June 2008 Weekly Updates
(Please note: Archived material contains some out-of-date information. Check current portions of web site for details on this year's market.)
June 26, 2008 *Plenty Plump Produce*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
This is the first full week of summer, and it is going to be hard to keep this newsletter short. The Market has hit its groove. Abundance is word of the week.
First, heartiest congratulations to two WCM vendors who won accolades in the Madison Magazine “Best of” Readers' Picks. Stella’s Bakery (Madison) took top honors as “Favorite Farmers Market Vendor.” Stella’s is celebrating 20 years as a Madison institution. Silver went to the Bauman Family of Real Foods (Athens). They have the only cherry tomatoes at Market right now, delicious and sweet. Their French beans are also unique.
What’s new for Session Two? The change in seasons means more tomatoes are on their way: Dan Deneen of Black Earth Valley Produce (Mazomanie) says he is looking forward to a stellar tomato year. Broccoli appeared for the first time last week with the promise of more to come. Upon seeing the intricately stacked tower of broccoli at the JenEhr Family Farm (Sun Prairie) booth, Evie asked, “Can we get three?” She says she likes broccoli as much as asparagus, which is good, as asparagus is waning fast. (From JenEhr's home page, www.wisconsingrown.com, link to "Onion Headlines from June 19th newsletter," to read their satirical flood journal.) Venison in various cuts and products will make its first appearance at Franklin Cook’s CARVE Inc. stand (Baraboo).
Folks are asking about cherries. Sadly, we will not be seeing cherries this year. You might have seen in the news last week how the huge crop of cherries last summer, along with last year's drought, stressed many trees and negatively impacted bud development. Temperature swings in late January also hurt. The Barnard Family (Egg Harbor) hopes to return next year. Fortunately, the Barnards have other tree fruit they sell elsewhere.
Garlic scapes are on the scene for this week. “Scape” might as well be secret code for “garlic lover’s nirvana” considering the ardor their appearance provokes. Here's the story: Garlic and its relatives in the allium family (leeks, chives, onions) grow underground, where the bulb begins its life, soft and onion-like. As the bulb gets harder (and more like the garlic we know), a shoot pokes its way through the ground. Chlorophyll- green like a scallion, the long, thin shoot curls into gorgeous tendrils. This green bit of wonder, produced only by hard-neck garlic, is the scape. Grill ‘em, dice 'em in scrambled eggs, munch 'em raw, use in pesto, stir fry, wear as a bracelet – the possibilities endless, the flavor divine.
Blue Moon Community Farm (Stoughton) will have some unique items: a variety of salad turnips called Hakurai, bok choy (baby and large), and escarole. We have found the tiny turnips to be delicious sauteed with garlic and soy sauce, greens and all. (Rub any dirt off and swish the works around in a bowl or two of fresh water first.) Farmer Kristin Kordet recommends escarole as a braising green excellent for warm salads. The flavor is delicate and juicy, she noted, making it suitable for recipes with more delicate flavors than would be called for with a more robustly flavored cooking green such as kale or chard. See our escarole recipe below.
Strawberries are everywhere. The sweet, glistening fruit tastes like summer itself. A quintessential summer dessert is strawberry shortcake. Lucky for Market goers, the folks at Farmhouse Bakery (Granton) have four delectable flavors of angel cake waiting to be covered in strawberries and cream: white, black walnut, chocolate, and red raspberry. Walk across the aisle to Blue Marble Dairy (Barneveld) for some cream, and you have a complete Market dessert! The strawberries we purchased from Ka Vang (Madison) were so good they never made it to shortcake. Note to self: Buy more next week!
Cassie and Mike at at Primrose Community Farm (Middleton) have perfectly timed their beginning summer squash harvest to mark the change of seasons. Both Golden Zucchini and Patty Pan varieties are ready. The bright yellow is a new color at Market, having been seen so far only in flowers (and maaaybe oyster mushrooms).
