March, April, May 2007 Weekly Updates
(Please note: Archived material contains some out-of-date information. Check current portions of web site for details on current markets.)
May 2007
Subject: [WCM-Friends] Westside Community Market Update
Date: May 25, 2007
When: Saturdays, April 21 to November 3 • Where: Hill Farms DoT Building parking lot • Time: 7AM - 1PM
Hi all,
Right up front I need to tell you we will have a great supply of fresh spring produce this week: Lots of spinach, radishes, lettuce, rhubarb, and asparagus. A little warning: the asparagus was gone by noon last week. We also have a nice variety of other spring goodies: bunching onions, swiss chard, other mixed greens, bok choi, sweet pea greens, and wonderful greenhouse tomatoes and cucumbers.
Memorial Day Weekend! The great thing about three day weekends is it gives you one day to go to the Westside Community Market, one day to goof off and one day to do a little catching up! I, myself, am looking forward to folding some laundry - that may not sound exciting to you, but after living out of laundry baskets for a couple of weeks now, it will be a welcome change. Joel from Hawks Hill Elk Ranch gave me a great recipe (below) for an easy meal on "catch up" day.
Talking about elk, did you know that Hawks Hill Elk Ranch was the International Champion in Elk Snack Sticks last year? They have a great variety of elk products - stop by, they will give you more recipes and some great nutrition facts about elk meat.
Now, on goof off day you have to include grilling out. How about some brats? Did you know that Eric from Jordandal Farms has seven different kinds of brats? Well, I didn't know that - he's sporting Italian, Breakfast, Cajun, Polish, just plain Brats, Chorizo and Swedish. I'm going to try Swedish - not sure what makes a brat Swedish, but I will find out. You live in Wisconsin, of course you can grill brats one day and still take in BRATFEST one day. And throw on a couple of elk burgers for those non-brat fans (I happen to know one!).
Eric will also have his roasting chickens this Saturday. And, some stewing chickens too. JenEhr Farms also has yummy roasting chickens. Both have halves and wholes. I always get whole for great leftovers.
It will be a bit cooler this weekend, great for setting out plants. I would do planting on goof off day, because it is great fun. Everyday I walk past a little plant called a prairie smoke plant on the corner of my house. It is my favorite perennial that I bought last year from Kim at Pasque Flower Farm. The plant is so distinctive, has a great flower that looks like smoke (hence the name), and looks good the whole season, even after it is done flowering. You really gotta see it. And the WCM has probably 30 different varieties of tomato plants! You are sure to find your favorite. Lots of herb and veggie plants too.
We welcomed back another returning vendor last week and for the rest of the season, Shady Blue Acres. Blue will have her lettuce mix, scallions, granola, salsa, tomato juice, eggs, jams, and more.
Oh, it is Geoff from Sunnyhill Acres' last Saturday, so stock up on that delicious maple syrup and maple popcorn!
In addition to everything already mentioned, we have the best local bakery products, cheese, dairy, eggs, honey, processed goods, mushrooms, free hot coffee, prize drawings, and more.
Holy moly, let's hope this wind brings in some rain - it has been a long week out in the desert...I mean field! Enjoy the cooler weekend, hopefully with showers tonight and then again Saturday AFTERNOON, at least that's what they're saying.
See you Saturday.
Joan for the WCM
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Recipe Corner
Italian Elk
In a crock pot:
6 pounds roast (can be slightly smaller)
1 can beef consomme
1 package onion soup mix
1 1/2 teaspoon oregano
1 teaspoon garlic
1 teaspoon anise seed (this is what makes it good)
1 1/2 teaspoon ground pepper
3 large onions
3 green peppers sliced
3-4 hot salad peppers (optional)
Cook overnight on low, slice thin or cook until it falls apart. If needed, you can cool to remove excess fat and reheat - this makes it even leaner. Serve on hard crust buns with extra salad peppers.
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Simple Swiss Chard
This recipe is from the May JenEhr Farms newsletter - I'm thinking I might also try it using spinach.
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt
Rinse out the Swiss chard leaves thoroughly. Roughly chop into inch-wide strips. Remove the toughest third of the stalk, discard.
Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
Note: I much prefer using chicken stock instead of water, and really letting the protein in the stock melt down the chard. A dash of soy sauce at the end of cooking adds a nice flavor.
