Happy Father's Day!
Squeaky Fresh Curds from Murphy Farms
A blustery day couldn't blow out the fantastic market day we had last weekend. In part, we can thank the arrival of sugar snap peas from Vang Family Farm, with their crisp spring freshness perfectly wrapped in those crunchy pods. Thanks are due as well to the cascade of strawberries from every corner of the market, with ample fruit from Flyte Family Farm, among others. Beyond the new produce arrivals, there were plenty of fantastic offerings like fresh pullet eggs from Dreamfarm and bee pollen from Bonde Bee. Flowers were out and shining in beautiful hanging baskets from de Block Nursery and Natalie's Garden & Greenhouse. This weekend, we're looking forward to celebrating Father's Day with our market community. For those of you still gathering up your gifts for the dads in your life, we remind you the market is a great place to get some last minute shopping done. The perfect gift is out in the market aisle whether it's a pack of fresh bacon from Pecatonica Valley Farm, a loaf of his favorite bread from Cress Spring Bakery, or grow your own mushroom kit from Urban Gourmet. However you celebrate Father's Day this year, we're glad to kick off the weekend with you.
Vendor Notices
Roots Chocolate will be absent from the market this Saturday, June 17th. West Star Organics & Harvest Moon Herbs have sold out of plants for the season. We wish them a good summer and thank them for joining us for the 2017 spring season.
Daily Vendors:
Live Jewelry Farm & Fizzeology Foods/Nami Chips will be at the market this Saturday. Baguettes from Stella's Bakery
Music Notices
Moldy Jam, our favorite troop of troubadours have been keeping our ears full of good tunes this season and they're inviting potential younger jammers to join them for their Junior Jammers program. Starting at 9am most Saturdays, those interested in learning & practicing traditional American folk songs are encouraged to participate. Stop by and ask Moldy Jam for further details.
Other Music Acts for June:
June 3rd - Mike D French Cafe Accordion Music June 17th - Starr Grass Band Bluegrass Music - 10:15am
Science is Fun - Science in Motion
The mobile learning lab is coming to the market, led by UW Madison Chemistry Professor Bassam Shakhashiri. This fun demonstration is meant to help us appreciate our connection to science, all while having a good time and learning too. The Science is Fun crew will be out at the market this June 10th & 24th, starting at 9:00am.
Recipe Corner
Sometimes the best thing to do is preserve those flavors that come once a year. This week we're giving you two recipes to keep the early flavors of strawberries and sugar snap peas going later into the year.
Sugar Snap! Pickles Peas
(From Matt Wencl & All Recipes) Ingredients: - 1 cup distilled white vinegar - 1 tablespoon kosher salt - 1 tablespoon white sugar - 1 1/4 cups water - 1 pound sugar snap peas, trimmed - 2 sprigs tarragon (optional) - 4 cloves garlic, sliced - 2 (1 1/2 inch) pieces lemon zest - 1 teaspoon dill seed - 1/4 teaspoon red pepper flakes Directions: 1. Combine vinegar, salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from heat and stir in water. Let cool to room temperature, about 15 minutes. 2. Place sugar snap peas, tarragon, garlic, lemon zest, dill seed, and red pepper flakes in a 1-quart Mason jar. Pour vinegar mixture into the jar. 3. Cover jar and refrigerate until peas are lightly pickled, at least 1 day and up to 2 weeks.
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Strawberry Simple Syrup
(From Baked By Rachel) Ingredients: - 1C water - 1C granulated sugar - 1 1/2C strawberries, hulled and sliced Directions: 1. In a medium saucepan, combine water, sugar and sliced strawberries. Gently stir to dissolve sugar and bring to a boil. Skim off foam and discard. Reduce to a low simmer for 5-10 minutes. 2. Skim off remaining foam and pour contents into a mesh strainer, set over a medium bowl. Allow the liquid to drain. Do not press extra liquid from the strawberries, this will create a foggy liquid. Discard solids. Cool to room temperature, then transfer liquid to desired storage container and chill until ready to use.