Coffee drinkers can get some delicious free brew at WCM before approximately 11 am. The Market purchases coffee with vendor fees. Coffee in the blue urns is a special blend created just for WCM by Mary Devitt of Crossroads Coffee (Cross Plains), available only at her shop and at WCM. Coffee from the brown urns owes its goodness to Barriques (Madison) and to busy co-owner Matt Weygandt, whose staff brews it so he can enjoy shopping the Market with his family. Vendor Cameron Ramsay of Madison Sourdough and his hardworking staff get serious brownie – chocolate torte? – points for volunteering to coordinate production, delivery, and supplies. Vendor Nick Kirch's Blue Marble Dairy graciously donates half-and-half. Last but not least, dedicated volunteer Elizabeth Wellenstein helps with transport, and nearly a dozen Info Tent volunteers keep ship Java in full sail.
Also find snap peas, lettuce, cucumbers, onions, chard, napa, kale, herbs, elk, pork, beef, chicken, eggs, cheese, yogurt, milk, bread, crackers, rolls, pies, cookies, honey, flowers, hostas, seedlings, bedding plants, shrubs, tomatoes, salsas, and much more – the list gets longer every week. We made three trips to the car last week with two of us toting. We are so grateful for the abundance!
This is the last week of National Dairy Month and therefore the last chance for kids 12 and younger to “Spot the Cow.” Find it, tell the Info Tent staff where, and win a prize. Last week it was at Primrose Produce and later at Jill Yeck's herb stand.
See you Saturday.
Jen Lynch for the WCM
P.S. Dark of the Moon, a west Madison based women's contra band, will play sometime after 9:30 am. Musicians are Cat Smith, Inna Larsen, Rebecca Forbes, Bonnie Gruber, Mary Mullen, and Christine Henze. Enjoy their traditional music made with fiddles, banjo, mandolin, accordion, harmonica, and guitar. More at http://www.mad-wi.net/darkofthemoon/.
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RECIPE CORNER
Braised Escarole with Garlic and Lemon
1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Kosher salt and freshly ground black pepper
Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.
Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.
From Tyler Florence, foodnetwork.com
Garlic Scape Tortilla
1 ½ cups chopped garlic scapes
1/2 cup chopped scallions
1/4 cup hot water
Salt & Pepper
4 large eggs (available from Diana Murphy of Dream Farm)
2 Tbsp. extra virgin olive oil
Place garlic scapes and scallions in a 10-inch skillet with 1 tsp. oil, 1/4 cup water and a pinch of salt. Cook covered over medium-high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly. Add eggs. Cover and cook over medium-low heat until top is set (2-3 minutes).
June 19, 2008 *Plenty Plump Produce*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
After the big rains, we had great weather for the Market last Saturday. Knowing how very wet some fields were, we were pleasantly surprised by the abundance: all sorts of lettuces for delicious salads, a profusion of sugar snap peas, plump strawberries, and truly spectacular blooming flowers in hanging baskets and in bouquets.
All this is a testament to the “can-do” attitude of our farmers. Between a cool and very wet spring, and what is shaping up to be a wet summer, they’ve had lots of challenges. As a result, we all may need to adjust our calendars a bit – sweet corn and tomatoes may not come in at the usual time. Many fields are still under water, and a full assessment of the impact of the torrential rains may take some time.
It all makes it tricky to predict what will and won't be available this week: some producers were reluctant to say with certainty what they will have. You can be certain that a few spring favorites won’t last. You may have noticed the asparagus spears getting really long—sad to say, but we are nearing the end of the road for the King of Spring. So any asparagus recipe you have been meaning to try will wait no longer (unless you froze some). If you need inspiration, check out the recipe below for Bacon-Asparagus Pizza, which just happen to be three of our most favorite words.