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Subject: [WCM-Friends] Westside Community Market Update
Date: May 18, 2007
When: Saturdays, April 21 to November 3 • Where: Hill Farms DoT Building parking lot • Time: 7AM - 1PM
Hi everyone,
A few years ago a lady walked up to our table and asked me if we would have any pie plant. Pie plant? I had no idea what she was talking about but I sure did like the sounds of it. Pie plant, why that seems like it might be even better than some kind of magical beanstalk. If there really was such a thing as a pie plant, I would take two. So, I turned to my dad, "Dad, will we have any pie plant?" and I gave him the look like this lady was a little crazy. It turns out, I was the crazy one for not knowing that pie plant was just another name for rhubarb. Apparently, pies used to be the primary use for rhubarb. But oh, there are so many great uses; cakes, muffins, sauce for desserts, sauce for meats and chicken, cookies, pancakes, etc. And there will be a great supply of rhubarb at the WCM this weekend.
You will also find seasonal rhubarb crackers at Potter's Crackers stand. Even if you don't like rhubarb, you will like these flavorful crackers; both sweet and tangy at the same time. A nice treat with a glass of wine. Another thing that goes great with rhubarb is strawberries and yes, we have strawberries at the WCM right now. Go see Kelly at Don's Produce.
As long as we are on the subject of pies, have you tried the pie bites from LMNO Pies? I have heard rave reviews about them from lots of people so I will be first in line on Saturday morning. They are the perfect size for one. They also have the perfect sized pies for two or three people. Everyone can get their favorite flavor.
I actually heard the words "patchy frost" in the forecast for tonight (Thursday night). Then overnight lows go back up to the 50's and I would wager that we are in the clear to get planting tomatoes and pepper plants and those tender herbs and flowers. You will find a huge variety of plants again this week.
I haven't talked about it much yet this year, but isn't it great to have the fresh milk, cream and yogurt back? I really missed that yogurt, such a great side for any meal, or just an afternoon snack, or with cereal, or, or, or...
There will be lots of asparagus and spinach this week, along with a nice supply of other greens, wonderful head lettuce, radishes and all the staples; honey, eggs, meat, bakery, cheese, annuals, perennials, processed goods, maple syrup, cut flowers, mushrooms, maybe even some morels, and more!
It is looking to be a great Saturday, I hope you will take a break before the craziness of summer sets in and enjoy a cup of free hot coffee and a relaxing morning at the WCM! Thank you, thank you all for coming every week!
See you Saturday,
Joan for the WCM
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Recipe Corner
Asparagus and Leek Soup
(I substitute sweet onions if I don't have leeks on hand)
1 cup finely chopped white and pale green parts of leek
1 minced garlic clove
2 Tbs. butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1⁄4 cups chicken broth
1/3 cup sour cream
In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1⁄2 cup water, and simmer the mixture, covered, for 10-12 minutes, or until the asparagus is very tender. Puree 2/3 of the mixture in a blender till very smooth, stir the puree into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat till heated through, but do not let it boil. Serves 2.
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Rhubarb Pecan Muffins
2 cups Flour
1 1/2 teaspoons Baking powder
1 teaspoon Salt
1 large Egg
2 teaspoons Orange peel -- grated
1 1/4 cups Rhubarb (fresh) -- finely chopped
3/4 cup Sugar
1/2 teaspoon Baking soda
3/4 cup Pecans -- chopped
1/4 cup Vegetable oil
3/4 cup Orange juice
Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mixture. Add rhubarb. Pour into 12 greased muffin tins. Bake at 350 degrees for 25-30 minutes.
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Subject: [WCM-Friends] Westside Community Market Update
Date: May 11, 2007
When: Saturdays, April 21 to November 3 • Where: Hill Farms DoT Building parking lot • Time: 7AM - 1PM
Good morning all,
So, I remember the first time I stayed up all night with a sick child...all night. My Calvin was three months old and had a doozie of a cold. Yes, I had to look up how to spell doozie. Anyway, I made it through a long night of crying and in the early morning hours he finally fell asleep, and so did I. When we both awoke, I fed him and promptly called my mom to thank her for all the things she did for me that I never knew. Long story short, Happy Mother's Day weekend.
