, eligible children can still qualify if family income is even higher.

Getting your child covered helps you get them the health care they may need. When a child is sick, the right medicines help them get back to school. If a child has a tough time focusing, there are supports to help. If your child does not see as well as other children, these programs cover glasses. Healthy kids are confident kids, who are ready to participate in every opportunity inside and outside the classroom!

Why Health Coverage Belongs on Your Kids' Back-to-School List

Having health coverage can help families, like yours, to send your kids and teens off to school ready to learn. Depending on the program and a child's individual needs, Medicaid and CHIP can provide eligible kids up to age 18 (Medicaid) or 19 (CHIP) with a range of services to support their health all year long, such as:

• Annual checkups and school physicals to prepare children to learn, play, and participate.
• Preventive care to identify health needs early and keep children healthy throughout the year.
• Dental care to help prevent tooth aches, cavities, and missed school days.
• Vision and hearing services to support learning and classroom participation.
• Mental health care to support emotional well-being and school success.
• Prescription medications and treatment to help manage symptoms and stay on track.
• Specialized services for children with disabilities to support growth and learning.

How to Apply

You can apply for Medicaid and CHIP in many ways:

By phone

By mail

In-person through your state's Medicaid or CHIP office

Or find your state's information online at InsureKidsNow.gov/coverage.

Act now to get your child covered before they need health care. Enrollment for these programs is open year-round, meaning families do not have to wait for a specific time of year to get covered.

Once enrolled, coverage must be renewed every twelve months, so it is important to keep your address, email, and phone number up to date with your state Medicaid or CHIP office to avoid missing important renewal information. Visit InsureKidsNow.gov or call 1-877-KIDS-NOW (1-877-543-7669) for more information.

Information provided by the U.S. Department of Health & Human Services. This communication was printed, published, or produced and disseminated at U.S. taxpayer expense.

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Fighting Illini set for challenging 2026-27 women's golf campaign

This season's schedule take the Illinois women's golf team from Texas to California, with a stop at Medinah Country Club for the team's annual home invitational. Head coach Renee Slone's 2026-27 schedule features 10 regular-season tournaments before postseason play begins in late April.

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CHAMPAIGN — A return to familiar championship venues, a home tournament at one of the nation's most recognizable golf courses and another ambitious national schedule await the Illinois women's golf team during the 2026-27 season.

Head coach Renee Slone announced the Fighting Illini's schedule this week, unveiling a 10-tournament regular season that stretches from Texas to North Carolina before the postseason begins with the Big Ten Championships in April.

Illinois opens its fall campaign Sept. 8-9 at The Bruzzy, hosted by North Texas in Trophy Club, Texas.

The Illini then travel to Madison, Wisconsin, for the Badger Invitational, Sept. 13-15. The event returns the team to University Ridge Golf Course, where Illinois captured its first tournament championship of last season. Freshman Alexis Myers also claimed medalist honors there after firing a 9-under-par 207.

October brings the Fighting Illini back home to familiar territory with a pair of events in Illinois.

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The Illini look to make a third trip to the top of the podium at next April's Boilermaker Spring Classic.

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Illinois first competes in the Windy City Classic, hosted by Northwestern at Glen View Club on Oct. 5-6. One week later, the Illini welcome teams to the Illini Women's Invitational at Medinah Country Club's Course 2 on Oct. 12-13.

The tournament gives Illinois an opportunity to compete at Medinah during a season in which the storied club will also host the prestigious President's Cup.

The fall schedule concludes Oct. 26-27 at the French Broad Collegiate Invitational in Asheville, North Carolina.

Competition resumes after the winter break with the Spartan Suncoast Invitational in Sarasota, Florida, on Feb. 14-15. Illinois then heads back to Texas for the Chevron Collegiate, hosted by Houston on Feb. 22-23.

The March schedule includes the Mountain View Collegiate, co-hosted by Kansas State and Missouri, at the Preserve Golf Club in Tucson, Arizona, from March 14-16.

