June 2007 Weekly Updates
(Please note: Archived material contains some out-of-date information. Check current portions of web site for details on current markets.)
Subject: [WCM-Friends] Westside Community Market Update
Date: June 29, 2007
When: Saturdays, April 21 to November 3 • Where: Hill Farms DoT Building parking lot • Time: 7AM - 1PM
Hello all,
Well, it is a big weekend coming up. That's right folks, it is already our 11th Saturday for the WCM, and that means the start of Session 2. You will find even more wonderful vendors than last week! Oh, and there's this little thing they call Rhythm and Booms. I bet you have out of town guests. Why not treat them to a delightful morning at the Westside Community Market? Get a cup of free hot coffee and show them around, there is plenty for breakfast! And send them home with a little of everything from the market: fresh produce, great cheeses, honey, eggs, all kinds of plants, fresh cut flowers, granola, meats, chicken, the best breads and bakery around, and so much more!
Oh, it will be a weekend full of picnics and outings and you can pick up great stuff at the WCM to take along. How about some elk snack sticks from Hawk's Hill Ranch, or Thai Smoked beef sticks from Jordandal Farms to snack on while watching the fireworks. Or, chips and salsa. Tomato Mountain has all kinds of salsa. And have you tried their Sungold Preserves - great on crackers. They also have Bloody Mary Mix and the Raspberry or Strawberry Preserves you might want for this week's recipe. Check 'em out, they have samples. That brings me to this week's recipe. It is from Kathy Workman of Edelweiss Creamery. The best thing about the recipe is you can pick up almost everything you need for it at the WCM, including the crackers. Well, that's the second best thing about it. The best thing is it tastes great. Bruce and Kathy brought me a sample last week. Mom and I loved it; a little bonus of asking for recipes!
Another great tradition in full swing this weekend is Wimbledon, the greatest of all tennis tournaments. And the big news in England is they will be paying the women equal prize money as the men for the first time in history. I should point out that the local farmers' markets have been affording the same opportunity for women and men for many many years. One of the great traditions of Wimbledon is that strawberries and cream is the traditional snack. Wanna join in? The WCM will have beautiful strawberries again this week from many vendors, including Barnards Orchard, and of course we always have farm fresh cream from Blue Marble Dairy. Sometimes we take it for granted that we have this great dairy and its products at the WCM - not many markets do.
You know that old saying about corn being "knee high by the fourth of July"? Well, how about "head high"? I just look at it in amazement because it is so far already. I've noticed many fruit and veggies that are coming in early at the market also. I hadn't even checked our currants as they usually start in early July, but whoa, I looked yesterday and they are ready, oh are they ready. You will find raspberries (can you believe it?) already this week and I saw yellow beans last week, and I can figure there will be a nice supply of both yellow and green beans this week. I think that means the blueberries can't be far behind.
Among the other fresh produce this week: broccoli, zucchini and summer squash, sweet onions, tomatoes, cucumbers, new potatoes, beets, bok choi, kohlrabi, cut herbs, lettuce, swiss chard, mushrooms, radishes, spinach (though getting scarce), and peas of all kinds. My friend Barry Orton has been keeping a watchful eye on the peas (one of the many things Barry does at the WCM is fill in for vendors while they take a bathroom break, so he is always in the know of what's around!). He writes: This week will be peak for peapods: many vendors will have sweet Sugar Snap and Sugar Ann and a whole bunch of other varieties of peas with edible pods. Great raw in salads, cooked lightly in a stirfry, or eaten as a snack by themselves in front of the TV. Just peel the stems off and they're ready. Also, there will be several vendors with good old regular "shelling" peas, where the peas are eaten and the pods discarded. Don's Produce (Uselman's) has had them for a few weeks now, and theirs are mature and fill the bowl quickly when you are shelling them for cooking. Primrose Produce (Mike Noltner) has less mature shelling peas, which are ideal for eating raw, as the smaller peas are sweet little treasures. Enjoy all these "June" peas while you can; they don't last too long once the heat of July gets to them.