There are also a couple delectables that last only a very short time, so you need to get them while you can: Pea shoots make a great addition to late spring salads; and garlic scapes add a bit of zing if used raw or lightly sautéed. Plus garlic scapes are excellent on the grill—toss with olive oil, salt, and pepper and cook them until they are a bit caramelized.
Speaking of lasting a short time, Saturday will mark the Summer Solstice, which is the end of spring and the end of Session One (of three) at WCM. That means saying goodbye to several favorite vendors until next year. WCM has already seen the departure of Geoff King's wonderful maple syrup and of Indian Trails Greenhouse's beautiful potted plants. Saturday will be the last appearance of Harvest Moon's herb plants, and of veggies and plants for transplant from West Star Farm and from the Statz family. We'll miss them and their products. Read next week about what's new for Session Two.
[Editor's note: And speaking of the Statz family, time to recognize a mightily talented couple, Joan (Statz) Gassen and Rich Gassen, for their Market promotion work the past few years. Poster graphics, t-shirt design, this e-newsletter: Joan and Rich fashioned WCM's look and tone and continue to help guide them. (Check out their rural flavored photography at http://www.flickr.com/photos/thegassens.) Joan began vending vegetables, plants, and flowers as a teenager with her parents Jean and Romy Statz at the old Hilldale market. Helping to launch the WCM from the start, the Statz family stand with the patio umbrellas has bordered the Information Tent. If you haven't already, stop by Saturday and say "thanks" to Joan, Jean, and Romy.]
It is still June, and that means Dairy Month. If you haven't already done so, stop at the Information Tent for details on the “Spot the Cow” game. Kids who find her win a prize. And grab yourself a free cup of coffee and sign up to play the weekly raffle while you’re there.
See you Saturday!
Scott Lynch for the WCM
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RECIPE CORNER
Bacon-Asparagus Pizza
5 thick slices bacon, cut into 1 inch pieces
1 unbaked pizza crust
1 pound shredded mozzarella cheese
1 cup chopped fresh asparagus
1 cup halved cherry or grape tomatoes
1 (11 ounce) log fresh chevre (goat cheese)
1 teaspoon red pepper flakes
freshly ground black pepper to taste
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place bacon in a skillet over medium-high heat. Cook for a few minutes to release most of the grease, but do not cook until crisp. Remove to paper towels to drain.
3. Spread the pizza crust out on a pizza pan or large baking sheet. Top with mozzarella cheese, bacon pieces, asparagus, and tomatoes. Dot with goat cheese, then season with red pepper flakes and black pepper.
4. Bake for 15 to 20 minutes in the preheated oven, until the crust is golden brown underneath when you lift it up to take a peek. Let cool for about 5 minutes before slicing and serving.
From allrecipes.com
Strawberries with Balsamic Vinegar
This is a knock-your-socks-off summer dessert, and it is super-quick.
Sliced strawberries
Balsamic vinegar (the best you can afford)*
Brown sugar (optional)
Drizzle vinegar sparingly over strawberries. If your berries are on the tart side, sprinkle with a pinch of brown sugar. Consume immediately—if you let them sit the berries will lose their juice. Sharing is optional, but not likely.
*Check out Vom Fass, a new store across University Avenue from Century House. You can try a small quantity of very high quality balsamic vinegar without breaking the bank.
June 12, 2008 *Snap Peas, Berries!*
Attention Weekly Update subscribers with addresses L to Z,
In the past month, the WCM Weekly Update signed up its 1000th subscriber, so we had to make room in our email system. Now everyone with email addresses beginning with letters "L" to "Z" will receive the Update from a list named Friends2.
The email header has changed slightly for your group. Check spam if you don't receive the Update. Your Update should still arrive Thursday mornings, but later, at about 11 am. Questions? Just reply to the Update or ask at Info Tent. Thanks for your support!
– Assistant Manager Amy Kinast
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone,
It has been a bumpy weather ride around the state this week. We are sad to report that the heavy rains brought down our most treasured tree: a productive old cherry in our backyard. The few remaining frozen cherries from last year will make for a bittersweet pie. However, that tree was more luxury than necessity. We all hope our farmers did not lose overly much they count on.
