Oct., Nov. 2007 & Jan. 2008 Weekly Updates
(Please note: Archived material contains some out-of-date information. Check current portions of web site for details on current markets.)
January 25, 2008 (Joan's last Update)
Hello all,
As I sit here this morning, I'm thinking about how close we are to spring and another great season at the Westside Community Market. Sure, the temperatures still have a dash in front of them, and as I look out the snow is piled high all around. In fact my tiny peach tree looks like a bush as only the top branches are reaching up out of the white stuff. But it is the end of January already, and February is a short month, and sometimes we are raking lawns in March and just like that it's April. The WCM has set its opening day for Saturday, April 19th. And we all get a bonus week this year - the market will end on Saturday, November 8th.
Relishing the WCM and all it has to offer, it is surprising to think we are only entering our fourth season. Each year brings more and varied vendors, products and most importantly, customers, in the most accessible fashion.
Sharing a little piece of the market with you each week for the past couple of years in the Weekly Update has greatly expanded my repertoire of tastes and knowledge about vendors and products. I have tried many things that I hadn't in many years of shopping at markets. I have a shelf full of tomatillo salsa to prove it! And the positive reinforcement and encouragement from all of you has been unbelievable. Thank you for the support. Now I will pass the opportunity on...the Weekly Update will continue throughout the season with a new writer. Perhaps you will want to try it - if I can do it, anyone can. Maybe you will want to be a guest writer. If you want to give it a shot, contact Amy, the WCM assistant manager: akinast@chorus.net There's even a small stipend, so you'll be a professional writer. We will look forward to WCM in 2008 and the new, fresh perspective together.
On to business as usual, the weekly recipes. The other day I was searching for a broccoli soup recipe. I knew just what the envelope looked like that it was written on, and after shuffling through about a hundred looseleaf recipes stuffed in the pockets of my favorite recipe binder I found it. I also ran across this cherry dessert recipe. I went right to work at making it and it was delicious. I use the sauce in the second recipe for more than just wings now, basting regular baked chicken or pork the last half hour of baking time.
One last note; a big THANK YOU to Barry Orton, my very judicious editor. He could have made many more corrections to my work, but understood the flavor of the newsletter and helped me get the facts right and get it out on time!
Enjoy the rest of winter; spring will come, we guarantee it! See you in April.
Joan for the WCM
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Recipe Corner
Cherry Torte
(This recipe is from Catherine Murray's Wisconsin State Journal's Cooks' exchange column from last February. She found it in a cookbook by Richard J. Baumann titled "Foods That Made Wisconsin Famous")
For the crust:
1/2 cup sugar
1/2 cup butter, softened
1 cup graham cracker crumbs
For the filling:
3 cups milk
3 egg yolks, slightly beaten
3 tablespoons cornstarch
3/4 cup sugar
1 teaspoon vanilla
14 ounces pitted, tart red cherries, drained (not pie filling)
(maybe you froze some from Barnard Orchards)
For the topping:
1/2 cup graham cracker crumbs
3 egg whites
1/8 teaspoon cream of tartar
For the crust, cream sugar and butter. Add 1 cup graham cracker crumbs and combine thoroughly. Pat in the bottom of a 9-inch springform pan (or round cake pan). By lightly buttering the bottom of the pan before putting in the crumb mixture, slices will be easier to remove.
For the custard filling, combine milk, egg yolks, cornstarch, sugar and vanilla in a double boiler and cook over medium-high heat, stirring constantly, until mixture is thick and creamy and has a pudding-like consistency. This part is important, otherwise custard may be too runny or too firm when filling should have a firm but creamy texture. This cooking should take about 15 to 20 minutes. Pour mixture over graham cracker crust in pan.
For the topping, sprinkle 1/2 cup graham cracker crumbs over top of custard. Beat 3 egg whites with the cream of tartar until stiff but not dry. Spread mixture on top and bake at 350 degrees until meringue is golden. Cool and refrigerate until ready to serve. Serves eight or more.
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Raspberry Wings
(from Mr. Food)
4 to 6 servings
1-1/2 cups seedless raspberry jam (I use whatever raspberry jelly or jam I have on hand, even jam with seeds works fine)
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1-1/2 teaspoons crushed red pepper
1 package (5 pounds) frozen chicken wings, thawed
(I go a little light on the balsamic vinegar and soy sauce for a more raspberry flavor)
Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients except the wings over medium heat, stirring until smooth. In a large bowl, toss the wings with half of the jam mixture. Place on the baking sheets and bake for 50 minutes. Turn the wings and brush with the remaining jam mixture. Bake for 8 to 10 more minutes, or until no pink remains in the chicken and the sauce glazes the wings. Serve immediately.
NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry.