I will add that you can freeze any or all kinds of peas - instructions on the Internet, of course. Just Google "freezing peas".
Welcome back another returning vendor: Happy Valley Farm. Kevin will have radishes, beets, peapods, cucumbers and maybe some new red potatoes.
A correction from last week - I called Stella's Bakery Italian and Basil bread "Tomato and Basil," but people were able to make the connection. Also, I didn't mention it, but the Market Grain bread has walnuts in it. C'mon, how great is that?
Enjoy the next four or five days with temps in the 70's, Rhythm and Booms, and the 4th of July next Wednesday, it will be a nice midweek break. Thank you all again for your continued support of the Westside Community Market.
See you Saturday.
Joan for the WCM
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Cheddar Spread
1 pound sharp cheddar cheese, grated
¾-1 cup mayonnaise
1 medium onion, finely chopped
1 clove garlic, pressed
½ tsp Tabasco sauce
2 tablespoons cut up chives
2 tablespoons green onion tops
1 cup chopped pecans (optional)
1 cup strawberry or raspberry preserves
Combine all the ingredients except preserves and mix thoroughly. Put in ramekin, ring mold or ceramic dish. (Mixture will come together when chilled). Chill overnight and unmold. Serve with preserves on the side and crackers.
Kathy Workman
Edelweiss Creamery
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Subject: [WCM-Friends] Westside Community Market Update
Date: June 22, 2007
When: Saturdays, April 21 to November 3 • Where: Hill Farms DoT Building parking lot • Time: 7AM - 1PM
Good morning all,
Well, another week, and a lot more fresh produce from which to choose. But which to choose? Everything looks so good! This week the Westside Community Market will be full of strawberries, sugar snap peas, and lettuce. A great start. But add summer squash, broccoli (yup, I said broccoli), spring kale, kohlrabi, new potatoes, beets, herbs, tomatoes, and cucumbers and you have a feast. You will still also find some spinach, radishes, nappa cabbage but oh, how our warm weather has made a shorter season of a few things. A lot of people have still been asking for radishes, I did see a lot of nice young French Breakfast radishes at Paa Vang's stand. She is on the east end, south side of the market. You may even find some sweet onions this week.
Summer squash: I tend to interchange the terms summer squash and zucchini but really zucchini is a type of summer squash. Growing up, of course, I thought all zucchini/summer squash were the same. NOT. The different varieties are very different in both taste and texture. If you think you don't like them, try sauteing them with some snow peas and sweet onions. The window when all three are ready together is narrow, and that's probably what makes it so good. A very easy side dish. I'm a bit embarrassed to say I've never made zucchini bread. Maybe this is the season, maybe today, it is the longest day of the year, I may be able to fit it in! Nahh, I'll wait till there's lots more and maybe in that time someone out there will send me their favorite zucchini bread or dessert recipe. It may prove to be a great snack for my little ones.
In addition to all the great surprises of fresh produce coming in, the WCM has all your staples: farm fresh eggs, honey, meat and roasting chickens, great cheeses, milk, yogurt, heavy cream, all kinds of beautiful plants, perennials and nursery stock, fresh cut flowers, preserves, processed goods, crackers, granola, bakery and MORE!
Did someone say bakery? One of my staples from the WCM is bread from Stella's. Of course, they are famous for their spicy cheesebread, but my favorites are their honey whole wheat and german beer bread, so I was in for quite a surprise when I walked up to their stand and they were out of both. I was a bit shaken, but quickly looked for something else. The cinnamon raisin bread was calling my name, but I really wanted something for sandwiches, so I stepped out of my comfort zone and settled on Market Grain. The funny thing is we didn't make any sandwiches at all this week. In fact, the boys and I have been having a piece of market grain toast each morning for breakfast...the really funny thing is we've been putting cinnamon and sugar on it. I guess subliminally I really wanted the cinnamon raisin bread! Regardless, the Market Grain is fabulous. Then yesterday my sister called and said "hey, you gotta try the tomato basil bread from Stella's". I almost hope they are out of my two favorites again this week! Stella's also has great muffins, brownies and more!
