October, November 2006, January 2007 Weekly Updates
(Please note: Archived material contains some out-of-date information. Check current portions of web site for details on this year's market.)
January 2007
Date: Fri, 5 Jan 2007
Subject: [WCM-Friends] 2007 Westside Community Market Update
Happy New Year all,
As my Santa Claus threats change over to Easter Bunny threats, I
realize spring is just around the corner. Actually all these warm
temperatures have lulled me into thinking spring is already here!
And with that thought in mind, the Westside Community Market Board
and Steering Committee have been working hard the last few weeks to
get everything in order for the 2007 Outdoor FARMER"S MARKET
season. As we prepare, we hope for any input from you, our valued
supporters, to make the Westside Community Market even better.
Please just hit the reply from this email and jot down your thoughts
and wishes.
Our local producers, of course, are hard at it year round and
hopefully many of you have kept in touch with some of them at the
Dane County Indoor farmers' market. The seed catalogs are worn,
the fields plowed, and many greenhouses already warm with seedlings
popping.
Every day, I happily march down to my basement to bring up a jar of
canned tomatoes, pears, pickles or a bag of frozen veggies,
applesauce, berries, roasting chickens, roasts, and so much more, to
use in preparing meals. I am thankful to have the space and the
extra freezers to continue to use local produce all year long. And,
it is great not having to carry it home from the grocery store.
Grocery shopping with a two and four-year-old needs to go quickly!
I am looking forward to expanding my selection in 2007, perhaps
freezing rhubarb, trying to dry some of those great morel mushrooms,
and maybe pickling some asparagus. Oh, and I am really looking
forward to Blue Marble Farm milk and cream, and Sugar River Dairy
yogurt! And fresh baked goods! And...and...and...
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FYI, if you are interested in learning more about the state's future
development plans for the Hill Farms site (where the market is
located) you can check out the state's new web site:
http://www.hillfarmsproject.wi.gov
The first Dept. of Administration-sponsored "listening session" on
the Hill Farms redevelopment is Tues. Jan. 9, 2007, from 6:30 to 7:30
p.m., at the Van Hise Elementary/Hamilton Middle School Cafeteria (on
Waukesha Street off Segoe Rd, Madison, WI 53705). Some of the WCM
board members will attend, and you are encouraged to go and let the
DoA people know how you value the Westside Community Market.
The Frequently Asked Questions page of the state web site mentioned
above states, "The State understands the importance of the farmers?
market to the community, and will make every effort to work with city
officials and farmers? market representatives to ensure a site is
available to the market long-term."
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We all look forward to seeing you soon. We hope you are enjoying
the start to a peaceful, healthy 2007!
Cheers!
Joan for WCM
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Recipe Corner
Tart Cherry Muffins
I discovered this recipe about a month ago, it is from a Bed and
Breakfast in Door County. It is a great way to use cherries from the
freezer in the middle of winter.
Ingredients:
2 c. flour
1 c. sugar
1 tbsp. baking powder
1/2 tsp. cinnamon
1 1/2 to 2 c. frozen & rinsed Door County cherries
1/2 c. butter (melted)
1/2 c. milk
2 eggs
1/2 tsp. vanilla
Topping:
1/2 c. flour
1/4 c. sugar
3 T. soft butter
1/4 tsp. cinnamon
Directions:
Preheat oven to 400 degrees. Combine dry ingredients and blend. In a
separate bowl, toss 1 tbs. of dry ingredients with cherries. In a
large bowl, mix butter, milk, eggs and vanilla. Then add dry
ingredients and stir until well moistened. Stir in cherries. Spoon
batter into muffin tins to about 3/4 full and sprinkle with topping
mixture. Bake at 400 degrees for 15-20 minutes. Makes about 18 muffins.
Pot Roast
I made this for company on New Year's Day, everyone loved it. It is
from the novel Heartburn by Nora Ephron (which, by the way, is a
great read). I actually made it the day before and then reheated it
in the Nesco on New Year's Day, as I needed the oven to roast
potatoes and squash that would not reheat as easily.