Last week I mentioned that maybe a blooming hanging basket from the Westside Community Market might be the perfect Mother's Day gift. I had no idea, however, how many different vendors have beautiful hanging baskets. From the bright Verbena baskets at Morningwood Farms stand, to the Geranium and Snapdragon baskets at Kopke's. And then there are the Pansy baskets at Natalie's Garden and great baskets for a shady deck at Indian Trail Greenhouses, such bright Impatiens and Begonias. And quite a nice variety of mixed baskets also. I couldn't decide which I liked best for my mother-in-law so I will let Calvin choose tomorrow. He is almost five now and loves flowers almost as much as I do.
There is so much variety of local goods at the Market in only our fourth week of the season. I really have to pace myself. Luckily my van is parked close - I just buy, unload and buy some more. This week there will be a great supply of asparagus, spinach, and other greens, including bok choi, arugula, and swiss chard. I found baby leeks and baby onions at Vang Phia Yang's stand and have you seen the JenEhr radishes? I have a sneaking suspicion there will be more radishes and lots more rhubarb around tomorrow, with all of this warm weather. Can you believe this warm weather? It has been great but the cool down this morning was refreshing.
There will also be Morel mushrooms, but no guarantees how many; you may want to come early for those.
What else? Bruce from Edelweiss Creamery told me he was going to be bringing Smoked Gouda and Lacy Swiss - I just might have to try some of both.
And, of course, enjoy your weekly dose of farm fresh eggs, tomatoes, burpless cucumbers, goat cheese, crackers, maple syrup, honey, a wide variety of meats, fresh dairy and cheese, processed goods, sauerkraut, annual and vegetable plants, cut flowers, and bakery, oh...the bakery! And free hot coffee to go with the bakery, on a nice fresh spring Saturday morning. Sounds perfect.
See you tomorrow,
Joan for the WCM
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Recipe Corner
This time of year I usually need a quick meal for supper. Some pancakes with a side of Jordandal Farm bacon hits the spot!
Rhubarb Pancakes
To two cups of your favorite pancake batter, fold in the following ingredients:
3/4 cup finely diced rhubarb
1/2 cup applesauce
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Cook batter on a hot skillet and serve with yogurt, maple syrup or your favorite fresh fruit, jam or jelly. (We also put whipped cream on them.)
Serves: 4
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Please, please send me your favorite seasonal recipes - I know you have 'em, I will share 'em. Thank you!
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Subject: [WCM-Friends] Westside Community Market Update
Date: May 4, 2007
When: Saturdays, April 21 to November • Where: Hill Farms DoT Building parking lot • Time: 7AM - 1PM
Hi all,
Above you see the specifics of the Westside Community Market. This information will appear at the top of this update each week thanks to the suggestion of one of our loyal customers who likes to get the weekly update and occasionally forwards it to other folks. She used to add this information on her own, but now she no longer has to. Thanks for the idea, we encourage any suggestions and feedback to make the Westside Community Market better each week. Sure, you can forward this email to anyone you wish; please do.
Right up front, I need to tell you we will have a great supply of asparagus this week and the spinach is coming in nicely, too.
So, one of my new neighbors recently decided to put in a garden with his two little girls. They have lots of questions - it's great - they are so excited and having so much fun and they haven't even planted anything yet. This week they are going to start planting and I told them about this great place I know to get all kinds of vegetable and flower plants. The WCM!
Planting is a great kid activity, too. My little ones planted some watermelon and sunflower seeds last week in pots on the windowsill. They thought we might have watermelon by now...we ended up buying one at the grocery just to get some peace. The boys also help water my OUTSIDE plants; you know kids, they love the water.
The Westside Community Market has a great group of plant vendors full of knowledge and tips for you. If you don't have a garden, how about growing a few things in a pot on your deck or patio? You could harvest lettuce, herbs, tomatoes or even eggplant, just a step away from your kitchen - how fresh is that?
Here are a few more plant vendors I have not mentioned the last couple of weeks.
• Primrose Produce - Mike has a great variety of tomato, basil, parsley, cilantro, head lettuce, peppers and eggplant plants.
He will also have some scallions and chives at the market this week along with a small amount of green garlic.