November
Subject: [WCM-Friends] Westside Community Market Update
Date: November 1, 2007
Hello all,
As I was pulling on layers of sweatshirts under the costumes on my little boys last night I got to thinking about traditions. We knew we were going trick or treating for weeks now, and we were prepared no matter what the weather. Luckily, it was pretty nice for the last day of October. Saturday looks to be just as nice, but regardless, I was thinking it would be a great tradition to always plan to attend the last Westside Community Market of the outdoor season. My Incredible Hulk and Little Devil stocked up on treats that will last at least two weeks or more, and now it is your turn to stock up.
And oh, the WCM will have treats for you to stock up on. You will find apples great for eating right now, and varieties that hold well in the refrigerator. Apple cider, great for drinking right now, or pour out a cup (drink it), and put the gallon in the freezer. How about potatoes, winter squash, pie pumpkins, garlic and storage onions that keep well in a dark, cool closet, basement or garage that doesn't freeze. Lots of root veggies still around: turnips, beets, radishes, parsnips, carrots - all keep great in the fridge for weeks. And the last of the greens: lettuces, salad mix, kale, swiss chard, bok choi - enjoy a great salad or stir fry soon! You may even still find some tomatoes, peppers, eggplant, broccoli, brussels sprouts, celeriac, sweet onions, fresh cut flowers and more - it will be a real adventure.
CRANBERRIES - we have cranberries from the Wetherby Company in Warrens, WI. Stop by and see Kathy - she has great brochures with lots of cranberry ideas, recipes and how to freeze them, and nutrition facts.
Talking about nutrition, Vivian of Green's Pleasant Springs Orchard tells me "Pumpkins are an important winter vegetable for the seasonal eater, providing the greatest vitamin A of all common fruits and vegetables. They are also high in iron, potassium and phosphorus." Vivian will have a good supply of pie pumpkins this week and provided a pumpkin soup recipe for the recipe corner below. I have included my mom's pumpkin pie recipe too, which is the best I've ever tasted. Add some Blue Marble Dairy heavy cream whipped and it is out of this world.
And savor the bakery: much of the WCM bakery can be frozen. But be sure to enjoy a healthy dose of fresh too. Maybe a scone, pastry, muffin or cookie with your morning cup of free hot coffee from the WCM. It will be easy to stock up on crackers, as Potter's is now packing one pound bags! Or, biscotti - Sandy saw MY need and now puts her sesame biscotti 24 in a bag!
You will be able to stock up on processed goods, also as Tomato Mountain plans to be back this Saturday. And, of course, pickles from Murphy Family Farm.
Don't forget about the honey, eggs, mushrooms and great variety of fresh dairy and cheeses. And all kinds of meats including elk - all ready to throw in your freezer and enjoy when the snow flies and you don't want to leave the house.
Now, remember an important part of your new tradition is to come home and pour out your pumpkins, I mean bags, on the kitchen table and delight in everything you got.
So, another WCM summer season in the record books. And quite the records they were. The record cold in mid-April, the long dry months following until the record rains of August and then the early light frost in mid-September. Through it all, we have had some of the best weather Saturdays in a long time. I think maybe rain just one Saturday morning of the season. And you have rewarded us by coming out each and every week. THANK YOU. I am not one for long goodbyes, so I will wish you a very healthy and enjoyable winter. Until we meet again, and you never know where that might be...
Thank you, thank you, thank you for a most enjoyable season,
Joan for the WCM
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Following is a continuation of the list I started last week of places you can find some of your favorite WCM vendors and their products:
Black Earth Valley Produce - Dane County Indoor Farmers' Market
Blue Marble Dairy - Northside Winter Market and check out their website for a list of many local retailers, www.bluemarblefamilyfarm.com.
Bonde's Bees - Honey direct, call their phone number on your honey jar.
Brunkow Cheese - You will find their Brun-uusto at Brennan's and their Brun-uusto and cheesespreads at Whole Foods.
DOLCI Italian-American Sweets, LLC - You will find their great biscotti at Fraboni's Deli on Regent Street and Monona Drive, Gino's Deli on Verona Road and Northside Winter Market.
Don's Produce - Dane County Indoor Farmers' Market and Whole Foods
Edelweiss Creamery - McFarland Indoor Market; they will start on November 10 and each Saturday through December 22. They will have all of their cheese available and a few extra surprises.
Green's Pleasant Springs Orchard - Dane County Indoor Farmers' Market
Holzman Honey - Honey direct, call them, their phone number is on the label of your honey jar.
JenEhr Farms - Taking reservations for their pasture-raised, heritage breed (American Bronze) turkeys. They have small and large whole turkeys along with ½ turkeys for those needing less turkey on the table. You can pick up a reservation form at their market stand, or go to their website at www.wisconsingrown.com and click on turkeys.