Ingredients:
4 lb. beef roast
1 large chopped onion
2 cloves minced garlic
1 envelope dried onion soup
1 can cream mushroom soup
2 cups red wine
2 cups water
1 bay leaf
1 t. thyme
1 t. basil
Place roast in roasting pot, pour each ingredient over the top.
Cover and bake in 350 degree oven until tender about 3 1/2 hours.
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November 2006
Date: Fri, 3 Nov 2006
Subject: [WCM-Friends] Westside Community Market Update - Saturday,
November 4th
Hi all,
Wow, tomorrow is our last Westside Community Market for the 2006
season. One more day to pull on the long underwear and venture out
to buy great local stuff and enjoy a free hot cup of coffee! We will
have a good group of vendors tomorrow with lots of extras for you to
stock up.
Green's Pleasant Springs Orchard will have lots of apples and many
good keepers including blushing gold, jonathan, empire, braeburn,
melrose and regent. Also, lots of apple cider. Did you know you can
freeze cider? Reduce the cider to the shoulder of the jug. Drink a
small glass and freeze.
Dan from Black Earth Valley Produce will have a great selection of
fall goodies including four types of onions, celeriac, leeks, various
potatoes and butternut squash. He will also have a nice lettuce mix
and safe, local spinach.
Jordandal Farms will have eggs, chickens, a good supply of pork, a
wonderful variety of potatoes and onions.
JenEhr Farms will have lots of chicken this week at market and you
can still order your Thanksgiving turkey. Also storage root veggies
(turnips, beauty heart radishes, celeriac, potatoes) plus,
broccoli, napa cabbage and some greens out of the hoophouse (lettuce,
bunched arugula and mizuna). What is mizuna you ask? I wondered
too, so I checked it out. Mizuna is a Japanese mustard green with
dandelion-like jagged edge green leaves with a mild, sweet earthy
flavor. Mizuna makes an excellent salad green, and is frequently
found in Mesclun. It is also used in stir-frys and soups.
All the bakers will be there, Stella's, Madison Sourdough Company,
Wisconsin Cheesecakery, Tart's and Murphys.
And Shady Blue Acres with eggs, quiches and muffins. And Diana from
Dreamfarm with her wonderful goatcheese, eggs and yarn.
Don't forget about Blue Marble and Sugar River Dairy for great milk,
cream and yogurt.
Plus lots more veggie vendors: Don's Produce (TOMATOES), and Flyte
Family Farm, Happy Valley Farm, Primrose Produce, County Line
Produce, Driftless Organics, Lee Pao Xiong, and more.
So, it hardly seems possible that it was over 6 months ago that we
all turned a big empty parking lot into a tent lined shopping and
gathering space. We've enjoyed another Wisconsin growing season of
abundance and good eating. Of course I could go on and on about the
friendships we've formed, the interesting exchange of information and
personal news, but I will instead turn it over to Eric Johnson of
Jordandal Farms who wrote this in an email to me earlier this week:
"I really appreciate all the people I saw nearly every week from
April right on into November. The number of regular customers at the
Westside Community Market is tremendous. They've come in the cold,
heat, rain etc. It takes a great partnership between farmer and
customer to make the market work, and that is what we've got at this
one. They could shop at the co-op, Whole Foods or Woodmans on those
nasty saturdays but they're showing up. And that's why we're here."
Needless to say all the vendors at the Westside Community Market send
an overwhelming and humbling thank you to all of you out there for
your dedication, loyalty and appreciation of great local food and
produce.
One last thing (what would my email be without "one last thing"?),
you will find a bunch of the Westside Community Market vendors at the
Dane County Farmers' Winter Market at the Monona Terrace/Madison
Senior Center.
Have a safe and enjoyable Wisconsin winter everyone.
Until we meet again, either next spring at the Market, or at the
library, bookstore, or community gathering, you just never know...