• Blue Moon Community Farm - Kristen will have Heirloom, canning, cherry, slicing, and container tomato plants (15 varieties total). Also green and purple bell pepper plants, black bell and striped eggplant plants, storage and cippolini onion plants, basil, thyme, marjoram, and parsley.
• Kopke's Fruit of the Bloom - a huge variety of everything under the sun!
Be careful though, not everything can be set out in the open ground yet. You are safe planting lettuce plants, broccoli, cabbage, pansies, etc. Wait, however, with the tomatoes, peppers, eggplants, and blooming annuals, or be prepared to cover them. The last frost date for this area is around May 15th. Still, you can buy them, set them out during the day, but pull them in at night if temps dip into the 30s. You will be ready when it's planting time, you won't have to go looking for that perfect plant that you see now! Ask your vendor, they will give you good planting timelines.
Now on to some more returning vendors:
• Flyte Family Farm - Seedless, burpless, European cucumbers, tomatoes (red and green), and asparagus.
• Jean Statz, one of my favorites (and my mom, too) - Limited supply of spinach, asparagus, and rhubarb.
• Stella's Bakery - All kinds of breads, cookies, muffins. WOW, check out their variety!
And I just got word that Black Earth Valley Produce will be joining us this week with spinach, asparagus, shitake and oyster mushrooms.
Ok, so we've got the plants, the produce, the bakery, fresh dairy and cheeses, honey, farm fresh eggs, meat, flowers, storage veggies, crackers, mushrooms...what else do you need? Atmosphere, free hot coffee and prizes? Oh, we've got that too!
And, don't forget to look for Mother's Day ideas - just a little over a week away. How about some Westside Community Market Gift Certificates? Available in $5 increments at the info booth from 7:30 till noon.
One last thing:
Check out Barry Orton's comparison of two Madison farmers' markets: the Westside Community Market and Dane County Farmers' Market on the Capitol Square. Barry (I'm thrilled to call him a friend), is on the WCM board of directors and a very insightful customer representative. He has this great knack of concisely putting things in perspective. Enjoy:
http://www.waxingamerica.com/2007/04/spring_is_here_.html
See you Saturday,
Joan for WCM
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Recipe Corner
One of my favorite market frequenters sent me these recipes. They all have one ingredient in common - maple syrup. We've got great maple syrup at the WCM, get some soon, it is a limited season.
Broiled Salmon Fillet
1/4 c. dijon mustard
1/4 c. maple syrup
1 1/2 T. balsamic vinegar
1/2 t. salt
1/4 t. pepper
Combine & marinate salmon 20 min. in shallow dish or plastic bag. Remove salmon; save marinade. Place salmon in pan coated with cooking spray. Broil 5-6 minutes; remove skin and discard. Brush salmon with marinade and continue broiling 4-6 minutes until fish flakes.
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Maple Granola
4 c. oatmeal
1 c. coconut
1 c. chopped nuts
1/2 c. whole bran
1/2 c. toasted sesame seeds
1/2 t. salt
1/2 c. oil
1/2 c. maple syrup
Mix dry ingredients together. Combine syrup and oil and add to dry mixture. Mix well. Spread in large baking pan and toast in 325 degree oven until crisp and light brown. Stir often. Cool and store in airtight container. (Wisconsin Maple Syrup Producers Association)
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Barbecue Sauce
1/2 c. catsup
1/3 c. maple syrup
1 1/2 t. dry mustard
1 small onion, chopped
Combine ingredients and baste chicken as desired during baking/grilling. (Wisconsin Maple Syrup Producers Association)
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Easy Salad Dressing
Combine equal amounts of salad oil, maple syrup and vinegar. Add chopped onion and salt as desired. Store in glass jar and refrigerate. (Family recipe)
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April 2007
Subject: [WCM-Friends] Westside Community Market Update
Date: April 27, 2007
Hello everyone!
Here comes the sun (and I say, it's alright)... and just in time. Four or five days of clouds and rain is just about enough. But it has been nice rain, soft and slow, soaking deep into the earth. And luckily, we were able to work the soil late last week and get some early crops in. The cold steady rain this morning gave me a good chance to "catch up" inside and a convenient excuse to tune into Regis Philbin's return to his morning talk show after his open heart surgery six weeks ago. He looked great! Hey, give me a break, everyone needs a vice...