Talking a bit more about bakery, I heard from the Tart Lady this week. (Really, you can call her that. ) Anyway, Susan was excited about her selection of tarts this week. She will have Strawberry Champagne Rose, Red Currants and Meringue in Hazelnut Pastry, Two Chocolates with Lavender and a savory tart of Zucchini Curry! She also has great crispy, flaky Morning Buns! (That doesn't mean you can call her flaky bun lady.)
The great thing about the bakery goods from the WCM is that you can pronounce all the ingredients!
Welcome back another returning vendor: Prairie Farm Produce; the Platts will have spinach, lettuce, zucchini and more.
So, as I mentioned before, today is the longest day of the year - longest daylight that is. What will you do? Maybe do some of those Saturday chores, then you will have extra time to really enjoy the WCM Saturday morning. Graduations are mostly over, enjoy the break, some free hot coffee, some good conversation and great local produce. Did I mention great weather? Sunny and 80 degrees!
See you Saturday,
Joan for the WCM
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This first recipe is from Paul at JenEhr farms, hence the name. I understand Paul is quite a smoothie connoisseur.
Paul’s Strawberry Shake/Smoothie - rich, creamy, and very strawberry
1 cup whole strawberries, fresh or frozen
1 cup whole milk (Kay uses soymilk)
Chocolate syrup
Ice if strawberries fresh, no ice needed if frozen
We could go through this step by step, but you get the
picture, substitute the strawberries for the ice cream. Even
with the little bit of chocolate syrup, its still less calories
than with ice cream, and very refreshing.
A U-Pick customer suggests even adding some sweetened
chocolate pieces to the mix, adding a chunky chocolate
experience.
Personally, I will add a bit of ice cream too!
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Another easy one this week, hence the name, from Vivian Green
Easy Summer Squash
Take two small zuchinni and two summer squash. Cut into 1/4 inch round slices. Dot with butter and microwave 3-4 minutes on high. Remove from microwave and sprinkle with fresh parmesan cheese and a touch of garlic salt.
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Subject: [WCM-Friends] Westside Community Market Update
Date: June 15, 2007
When: Saturdays, April 21 to November 3 • Where: Hill Farms DoT Building parking lot • Time: 7AM - 1PM
Good afternoon all,
Father's Day Weekend....hmmmm, what to get or do for dad? Dad's are tough, they've pretty much got everything they need. So, how about bringing Dad to the Westside Community Market for breakfast and coffee, and then let him pick out anything he likes. There is so much to choose from; great cheeses, bakery, wide variety of meats, dairy, nursery stock, bedding plants, native and perennial plants, fresh veggie produce, honey, dairy, farm fresh eggs, crackers, processed goods, the list goes on and on. How about getting everything you need for a big grill out on Sunday (I saw elk ribeyes advertised on Hawk's Hill Ranch blackboard, I thought that sounded great for the grill).
My tribute to a couple of dads. First, of course, my own father, Romie, who still works about 14 hours a day on my brother's (family) dairy farm, and turns 75 on Monday. He is always there for us, thank you dad.
Secondly, father and one of the founding fathers of the Westside Community Market, Cameron Ramsay. You know him as the fine fine baker/owner of Madison Sourdough Company. He and his wife and staff make the best sourdough bread and baguettes east of Paris! You like authentic croissants? How about croissants with chocolate hiddent in the middle? They bring those too, along with a nice mix of other bakery including my favorite, peach pastries. Madison Sourdough Company provides a big box of pastries or cookies for the vendors each week, keep those farmers smiling! Cam also takes care of all the details/logistics of getting the free hot coffee to the WCM each Saturday, AND the porta sans. You can't have the first without the second! Thank you Cam and staff.