Jordandal Farm - Dane County Winter Farmers' Market. You can also email them at jordandal@tds.net to find out more about weekly Madison deliveries. ...and there is still time to order turkeys, they will be doing a central pick up/delivery site in Madison the Tuesday prior to Thanksgiving. Ask Eric for more details.
LMNO' Pies - Their shop at the corner of McKee Road (County Hwy PD) and Seminole Highway
Madison Sourdough Company - Of course, mornings at their shop on Mineral Point Road, but even easier, Cam tells me to look for their bread in many of the area grocery stores and coffee shops around town.
Natalie's Garden - Dane County Indoor Farmers' Market
Potter's Crackers - You will find their great crackers at: Barriques-Fitchburg, Grape and Company, Fromagination, Regent Street Coop, Steve's Liquor-University Ave, Willy Street Coop and Whole Foods.
Stella's Bakery - Hilldale Winter Market
Tomato Mountain - Dane County Indoor Farmers' Market
Vang, Ka - Northside Winter Market
Vang, Sai - Dane County Indoor Farmers' Market
West Star Farm - Possibly Dane County Indoor Farmers' Market
I wasn't able to get confirmation from everyone so check Saturday with anyone you may not see on the list here. You will find links to many of our vendors' websites at www.westsidecommunitymarket.org if you want more information. Click on vendor links under the "vendor" heading.
Also, websites for area winter markets:
www.northsidefarmersmarket.org
www.madfarmmkt.org (Dane County Indoor Market)
www.hilldale.com/farmersmarket
Or, you can order for home delivery of many local products from Blue Marble Express at www.artisanfoodsdelivered.com.
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Recipe Corner
Spicy Pumpkin Soup (from Vivian Green)
1 T. olive oil
4 shallots, chopped
2 celery stalks, sliced
2 medium carrots, coarsley chopped
2 medium potatoes, diced
1 T. coriander
2 t. cumin
1/2 t. cinnamon
1/4 t. ground cloves
pinch of freshly grated nutmeg
2 pounds pumkin, peeled, seeded and coarsley chopped
5 c. vegetable stock
plain yogurt
cilantro sprigs
Heat oil in a 3 quart saucepan. Add shallots and celery and saute 5 minutes. Add carrots and potatoes and saute 5 minutes. Add spices and saute 2 minutes. Add pumpkin and stock; bring to boil, reduce to simmer, cover and cook gently 20 minutes or until vegetables are tender. Blend in food processor or blender until smooth. Return soup to pan; adjust seasonings and heat through. Serve hot, garnished with yogurt and cilantro. Makes 4-6 servings.
Roasted Pumpkin Seeds (from Vivian Green)
Scoop out seeds, rinse in colander, separating stringy stuff. Pat dry and put in a bowl with 2 T. soy sauce and a minced clove of garlic. Marinate for 30 minutes. Drain and pat dry again. Bake at 250 degrees for 50-60 minutes, stirring once or twice. Allow to cool and crisp up. Enjoy.
Pumpkin Pie (from my mom, Jean, though I just learned this morning it was my dad's mom's recipe - ahhh, the good ones are passed from generation to generation!)
1 1/4 cup pumpkin
1 cup sugar
1/2 t. salt
1/2 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg
a little ground ginger if desired
Mix all of the above together well and add:
2 medium large or 3 small eggs slightly beaten
1/2 cup evaporated milk
1/2 cup whole milk
Mix again and pour into a prepared unbaked pie crust. Bake at 375 degrees for one hour. Insert knife into center, if it comes out clean pie is done. If not, turn oven to 350 degrees and bake a bit longer.
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October
Subject: [WCM-Friends] Westside Community Market Update
Date: October 25, 2007
Hello all,
FInally a brisk fall Saturday in Wisconsin. It is going to feel great to get up, pull on the long underwear and smartwool socks (don't forget some pants), your favorite wool sweater and maybe even a winter coat and come out to find some of the best local produce around! Seriously, you really can't afford to miss these last two outdoor Westside Community Markets, and you won't find a quicker, more convenient market, with close parking. And, warm up with a free cup of hot coffee.
There is still so much great stuff around. Wonderful apples, CRANBERRIES, potatoes, radishes, carrots, sweet potatoes, sweet and storage onions, leeks, peppers, winter squash, pumpkins, beets, turnips, salsify, kohlrabi, kale, bok choi, swiss chard, garlic, shallots, broccoli, brussels sprouts, kale, spinach, lettuce and arugula mixes, beautiful blooming mums large and small, gourds, leeks, fresh cut herbs, celery and celeriac and so much more. You will also still find some surprises if you come early: still a few tomatoes out there, cucumbers, mushrooms, apple cider, fresh cut flowers, eggplants and more.