Saturday looks to be even nicer than last week. Thank you to all who ventured out to greet our returning vendors and meet our new ones. The assortment of products continues to grow (quite literally, that is). I think you will find more greens, some asparagus, radishes, maybe even some mushrooms. Along with all the beautiful plants, bakery, tomatoes, storage vegetables, processed goods, eggs, meats, maple syrup, honey, apple cider, dairy and more.
To spotlight a few more of the new vendors:
• Edelweiss Creamery - The cheeses which they are featuring at the market are:
Edelweiss Creamery Emmentaler (raw milk)
Edelweiss Creamery Butterkase
Edelweiss Creamery Havarti
Edelweiss Creamery Lacy Swiss (reduced fat and reduced sodium)
Maple leaf Extra sharp Cheddar
Maple Leaf Montrey Jack
Edelweiss Grazers Aged Prairie Jack Cheese
Edelweiss Grazers Aged Gouda
Edelweiss Grazers Aged Cheddar Cheese
from Bruce of Edelweiss Creamery (partner and Master Cheese Maker): In July of 2006 Edelweiss Creamery formed a partnership with Edelweiss Grazers Coop. The purpose of the coop is to produce cheese from cows which are naturally pastured and have no silage in their diet during this period. These cows are also rBGH free. By utilizing this milk into cheese we have incorporated unique flavor profiles which are carried through the milk via the grazing.
You can read more about Edelweiss Creamery on their website at:
http://www.edelweisscreamery.com/
• Potter's Crackers will also be joining us this week. Potter's produces crackers from quality, natural, fresh ingredients, so you get great grain and butter flavors in every bite. They use all-local organic ingredients. Potter’s artisan crackers are mixed, rolled and baked fresh in their own cracker kitchen right here in Madison, Wisconsin.
(While writing about these two vendors I was thinking about what a killer cheese and cracker plate I'll be able to make for my niece's first communion celebration this weekend!)
• Hawks Hill Elk Ranch - Did you meet the Espe family from Monticello last week? They have a nice assortment of elk meat along with tasty snack sticks and jerky.
And check out some more of our dedicated returning vendors:
• Driftless Organics - Josh will be bringing a nice assortment of potatoes and onions. I especially like his cranberry red potatoes.
• Tart's - Susan tells me they will have some lovely Rhubarb Ginger Crush Tarts and also Mushroom, Garlic and Ramp Tarts with Goat Cheese - all local ingredients! As well as their divine Morning Buns, both the usual sweet variety and a savory onion sage variety, too.
• Natalie's Garden and Greenhouse - Nice hanging baskets, pansies you won't even have to take in if it gets cold, along with million bells and perennials.
• Dreamfarm - Diana will be back this week with her farm fresh eggs and many flavors of spreadable goat cheese. I think i will put a bowl of goat cheese in the middle of my awesome cheese and cracker plate!
• Black Earth Valley Produce - This might be wishful thinking but I talked with Dan yesterday and he was hoping to have some spinach, asparagus, and mushrooms. I don't think anything grew too much today, but maybe...
The week ahead looks to be almost perfect, highs in the 70's, lows in the 40's/50's. It will be a great week to really spruce up your yard, porch, deck, balcony...maybe a pot of pansies or geraniums, or herbs. Last week I noticed Morningwood Farms had some really unusual and interesting nursery stock - ready to plant. You can also put some veggie plants in the ground, such as lettuce, greens, broccoli and more. Ask any of our plant vendors, they will give you good advice of the do's and don'ts this time of year. Enjoy!
Did I mention free hot coffee, friendly people, and prize drawings?
See you Saturday,
Joan for the WCM
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Have you always wanted to volunteer with the Westside Community Market but were afraid to ask? Stop by the information booth to find out about a wide variety of fun tasks. You'll be glad you did and we will too!
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Recipe Corner
There was a recipe in the Wisconsin State Journal last week for an asparagus sauce. I cut it out, but where is it? Oh well, I found this one on the internet and will give it a try. If you have a favorite asparagus recipe or other spring treat please email it, we will share it with all.