One of the wonderful things about having so many vendors at WCM is enjoying all the diversity. Some producers have a focused specialty product, and others grow crops that change with the seasons.
Many WCM farmers have radishes, and they really do come in all shapes and sizes. This ample selection prompted us to seek out radish salad recipes this week. The one we settled on (below) also features sugar snap peas, but go ahead and try any snap pea in it. Luckily, Don Uselman of Don’s Produce (Arena) and Paa Vang (DeForest), both on Market's southeast end, already have snap peas. As for the radishes, Easter Egg is a mix of varieties with different skin colors, typically white, pink, red, and purple; Red Globe stands out like a Christmas ornament; and the sophisticated and more mild French Breakfast is red and tapers to a white point.
Don’s Produce and a few other growers also have – you guessed it – the first strawberries, which could be a bit scarce right now. While at Don's, ask the kind saleswoman for a bag of new potatoes – White Superior, Red Norlands, or take home one of each.
Speaking of diversity, elk from the Espe Family of Hawk’s Hill Elk Ranch (Monticello) tent (their web site: http://www.hawkshillelkranch.com) stands out as unique. Elk meat is exceptionally lean and flavorful but does not have a gamey taste. It’s a great choice if you love red meat but want to cut down on fat. They have a variety of cuts (including ground meat for burgers), but I suggest starting with a steak – it will give you the full experience. Elk steaks are priced comparably to the best beef, but you get more meat for your money because prime beef has lots of fat in it. And with so much lean protein, a modest portion satisfies. See cooking instructions in the Recipe Corner below.
The Holzman Honey (Mazomanie) stand is another study in diversity. You can always sample anything and everything from the Honey Man. The natural varieties include clover, pumpkin, purple loosestrife, wildflower and more. The honey sticks range from grape to root beer. There is a little something sweet for everyone. Honey itself is a remarkable substance. In addition to being delicious it also has powerful antimicrobial and antibiotic properties and has been used as a wound dressing for thousands of years. It also makes a great gift and lasts forever (it you don’t eat it all). Check out our family's Honey Baked Chicken recipe.
Sai Vang (Windsor), back again at the stall a few down from Info Tent, has the most beautiful red baby beets. The root is just barely a bulb and she suggests chopping the bulb and leaves together and quickly stir frying with a little oil and garlic or onion. The sweetness of that tiny bulb is a delicious addition to the verdant, slightly bitter taste of the greens.
The “Spot the Cow” game is still in effect at Market this week in celebration of June Dairy Month. Dreamfarm was the host last week; can your kid(s) find the cow this week? If so, stop by the Info Tent for prize(s).
See you Saturday!
The Lynch Family for the WCM
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RECIPE CORNER
Grilled Elk Steak
Super-simple to prepare and incredibly delicious. This will remind you how quality ingredients don’t need fancy preparation to taste great. Because elk meat is so flavorful on its own, it’s not necessary to marinate it.
Elk steaks (ask Sheri or Joel to recommend a cut)
1 Tablespoon oil
Salt and Pepper
Prepare your grill with a hot section and a medium hot section. Steaks should be room temperature when put on the grill, so take them out when you light the fire. Dry the steaks off with a paper towel, coat lightly with oil, and rub salt and pepper on both sides of the meat. Grill for about 1 minute per side over the hot section, then cook over medium heat, about 5 minutes per side for rare, a minute or two longer for medium. Let stand 5-10 minutes and serve.
Any lean meat, including elk or grassfed beef, will be dry and tough if overcooked—don’t cook them any more than medium. Until you are experienced enough to judge by poking, the best way to tell is with an instant-read thermometer. Rare is about 125˚, medium is about 140˚. To check a steak, stick the thermometer into the edge and poke it in toward the center
Honey Baked Chicken
This family recipe produces chicken with a delicious sweet and crispy skin on it. The pan will most likely need to be soaked to get the hardened caramel off.