Start stocking up on everything else, too. Honey, beeswax candles, processed goods such as salsas, soups, kraut, pickles, jams and jellies, cheeses, crackers, meats including elk, chicken, pork, beef, lamb, sausages and more. And savor the last two weeks of great bakery, eggs, fresh dairy including milk, SOUR CREAM, yogurt, cheesecurds and cottage cheese...
A bit more about our new cranberry vendor: Family owned and operated, the Wetherby Cranberry Co. is dedicated to packing high quality fresh cranberries since 1905. They are the only family owned independent cranberry grower packing fresh cranberries. Their cranberries are sold directly to the public to guarantee freshness and quality. And they are fresh and delicious. You just gotta try some.
After a couple of weeks away due to family illness, Sandy with DOLCI Italian-American Sweets, LLC. will be back Saturday! You know her as the BISCOTTI lady. Personally, I need my fix of sesame cookie; my morning coffee just isn't the same without 'em (and my afternoon snack too).
I think Saturday will be a great dress rehearsal for Halloween. It looks to be about the same temperature as Wednesday night so you can test just how many layers are needed under the costume, and work out any of those last minute bugs. I don't know anyone who doesn't love to see the little ones (and the big ones, too) in costume.
One of the toughest things about the next two weeks is saying our goodbyes, for now, to vendors and customers. However, you will be able to see some of our WCM vendors at winter indoor markets - yayyyy! I have started to compile a list of places you will find WCM vendors or their products. I haven't been able to make contact with everyone but will add to the list next week.
Here goes so far:
Black Earth Valley Produce - Dane County Indoor Farmers' Market
Brunkow Cheese - You will find their Brun-uusto at Brennan's and their Brun-uusto and cheesespreads at Whole Foods.
Don's Produce - Dane County Indoor Farmers' Market
Edelweiss Creamery - McFarland Indoor Market, they will start on November 10 and each Saturday through December 22. They will have all of their cheese available and a few extra surprises.
Green's Pleasant Springs Orchard - Dane County Indoor Farmer's Market
JenEhr Farms - taking reservations for their pasture-raised, heritage breed (American Bronze) turkeys. They have small and large whole turkeys along with ½ turkeys for those needing less turkey on the table. You can pick up a reservation form at their market stand, or go to their website at www.wisconsingrown.com and click on turkeys.
Jordandal Farm - Dane County Winter Farmers' Market. You can also email them at jordandal@tds.net to find out more about weekly Madison deliveries. ...and there is still time to order turkeys, they will be doing a central pick up/delivery site in Madison the Tuesday prior to Thanksgiving. Ask Eric for more details.
Madison SourDough Company - Of course, their shop on Mineral Point Road, but even easier, Cam tells me to look for them in many of the area grocery stores and coffee shops around town.
Potter's Crackers - You will find their great crackers at: Barriques-Fitchburg, Grape and Company, Fromagination, Regent Street Coop, Steve's Liquor-University Ave, Willy Street Coop and Whole Foods.
We can't say it too often, THANK YOU for your dedication in coming out to the WCM each and every week.
See you Saturday,
Joan for the WCM
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Recipe Corner
Cranberry-Cheese Nut Bread
(from Betty Crocker)
2 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1 1/4 cups milk
1 egg
1 tablespoon plus 1 teaspoon grated orange peel
1/2 cups chopped nuts
1 1/2 cups shredded cheddar cheese
1 cup cranberries, halved or chopped
Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches or two loaf pans, 8 1/2x4 1/2x2 1/2 inches. Mix all ingredients except cheese and cranberries; beat 30 seconds. Stir in cheese and cranberries. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 9-inch pan 65 to 70 minutes, 8-inch pans 60 to 65 minutes. Cool slightly, loosen sides of loaf from pan; remove from pan. Cool completely before slicing.
HONEY GLAZED BABY CARROTS
I just parboil the carrots in a fry pan, then drain and saute for a bit with just a tablespoon or two of the butter and the rest of the ingredients and saute for a couple minutes.
2-3 cups carrots, sliced in rounds
1/2 cup butter (see note above)
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
fresh minced parsley and/or chives
In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together. Add Carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy.
Remove from skillet and sprinkle with fresh parsley and/or chives. Serve.
CREAM OF CARROT-CHEDDAR SOUP
(from Cooks.com)
2 tbsp. butter
1/2 c. finely chopped onion
1 lb. carrots (8-10), shredded or diced
1 lb. potatoes (3-5), shredded or diced
6 c. broth, vegetables or chicken
1/2 tsp. thyme
1 bay leaf
Salt & pepper to taste
1 1/2 c. milk (may use part cream)
1-2 c. cheddar cheese, shredded
Saute onion in butter in large soup pot. Add all but milk and cheese and simmer until vegetables are tender. Add milk and cheese, stirring until cheese is melted. Discard bay leaf. Serve hot with parsley sprinkled over.