Asparagus with Creamy Cheese Sauce
By Cait Johnson, author of Witch In the Kitchen (Inner Traditions, 2001).
The simple, creamy sauce snuggles up beautifully with other things besides the asparagus, too, enhancing potatoes or rice, quinoa or noodles. And it works real magic on green veggies. Put it on broccoli, green beans, or spinach, and your children will probably eat them! This is one super standby for all occasions:
INGREDIENTS
36 thin fresh asparagus stalks, lightly steamed
1 cup cream cheese
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon dried dill (optional)
3/4 cup milk
1. In a double boiler, place the cream cheese over medium heat. When cream cheese has softened, stir in mustard, lemon juice, and optional dill. Slowly pour in milk, stirring to thoroughly combine. Add salt and freshly-ground pepper to taste.
2. To serve, place steamed asparagus spears on plates and drizzle with sauce.
Serves 6.
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Subject: [WCM-Friends] Westside Community Market Update
Date: April 20, 2007
Hi all,
What a difference a week makes in Wisconsin! The snow is gone, the temps are on the rise and the Westside Community Market is starting its 2007 season on Saturday from 7a.m. - 1p.m. Take a well deserved break from spring clean up and lawn work to join us at the Hillfarms D.O.T. lot for a free cup of coffee and perhaps a pastry from your favorite vendor or one of our many new vendors.
We will have a great variety of LOCAL products for Opening Day!
Among our new vendors this weekend you will discover:
-Andy from Kindly Kraut - all kinds of pickled and brined vegetables.
-Jill from Harvest Moon Herb Farm - She has about a million different herb plants for you to choose from for your windowsill, pots or garden.
-Lindsay from LMNO pies - a wonderful assortment of, you guessed it...pies! and lots more baked goods.
-Brunkow Cheese - many different cow cheeses: cheddar, monterey jack, colby, flavored cheeses, cheese spreads and more.
Among the many returning vendors
-Geoff King from Sunnyhill Acres with his delicious maple syrup - from Geoff "Crop was very short, pretty much statewide, but quality is good", also a fresh supply of maple caramel corn.
-Frank Holzmann - HONEY, HONEY, and more HONEY! Yayyy, I am completely out from my fall supply - and of course my little ones are chanting "honey sticks".
-Indian Trail Greenhouse - really nice blooming baskets, coleus, clivia, and lots of other unique surprises.
-Blue Marble Dairy/Sugar River Nursery - all that fresh dairy: milk, heavy cream, yogurt - you just can't live without.
-Eric from Jordandal Farm - farm fresh eggs, pastured beef and pork
-JenEhr Farms - greens, storage produce and their tasty pasture raised chickens.
-Pasque Flower Farm - Great selection of prairie wildflowers, native grasses and perennials (many you can plant this weekend).
-Don's Produce (likely) - tomatoes, spicy greens
And so many more of the returning vendors you've come to know and trust with a long list of delicious products including all kinds of breads and bakery, meat, cheese, eggs, storage vegetables, apple cider, shallots, lots of annual plants, perennial plants, vegetable seedlings, processed goods and more!
Ok, I gotta run, time to plant the potatoes! If you've seen the weather forecast, you don't need any more convincing for a trip out to the WCM this weekend. The only thing that might be almost as enjoyable would be a round of golf, but it's going to be way too busy Saturday morning so you better plan that for Sunday or Monday.
Oh, and the free weekly prize drawing tradition continues so don't forget to swing by the info tent and sign up. And tell all your friends and neighbors!
See you tomorrow,
Joan for the WCM
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Recipe Corner
Mary Jo Brechtl was kind enough to send this recipe to me after my last update. It looks so good that I was tempted to try it with frozen spinach but we are soooooo close to fresh spinach season that I waited. You may find many of the ingredients at the WCM in the next couple of weeks. Enjoy and thank you Mary Jo.
Spinach-Rice-Smoked Gouda Casserole
Yield: Makes 6 servings.