Joan for WCM
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Check out Channel 3's Live at Five on November 15th and 16th as 105
items are included in the 50-year time capsule at the Overture
Center. Remember the big WCM thank you card you all signed last year
with so many great comments? It will be one of the items, and will
be pulled out in 50 years when we are celebrating our 52nd season of
the Westside Community Market. Thanks again to everyone who signed
the card and voted. You can see all the items at http://
timecapsule.c3ktogo.com/.
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Recipe Corner
Apple Bundt Cake
(from Vivian of Green's Pleasant Springs Orchard)
3 eggs
1 c. cooking oil
2 c. sugar
1/4 c. water
3 c. flour
1 t. salt
1 t. baking soda
2 t. vanilla
3 c. chopped Empire or Jonathan Apples
1 c. chopped walnuts opt.
In a large bowl combine eggs, cooking oil, sugar, and water. Beat
well. Sift together flour, salt and soda. Add to creamed mixture. Add
vanilla, apples and nuts. Bake in a greased and floured bundt pan at
350 for 55-60 minutes. Cool in pans 10 minutes.
Topping
1 c. brown sugar
1/4 c. milk
1/2 c. butter
Cook topping in pan for 3 minutes. Remove from heat and cool
slightly. Poke holes with a toothpick in the bottom of the cake.
Spoon half the topping over the cake. Remove the pan, allow to sit
two minutes to soak in topping. Remove pan and poke hole in the top
and spoon topping on top of the cake. Enjoy!
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Harvest Pumpkin Soup
(from my sister, who I love to see at my door with treats like this
one!)
Yield: 4 servings
2 small sugar pumpkins
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 t. ground nutmeg
1/2 t. ground sage
1 1/2 t. salt
4 T. sour cream
Preheat oven to 400 degrees F. Cut pumpkins in half and scoop out
seeds. Spray a cookie sheet with non-stick cooking spray. Place
pumpkins, flesh side down on the cookie sheet and roast until soft to
the touch, about 45 minutes. Remove pumpkins from oven and let cool.
Once pumpkins are cool, scrape flesh from skins into a food
processor. Discard skins.
Add chicken stock to the pumpkin and puree. Pour soup into a large
saucepan and bring to a simmer over medium heat. Stir in cream,
nutmeg, sage, and salt. Mix well and remove from heat. Serve
garnished with a dollop of sour cream.
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October 2006
Date: Fri, 6 Oct 2006
Subject: [WCM-Friends] Westside Community Market Update - Saturday,
October 7th
Good morning all,
I have only mentioned some of my favorite veggies in passing this
summer, so I will expand on a couple of my staples this morning.
I can't remember what the radishes were like this spring and early
summer (it already seems like a lifetime ago), but the relatively
cool fall has made for tender, sweet, crunchy radishes. We enjoy
them with every meal. My little ones are also big fans - of course,
it is a license to use the salt shaker, which is a big thrill for a
two and four-year old. I can't recall if I liked radishes as a kid,
but I do remember my dad telling us they were so poor when he grew up
that his mom served them radish sandwiches on many occasions. We did
think that was pretty sad, but I have included a recipe below for
radish butter. Apparently the radish sandwich is a real classic and
now I found out my grandma was on the cutting edge and my dad was
pretty darn lucky! You will find lots of radishes tomorrow; the rain
earlier in the week was perfect timing.
An old English rhyme states "Onion skins very thin, mild winter
coming in. Onion skins very tough, coming winter very rough". Well,
I don't know if the onion skins are thick or thin this year (just
like I can't really tell if the caterpillars look extra furry), but I
do know I use them in practically everything. I divide them into two
categories: sweet onions and storage onions. My favorite is the
sweet onion and you will still find lots of them tomorrow, but they
are not great keepers because of their higher water content, so enjoy
them while you can. You can keep them on the counter for a short
time, and longer in the fridge or a cool, dry basement if you like to
prolong summer till nearly Christmas! We also like the storage
onions, which have a stronger flavor and are great in chili and all
those hot dishes where you want a little extra bam! And here's a
bonus: onions contain vitamin C, potassium, dietary fiber, folic
acid, calcium, and iron. I may not need that vitamin tonight.