1/4 cup butter
1/2 cup honey
1 Tablespoon prepared mustard
1 teaspoon salt
1 teaspoon curry powder
1 cut up chicken
Preheat oven to 375˚. In a 9x13 inch baking pan, melt the butter. Add honey, mustard, salt, and curry—mix well. Remove from heat, coat both sides of of the chicken in the honey mixture as you place them in the pan, skin side down. Bake 1/2 hour, turn skin side up and bake another 1/2 hour. Excellent with rice. Serves 4.
Radish salad
We found about six gazillion interesting radish recipes this week. If you are in the mood to experiment, Google “spring radish salad” and let us know your favorite. This one was a hit at our house.
* 1 pound sugar snap peas, ends trimmed, and halved crosswise if desired
* 6 radishes, sliced paper-thin
* 1 teaspoon finely grated lemon zest
* 2 tablespoons fresh lemon juice
* 1 tablespoon extra-virgin olive oil
* Coarse salt and freshly ground pepper, to taste
Directions:
1. Place sugar snap peas, radishes, lemon zest, lemon juice, and oil in a serving bowl.
2. Toss well. Season with salt and pepper, and serve immediately.
Serves 4
From Martha Stewart Living, April 2008
June 5, 2008 *Salad Days*
Westside Community Market • Saturdays, April 19 to November 8 • 7 am to 1 pm • Hill Farms DoT Building parking lot • Madison, Wis.
Hi Everyone!
We were late getting to Market last week because Evie had set up a lemonade stand to give out free pink lemonade to all the participants of the Madison Race for the Cure (http://www.madisonraceforthecure.com/cms/); they come down our street every year. She was wildly successful, so Scott and I were running like crazy making gallons of lemonade and using over 900 cups. We got to Market with the word “convenience” on our mind.
It was thrilling to see a flood of Race for the Cure T-shirts at Market as many Madison race participants finished their morning with some coffee and a stroll of the stalls. One of the Market's own Board of Directors members, Carrie Flyte, of Flyte Family Farm (Coloma) (http://www.flytefamilyfarm.com/) came wearing her pink survivor shirt and brought some of her 51 "Team Take Flyte" race participants to help pack up her tent, which is always on the farthest east (Segoe Rd) end of the Market. I want to make special mention of the green tomatoes available from the Flyte Family. These are green tomatoes as in “not ripe," as opposed to the varieties that ripen green. Fried Green Tomatoes is more than a book title: it is a quick and easy dinner, especially with some goat cheese and a salad (recipe follows).
Seeing all the race participants and seeing those tomatoes brought to mind everyone’s busy summer plans. The Westside Community Market offers one-stop-shopping for end-of-school-year gifts and for convenient, delicious meals. If you need a beautiful “thank you” gift for a teacher or coach, consider stopping in at Cory Murphy’s stand (Soldiers Grove) for some delicious little pan breads. From the traditional banana or pumpkin, to the sweet-tooth satisfying butterscotch or cookies-and-cream, these little snack-sized loaves freeze well and make a thoughtful, tasty present.
The end of the academic year often means the beginning of potluck season. Cheese spreads from Brunkow (Darlington), which they term Soft-Pac Cheese, are a great way to put together a potluck dish that is fast and always a crowd-pleaser. Their horseradish soft cheese is excellent with both veggies and crackers. I have even been known to spread some soft horseradish cheese on . . . another piece of cheese. This is Wisconsin, after all.
June is Dairy Month, and Ron and Chris Paris of Sugar River Dairy (Albany) are kicking it off with a splash and a dollop — of color on their gorgeous new printed containers, and of cream in their debut batch of whole milk yogurt!