Apple-Glazed Chicken
4 to 6 servings
(I saw this on Mr. Food on the noon news show this week and thought it looked great)
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
2 tablespoons vegetable oil
1 cup apple jelly
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
3 red apples, cored and cut into 1/2-inch wedges (see Note)
1. In a shallow dish, combine the flour, salt, and pepper. Dip the chicken into the seasoned flour, coating completely.
2. In a large skillet, heat the oil over medium heat. Brown the chicken in batches for 5 to 7 minutes per side.
3. Meanwhile, in a medium bowl, combine the apple jelly, lemon juice, and cinnamon; mix well then stir in the apples. Add entire mixture to the skillet and reduce the heat to medium-low.
4. Add reserved cooked chicken to skillet and simmer for 25 to 30 minutes, or until no pink remains in the chicken and the sauce has glazed the chicken, turning it halfway through cooking. Serve chicken topped with apples and any glaze remaining in the skillet.
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SPECIAL UPDATE
Subject: [WCM-Friends] Fresh Cranberries now at Westside Community Market
Date: October 19, 2007
Hi all,
A quick update: The Westside Community Market is thrilled to welcome another new vendor. The Wetherby Cranberry Co., Inc. from Warrens, Wisconsin will be selling fresh cranberries THIS SATURDAY, October 20th. They will also join us for the last two markets; October 27th and November 3rd.
See you tomorrow,
Joan for WCM
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Cranberry-Orange Muffins (from Betty Crocker)
1 egg
3/4 cup milk
1/2 cup vegetable oil
1 cup cranberry halved or chopped
1 T. grated orange peel
2 cups all purpose flour or whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
Heat oven to 400 degrees. Grease bottoms only of about 12 medium muffin cups (I use cupcake papers). Beat egg; stir in milk, oil, cranberry halves and orange rind. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full and sprinkle tops with sugar. Bake about 20 minutes until golden brown. Remove from pan immediately and set on wire cooling rack.
Cranberry Sauce (from Simply Recipes)
My regular cranberry sauce recipe calls for 2 cups sugar and 2 cups water to 4 cups cranberries so this may be a bit on the tart side.
1 cup sugar
1 cup water
4 cups fresh or frozen cranberries
Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.
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Subject: [WCM-Friends] Westside Community Market Update
Date: October 18, 2007
Good morning all,
Truth be told I was never a real fan of fall. But as I grow older (gracefully) I appreciate all that goes with fall a little more every year, especially the fall seasonal food. It's a great time of year to bring in the harvest and enjoy making and devouring stews, soups, or maybe a big bowl of hot chili. Speaking of chili, I put my favorite chili recipe in the Recipe Corner below. Look at the list of ingredients. You can get most of them at the WCM; tomatoes (get there early), carrots, onions, celery, green and red peppers, bacon (cottage bacon), ground beef (regular or elk), cilantro and parsley. Now, here's the best part; I serve my chili with the usual toppings - grated cheese and sour cream. Of course you know the WCM has a great selection of cheese, and now we have SOUR CREAM too! That's right Sugar River Dairy (you may know them as the yogurt people), makes sour cream. GREAT sour cream. You just gotta try it. I've been trying to make things I can use it with all week, baked potatoes, salad dressings and veggie dips. YUMMMMMM!
How about a crusty piece of bread from Madison Sourdough or one of Stella's sampler bread packages (4 mini loaves in one bag) to go with that soup or chili? Or some Potter's crackers? As the fresh produce winds down, I find myself trying more bakery - great bakery.
The great thing about fall produce is you can preserve a lot of it without a lot of work. Winter squash, pie pumpkins, onions (use sweet onions first, as pungent onions will store longer), sweet potatoes and potatoes can be stored in a cool, dry basement or garage (a garage that doesn't freeze), or even a cool dark closet on an outside wall. Carrots can be wrapped in paper towels and placed in a plastic bag in the refrigerator, they will keep for 1-3 months. They can also be stored in sand in a stone crock in a cool dry place. Choose larger carrots for longer storage.
OK; fall would not be fall without apples and apple cider and you will find both again this week at the WCM. My boys have been hounding me for two weeks now to make caramel apples (they see them in the grocery store). I haven't made them since I was much younger and it is a much simpler process than I remembered. Especially when you have a 3 and 5-year old to unwrap the caramels; it kept them busy for at least 20 minutes - there's a bonus, nothing keeps them busy for that long! A couple of tips: melt caramels over a very low burner (don't rush it) and refrigerate the apples first. (BTW, no more Honeycrisp apples, but Green's will have Keepsakes, the actual parent of Honeycrisp and 21 other types. Cider will sell out fast, so shop early.)