Broccoli is a super food. Have you heard about super foods?
Basically they are nutritional powerhouses that are thought to have
health promoting capabilities. Though different sources cite
slightly different "super food" definitions and variances in the top
ten, didn't your mom always tell you broccoli was good for you? One
of my favorite neighbor couples from my old neighborhood grew a whole
garden of broccoli and ate it nearly every day - did I mention they
are 90 and 95, and still growing a garden! Broccoli is very hardy to
frost so you will find it in abundance until the end of October and
into November. I am including another recipe in the recipe corner
this morning that combines onions and broccoli. Also, this time of
year, the broccoli cheese soup tastes great!
If you haven't cooked enough beets yet this year, now is the time.
You will also find lots of them from now till November. I have been
noticing these golden and striped beets (Chiogga), they look
interesting and I plan to try some this week. One downfall of beets
is how long it takes to cook them, but if you have the oven on for
your entree, did you know you can bake beets at the same time? Place
beets in a pan, add about an inch of water, cover the pan very
tightly with foil and bake until tender, about an hour, maybe longer
at about 350 - 375 degrees. When the skin on the beets is wrinkled
and pulls away easily, the beets are ready to be peeled. Make sure to
let them cool before peeling. The leafy tops are also great steamed -
they are a spinach substitute and taste a lot like Swiss Chard.
Along with these fine vegetables you will still find beans,
sweetcorn, tomatoes, melons and so many others, but we are flirting
with that freezing mark more often now, and soon it will get us, so
stock up. And how about apples, bakery, dairy, eggs, meat, honey,
preserves, salsa, many other canned goods, dairy, cutflowers, plants
(Have you seen the monster mums at Country Bloomers stand? Even if
you don't have a spot for one, you gotta stop and admire them), and
so much more. Don't forget to stop at the info booth first and get
a free hot cup of coffee (provided by Java Bay Coffee Bar) to start
your morning off right! I have heard the weather forecasters this
morning using words like "terrific" and "unseasonably warm" tomorrow,
so enjoy it while you can.
See you tomorrow,
Joan for WCM
a couple of housekeeping notes:
People were looking for tomatillos last week because of the salsa
recipe in the recipe corner. I noted that County Line Produce had
them, and I also found them at Primrose Produce and Natalies.
Thanks to JenEhr Farms who graciously provided some of the tidbits
above and the Radish recipe below.
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Recipe Corner
Radish Butter Recipe
1/2 cup chopped radishes (6 - 10, depending on size)
1/4 cup butter
1 tablespoon chopped fresh herbs or lemon zest (optional) ?salt
Directions
Wash, but don't peel, the radishes. Chop them medium-fine.
Mash butter with herbs and/or zest, if using. Add cut-up radishes,
mix well. Add salt to taste.
Spread on crusty, preferably whole grain, bread. (Sounds like you
will have to make a stop at Madison SourDough's stand for the perfect
bread.)
----------------------------
Easy Vegetable Pie
2 c. broccoli chopped
1/2 c. chopped onion
1/2 c. green pepper
1 c. shredded cheddar cheese
1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1 t. salt
1/4 t. pepper
Heat oven to 400 degrees. Lightly grease pie plate. Heat 1" salt
water, add broccoli. Cook till tender. Drain. Mix broccoli, onion,
green pepper and cheese in pie plate. Beat remaining ingredients
until smooth (15 seconds by blender or 1 minute by hand). Pour in
pie plate. Bake until golden brown, 35-40 minutes until knife
inserted comes out clean.