Illinois opens April at the Olde Stone Collegiate, hosted by Western Kentucky on April 5-6, before wrapping up the regular season at the Boilermaker Spring Classic on April 11-12.

The Fighting Illini will be looking to defend one of their strongest recent traditions at Purdue after winning the Boilermaker Spring Classic team title in each of the last two seasons.

Postseason play begins April 23-25 at the Big Ten Championships in Farmington, Pennsylvania, at Nemacolin Resort.

The NCAA Regionals are scheduled for May 10-12 at six sites: Aiken, South Carolina; Dallas, Texas; Fort Wayne, Indiana; Franklin, Tennessee; Palm Beach Gardens, Florida; and Stanford, California. Teams advancing from regional competition will compete for the national championship May 21-26 at Omni La Costa Resort in Carlsbad, California.

Illinois enters the new campaign looking to build on a successful 2025 season that produced the 10th NCAA Regional appearance under Slone and the program's best postseason finish since 2019 with a seventh-place showing at the NCAA Stanford Regional.

Fans and supporters will also have an opportunity to back the program later this month during the 2026 Illini Women's Golf Classic at Atkins Golf Club in Urbana.

Tournament dates and times are subject to change.

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TAGS: Illinois women's golf 2026-27 schedule, Fighting Illini women's golf Medinah Invitational, Renee Slone Illinois golf schedule, Big Ten women's golf championship 2026, University of Illinois women's golf tournaments 2026

Learn to identify, harvest and cook wild edible foods at Allerton Park

From edible greens to seasonal wild foods, University of Illinois Extension is helping residents discover what's growing beyond the grocery store.

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MONTICELLO — A walk through the woods can become a trip to the dinner table with the right knowledge.

University of Illinois Extension is inviting area residents to discover the world of wild edible foods through a seasonal foraging course that teaches participants how to safely identify, harvest and prepare edible plants found in nature. Designed with beginners in mind, the hands-on series combines classroom learning, guided field experiences and cooking demonstrations that follow the changing seasons.

Hosted by Illinois Extension's Health and Community Wellness and Natural Resources, Environment, and Energy teams, each four-hour session is divided into three interactive experiences.

The program begins with a one-hour classroom presentation covering the fundamentals of foraging, including food safety, laws and regulations, proper storage and preservation techniques, and identification of common edible species.

Participants will then head outdoors for a 90-minute guided field experience led by Illinois Extension Master Naturalist Chandler Womack and Natural Resources, Environment, and Energy Educator Karla Griesbaum. During the hike, attendees will learn ethical harvesting practices while gaining confidence identifying seasonal edible plants in their natural habitat.

The course concludes with a 90-minute cooking class and communal meal led by Family and Consumer Sciences Educator Rachel Mannen. Participants will prepare nutritious recipes featuring commonly foraged ingredients before enjoying the meal together.

Because the course follows the seasons, each session highlights different edible plants and wild foods that are naturally available throughout the year.

Classes will be held from 9 a.m. to 1 p.m. at the 4-H Memorial Camp at Allerton Park on Aug. 25, 2026, Oct. 21, 2026, and Jan. 29, 2027. Registration is $30 per session.

Participants are encouraged to wear closed-toe shoes and dress for the weather since portions of the program take place outdoors and some cooking activities may also be held outside. Attendees should also be comfortable hiking at a moderate pace for approximately 1½ hours.

Whether the goal is learning new culinary techniques, spending more time outdoors or gaining a better understanding of local edible plants, the seasonal foraging course offers an opportunity to explore the foods growing naturally across central Illinois.

For more information or to register, visit go.illinois.edu/EdibleWildPath.

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TAGS: University of Illinois Extension seasonal foraging course, beginner wild edible plants class Illinois, Allerton Park foraging workshop Monticello, learn to identify and cook wild edible foods, Illinois Extension edible plant identification course