May 2006 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(Please note: Archived material contains some out-of-date information.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.)
Date: Fri, 5 May 2006
Subject: [WCM-Friends] Westside Community Market Update - Saturday, May 6th
Good morning everyone,
Wow, it is our third week already. And by the looks of the weather
report, it is going to be a beautiful Saturday to shop the market.
We've got lots of vendors - lots of spring STUFF to choose from.
Ahhhhh, finally, bountiful asparagus. And all the salad greens you
could wish for, and rhubarb.... and radishes.... and
mushrooms...Don't forget about the cheese, baked goods, honey, meat,
eggs and blooming and bedding plants!
We continue to add to our diverse group of vendors. Not mentioned
previously, our dedicated HONEY MAN - Frank Holzman (and don't
forget Don) is back again this year. As always, every flavor of
honey you can imagine and you can try any or all of them, on the spot.
Have you tried the CHEESECAKE LADY? Lisa Lathrop from Wisconsin
Cheesecakery has the perfect breakfast for you - that's right, it's
called breakfast cheesecake. You gotta try it, it's fantastic. Pop
it in the microwave for 45 seconds, yummmmmm...mushrooms and spinach
inside. And if you like the "sweeter" cheesecakes, don't worry,
she's got those too.
Morningwood Farm is also back this year with all kinds of different
flowering and exotic perennials. So beautiful.
So, come, get a cup of free hot coffee provided by Java Bay Coffee
Bar, meet your neighbors, and pick up some great local products.
See you Saturday,
Westside Community Market Recipe Corner
I made this dish earlier this week, even my little ones gobbled it up
(I left out the crushed red pepper) - it is wonderful with fresh
asparagus.
Creamy Shrimp Asparagus Pasta
1 lb. asparagus spears, trimmed, cut into 1 inch
1 T. extra virgin olive oil
1/2 lb. medium shrimp, peeled, deveined
1/2 c. chopped red pepper
1/4 t. crushed red pepper flakes, optional
1 c. half and half
1/2 t. salt
2 T. lemon juice
2 t. lemon zest
1/2 box (8 oz) angel hair pasta
1/4 c. freshly grated Parmesan cheese
Bring a small saucepan of water to a boil. Add asparagus; boil for 30
seconds. Drain; rinse under cold water and set aside.
Heat oil in large skillet over medium-high heat. Add asparagus,
shrimp, red pepper and red pepper flakes; cook 5 to 7 mins. or until
shrimp is cooked and veggies are tender, stirring occasionally.
Reduce heat to medium low. Stir in half and half and salt. Heat
thoroughly, stirring occasionally.
Meanwhile cook pasta according to package; drain, return to pot.
Add shrimp sauce to hot past; toss. Add lemon juice and lemon zest;
toss. Transfer to serving platter; sprinkle with cheese. Makes 4
servings.
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Date: Tue, 9 May 2006
Subject: [WCM-Friends] Westside Community Market WEDNESDAY Update
Hi All,
Just a quick reminder that the Westside Community Market will be open
tomorrow at the Westgate Mall parking lot (behind Dunham Sports),
7a.m. - 2p.m. It is a great, traffic free lot - easy to get in and
out of and easy to shop. You can also park on Segoe Road right in
front of the vendors. It is a fantastic group of producers dedicated
to bring you quality, fresh produce, meat and baked goods.
I just saw the weather update: rain today, then sun Wednesday
morning with the showers redeveloping mid afternoon. What a great
reason to get out and enjoy before it turns colder Thursday.
See you tomorrow.
Westside Community Market Recipe Corner:
This week's recipe comes from Vivian Green of Green's Pleasant
Springs Orchard. It looks pretty quick and easy - especially good
for this busy time of year - enjoy!
Rhubarb Upside- Down Cake
4 c. washed cut up rhubarb ( 3/4 inch pieces )
1/2 c. brown sugar
Place rhubarb in a 9 X 13 glass dish. Sprinkle with sugar. Prepare
cake mix as directed on package. Yellow or Spice cake works very
well. Pour prepared mix over rhubarb. Bake 40 minutes at 350 degrees.
Cool. Cut into squares and invert when serving to have the rhubarb on
the top. Serve plain or with whipped cream or ice cream.