Other fall favorites at the WCM this week: leeks, radishes, kale, brussel sprouts, garlic, shallots, arugula, broccoli, celery and celeriac, salsify, turnips, parsnips, cauliflower, peppers, and beets. And still a few glimpses of summer: eggplant, tomatoes, tomatillos, mushrooms, fresh herbs, fresh cut flowers, cucumbers, lettuce and I even saw some beans yet last week. And we always have honey, dairy, biscotti, cookies, tarts, muffins, free hot coffee, eggs (early), a variety of meats and chickens, processed goods like salsas, tomato soup, kraut and pickles, jams and jellies and more.
One thing I always forget to mention because it is usually sold out by the time I get around - fresh cottage cheese at Murphy's Farm stand. VERY GOOD.
On to some frivolity. The WCM has great decorating ideas. Beautiful fall mums, gourds, and pumpkins. A few of note:
-The cutest little white pumpkins at Blue Moon Community Farm stand and they are also pie pumpkins.
-A great selection of large and small gourds at Bonde Bee stand - Andy loves watching the kids pick them out.
-Really cool pumpkins and gourds at County Line Produce. They have a large gourd they told me was called "Warty Thing". I thought they were kidding me, but I looked it up and it is called Red Warty Thing - definitely a conversation piece.
So, I ask you, do you think they are enjoying a steaming bowl of chicken leek soup and hot apple cider in Miami or Maui this week? The midwest and its change of seasons is a great place to live. Don't take it for granted; enjoy every minute of these LAST THREE WCM markets.
Saturday looks to be a beautiful fall day - sunny and upper 60's. Oh my, we have been so lucky with great weather Saturdays. As always thank you, thank you for your continued dedication to buying great local products.
See you Saturday
Joan for the WCM
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Recipe Corner
(If you have a favorite fall recipe, please send it my way and I will share it with all.)
Award Winning Chili
INGREDIENTS
* 1 (14.5 ounce) can stewed tomatoes, or 2 cups fresh tomatoes, chopped
* 1 (6 ounce) can tomato paste
* 1 carrot, sliced
* 1 onion, chopped
* 2 stalks celery, chopped
* 1/4 cup white wine
* 1 pinch crushed red pepper flakes
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red bell pepper
* 1/3 cup bottled steak sauce
* 5 slices bacon
* 1 1/2 pounds ground beef
* 1 (1.25 ounce) package chili seasoning mix
* 1 teaspoon ground cumin
* 1 (15 ounce) can kidney beans, drained
* 1 tablespoon chopped fresh cilantro
* 1 tablespoon chopped fresh parsley
DIRECTIONS
(I actually chop up the bacon and fry, and set aside. Then I brown the ground beef in the same pan and add all the other ingredients and simmer till veggies are tender and add back the bacon.)
1. In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, wine, pepper flakes, bell peppers and steak sauce.
2. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook beef in bacon drippings until brown; drain. Stir chili seasoning into ground beef.
3. Stir seasoned beef, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
4. Stir in beans, cilantro and parsley. Heat through and serve in deep bowls topped with grated cheese and sour cream.
Brussels Sprouts with Bacon Recipe courtesy Rachael Ray via JenEhr Farm weekly newsletter
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin
olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season
with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover
and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and
top with cooked bacon bits.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings
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Subject: [WCM-Friends] Westside Community Market Update
Date: October 11, 2007
Hello all,
When I was a kid my "afterschool chore" was to peel the potatoes for supper that evening, there were eight of us. That's right, we had potatoes every day. Mostly boiled/mashed or occasionally baked. In the summer we had some form of potatoes for dinner and supper (you might call it lunch and dinner). Now it doesn't sound like a tough chore but factor in that the potatoes were stored in the third room of a scary 100 year-old farmhouse basement, that's the hard part. Oh and every now and then throw in an older brother turning off lights behind you, then lurking behind a door only to jump out and scare the potatoes right out of you. It's surprising that I grew up to love potatoes anyway - there are so many different kinds available and so many ways to prepare them. And you can find them sprinkled throughout the WCM. Start stocking up for the winter ahead, it is certainly feeling like a reality the last few days!
There is a great "potato primer" in the January/February 2007 edition of the magazine Cook's Illustrated. I love this magazine, produced and published by America's Test Kitchen - a great cooking show on PBS. Christopher Kimball and crew are very pro farmers' markets to boot. Several of the Madison libraries including Sequoya branch have it - check it out. A subscription would also make a great gift for the farmers' market junkie on your list. Once again folks, I get no endorsement money.