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Date: Fri, 13 Oct 2006
Subject: [WCM-Friends] Westside Community Market Update - Saturday,
October 14th
Hello all,
Oh my, what a difference a week makes in Wisconsin, eh? Rarely, does
the first freeze come in this ferociously, however. I know lots of
vendors frantically picked and covered on Tuesday and Wednesday. And
that, was certainly a lesson in persistence, if you can imagine
trying to keep covers on in that kind of wind. But, good news, the
forecast has changed from windy and cold, to breezy and cool for
Saturday.
It will be an adventure to put on layers (still a novelty this early)
and come out to the Westside Community Market; you are sure to see
lots of stuff. Stock up now on the last of the field grown tomatoes,
pick up some ripe ones, some pink ones to ripen and some green ones
to fry. There will be lots of the last beans picked, melons, all
colors of peppers, cucumbers, summer squash, maybe even some
raspberries. I think there will be a fair amount of greens also,
some were saved with covers, and did you know the spinach gets
sweeter each time it freezes. Oh, and the radishes have been so good
this fall, you will see piles of them, a beautiful sight! And beets,
broccoli, brussel sprouts, cauliflower, mushrooms...and all the fall
stuff; pumpkins, winter squash, potatoes, shallots, onions - the list
is endless.
Don't forget about the plump juicy apples, fall pears, all of the
bakery, dairy, meats, farm fresh eggs, honey, canned goods - how
about a jar of tomato soup to warm up? or dilly beans, or sweet
chunk pickles? Also, beautiful, beautiful mums... they look great
next to a big pumpkin on your doorstep and just like that your fall
decorating is done!
This is the hardest time of the year for me; it is extremely
difficult for me to watch the growing season come to an end. But I
am getting better at appreciating the cycle, knowing I can cook
anything and it won't make the house too hot, and seeing the fall
skies, which with the stormy days have been beautiful this year.
And seeing the kids get excited over seeing the first snow and
finding costumes for Halloween. Oh, that reminds me, did you know
the Westside Community Market is having a Halloween celebration is
just two short weeks? Join us IN COSTUME and collect a treat at the
information booth. Also, special raffle sign ups, apple cider and
hot coffee...watch for posters this week!
Come, enjoy a hot cup of free coffee and the last few weeks of the
outdoor Farmers' Markets - such a good thing!
See you tomorrow,
Joan for WCM
--------------------------------------------
Recipe Corner
Hot Bacon Dressing Spinach Salad (An especially good salad this time
of year. It could also be used on potatoes for German Pototo Salad)
Cut up and fry 1/2 lb. bacon. scoop most of it out of the pan and
onto paper towel. Saute some chopped onions in the remaining bacon
drippings. Then turn off burner, add 1 T. cornstarch, and 1/4 c.
brown sugar. Stir. Add 1 c. water, 1/4 c. vinegar, and heat mixture
till it boils. Turn off heat. Return crumbled bacon to mixture.
Pour over a nice bowlful of clean fresh spinach or mixed greens.
Feta-Topped Green Tomatoes
4 medium treen tomatoes
white wine vinegar
dried oregano leaves
1 cup crumbled feta cheese
4 tsp olive oil or vegetable oil
ground black pepper
Cut each tomato into 1/2 inch thick slices. Overlap slices slightly
in a shallow baking dish. Sprinkle vinegar and crumble dried oregano
leaves over all. Top with feta cheese and drizzle with olive oil.
Place dish 5 to 7 inches under preheated broiler and broil until
tomatoes are hot and cheese is starting to brown, about 7 minutes.
Sprinkle with pepper.
Serve immediately.
Makes 4 servings.
Baked Pears (An easy recipe from Martha Stewart, can you imagine
that? It really is quite simple.)
6 - 8 pears peeled, cored, sliced and fanned out in a 9" buttered
pyrex pie plate
Blend the following ingredients in a blender until smooth and pour
over pears.
1/4 c. butter melted, cooled
3/4 c. whole milk
3 eggs
1/4 t. salt
2 t. vanilla
1/3 c. sugar
1/3 c. flour
Bake at 350 degrees for 40-45 minutes. Top with powdered sugar,
whipped cream or vanilla ice cream.