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Date: Thu, 11 May 2006
Subject: [WCM-Friends] Westside Community Market update - Saturday, May 13th
Greetings all,
The worst of this storm will be over by Saturday morning, so you will
still have time to get out to the market and pick up that perfect
gift for mom.
And we have a lot to choose from: tops on my list would be a
beautiful blooming hanging basket, or maybe a nice flowering
perennial that would come back year after year.
Or, how about cooking mom dinner or supper: we've got everything you
need for that, too. Maybe a roasting chicken, or lamb chops, or
brats on the grill? Along with a great big fresh salad with baby
spinach, lettuce and arugula, dressed up with all kinds of radishes,
chives and green onions. Or a side of steaming asparagus. Round out
this lovely meal with baked potatoes - have you tried the cranberry
reds from Driftless Organics - they are red throughout, very
beautiful and tasty too!
And for dessert: a plateful of mixed pastries, or cheesecake with
strawberries.
If you make a day of it, we've got breakfast covered too: fresh
eggs, honey, maple syrup, breads, milk, yogurt, cheese, etc, etc, etc.
If you can't decide what to get, bring mom along and let her choose -
this is the best gift, of course, your time spent together. One
more option: purchase Westside Community Market gift certificates in
$5.00 increments, good at any vendor's stand, all summer - use them
just like cash! For sale at the information tent from 7:30 till noon.
So, come on out for awhile - enjoy a free hot cup of coffee
compliments of Westside Community Market, provided by Java Bay Coffee
Bar. You will be glad you did and so will all the producers that
work so hard all week to provide the very best.
Thank you, thank you, thank you!
Westside Community Market Recipe corner: (couldn't decide which one
to use, so you get 'em both)
Another easy recipe (if you buy a prepared crust - no one has to know)
Asparagus Quiche (note: this makes two pans - great for a group or
cut in half for one pan)
3 c. cooked asparagus, cut into 1 in. pieces
3/4 lb. bacon, fried and crumbled
4 eggs
1 onion, sliced and fried
1/2 pt. (1 c.) heavy cream
Salt and pepper
1/2 lb. grated Swiss cheese
2 (9 in.) unbaked pie shells
Layer cheese, onion, bacon and asparagus in the pie shells. Whip
eggs, cream and seasoning until fluffy. Pour over ingredients in
shells. Bake at 350 degrees for 50 minutes until egg is well set.
Serve.
California Apple Spinach Salad
1 cup cored and diced Granny Smith and Gala apples
1/4 cup sliced fresh mushrooms (optional)
1/4 cup sliced green onions, including tops
1-1/2 cups torn lettuce
1-1/2 cups torn fresh spinach
6 slices bacon, cooked crisp and crumbled
1/4 cup crumbled feta or blue cheese
Dressing:
1/4 cup apple cider vinegar
1/3 cup vegetable oil
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano leaves
Dash of pepper
Combine all ingredients for dressing in bottle or jar. Shake well and
refrigerate several hours to meld flavors. Just before serving,
gently toss apples mushrooms and onions together in a large bowl. Add
lettuce, spinach,bacon and dressing; blend well.Serve with cheese
sprinkled on top.Makes 6 servings
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Date: Tue, 16 May 2006
Subject: [WCM-Friends] Westside Community Market Update - Wednesday, May 17th
Good morning all,
Just one more day of rain and then a break and some sun for Wednesday
- perfect timing for a trip to the Westside Community Market at
Westgate Mall, behind Dunham Sports, from 7a.m. - 2p.m.
It is a dedicated group of vendors:
A couple you may not be familiar with - new to the Westside Community
Market this year.
Wildpeace Bakery: A wonderful assortment of breads - I tried their
whole grain bread last week - it was great, and i knew all the
ingredients on their label!
Tart's: pastries, tarts and preserves - my little ones gobbled up a
croissant filled with chocolate before I even got a bite - they were
all smiles.
Harvest Moon Herb Farm: Kitchen herb plants and plants for butterfly
gardens. With all the rains you could keep a potted herb plant on
your window sill and use it as you need it. Or plant a pot for the
deck filled with different aromatic herbs.
Blue Marble Dairy: Bottled milk and yogurt
And of course:
Greens Pleasant Springs Orchard: apple cider, honey, asparagus, and
more.
Jordandal Farm: brown eggs, and a wide assortment of meats. I roast
their chickens for supper at least once every couple of weeks - they
turn out great every time (see recipe below). And it makes wonderful
leftovers too.