On to the week at WCM: In addition to potatoes, there will be a great variety of winter squash this week, and pumpkins, sweet potatoes, fall blooming plants, a good supply of radishes, fresh cut herbs, carrots, celeriac and celery, kohlrabi, broccoli, brussel sprouts, cauliflower, fall greens, peppers, leeks, garlic, shallots, beets, turnips, sweet onions and APPLES. Vivian Green of Pleasant Springs Orchard notes, however, that this week's cider will be the last of the season. Smart WCM shoppers will snap up the gallons early, drink a bit from each to leave room for expansion, and freeze them for Thanksgiving. Sure, you can buy commercial pasteurized cider in the supermarket then, but the difference in taste between the local fresh version and the industrial is as gaping as that for tomatoes. (That's straight from one of WCM's smart shoppers and founders, Barry Orton)
Speaking of tomatoes, they are starting to wind down. Not even a lot of green ones out there anymore. Get 'em while you can. Other things you will have to come early for: beans, eggplant, cucumbers, mushrooms, cabbage, tomatillos, pears, and perch.
Don't despair however, the WCM always has honey, cheese including curds, spreads and goatcheese, a wide variety of bakery, dairy including yogurt, eggs, processed goods including pickles, preserves, salsa and more, nursery stock, and meat including chicken and elk and so much more. How about a nice big pot roast for with those potatoes?
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Worth mentioning:
Jen and Scott Lynch of Madison, promoters of the 100-mile diet through their Eating in Place family blog at
www.vidalocal.blogspot.com, will demonstrate ways to preserve the harvest for delectable cold weather sustenance at 9:30 a.m. THIS SATURDAY.
Leave it to Potter's Crackers to have more new varieties. I tried their apple grahams last week - you guessed it - my favorite so far. And, Peter tells me, they will have cranberry and possibly pumpkin this week.
Have you seen the fresh flower arrangements IN PUMPKINS at Country Bloomer's stand? Really neat. They also have big and small fall mums and flowering kale, a plant that looks great under the first snowfall though I'm not daring it to snow.
Joel Espe, the WCM's elk farmer/vendor has been elected president of the North American Elk Breeders Association. The first Wisconsin man ever elected to the post. He knows his elk, and makes great snack sticks, too!
There are a few items collecting at the "Lost and Found" at the Info tent, most notably two pair of reading-type glasses, a cane and a set of keys.
Free hot coffee on a crisp fall day!
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It is going to be an absolutely beautiful, crisp Wisconsin Saturday. C'mon on out and enjoy all the wonderful fall sights and sounds. Come anytime between 7a.m. and 1 p.m. Although some fresh produce is now just a memory I am always pleasantly surprised to see what a great selection the WCM still has even at noon. Maybe you will try something you have never had before!
See you Saturday,
Joan for the WCM
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Recipe Corner
Sweet Potato and Apple Salad
I had this "fall" salad at a friend's house last week. It was great and because of the orange juice you can make it ahead and the apples stay beautiful.
2 large sweet potatoes, peeled and chopped
1/4 canola oil
1/4 cup orange juice
2 tablespoons sugar (or honey)
1 tablespoon cider vinegar
1 teaspoon grated orange peel (optional)
1/2 teaspoon grated lemon peel (optional)
2 medium tart apples, chopped
2 green onions or one medium sweet onion, thinly sliced (optional)
Mix oil, juice and honey together; add potatoes and place in a baking dish. Bake at 350 for 30 minutes (or until tender). Remove and let cool. Add orange peel, lemon peel and onions to apples. Drizzle the vinegar over the apple mixture and toss. Mix apples with sweet potatoes. Refrigerate for 1-2 hours. (This can be made a day or two ahead.) Toss before serving.
Winter Squash Persillade
(compliments of Rachel at Blue Moon Community Farm)
Persil is parsley in French. This seasoning mixture is also good pressed into roasts, sprinkled on a gratin or on baked mac and cheese.
1 winter squash, halved and seeds removed
2 cloves garlic
3/4 c bread crumbs
1/4 c chopped parsley
1 T melted butter
salt and pepper
Preheat the oven to 375. Chop the garlic and parsley and mix with the bread crumbs. You could also run them through the food processor. Mix with the melted butter, salt and pepper to taste. Sprinkle this mixture on top of the cut squash halves, filling the excess in the empty cavity. Place the squash halves on a baking sheet and roast in the oven for 35-40 minutes or until they pierce easily with a fork.
Storing and Freezing Parsley
(from JenEhr Farm newsletter)
Place the stems of freshly harvested parsley in a glass of water to use the leaves over the next few days. Store freshly picked
and moistened parsley in a plastic bag in the refrigerator for up to two weeks.
