June 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(Please note: Archived material contains some out-of-date information.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, 2 Jun 2006
Subject: [WCM-Friends] Westside Community Market Update - Saturday, June 3rd
Hi all,
Just a quick note this week since everyone is busy trying to fit five
days into a four day week. And, lots of graduations, and the kids'
last few days of school... it certainly is a busy time of year. So,
take a break from all the craziness and join us tomorrow at the
Westside Community Market. You will find everything you need for the
weekend, and enjoy a cup of free hot coffee while you shop (provided
by Java Bay Coffee Bar).
Ahhhh, and no rain predicted for the next three days, that sounds
nice. It will be a great weekend to spruce up the yard, or the
deck. Tons of annual flowers to choose from, or how about some
perennials that come back again next year. Or, a tomato plant or
two, or three...you will be glad you did come July and August.
Ok, I promised quick and you already know about the great variety of
meats, veggies, bakery, cheese, dairy, eggs, etc., and I gotta run,
so see you tomorrow.
Joan for Westside Community Market
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Recipe Corner
Besides the recipe this week I also want to mention a great way to
make asparagus that my neighbor just told me about this week - I
tried it last night and it was fabulous. Put your asparagus in a
single layer in a shallow baking ban. Drizzle with olive oil and
season lightly with salt and pepper. Shake some parmesan cheese over
the top and pop it in the oven at 400 degrees for 10-15 minutes.
Wow, it is really good and so easy!
STRAWBERRY SPINACH SALAD
(just in case, there are some strawberry sightings tomorrow)
1 lb. fresh spinach or mixed greens
1 pint strawberries, sliced
1 cup toasted pecans, chopped
1 sweet onion, cut into thin rings
Gently combine salad ingredients.
Poppy Seed Dressing:
1/3 cup oil
1/3 cup vinegar
1/4 cup sugar
1 Tbsp Dijon mustard
1 tsp salt
1/2 tsp pepper
1 small chopped onion
2 tsp poppy seeds
Mix all dressing ingredients in a blender and pour over salad before
serving.
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Date: Tue, 6 Jun 2006
Subject: [WCM-Friends] Market Update at Westgate - Wednesday, June 7th
Hi all,
It looks like the rain will move out later today and we will have a
beautiful day for the Westside Community Market at Westgate tomorrow
- we open at 7a.m., behind Dunham Sports.
So, you wonder...what can I all find there? I'm glad you asked -
check this out.
-fresh vegetables; tomatoes, cucumbers, fresh greens, asparagus,
rhubarb, etc.
-wildflower and buckwheat honey
-fresh eggs
-wide variety of meats
-milk
-heavy cream
-yogurt
-sweets
-tarragon mustard
-lavendar lemon jelly
-coconut macaroons
-muffins
-croissants
-tarts
AND MORE! We've got some things you won't even find at the Saturday
market. See what the berry box cake will be this week...wanna know
more, you gotta check it out. See you tomorrow.
Joan for WCM
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Recipe Corner
Though this is not really a recipe, I thought it might be a nice time
to include these tips; as rhubarb becomes more scarce, you may want
to put some away for with those incoming strawberries!
Freezing Rhubarb
Use rhubarb whole stalks or pieces. Choose, firm, tender, well-
colored stalks with good flavor and few fibers. Wash, trim and cut
into 1- or 2-inch pieces in lengths to fit the package. Heat rhubarb
in boiling water for 1 minute cool promptly in cold water to retain
color and flavor. Drain well.
Unsweetened pack:
Pack either raw or preheated rhubarb tightly into containers without
sugar. Leave 1/2-inch headspace. Seal, label and freeze.
Syrup pack:
Pack either raw or preheated rhubarb lightly into containers; cover
with cold 50-percent syrup (1 cup sugar to 1 cup water). Leave 1/2-
inch headspace. Seal, label and freeze.
Puree:
Prepare rhubarb as for rhubarb stalks or pieces. Add 1 cup water to 1
1/2 quarts (2 pounds) rhubarb and boil 2 minutes. Cool and press
through a sieve. To 1 quart (2 pounds) puree, mix 2/3 cup sugar. Pack
into containers leaving 1/2 inch headspace. Seal, label and freeze.