Flyte Family Farm: tomatoes, cucumbers, asparagus, green tomatoes
and more.
Ruegsegger Farms: Grass Fed Beef, Pork,Veal, Lamb, Chicken, Turkey,
Eggs. Did you know Ken runs specials for pre-orders picked up at the
Wednesday and Saturday markets. Check out his website at
www.naturalmeats.org or email him at krfarms at tds.net for more
information.
Don's Produce: Tomatoes, cucumbers, greens, etc.
AND MORE!
Thank you for checking us out!
Joan Gassen for the Westside Community Market
Westside Community Market Recipe Corner
Herb-Roasted Chicken (from Attic Angel Association Cookbook - The
Collection, Simple & Elegant Recipes)
1 whole roasting chicken (about 4 lbs.)
1 t. salt
1/4 t. black pepper
1 T. butter
3 T. olive oil, divided
4 cloves garlic, peeled and halved
1/4 t. dried rosemary
1/4 t. dried thyme
1/2 t. dried basil
Preheat oven to 400 degrees. Rub the body and neck cavity of chicken
with salt and pepper. Put butter slice in cavity. Arrange chicken
breast side up in a pan just large enough to hold the bird. Pour in
1 T. of the olive oil and add garlic (I put slits in the breast and
put the garlic pieces in those). Brush legs and breasts with
remaining 2 T. oil. Sprinkle chicken with rosemary, thyme, and basil.
Place in oven and roast uncovered until thickest part of thigh
releases clear juices when pricked with a fork or a thermometer
inserted in breast reads 160 degrees, about 1 1/2 to 2 hours. Remove
chicken to a heated platter and let stand 10 to 15 minutes before
carving.
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Date: Fri, 19 May 2006
Subject: [WCM-Friends] Westside Community Market Update - Saturday, May 20th
Greetings all,
Tomorrow: sunny and 70 degrees. Need I say more? Come on out -
soak it in, relax, enjoy a free cup of coffee - as always compliments
of Westside Community Market provided by Java Bay Coffee Bar. ENJOY!
Oops, I do have more to say - Geoff from Sunnyhill Acres (maple syrup
guy) will be vending this Saturday and next Saturday and then he is
done here in Madtown - so stock up while you can!
Oh, and it sure looks like a good weekend to plant - you can pick up
everything you need at the market: annuals, veggie plants,
perennials...oh the fun we will have!
OK, now I'm done, see you tomorrow,
Joan for WCM
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Westside Community Market Recipe Corner
Baked Spinach with Cheese
Yield: 4 servings
1 lb Spinach; fresh *
1/4 lb Butter
1 ea Onion; large, diced
2 ea Garlic; cloves, minced
1/2 ts Salt
1/2 lb Emmenthaler cheese; grated
1 ts Paprika
1/8 ts Nutmeg
1/4 ts Pepper
* Wash Spinach. Dry.
Cut spinach into strips. In a large Dutch oven, heat butter
until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add
spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove
from heat. Grease an ovenproof casserole. Sprinkle half the cheese
over the bottom of the casserole. Add the spinach. Sprinkle with
paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360
degrees F about 20 minutes or until cheese bubbles.
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Date: Tue, 23 May 2006
Subject: [WCM-Friends] Westside Community Market Update - Wednesday, May 24th
Hi all,
With the warm breezes headed our way grilling season is
here...finally. Start the long weekend early with a practice cookout
Thursday or Friday night.
Get everything you need tomorrow at the Wednesday Market at Westgate
in the lot behind Dunham Sports, 7a.m.- 2.pm. We've got every kind
of meat to throw on the barbie, the makings of a great salad, and
wonderful dairy and baked goods. Oh, and how about a blooming plant
or two to dress up the deck. Easy parking, easy shopping.
See you tomorrow!
Westside Community Market Recipe Corner
Grilled Asparagus (You just gotta try this before asparagus season
is over.)
1 pound asparagus
3 T. olive oil
2 cloves garlic, finely minced
1 t. lemon juice or lemon zest
1/4 t. paprika
salt and pepper
Trim Asparagus. In a small bowl, combine oil, garlic, zest and
paprika and stir with a fork. Lay asparagus side by side and pierce
on 2 wooden skewers to form a faft. place rafts on the grill and
brush with oil mixture. Cook to desired tenderness and season with
salt and pepper.