So, what's fresh at the market this week? Lots of stuff coming early with this warm spell. I think the most abundant fresh veggies this week will be SUGAR SNAP PEAS and lettuce. I wanted to emphasize peas this week as I forgot to mention them last week, and I think this warm spell will make it a shorter season. You will also find snow peas and shelling peas. (Sugar snap peas have only been around about 20 years, I just thought that was interesting). There will also be lots of strawberries, spinach, swiss chard, kohlrabi and napa cabbage, green onions, fresh cut herbs, cucumbers and tomatoes. Come early and you will still find some asparagus, rhubarb, garlic scapes, radishes and you may even be lucky enough to get some summer squash, new potatoes, baby beets and mushrooms. I know I miss some things each week, but isn't it great to discover some little surprises?
I snuck Napa Cabbage in the list, but I wanted to give it special mention because it is so versatile. It is great as a salad (see recipe below), in stir fries or cooked/steamed. Literally, you can use it any way you can use regular cabbage, and bonus: it is very high in vitamin C.
Welcome back another returning vendor from last year, Real Foods. David will be bringing hoop house tomatoes and green beans this week, that's right, I said green beans! He also has roasting chickens and beef.
I spoke about grilling above and I do lots of grilling (less dishes!). I tried the Brun-uusto baked cheese from Brunkow on the grill a couple of weeks ago. I didn't know if I could put it right on the grill and I had extra room on the rack so I put it in a pan, it was fabulous. Liz from Brunkow Cheese told me you could lay the whole slab directly on the grill rack or even half of the slab. The ladies from Brunkow also mentioned that many customers have told them it's great with raspberry jam on top or even maple syrup. I will try it. Oh and if you put it in a pan on the grill, remember the pan handle gets hot too, DOH!
Ok, just a few words about the weather. Saturday, hot, hot, hot - perfect MORNING to enjoy the WCM. And, you may think I'm crazy, but we are asking for rain again. I think two inches in four hours would be better than four inches in two hours - do what you can!
Thank you again for coming out to the Westside Community Market each week - we sure do appreciate it!
See you Saturday,
Joan for the WCM
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Recipe Corner
This week's recipe comes from Vivian Green. Very similar to one I make but since I couldn't find mine, I am greatly indebted. Thank you Vivian. I like the idea of adding grilled chicken - dinner is done!
Chinese Salad
1 Head Napa Cabbage slit and cut in fine pieces
5 green onions chopped
Topping
2 pkg Ramen noodles, dry ( no seasoning pk)
3/4 c. slivered almonds
1/4 c. butter or margarine
Saute about 10 minutes on medium to brown and then cool on paper plates or paper towels.
Dressing
1 c. sugar
1/2 c. cider vinegar
1 c. oil
1/4 t. salt
3 T. soy sauce
Shake well.
Toss with the dressing at serving time and top with topping. Diced grilled chicken can be added to make this a main dish.
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The recipe below is also from Vivian, I've made this one many times. It is great on all the fresh greens this time of year. Although, it keeps for several months in the fridge, this recipe makes quite a bit so you may want to cut it in half.
French Dressing
2 c. oil
2/3 c. catsup
1 c. honey
2 T. Worcestershire sauce
1/2 c. cider vinegar
1 medium onion or shallots chopped
Blend all in a blender. Makes one quart and is tasty on spinach or other greens.
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Subject: [WCM-Friends] Westside Community Market Update
Date: June 8, 2007
Hi everyone,
Stop the rain dancing already. Yikes, we definitely got plenty of
rain last weekend. Next time maybe I will have to split you up and
only ask half the alphabet to dance. Seriously though, let's hope
the storms this afternoon/evening are not as strong as predicted.