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_________________
Date: Fri, 20 Oct 2006
Subject: [WCM-Friends] Westside Community Market Update - Saturday,
October 21st
Hello all,
If you're like me, you're just waiting for Indian Summer...well, I
don't see it anywhere on the horizon, so you just have to get out
those Smartwool socks (what, you don't know about Smartwool socks?),
and that long underwear, and venture out to the Westside Community
Market. There are only three outdoor markets left and still so much
too see and try.
This week our thoughts turn to pumpkins and squash. Come, find the
perfect Jack O Lantern. Lots of big beauties to choose from. Take
home a couple and you have a week to look at them and decide the
perfect face for each.
Winter Squash: When I was younger it was just called squash; there
was no such thing as summer squash (kind of funny). Anyway,
although not as bountiful as other years, there are still plenty to
pick from. And so many different kinds: besides the old standbys,
Butternut, Acorn and Hubbard, you will also find Spaghetti, Carnival,
Delicata, Kabocha and more. Ask your vendor about the different
kinds, they will explain the differences and even have a few tips on
cooking them. I will share this tip, if you throw a squash in the
microwave for a few minutes it will be a lot easier to cut. Winter
squash keep great in a cool basement, dark closet or garage (though
not a garage where it will freeze). We use ours long into the new year.
This time of year, especially this year, one of my favorite meals is
a bowl of soup and a big ol' slice of bread. And we have two of the
best bread makers in the city.
Madison Sourdough Company: Famous for their classic white sourdough,
they also have great Wheat, Country (subtle blend of grains and
seeds), Cinnamon Raisin, and of course, their baguettes. These
breads have a European flare with a real wonderful crusty crust.
Owners Cam and BJ Ramsay have also been supplying complimentary
treats to the vendors all season long - happy vendors, happy
customers! Madison Sourdough also sells tasty tasty croissants (some
have chocolate in them), cookies, and pastries, and more. Their
brioches sell out early.
Stella's Bakery is known for its hot and spicy cheesebread, though my
favorite is their Honey Whole Wheat. They also have a variety of
white and grain breads. In addition to bread, they have a great
variety of muffins, cakes, brownies, cookies and much more. Also, a
big thank you to Stella's for providing the cold water at the
information booth all summer.
The best thing about these breads is, if, for some reason you don't
finish a loaf before the week is out they actually get moldy -
there's something wrong with a loaf of bread that can sit on the
counter for weeks and not spoil...too many preservatives I would guess!!
One more thing: how about some honey on that bread? We have the best
honey people in the area, Holtzman Honey. Visit their stand and try
the plethora of varieties they offer. They all taste different, it's
amazing. Oh, and one more thing: we have at least four vendors who
offer a variety of jams, jellies and preserves.
So, come, get some squash, pumpkins, a loaf of bread or two, take
them to the car and come back and shop for all those other great
things still at the market: apples, pears, tomatoes, blooming
plants, fall decorations, dairy, farm fresh eggs, goatcheese, yarn,
canned goods, apple cider and still a great variety of fall vegetables!
That free hot cup of coffee is going to taste mighty good tomorrow,
see you then!
Joan for WCM
(And, don't forget about our Halloween party next Saturday!)
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Recipe Corner
Butternut Squash Casserole
(This is my assignment for Thanksgiving Dinner at Mom and Dad's each
year. It could also be used as dessert if you don't feel like making
pumpkin pie - even my brother asked me for the recipe and he doesn't
cook very much.)
Ingredients
1 butternut squash (I use any kind of squash I have on hand, and
sometimes a mix: Kabocha, Acorn, any would work fine except Spaghetti
Squash)
1 cup white sugar (I use a bit less)
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup butter, melted
TOPPING
1/2 (12 ounce) package nilla wafers, crushed
6 T. (3/4 stick) butter, melted
3/4 cup brown sugar
Directions
Bake large butternut squash and scoop out - approx 4 cups (I use a
bit more, usually 5-6 cups - can do ahead of time). Beat with
remaining ingredients. Pour in 9 x 13 casserole pan. Bake in
preheated 425 degree oven for 45 minutes. Combine topping
ingredients and sprinkle over the top and bake about 10 minutes
longer or until top is slightly browned.