In honor of June Dairy Month, for the next four weeks kids ages 12 and under are invited to play "Spot the WCM Cow." The game is simple: WCM places a small cow beanie toy in a different tent each week in June (we might move it during the Market; however, kids should not try to pick it up) and kids who see where it is then make their way to the Info Tent with mom or dad (or whoever brought them) to tell the Info Tent staff where they saw it and to collect a small token treat/prize. Play once per Market. Kids on the spot? Spot-on.
As always, the folks at JenEhr Farm (Sun Prairie) will have wonderful frozen jumbo Cornish-Rock cross chickens with the flavor and texture only clover pasture can impart. JenEhr also has bags of frozen strawberries in that magic white freezer. Pie anyone? If you are psyched on baking one, take advantage of their forethought and pick up last year’s red deliciousness to go with this year’s rhubarb. JenEhr also has napa cabbage, a crunchy and fresh addition to salads and stir fries. It is a convenient staple at our house for everything from wontons to slaw.
More and more lettuces are appearing at market. Vivian Green of Pleasant Springs Orchard (Stoughton) has Boston Bibb and a beautiful red oak lettuce called Malawi. (See recipes below for how we use large leaf lettuces like these as convenience food.)
The early royalty of spring, asparagus, is waning. Probably one more week left, but shop early to get it. Salad mixes, radishes, and spring onions are everywhere. Bedding plants are still available, as well as hanging baskets and cut flowers. As always, the Market has milk, eggs, chicken, beef, pork, sausage, cheese, bread, pastry, desserts, tomatoes, cucumbers, herbs, and more. What could be more convenient than fresh, local food on your table?
See you Saturday!
Jen Lynch for the WCM
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RECIPE CORNER
Buttermilk Ice Cream
1 quart buttermilk (available from Blue Marble Dairy)
1 cup cream (Blue Marble again!)
1/2 cup sugar
1/2 tsp. vanilla
Mix ingredients well, freeze in ice cream maker, no cooking necessary! Best right out of the ice cream freezer when it is soft and luscious, makes 1 1/2 quarts. This is so completely, out-of-this-world delicious and easy—it is a reason to have a party.
Adapted from cooks.com
Asian Lettuce Wraps
These are Evie’s favorite and what got her to like lettuce. You’ll use the lettuce leaves like moo shu pancakes or soft tortillas, so you get salad and meat all in one bite. Use the same technique with your favorite taco filling and skip the deep-fried tortillas.
1 pound ground pork, chicken, beef, or elk
2 cloves garlic, minced or pressed
4-5 scallions chopped fine
1 teaspoon grated fresh ginger
1/4 cup soy sauce
2 teaspoons rice or cider vinegar
1 large or 2 small heads of large-leaf lettuce
Sauté meat until cooked through, breaking up chunks as you go. Drain excess fat, if any*. If your pan is dry, add 2 teaspoons of oil. Add garlic to pan and cook to remove the raw taste, then add ginger and scallions. Cook until scallions soften, then add vinegar and half of the soy sauce. At this point, it is important to taste the filling: it should be salty but not overpowering. Add more soy sauce as needed to taste. It may take more or less than the full 1/4 cup. Because the lettuce has so much water, it will mute the flavor of the filling, so it needs a strong flavor.
When you are satisfied with the flavor, serve in a bowl alongside whole lettuce leaves. Spoon some filling onto a leaf and fold or roll (depending on the shape of the leaf) and eat like a taco. Serve with rice on the side. Makes 4 servings, but is easy to multiply.
*Of all the meats available at the WCM, only pork is likely to leave any fat in the pan. Chicken and elk are famously lean, and the grass-fed beef from Blue Marble and Jordandal are so lean that your pan will be dry once the water cooks off.
Fried Green Tomatoes
4 to 6 immature (green) tomatoes, sliced 1/4-inch thick
salt and pepper
flour for dusting
2 eggs, beaten
cornmeal or bread crumbs
bacon grease or vegetable oil
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in 250 degree oven if frying in batches.
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