Sometimes the worry of impending bad weather is almost unbearable for
many farmers.
So, with some luck you will see lots of beautiful fresh produce again
this Saturday at the WCM. It will be a prime week for
strawberries. It's hard to beat the fresh local berries. You will
also see lots of beautiful lettuce, spinach, swiss chard, radishes,
and look for kohlrabi, chinese cabbage, and maybe even some baby
beets this week. There will also be tomatoes, green tomatoes,
cucumbers, garlic greens, baby onions, bok choi, mushrooms, potatoes,
still some asparagus and rhubarb, and more.
Of course don'f forget about the staples: a great variety of dairy,
cheeses, farm fresh eggs, annual and perennial plants, a wide variety
of meat including roasting chickens and elk meat, bakery, processed
goods, cut flowers, conversation, coffee...and the weather people all
say sunny and beautiful. Let's hope they are right for Saturday (and
wrong for this afternoon). I missed the great conversation last
Saturday, on rainy days people shop faster. No complaints though, we
are thrilled that so many of you came out. Thank you, thank you.
Sometimes when I ask my little boys to pick up their toys they put
their hand to their head and say "oh bother". I guess that's an
indication they are watching too many WInnie The Pooh videos. They
wonder if Pooh likes honey sticks - I guess that's an indication
they're spending too much time at Holzman's Honey stand at the WCM.
Did you know we have the best honey producer around? Just check out
all the wonderful different flavors Frank and Don have. Yes, they do
taste different, and yes you can taste test them - Don will insist.
Oh, and the kids love the honey sticks, and I imagine if Pooh came to
the WCM, he would love them too.
So far I've become addicted to the sweet crackers at Potter's
Crackers (you had me at sugar on top), but this week I tried the
garlic and baby onion crackers. I think they are the best I've tried
yet!
Please welcome back another returning vendor; Taylor Greenhouses from
Darlington, with their red juicy greenhouse tomatoes.
Join us this weekend for food, fun and a beautiful morning to be
outside in Wisconsin! Your loyal support continues to fuel WCM's
great group of local producers/vendors. Thank you.
See you Saturday,
Joan for the WCM
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Recipe Corner
You know how I love the pancakes; for breakfast, or my favorite, for
supper!
STRAWBERRY PANCAKES
3/4 c. milk
2 tbsp. melted butter
1 egg
1 c. flour
2 tsp. baking powder
1/4 c. sugar
1/2 tsp. salt
1 c. sliced strawberries
Topping (recipe follows)
Whole strawberries for garnish
Beat together the milk, butter, and egg in a medium bowl. Sift
together the flour, baking powder, sugar, and salt in a separate,
large bowl. Add the egg mixture to flour mixture and stir just to
mix. Fold in the sliced strawberries. Grease and heat a pancake
griddle. Pour out batter for 4 pancakes (each 3 to 4 inches in
diameter). Cook until pancakes look bubbly and have air holes on top.
Flip over and brown the top. Repeat with remaining batter.
TOPPING:
1 c. plain yogurt (Great use for that yummy Sugar River Yogurt!)
2 tbsp. brown sugar (see note)
Stir together yogurt and brown sugar in small bowl, mixing well. Use
as directed above.
Note: An alternate sweetener that makes an especially delicious
combination is a combination of 1 tablespoon brown sugar and 1
tablespoon maple syrup.
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Subject: [WCM-Friends] Westside Community Market Update
Date: June 1, 2007
When: Saturdays, April 21 to November 3 • Where: Hill Farms DoT Building parking lot • Time: 7AM - 1PM
Hi all,
Sometimes my 4-year-old asks for goat cheese and crackers for his afternoon snack which usually makes me chuckle since I didn't have goat cheese till I was 42, when I first met Diana Murphy from Dreamfarm a couple of years ago. I grew up on a Holstein dairy farm, so of course, cow cheese for me. But since my first pretzel/goat cheese sample, I've been hooked on the smooth, creamy spreadable cheese. It is a great snack and it comes in seven flavors; Italian, Garlic, Plain, Garlic Dill, French Herb, Herbes de Provence (you may think that's the same as French Herb but it is not - Diana will explain the different herbs in each), and my favorite, Peppercorn. We also like to dip fresh veggies in it - especially radishes right now. Dreamfarm will have a new goat cheese this week called Winter's Rest, an aged Gouda style chunk cheese. I have a feeling it may go fast!