___________________________________________________________
Date: Fri, 27 Oct 2006
Subject: [WCM-Friends] Westside Community Market Update - Saturday,
October 28th
Hi all,
Trick or Treat! That's right, tomorrow is our first annual Halloween
Party at the Westside Community Market. Come in costume and choose a
treat at the information booth. We will also have hot coffee, fresh
apple cider and be sure to sign up for our weekly raffle with special
prizes (list at the end of this email) to be picked up next
Saturday. Come, join the fun while you shop for all your favorite
local produce. Geoff King of Sunnyhill Acres will also be back with
the last bit of maple syrup for the year, including small containers
suitable for shipping and nice for holiday gifting, along with maple
corn. He has also emailed me a great hot non alcoholic grog recipe
great for cold winter nights. I will include it in the recipe corner.
When I was young and would go back to school after summer vacation,
the "what I did this summer" essay was easy to write: I planted
potatoes with my dad, I hoed potatoes with my dad, I dug potatoes
with my dad, I carried potatoes to the basement with my dad. There,
done. Sure other kids got to see the Grand Canyon, but I was
nurturing my love affair with the potato. And I do love potatoes;
what else can you have for breakfast, lunch and supper? Did you know
that potatoes are a great source of potassium and iron? They are
also a good source of many minerals and vitamins. Of course, when I
was young I could not have dreamed of all the different kinds that
would be available today. I have different uses for each kind, and
yes, they do taste different. White russets are great keepers and
bake well, especially to make cottage fries in the oven. Yukon and
Keuka golds make great potato pancakes and hash browns. Red
Norlands make great potato salad and are good in soups, roasts, and
just parboiling and sauteing with lemon juice and parsley.
Fingerlings are just plain great any way... as you can see I could go
on and on. There are lots of vendors at the WCM with potatoes, and
in all I might guess we represent at least a dozen different
varieties. If you have a cool basement, or garage that doesn't
freeze, or even just a dark closet you will be able to store most
varieties at least until Christmas. (I did get to hike the Grand
Canyon years later, it was unbelievable. I will take my kids there,
just so I get to see it again!)
Oh, so much more still at the WCM: there will be lots of apples,
pears, winter squash, beets, radishes, lettuce, spinach, tomatoes,
mushrooms, broccoli, cauliflower, cabbage, fall decorations, eggs,
dairy, a wide variety of meats and bakery, cheese, plants and so much
more. And it's looking to be a pretty nice day - no rain qualifies
for a nice day this fall! That's right, no rain predicted. And I
just know high 40's is going to seem pretty warm in a few months...
Last but not least:
I'm just going to pull the band-aid off quick - no WCM WINTER Market
this year. OUCH! We all feel it too, and though a serious effort
was made, we were unable to secure a place that was both large enough
for a diverse group of vendors, and convenient and accessible for our
customers. It is important to have both and we are already
brainstorming for next fall, which is just 12 short months away. In
addition to location, we would also like to find a place that we can
use each year. We find the continuity helps build a strong growing
market with one-stop shopping. If anyone knows of that special
place, or has an idea please email, or stop at the info booth and
share it with us. The good news: The Westside Community Market
still has two more outdoor markets remaining at the Hill Farms DOT
lot: tomorrow and next Saturday, November 4.
OK, one more thing: Thank you, thank you, thank you for coming out
last week - it was cold, rainy and downright miserable, but you came
and bought local and we appreciate it very, very much.