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Date: Fri, 9 Jun 2006
Subject: [WCM-Friends] Westside Community Market Update - Saturday, June 10th
Hi all,
Well, folks, it looks like we are headed for a little "spring" like
retreat. It will feel good to be out planting, a good time to spruce
up the old yard just a little bit more. There are still so many
beautiful annual and perennial plants at the market. Take some time
to look around and discover something new, and there is still plenty
of time to get some tomatoes, peppers, basil and all kinds of other
veggie plants in the ground.
Regardless of a few days of cooler weather coming, the last couple of
weeks have really pushed some things. Strawberries are here,
yayyyyyy. You really forget how good they are until you taste that
first real, non-shipped, sun-ripened berry of the year. And, so many
things you can do with them.
And lots of other great stuff too; sugar peas and pea pods,
scallions, sweet onions, cucumbers, asparagus, rhubarb, tomatoes, all
kinds of greens, radishes, eggs, meats, honey, so many wonderful
baked goods, cheeses, dairy and the list keeps growing. Hey, I just
thought of something, you should try some of Sugar River Dairy's
heavy cream on some fresh strawberries, yum...
I also want to highlight a few new vendors the last couple of weeks:
Primrose Produce: This week Mike will have pea pods, onions,
parsley, kale, head lettuce, mixed greens, basil and tomato plants
and more.
Still Point Farm: Pamela is the lady with those great cut lilies
you've been seeing the last couple of weeks. And last week she added
the most beautiful snaps to her table along with assorted other cuts.
Shady Blue Acres: Blue (that's right, a lady named Blue) has
wonderful ready-to-eat veggie quiches (single size or whole pies),
along with a wide variety of other produce, fresh veggies, eggs, and
plants.
Taylor Greenhouses: Plump, juicy red tomatoes, and those beautiful
Tahetian Bridal Veil hanging plants.
That free hot cup of coffee (provided by Java Bay Coffee Bar) is
really going to taste good tomorrow morning. As always, this great
group of vendors appreciates your coming out and shopping locally.
Take some time and enjoy the sites and sounds of Westside Community
Market's little piece of Wisconsin!
See you tomorrow,
Joan for WCM
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Recipe Corner
Strawberry-Rhubarb Muffins
Serves/Makes: 12
Ingredients:
1 3/4 cup flour
1/2 cup sugar
1 egg
3/4 cup milk
2 1/2 teaspoons baking powder
1/3 cup oil
1 teaspoon vanilla
1/2 teaspoon cinnamon
3/4 cup minced rhubarb
1/2 cup sliced strawberries
***Topping:***
2 tablespoons brown sugar
1/2 teaspoon cinnamon
6 strawberries, halved
Directions:
Combine egg, milk, oil, vanilla and cinnamon in small bowl. Add to
flour, sugar, powder mixed in large bowl. Fold in fruits. Fill
greased tins. (I use cupcake papers)
Sprinkle mixed topping over each muffin, gently place one strawberry
half on each muffin. Bake at 400 degrees for 20-25 minutes.
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Date: Fri, 23 Jun 2006
Subject: [WCM-Friends] Market Update, Saturday, June 24th
Hello Westside Community Market shoppers,
I'm back - I spent the last week and a half moving - quite the
experience. And now, I've even got my computer up and
running...almost. I will share my top three moving tips after the
market news. I will be brief as I am still knee deep in boxes.
So much good stuff these days at the market, the variety of fruits/
veggies is awesome for just June 24th - some that are just starting -
broccoli, beets and kohlrabi, along with all the great greens,
onions, mushrooms, peapods, carrots, tomatoes, cucumbers, and so much
more. And...strawberries, you just can't beat those fresh picked,
locally grown berries.
Don't forget about all the other goodies: a wide variety of bakery,
fresh eggs, meat, honey, chickens, blooming plants, fresh cut
flowers, cheesecake, dairy...the list goes on and on.
One thing that did strike me last week as I checked out all the great
stands was how beautiful the lettuce is this year. There are so many
kinds in either heads or leaf: red, green, freckled, curly, etc.