Bruce Workman from Edelweiss Creamery will also be sporting a new cheese this week called Dream Tuscan. He is the only one (in the country, I think he said) that makes it. It is an Italian semi-soft cheese, mild and delicate, similar to a Bel Paese.
I'm in lettuce mode, I think I will try both of these new cheeses on a fresh salad. That's right, there will be lots of lettuce around this week at the WCM. I noticed Vivian Green from Pleasant Springs Orchard had a note on her announcement board that she would have her head lettuces this week. We talked about a nice variety called Red Fire. We grow it too, but are still about a week away. She must be talking sweeter to hers! Thanks to my dad's diligent attention to watering, however, we will have a nice leaf lettuce blend this week. There will be all kinds of head and leaf lettuce sprinkled throughout the market. Try mixing a bunch of varieties for beauty and great taste. And if you mix in some spinach too, you are then a salad pro!
Top that salad with radishes - they will be gracing many stands this weekend. There will also be a nice supply of asparagus, rhubarb, bunching onions, tomatoes, cucumbers, green garlic, swiss chard, chives, fresh cut herbs, and more.
How about growing some salad greens? Tomato Mountain has a nice variety of beautiful lettuce plants. You could even grow some in a pot on the patio. It's just nice sometimes to go out a pick a few leaves for a sandwich.
If I were a betting gal (and sometimes I am), I would bet there will be strawberries this week. I picked just three red ones from a short row in my yard, oh my, those first berries, YUMMY! They'll sell super early, though.
Have you seen the Baptisia bouquets at Kelly Lor's stand? Really pretty. They also have nice dried bouquets. And this week maybe some Sweet William.
Ok, what else? Bakery, honey, a variety of meats, roasting chickens, fresh eggs, great annual and perennial plants (still plenty of planting time), dairy, cut flowers, granola, free hot coffee and so many other little treasures. My special find a few weeks ago was the summer sausage at Blue Marble Dairy. I make sure I always have some on hand now. Do you have a special product you love from the WCM? or a favorite recipe? We would love to share it with everyone. Thank you.
Now, one last thing...We need everyone to do a rain dance or two the next few days. It doesn't have to be fancy or particular, at this point we will take rain any time, even Saturday. Ok, well maybe Saturday afternoon. And once again, a huge thank you to all of you for coming to the WCM and buying local.
See you Saturday,
Joan
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Recipe Corner
Both of these recipes are from my favorite Betty Crocker cookbook - an old one - eleventh printing 1984! The pie is quite easy and maintains the integrity of "fresh" berries as you only cook a few.
Spinach-Apple-Bacon Toss
8 oz. spinach, torn into bite-size pieces
4 slices bacon, crisply fried and crumbled
1 red apple, sliced
1/3 c. mayonnaise
3 T. frozen orange juice concentrate, thawed
Toss spinach, bacon and apple. Mix mayonnaise and orange juice concentrate; serve with salad.
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Strawberry Glace Pie
9-inch baked pie shell
6 cups strawberries (about 1 1/2 -2 quarts)
1 cup sugar
3 T. cornstarch
1 package (3 ounces) cream cheese softened
Bake pie shell. Mash enough strawberries to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Stir in water and strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
Beat cream cheese until smooth; spread on bottom of pie shell. Fill shell with remaining strawberries, pour cooked strawberry mixture over top. Refrigerate until set, at least 3 hours.
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