See you tomorrow,
Joan for WCM
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Raffle Prize List
1. choice of WCM apparel currently in info booth
2. choice of WCM apparel currently in info booth
3. choice of WCM apparel currently in info booth
4. $13.00 full quiche from shady blue acres
5. $6.00 gift cert from shady blue acres
6. gift certificate good for a mini cheesecake from Wisconsin
Cheesecakery
7. gift certificate good for a mini cheesecake from Wisconsin
Cheesecakery
8. gift certificate good for a mini cheesecake form Wisconsin
Cheesecakery
9. maple syrup from Sunnyhill Acres
10. 10 lbs. assorted potatoes from Jean Statz
11. 1/2 gallon fresh apple cider from Green's Pleasant Springs Orchard
12. 1/2 gallon fresh apple cider from Green's Pleasant Springs Orchard
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Recipe Corner
MULLED MAPLE GROG (from Geoff King of Sunnyhill Acres Maple Syrup)
1-1/2 quarts apple cider
1-1/2 cranberry juice
1 c. Sunnyhill Acres pure maple syrup
2 sticks cinnamon
6 whole cloves
lemon slices for garnish
Combine all the liquids with spices in large coffee pot or stock pot,
heat thoroughly. Remove all the spices, and serve hot with lemon spices.
Hint: More spices make for a snappier grog. The spices can be put in the
coffee pot where the coffee normally goes, and just perk till hot, then
pour, and the spices can be dried, sprinkled with ground cinnamon, and
reused for the next batch.
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Baked Potato Sticks
* 4 to 6 Russet baking potatoes
* 1/2 cup butter, melted
* 2 tablespoons soy sauce
* 1/3 cup corn flake crumbs
* 1 tablespoon sesame seeds
Select 4 very large or 6 medium size potatoes. Scrub well and cut
each potato in to 6 or 8 wedges, lengthwise. Arrange on a baking
sheet. Combine melted butter and soy sauce and brush over potatoes.
In small bowl, combine corn flake crumbs with sesame seeds. Sprinkle
over potatoes. Bake in preheated 400 degree F oven for 35 minutes or
until crisp and lightly browned.
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Westside Community Market former volunteer Natalia Thompson won in
the Ethnic Heritage category of the Food For Thought recipe contest this
year. Reproduced with permission from REAP Food Group.
1st Place , Ethnic Heritage Category
Pastel de Choclo
Natalia Thompson, Madison , Wisconsin
Makes 6 servings
Corn mixture:
kernels grated from 3 large ears of fresh corn
4 leaves fresh basil, finely chopped
1 tablespoon butter
1/2 cup milk
1 tablespoon flour
Meat mixture:
2 tablespoons olive oil
2 large onions, chopped
1 green pepper, sliced
1 tomato, chopped
1 zucchini, sliced
1/2 pound ground beef (to make recipe vegetarian, substitute 3
Gardenburger flame-grilled burgers, or another meat substitute)
Salt and pepper to taste
1/2 teaspoon ground cumin
Also:
1/2 cup raisins, soaked in 2 tablespoons warm water
several sprigs fresh marjoram
2 egg whites, at room temperature
1 teaspoon vanilla sugar
1. For corn mixture: Heat the grated corn, basil and butter in a
large pot. Add the milk little by little, then the flour, stirring
constantly until the mixture thickens. Cook over low heat for 5
minutes. Set aside while you prepare the meat filling.
2. Heat oil in a skillet over medium flame. Add onions and saut?
until transparent. Add green peppers, tomatoes, zucchini and ground
meat (or meat substitute). Cook, stirring often, until meat it
browned. Season with salt, pepper and ground cumin.
3. To prepare the pastel de choclo: Heat oven to 400 degrees. Use a
large oven-proof dish that can be taken to the table, or six small
oven-proof dishes. Spread the meat mixture over the bottom of the dish
(es). Add raisins and marjoram. Beat the egg whites until stiff but
not dry. Fold the corn mixture into the egg whites gently. Cover the
filling with the corn mixture. Sprinkle sugar over the top.
4. Bake until the crust is golden brown, 30 to 35 minutes. Serve at
once. If desired, sprinkle more vanilla sugar on the pastel de choclo
as it is eaten.
Copyright by REAP Food Group, 2006
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