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Date: Fri, 26 May 2006
Subject: [WCM-Friends] Westside Community Market Update - Saturday, May 27th
Greetings to all,
You know how every year Memorial Day Weekend turns out to be kind of
cold and rainy??
Not this year, folks - I just saw the weather forecast and it is
going to be beautiful Saturday, Sunday
and Monday! Bob Lindmeier practically guaranteed it.
Start the weekend out with a Saturday morning trip to the Westside
Community Market.
Pick up everything you need for all those picnics, or just relax and
enjoy the sun, or have a pastry,
or a breakfast cheesecake - stop by the info booth and get a free
hot cup of coffee to go with it.
A few notes of interest:
This is Geoff King's (Sunnyhill Acres) last market in Madison for the
season. Stock up on
your MAPLE SYRUP NOW! It will be a lot cheaper than going to Vermont
later. And quicker, too!
You may have noticed a new plant vendor anchoring the Segoe Road
corner - Kopke's Fruit of the Bloom.
Stop in, browse awhile, each week they bring things you didn't see
the week before.
Did you see the great Isthmus article this week about Sugar River
Farms/Blue Marble Dairy?
Have you tried their smoothies yet? My little ones love 'em. We
add a little more milk when
the bottle is half empty just to make it last a little longer!
I don't think I've mentioned before that Blue Mont Dairy is back with
their award winning
artisan cheeses. Our personal favorite; havarti - great on crackers.
Are you aware that Jen-Ehr Family Farms also offers frozen tomatoes
and frozen
strawberries along with all their fresh stuff and wonderful roasting
chickens?
Another new vendor - Kelly Lor - green onions, spinach, fresh and
dried flowers.
Driftless Organics has added All Blues to their potato selection -
get those, some Cranberry
reds, and whites, and you can make an impressive Memorial Day red,
white and blue potato salad!
And of course all the other tasty goodies - mushrooms, tomatoes,
cucumbers, honey, eggs,
goat cheese, a huge variety of meats, baked goods, herbs, cheese
curds, salad greens,
asparagus, rhubarb, and the list goes on and on.
It has been a trying spring, but all of our producers persevere to
bring you the freshest
variety of quality produce. We've all been planting frantically
these last few weeks,
then hoping the storms don't wash most of it away. We thank you for
coming out and
appreciating great food - it is a true reward.
Despite the last few days of severe storms, it is a wonderful time of
year to live in
and enjoy Wisconsin...and the Westside Community Market!
See you tomorrow!
Joan for Westside Community Market
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Recipe Corner (This week's recipe comes from Vivian Green of Green's
Pleasant Springs Orchard.)
Rhubarb Cake
1 1/2 c. brown sugar
2/3 c. vegetable oil
1 egg
1 c. sour milk - (1 T. lemon juice in 1 c. fresh milk, let stand 5
minutes)
1 t. salt
1 t. baking soda
1 t. vanilla
2 1/2 c. flour
1 1/2 c. diced cleaned rhubarb ( medium )
1/2 c. chopped nuts
Stir together in order given. Pour into a 9 X 13 greased and floured
pan. Sprinkle on topping. Bake at 350 degrees for 40 minutes. Cool.
Topping
1/2 c. sugar
1 T. butter
Cream together and sprinkle over cake.
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Date: Tue, 30 May 2006
Subject: [WCM-Friends] Westside Community Market Update - Wednesday, May 31st
Hello!
So, you think it's Monday, but it's not... it's Tuesday. That must
mean TOMORROW is Wednesday Westside Community Market at Westgate. As
always, 7a.m. - 2p.m., in the parking lot behind Dunham Sports.
See you there!
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Recipe Corner
Brown Rice with Fresh Spinach
Easy and healthy, the perfect side dish.
2 tablespoons olive oil
2 clove garlic, peeled and minced
1 red bell pepper, seeded and diced
1 jalape?o chile, seeded and minced (optional)
1/4 cup diced peeled onion
2 cups water
1 cup brown rice
11/2 cups fresh spinach
1/3 cup chopped fresh basil (or less, if dried. sprinkle to taste)
Directions:
Heat oil in a saucepan. Saut? garlic, red bell pepper, jalape?o and
onion until tender. Add water and rice and bring to a boil. Cover,
reduce heat and simmer for 45 minutes, or until rice is tender. Stir
in spinach until wilted. Season with basil.
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