You could make an extravagant salad or just a simple leaf lettuce
salad with a bit of oil and vinegar. A wise older gentleman once
told me that each growing season is great for something. Last year,
I remember, it was tomatoes. This year, I would have to say it's
lettuce.
Gary Cannalte has promised an absolutely perfect day (he will hold
any rain off till late afternoon). So come, get a cup of free hot
cup of coffee and enjoy the beauty that is the fresh air markets in
Wisconsin!
Ok, now for my top three moving tips:
1. Get rid of some stuff.
2. Get rid of some more stuff.
3. Give away stuff to anyone who will take it.
Enjoy!
Joan for Westside Community Market
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Recipe Corner
I am stealing (with their permission) this info from the latest
JenEhr Family Farm newsletter (I haven't found my cookbooks yet). I
have never used garlic scapes but they sound really good, I imagine
some will find their way home with me tomorrow.
Garlic Scapes
One of the finest treats of summer is often thrown into the compost
pile or heaped in the pathways of your garden. It's a food that
hasn't yet been discovered by the general public. A food-find that
ranks right up there with asparagus and morel mushrooms.
Scapes are the flower stalks found on members of the Allium family
(onions, leeks, chives, and garlic.) Garlic scapes, which only appear
on the finest hardneck garlic varieties, curl upward as they grow,
ultimately straighten, and then grow little seed-like bulbs.
When garlic scapes are still in full curl, they are tender and
delicious. They provide a subtle garlic flavor and crunchiness if
added to salads and soups, they cook well in stir fries, and can be
processed in vinegars, as pickles, or into a green "pesto" sauce.
Garlic Scape Pesto
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in
Parmesan and lime or lemon juice and season to taste. Serve on bread,
crackers or pasta.
Fried Scapes
Cut scapes to green bean size and saut? them in butter and salt for
six to eight minutes. During the last minute of cooking add about 1
tsp. of balsamic vinegar.
Spinach and Scape Frittata
3 Tbsp. olive oil 1/2
c. grated Parmesan cheese
10 eggs
1 Tbsp. chopped parsley or basil
1 cup (1/2 lb.) chopped raw spinach 1/2 c. finely chopped
garlic scapes
salt and pepper to taste
Preheat oven to 350?. In a large bowl mix all ingredients except oil
and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add
the scapes and saut? until tender on medium heat for about five
minutes. Pour egg mixture in skillet with garlic and cook over low
for three minutes. Place in oven and bake uncovered for 10 minutes or
until top is set. Cut into wedges and serve
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Date: Tue, 27 Jun 2006
Subject: [WCM-Friends] Market Update - Wednesday, June 28th
If you build it, they will come...
Hi all,
Thank you for helping us to build the Wednesday market - each week we
have more vendors and more customers. It is a great time to take a
mid-week break and come out to get some of that great Wisconsin
produce. There are still some strawberries to be found, along with a
wonderful variety of fresh greens, veggies, meat, dairy, eggs, baked
goods, preserves...
I have seen the weather forecast several times on the early morning
news and it's looking pretty darn nice, showers ending tonight,
partly cloudy and beautiful tomorrow.
C'mon out! It's in the Westgate Mall Segoe Road parking lot off
Odana Road behind Klinke Cleaners and Dunham Sports.
Joan for Westside Community Market
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Recipe Corner
Great meat vendors at the Wednesday market, check 'em out!
This is one of my favorites, it used to be on the back of the Quaker
Oats box. How about that title, it seems like it has to be good.
Prize-Winning Meat Loaf
1 c. tomato juice
3/4 c. Quaker oats (quick or old fashioned, uncooked)
1 egg, beaten (optional, i put it in)
1/4 c. chopped onion
1 t. salt (or less, if desired)
1/4 t. pepper
1 1/2 lbs. lean ground beef
Heat oven to 350 degrees. Combine all ingredients, mix well. Press
into 8 x4 inch loaf pan and bake 1 hour. Let stand 5 minutes before
slicing. 8 servings. (Note: I add 2 strips of uncooked bacon to
the top and drizzle some tomato juice over that before baking. Adds
some n