3 tablespoons oil
1/2 cup finely chopped shallots
2 cups sliced mushrooms
3 cups hot cooked brown rice
1 bunch of fresh spinach, thoroughly washed and dried
2 cups shredded smoked gouda cheese, divided
1/2 cup whipping cream
Salt and pepper to taste
Preheat broiler. Heat oil in large skillet over medium-high heat. Add
shallots and mushrooms; saute about 6 to 8 minutes or until tender. Add
hot rice, spinach, 1 1/4 cups cheese and cream; stir until cheese melts
and mixture is heated through. Spoon mixture into lightly greased
2-quart casserole. Sprinkle remaining 3/4 cup cheese over top. Broil
about 2 minutes or until cheese melts.
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March 2007
Subject: [WCM-Friends] Westside Community Market Update
Date: March 21, 2007
Hi all,
Spring is here, it arrived Tuesday night at 7:07 p.m. And how
appropriate to see a weather forecast with temperatures in the high
50s/low 60s and some of those cleansing showers and thunderstorms.
I knew it was spring even before the weather man told me so, as i've
been tending to seedlings under lights and even planted part of the
cold frame. And I know for a fact the hoophouses which many farmers
now have are already growing with a great variety of early greens,
radishes, etc.
I almost bought asparagus at the grocery store last week...almost.
And then I remembered in a few short weeks I would be able to get
locally grown, very fresh asparagus at the Westside Community Market
(well, actually, i will be able to get it from the farm, those very
first precious spears will not make it to the market, I fear). I
actually stood there with a bunch in my hands wondering if I could
wait for the real thing. I decided I could, and oh, how absence
makes the heart grow fonder.
The WCM board and steering committee have been very busy, reviewing
vendor applications and getting all in order for the first market of
the new season, SATURDAY, APRIL 21st. Put it on your calendar, it
will be great to see all your neighbors and favorite vendors again.
We have a full line-up of the many returning vendors you've come to
know and trust along with some new ones. I am very excited about two
new cheese vendors joining us for the season...more vendor details
coming in April.
The WCM has been well represented at the Hill Farms redevelopment
meetings. Board member Barry Orton and assistant manager Amy Kinast
have been keeping the Westside Community Market front and center.
For more information please visit this link: http://www.madison.com/
tct/news/stories/index.php?ntid=123514. There will be a listening
session for the Shorewood Hills neighborhood soon - if you are able
to attend, we would welcome the extra support.
That's it for now, just wanted to get you as excited as we are.
As always, a recipe follows. I think some of you are regulars at the
Winter Dane County Farmer's Market and I know they have fabulous beef
and mushrooms (and maybe even onions and noodles) there this time of
year, perfect for beef stroganoff. Do you have a favorite asparagus
or spinach recipe or maybe just a quick tip that you'd like to share
with us - we'd like to share it with everyone next month. Just hit
reply to this email.
Oh, and one last thing, wait, make that two...
First off, we are thrilled to have a new website up and running,
thanks to our assistant manager, Amy Kinast. Please click on this
link: http://www.westsidecommunitymarket.org
This new web site (and a lot of other web sites) might not work with
the latest Internet Explorer, v. 7 for Windows machines. You will
have better luck with IE 6. Also, our new main web site will not work
on Mac OS 9. Don't distress! Click on the "Older Browsers" button at
the top of our main home page. This will redirect you to our trusty,
no frills Madison Community Pages web site. As always, we welcome
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RECIPE CORNER
Beef Stroganoff
This is a favorite recipe of mine from my mom. As kids, it was a
real treat to have noodles (can you imagine), as we had potatoes
about 95% of the time.
3 beef boullion cubes
1 c. boiling water
2 lbs. round or sirloin steak, cubed
3 T. flour
1/2 t. salt
1/8 t. pepper
1/2 c. shortening (I use butter)
1 c. chopped onion
1 c. sour cream
1 T. worcestershire sauce
12-16 oz. wide noodles
8 - 12 oz. fresh sliced mushrooms (any kind), sauteed
Dissolve boullion cubes in water (can also substitute beef broth if
you wish). Set aside. Dredge meat in flour and seasonings.. In
large skillet, brown meat in 1/4 c. of the shortening. Push meat
aside and saute the onion in remaining shortening in the same pan.
Add boullion and mix thoroughly. Cover pan and cook slowly for 1 1/2
hrs. or until meat is tender. Add worcestershire sauce; fold in
sour cream. Heat thoroughly but do not boil. Serve on top of hot
wide noodles. Top that with sauteed mushrooms. Serves 6.
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