Although parsley’s flavor is best when it is chopped fresh, it also can be preserved by freezing. To freeze parsley, chop it
finely (food processor works great) and place it in a layer about 1/2-inch thick in a plastic freezer bag. Press out as much air
as possible and seal the bag. Break off pieces as needed. It keeps well frozen for up to six months
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Subject: [WCM-Friends] Westside Community Market Update
Date: October 4, 2007
(My 10-year anniversary - In 1997 on this date, it was 85 degrees, a record for that day, though I think 2005 saw a new record high. Anyway, I remember warm beer, a lot of flies, and marrying a great guy!)
Good afternoon to all,
Prediction: This will be the last Saturday of the year with temps in the 80's. Another great day to come out to the WCM and really take the time to look around at all the great LOCAL OFFERINGS. And, many, many times this summer I have overheard people exclaim "I didn't expect to see you here - what have you been up to?" I, too, have been lucky enough to catch up with old neighbors (former neighbors that is), former co-workers and one of my favorite high school classmates that I hadn't seen in nearly 25 years, just to name a few. It is truly a hidden bonus of the Westside Community Market - a wonderful gathering place. And you can enjoy a free hot cup of coffee while catching up!
It is also a great place to bring the kids. Have them pick out stuff for their lunch box. They will find colored carrots, all kinds of apples, yogurt, beef and elk snack sticks, baked treats, crackers, cookies, cheese curds and more.
Cheese curds, did I say cheese curds. I haven't talked much about cheese curds yet this season. Maybe I just take them for granted as they are another staple for us. You can find great cheese curds at Murphy Farms' stand or at Brunkow Cheese. All very good and the quintessential Wisconsin snack. Great for a picnic, hike, tailgate party or while watching the Packers. Hey, how about those Packers?
There is still such great variety at the WCM this week: Lots of apples, apple cider, pears, winter squash, pumpkins, turnips, bok choi, beautiful FALL MUMS, potatoes including fingerlings, sweet onions, peppers including sweet and hot, tomatillos, celery and celeriac, sweet potatoes, kale, swiss chard, spinach, fresh cut herbs, mushrooms, garlic, shallots, radishes, lettuce, tomatoes, beets, kohlrabi, broccoli, cauliflower, cut flowers, dairy including cheeses, yogurt, and milk, meat including chickens, sausage and elk, honey, farm fresh eggs, perennials and nursery stock, processed goods like pickles, kraut, and tomato soups and salsas, jams and jellies and so much bakery including breads and cookies and muffins and scones and crackers and biscotti and...
You may still find some beans, summer squash, eggplant, raspberries, basil, etc., but they will be scarce and you will need to set the alarm pretty early!
If you are lucky you will also find some green tomatoes this week. Due to the continual rains in August, the late tomatoes didn't set nearly as much fruit so they will be a bit harder to find, but worth the search. Directions for fried green tomatoes in the Recipe Corner. This is the first year I will run out of them long before November and I got to wondering where I could find them if I hadn't had my fill before then.
A few updates:
West Star Farm (welcomed as new vendor George Kohn a few weeks ago), is waiting for a harder frost before they bring salsify. In the meantime they have a nice variety of herbs including parsley, garlic chives, oregano, thyme and stevia (a naturally sweet herb, said to be many many times sweeter than sugar) . They also have a nice selection of onions and winter squash.
Welcome returning vendor Scott Schroeckenthaler from Pleasant Springs Hatchery - the "perch dude" was already sold out and gone by the time I made my rounds last week but I got some yellow perch from him last year and it was fabulous.
Andy from Kindly Kraut will be back Saturday after a brief hiatus.
Enjoy every minute of the fresh markets, folks, there are only five WCM markets left for the 2007 season. Savor them and all the wonderful local products that make Wisconsin the best place to live. As always, thank you for coming out each and every week.
See you Saturday,
Joan for the WCM
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Recipe Corner
Fried Green Tomatoes
Buy or pick some green tomatoes. Slice thin, about 1/2 to 3/8". Mix half cornmeal, half flouer and your favorite seasonings on a plate. Dredge both sides of sliced tomatoes in flour mixture and fry in olive oil or butter on both sides until crispy brown. Enjoy.
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Greens and Fruit Salad
(from Rachel at the Blue Moon Community Farm)
This recipe makes plenty of poppy seed dressing for you to enjoy with other veggies. It’s also good as a dressing for cooked squash cubes and apples
1/4 c honey
3 T cider vinegar
2 T olive oil
1 small shallot or green onion, minced
2 t mustard
1 t poppy seeds
salt and pepper to taste
Combine ingredients in a small jar and shake to blend. Toss with a salad of greens, apple cubes and mandarin orange slices.